"Ultimate Gourmet Burger: The Perfect Blend of Brisket, Chuck, and Short Ribs"
Вставка
- Опубліковано 31 жов 2023
- #burger #brisket #shortribs
A burger blend that combines brisket, short ribs, and chuck meat creates a mouthwatering and flavorful patty that's sure to delight any burger enthusiast. Each of these cuts contributes unique characteristics to the blend, resulting in a burger that's rich, juicy, and incredibly delicious.
Brisket: Brisket is known for its deep, smoky flavor and tenderness. It's a fatty cut that lends a lot of moisture and flavor to the burger. The fat content in brisket helps keep the patty juicy as it cooks.
Short Ribs: Short ribs are meaty and well-marbled, offering a robust beefy taste. They are known for their intense, beef-forward flavor and are typically very tender when cooked. Mixing short ribs into the blend adds depth and a succulent quality to the burger.
Chuck: Chuck is a classic choice for burger meat, known for its balance of lean meat and fat content. It has a nice beefy flavor and is often used as a base for burger patties. Chuck helps bind the blend together and ensures a satisfying texture.
When combined, these three cuts result in a burger blend that's both flavorful and juicy. The brisket provides a smoky, rich flavor, the short ribs contribute intense beefiness, and the chuck helps maintain the patty's structure. The blend's higher fat content ensures a juicy, moist burger, while the combination of flavors creates a well-rounded, savory taste that's sure to please the palate. - Розваги
I just brought my grinder, your recommendation is going to be my how I make my first burgers
Good luck and thank you for watching
Finally! A skilled chef with SHARP SHARP knives!! Great video, fantastic beef prep work, and killer patty press! I'm buying one today! Are those 5" or 6" patties?
6
@@BackyardWarrior just got back from vacation. I made a bunch of burgers using your video as a guide. Brisket, Chuck, and spare ribs. Incredible burgers!! Bought a similar 6" press, sure makes it a zillion times easier!.
Stupid gas grill was fighting me though 🙄, some were a bit too rare..
A HOT cast iron skillet ftw!
That is a nice burger press !
thank you
What @hojobbq meant to say was, where did you buy that press?
Great video. That is my favorite blend as well. However, I prefer loose hand formed patties, rather than pressed. I am in the restaurant trade. Pressed patties are easier to work with on a busy grill, the meat does not fall apart, and gets cooked more evenly. I often opt for hand formed patties for my sandwich.
Sounds great! I do that when I cook fresh meat not frozen
What was the overall estimated cost of doing it yourself vs buying those . How much money do you think you are saving? And also about how many patties did you end up getting ?
not really about saving...more about quality and eating clean for less
Awesome video as always, very informative. Can you share what kind of meat grinder, and meat patty paper were used? What brand is the vacuum sealer?
meat grinder is cabala's #22. vacuum chamber is avid armor and burger press is vevor
@@BackyardWarrior Thabk you!
Could you please suggest a quality grinder?
What is your price range? And how often you going to use it?
@@BackyardWarrior For personal use, not commercial and wouldn't want to spend more than 300 for it. Probably use once per 1-2 months to make and freeze a bunch of burgers like you did in your vid! Thank you
@@MisterDogg if you have a kitchenaid mixer, just buy a meat grinder attachment and it works perfect.for a better grinder I like the Weston grinders.they take some real estate in the kitchen but they get the job done.you also look in FB market place for some great deals on meat grinders.good luck
What is the weight ratio of the different cuts of meat?
more of brisket followed by short ribs then chuck ..I'd say 3 part brisket 2 part ribs and one part chuck.again it's just a question of preference 💯
1st!
thank you for stopping by