@@CookingWithRy ....Makes it much tougher to knock off the mantle by accident. But you may discover, in the great beyond, you have the power to get even with someone who did you wrong---by having that cast iron urn land on their big toe.
Can't wait to try this. Liked the bread tip. My dad use to make breaded burgers to make the meat go further. Money was tight. They were delicious especially with a dash of liptons onion soup mix . Might have to use this trick and bring back the old breaded burger. Thanks for sharing.
Discovered your channel searching for a meat grinder, and became a subscriber. You have a natural way of talking to the camera like a friend that few have and it’s very calming and of course informative.
Those same metal parts, after a hot, soapy washing (NO SOAKING), were put into the oven right onto the racks at the lowest setting---to guarantee every piece was fully dry before going back into storage.
The past 4 months I have been using my food processor to grind my hamburger meat, using chuck eye roast and then grilling them over charcoal, and I will never make hamburgers any other way again. Hamburger bought from the store is too dense. If you grind your own hamburger, the meat is a lot less dense, and you end up with a more tender and juicy burger once they are cooked. I also found that the smoke tends to permeate through the entire burger, and even when you cook them to medium well, the burger are still juicy.
its terrible because most places use off cut meats like head meat, cheek meat, shanks, throw away rounds. All that makes for a very chewy bland burger, in most cases its cheaper to get a whole roast like chuck or even a sirloin and grind it up. You'll have a better beef flavor and you have the option to add or take away fats and add your own spices. Beef prices right now are extremely high so making your own ground beef is a good way to save money. 5 pounds of meat yields about 15 1/3lb patties. about 20 patties if you do 1/4lb each.
I just got into grinding beef i have been doing a mix of brisket with tenderloin select grade on the tenderloin and choice on the brisket comes out good but i am going to do a batch of tritip any batch i have done comes out better than the stuff i bought before.
@@CookingWithRy The earlier hand mincers had the cutter on the out side of the part with the holes in it. That part was built into the mincer. They worked very good. I have my mothers old hand mincer from about the year 1940. It is a BEATRICE brand and Made in England. It is a great old mincer. I used it last night the 22 November 2019 and I am looking forward to picking up my new electric mincer later next week. The old mincer is ok but my 66 year old arthritis stricken arms do not like turning the handle any more. Thanks for all your video's Ry, they are much appreciated.
wow great video Ry! I would have never thought of using bread to clean out the meat grinder and now it's on the to do list! oh yeah your mom is a genius and let her know one of you subscribers said thank-you!
** A nice touch is adding your salt, pepper and seasoning after you cube it so the salt helps break down the meat for a tender texture and the flavors blend together more.
I’m from Louisiana and my mother used to do the same thing when she grinned her meat She always used bread because she said it makes the meat taste so much better, and keep the grinder clean. The older I get, I am very apprehensive to buying ground meat at the grocery store because of all the health factors involved such as cross-contamination and so forth.Finally someone in this day and age has got it! Wonderful video and thank you very much my dear.
You're making burger, not meatloaf or sausage. Adding things during the grind can actually make the burger fall apart and messes with the texture of the burger significantly, season the top of the burger, or season your toppings, never the grind itself. putting stuff in the middle is fine too, like adding compound butter's or cheeses in the center is also a great way to add flavor without ruining the texture of a burger. Also you can add Au jus to the side to top it off.
Great video. I have just ordered a mincer like yours from off ebay 65 dollars. I live in Australia and we have kangaroo steaks for sale at our supermarkets. I have always used an old fashioned hand mincer to mince them and while ok I was looking for an electric mincer. Kangaroo hamburgers are just the best thing that I have ever eaten and very popular here in Australia. I can buy the Roo burgers already made up and ready to cook but I like to make them myself as then I know that they are fresh. I am looking for a cast iron pan and found some at a outdoor camping supply store. Thanks for uploading this video, it has made me very hungry.
@@CookingWithRy ....I have no choice but to use a small processor but the texture of grinding vs. mince chopping is definitely different. The processor also makes it easy to wind up with a meat paste, if not careful.
on that note, just tried it out, and even though it's not too bad to clean mine as long as I clean it immediately after I use it, the bread crumbs not only helped a lot, but now I have some ground bait/chum for fishing ;) Thanks for the video, subscribed!
Momma's always have the best tips when it comes to cooking. Thumbs up. However, I think more fat in the meat would yield a better crust. Looks a bit burnt but not enough to stop me from eating it :)
That's not a crust, that's char, which is different than a maillard crust as you start to get a bitter taste, which makes it taste grilled. If you want crust you're going to have to go lower heat, and it does better with oil or fat which would give the burger much more flavor, doing bacon in the same skillet would be one way of adding to it. You're looking for a deep brown. Also if you have wood chips, you could cover the grill when cooking to get the smokey flavor instead of waiting until after the crust is made and finish off on the cool side. Play with it, you'll get a very good burger.
*Received my Bestware meat grinder the other day, you don't know how happy my wife and I are finding your channel, we're grinding tonight 😂 can't wait for your sausage video, subscribing!* 😷👍🏻
Ry next time you are going to grind meat put all the metal parts in the freezer overnight that will help reduce the heat when grinding also overnight freeze a big stainless steel bowl that way your ground meat is going into something cold to drop into. Also spray the throat,blade,plate and auger with cooking spray before you start that will reduce the friction.
Hello. Between the two grinds, did you chill the first batch of ground meat again, or just regrind right away? Thanks for all of the videos and tips! JS
Nice video. It would have been useful if you explained why you did a coarse grind first and then a fine grind instead of going direct to the fine grind. Thanks.
I have the same grinder and love it. It was clearance d for $31.00 at a kitchen store......wow! I was going to use it strictly to make cat food, but fell in love with it. I make all my own ground meat now(hamburger, pork, breakfast sausage, etc...). I'm thinking about trying sausages since it comes with a horn.
I know this video is a few years old and COVID might be increasing the prices in beef but where are you getting tri tip roast for 2.99 a pound? I live near lots of rural areas with farms and even directly from some of these farms it's like 6-7 bucks a pound.
I can often get it here in Southern California for 2.99 a pound on sale, but a common price is 3.99-4.99 a pound here. I's almost as common as chicken where I live :)
Just tried to grind a chuck roast and all looked good until I made some kebabs and after they were cooked there were these short white strings that would pull apart with the meat. Is that connective tissue? Have you ever had this happen?
I know I have been guilty many times of grinding more than once. America's Test Kitchen shows that the tissue connection is such that grinding more than once creates a tough burger. >> Science: For the Best Burgers, Don't Buy Ground Beef-See Why It's Best to Grind Meat Yourself!
@@mhammer5 so I do need to grind twice? Can I add frozen butter or fresh bacon for the fat? These 'beef roasts' I got from the farmer have next to no fat in them just that silver membrane. Thanks
@@mhammer5 If I do have to grind twice I have already put in the freezer what I did this morning I have RA so cutting it all down etc. really takes a lot out of my hands. Thanks again
For a beef round that doesn't have much fat in it, can you add bacon and/or butter to it? And do you have to grind twice. Got a horrible batch from our local farmer, the roasts are literally called beef butt roast or beef roast, lots of silver on them, but next to no fat. Bacon we got from farmer, is darn near all fat and tastes terrible. Thanks
That burger look killer and I'm like you I like mine more rare but a fresh ground Burger can be a little more done and have loads of flavor so that really was an awesome Burger
Great video! That burger looked epic. Regarding grinders, did you ever have to work your moms hand crank grinder? I’m on the fence between a Chop Rite Two #32 hand crank (that will last a lifetime) or an electric.
I really enjoy your youtube channel.i just did the gasket on my highland,also the latches.took to another level.cant wait to see what the baffle plates do.
Two reasons. First, if it is very cold, the firmness allows a better cut as the cutter head spins and the meat is pushed through the die. If it too soft it can be crushed rather than cut. It's a similar result that you get when slicing raw beef cuts that have been put in the freezer for a while. That quick freeze allows a cleaner cut. Second, it's for safety. The colder the meat and the pieces that it comes into contact with the less chance there is of some bacteria growing.
@@CookingWithRy oh thank you so much for answering my question....i have a meat grinder similar to yours.im still trying to get the hang of it and to understand how it works...i think its better when the meat are cut into small cubes so it will catch better in the spinner...i have another question for you plz...how do you sharpen the blade and how often should it be sharpened?thx
Good choice meat will try it next time. Suggest u use picanha as well, trim the fat and take 20% of he fat and grind e picanha... maybe 15% since meat will have some fat in it. It’s worked really really well for me
Yes, you can. Bread is mostly air. 1 slice of bread, ground and hand mixed into the ground meat is minuscule. Some might not want a yeast leavened bread in the mix. If so, use a couple ice cubes instead. I make a lot of different varieties of sausage, and ground meats, that actually call for bread crumbs in the mix. Also, I've used both the bread or ice cube method, and I find both work, but the ice cube one, to me, works better. Adding a tablespoon of water to the mince won't change the texture enough that even you you notice, and what's left in the tube and disc rinse right off.
Ok so I tried this for the first time a couple weeks ago and it went horribly. I put the grinder in the freezer for like an hour and the meat in the freezer for 20 minutes. With each piece I put in, the grinder would just get stuck with all the fat. Every second or third piece I would have to unplug, take off the attachment, and clear it out. The meat ended up having no fat because of this and couldn't even stomach 1/4 of the burger. Any tips for next attempt?
I haven't had that happen to me, though some of that fat always likes to try and glue itself to the auger and the feed tube. I sometimes will let the meat get even colder, though not quite fully frozen.
If you buy it on sale you can get a great deal, especially with Chuck Roasts depending on the grade. But for me it's more about having that freshly ground burger :)
This time when I came back to view, there was a short ad. I just like to share with my UA-cam buddies if I don't see the ads. Sometimes people forget to monetize. No one is getting rich but we might as well earn a little. :)
I grind my own burgers from inexpensive cuts of meat...Beef...Chicken...Turkey...Pork...sometimes...I grind all of them together...makes wonderful burgers...What worries me is when he took a bite...the center looked a litter pink to me....Gotta’ be careful with ground meat...Make sure it is cooked thoroughly all the way through...I use an instant read thermometer.....PEACE!!!!
I got this meat grinder, it works well but takes time. Pushing this cheap machine too much will likely end it's life fairly quick. Other than that I love it for making 100% chicken breast burgers. And no they don't fall apart as ground turkey does without egg in it. I've made a large chicken meatloaf with only one egg. Got mine at Walmart for $29.
I use it for meatballs and to soak up the oil in tacos. The oil has the flavor. I KNEW YOUR TIP! BACK IN THE DAYS Tuesday Morning sold hand-cranked meat grinders and being the youngest employee there by 50 years, on of my favorite coworkers told me to use bread to go afterwards. I said (being a science and nutritionist apprentice) SAID "BECAUSE STARCH BINDS TO FAT!" she said "WHOOP THERE IT IS!“ her cheesy line she used for me because she thought she was relating to me not knowing I was raised in a private community int the suburbs of Georgia. 🤦🤦🤦🤦🤦🤦 She would be missed! ❤️❤️❤️
I liked the bread cleaning tip, but I'll get a fresh piece of bread clean the machine save the bread, throw in the hot cast iron pan season it, toast and eat .
Even better, reverse your process. Smoke the raw burgers first to an internal temp of anywhere between 110 to 120. Then get the cast iron pan raging hot and reverse sear the burgers. Best ever.
Should do a blend. Tri tip chuck and sirloin all with good marbling and don’t remove the fat. Fat is flavor. Should be 70-30 or at least no less than 20% fat
Any solid one will work. My parents used a hand crank grinder to make sausage when I was young. They work great. You can search on Amazon for ones with good ratings that fit your budget :)
I am new to grinding your own meats. I’m getting a new grinder from Amazon and can hardly wait until it arrives. Could you please enlighten me on a couple of things? One: why not just start off grinding it with the second blade you used? In other words, why a two step grinding process if you are using a real meat grinder and not a substitute like a food processor? Two: could you just go ahead and grind in onions or garlic along with your meats? Thank you for the video, it’s clear and the cleaning tip was great- please thank your mom- she will live forever as we will all learn from it. 🤗
I suppose the other way would work, but I remember my mother always doing a two step process, and I imagine it may have something to do with breaking the meat down in a certain way so that there is less 'crushing' with just one pass, especially with tougher cuts. That's just the way she did it :)
Try both ways to see what you like better. I like to 2 grind method. I slice up the garlic and onions and spread it out in the mix before the second grind. You can also add any spices you like at this time.
Oh my gosh why didn’t I watch this video earlier?!? Like seriously I have a bunch of stale bread and there was so much meat left in my grinder I felt bad just waisting it when I threw it in the sink to wash it out… 🤯🤯🤯
Delicious looking burger. Love the grinder and cast iron pan. I've been wanting to get a grinder. Mama's cleaning tip works good.
I just love cast iron. When I go, I want a cast iron urn for my ashes :)
@@CookingWithRy ....Makes it much tougher to knock off the mantle by accident. But you may discover, in the great beyond, you have the power to get even with someone who did you wrong---by having that cast iron urn land on their big toe.
Ty for the tip RY momma, u was a great lady I can tell from ur kiddo! Blessings fam.
Love the cleaning with bread tip I'll definitely try that
Can't wait to try this. Liked the bread tip. My dad use to make breaded burgers to make the meat go further. Money was tight. They were delicious especially with a dash of liptons onion soup mix . Might have to use this trick and bring back the old breaded burger. Thanks for sharing.
Discovered your channel searching for a meat grinder, and became a subscriber. You have a natural way of talking to the camera like a friend that few have and it’s very calming and of course informative.
Thank you 🙏
Another tip is to keep the metal parts of the grinder in the freezer.
Those same metal parts, after a hot, soapy washing (NO SOAKING), were put into the oven right onto the racks at the lowest setting---to guarantee every piece was fully dry before going back into storage.
That is not necessary as long that the meat is cold....
I remember the bread tip since I was little when parents used hand grinding meat grinder which I still own, but want an electric one now
Awesome bread tip!! Thanks Mom!
Love the bread trick. 👌
The past 4 months I have been using my food processor to grind my hamburger meat, using chuck eye roast and then grilling them over charcoal, and I will never make hamburgers any other way again. Hamburger bought from the store is too dense. If you grind your own hamburger, the meat is a lot less dense, and you end up with a more tender and juicy burger once they are cooked. I also found that the smoke tends to permeate through the entire burger, and even when you cook them to medium well, the burger are still juicy.
I've been getting terrible ground meat lately. I'm definitely going to do what you're doing thank you so much for the video!
its terrible because most places use off cut meats like head meat, cheek meat, shanks, throw away rounds. All that makes for a very chewy bland burger, in most cases its cheaper to get a whole roast like chuck or even a sirloin and grind it up. You'll have a better beef flavor and you have the option to add or take away fats and add your own spices. Beef prices right now are extremely high so making your own ground beef is a good way to save money. 5 pounds of meat yields about 15 1/3lb patties. about 20 patties if you do 1/4lb each.
I just got into grinding beef i have been doing a mix of brisket with tenderloin select grade on the tenderloin and choice on the brisket comes out good but i am going to do a batch of tritip any batch i have done comes out better than the stuff i bought before.
Lots of great ideas. Thanks.
My Dad went from a hand crank grinder to an attachment to my Mom's KitchenAid mixer. I now own both the mixer and the grinder attachment!
I wish I still had my parents’ hand grinder :)
@@CookingWithRy The earlier hand mincers had the cutter on the out side of the part with the holes in it. That part was built into the mincer. They worked very good. I have my mothers old hand mincer from about the year 1940. It is a BEATRICE brand and Made in England. It is a great old mincer. I used it last night the 22 November 2019 and I am looking forward to picking up my new electric mincer later next week. The old mincer is ok but my 66 year old arthritis stricken arms do not like turning the handle any more. Thanks for all your video's Ry, they are much appreciated.
I sure did enjoy watching this. Thanks Ray!
GodBless you for the cool bread tip
Thanks Mom. That’s an awesome tip
wow great video Ry! I would have never thought of using bread to clean out the meat grinder and now it's on the to do list! oh yeah your mom is a genius and let her know one of you subscribers said thank-you!
She had a lot of great tips and if she was still around she'd get such a kick out of people enjoying her tips and recipes :)
What an awesome video! Thank you for taking the time to show us beginners how it's done! Happy Thanksgiving! Hope to see more videos!
** A nice touch is adding your salt, pepper and seasoning after you cube it so the salt helps break down the meat for a tender texture and the flavors blend together more.
They looked delicious
I’m from Louisiana and my mother used to do the same thing when she grinned her meat She always used bread because she said it makes the meat taste so much better, and keep the grinder clean. The older I get, I am very apprehensive to buying ground meat at the grocery store because of all the health factors involved such as cross-contamination and so forth.Finally someone in this day and age has got it! Wonderful video and thank you very much my dear.
After the first grind I like to add seasonings and some moisture like beef broth that way it mixes into the meat during the second grind.
You're making burger, not meatloaf or sausage. Adding things during the grind can actually make the burger fall apart and messes with the texture of the burger significantly, season the top of the burger, or season your toppings, never the grind itself. putting stuff in the middle is fine too, like adding compound butter's or cheeses in the center is also a great way to add flavor without ruining the texture of a burger. Also you can add Au jus to the side to top it off.
Great Idea with the Bread!!!!
Great video. I have just ordered a mincer like yours from off ebay 65 dollars. I live in Australia and we have kangaroo steaks for sale at our supermarkets. I have always used an old fashioned hand mincer to mince them and while ok I was looking for an electric mincer. Kangaroo hamburgers are just the best thing that I have ever eaten and very popular here in Australia. I can buy the Roo burgers already made up and ready to cook but I like to make them myself as then I know that they are fresh. I am looking for a cast iron pan and found some at a outdoor camping supply store. Thanks for uploading this video, it has made me very hungry.
"Can you hear that sizzling over the traffic noise?" Hell yea its makin me hungry
Have you ever used a food processor instead of a grinder? Surprisingly it works quite well, not a bad option for those that don't have a grinder!
Yeah I've used one before. It works quite well :)
@@CookingWithRy ....I have no choice but to use a small processor but the texture of grinding vs. mince chopping is definitely different. The processor also makes it easy to wind up with a meat paste, if not careful.
I'll be trying that bread cleaning trick today, thanks for the tip!
on that note, just tried it out, and even though it's not too bad to clean mine as long as I clean it immediately after I use it, the bread crumbs not only helped a lot, but now I have some ground bait/chum for fishing ;) Thanks for the video, subscribed!
LOL. Chum is a great use :)
Subbed, I like your style and you’re very easy to listen to / thanks
Thank you very much :)
Plus you can actually use that shredded bread along with the ground meat, onions, etc to make meatballs.
Thanks, mom, for the tip on cleaning the grinder.
just now learning how to do this. im really excited to eat some amazing hamburgers thanks for the video bud!
Momma's always have the best tips when it comes to cooking. Thumbs up. However, I think more fat in the meat would yield a better crust. Looks a bit burnt but not enough to stop me from eating it :)
Need a grinder; didn't catch the model you used...did you say? Since this video is over 4 years, can you comment on how it performed/performs today?
It should be listed in the video description. Still works 👍
That's not a crust, that's char, which is different than a maillard crust as you start to get a bitter taste, which makes it taste grilled. If you want crust you're going to have to go lower heat, and it does better with oil or fat which would give the burger much more flavor, doing bacon in the same skillet would be one way of adding to it. You're looking for a deep brown. Also if you have wood chips, you could cover the grill when cooking to get the smokey flavor instead of waiting until after the crust is made and finish off on the cool side. Play with it, you'll get a very good burger.
Yeah, it wasn't bitter. Been doing this a while.
Mind blown. You had me at " grinding my own hamburger today". Subscribed.
I clicked the video and recognized your face, the first video I watched was your home made jerky. I can't wait to be home and try it.
Man I just came across your videos OMG where have you been all my life.
Don't freak out, but I'm standing right over there :)
@@CookingWithRy 🤣
That burger is perfectly cooked
That tri tip as a burger HAS to be delicious!
It's even better if you mix about 50% fresh ground chuck roast with it :)
@@CookingWithRy that's what I was thinking too!
What part of the cowmakes the best burger?
Personally I like chuck the best. Good mix of fat :)
*Received my Bestware meat grinder the other day, you don't know how happy my wife and I are finding your channel, we're grinding tonight 😂 can't wait for your sausage video, subscribing!* 😷👍🏻
Nice! Enjoy that grinder :)
Ry next time you are going to grind meat put all the metal parts in the freezer overnight that will help reduce the heat when grinding also overnight freeze a big stainless steel bowl that way your ground meat is going into something cold to drop into. Also spray the throat,blade,plate and auger with cooking spray before you start that will reduce the friction.
I think I did pre chill everything if I didn't mention it in the video :)
@@CookingWithRy no you did not mention that but thank you for replying
Great information as always. Thank you
Glad you enjoyed it :)
After the corse grind I would think it should go back in frig or freezer for a bit
great tip on the bread!
Good old mom comes through with the tip :)
Hello. Between the two grinds, did you chill the first batch of ground meat again, or just regrind right away?
Thanks for all of the videos and tips!
JS
If it's going to be more than a few minutes, I chill again.
@@CookingWithRy I’ll chill again.
No sense in rushing anything bbq related.
Thank you for your reply! I’ve learned NEVER question why Moms do anything- they are always right!! 🤗
Nice video. It would have been useful if you explained why you did a coarse grind first and then a fine grind instead of going direct to the fine grind. Thanks.
Just a personal choice, really. Many people prefer doing two grinds to break the meat down more slowly, but sometimes I do a single coarser grind :)
Great video, very useful 👍🏼
Thanks a lot for the cleaning trick
I have the same grinder and love it. It was clearance d for $31.00 at a kitchen store......wow! I was going to use it strictly to make cat food, but fell in love with it. I make all my own ground meat now(hamburger, pork, breakfast sausage, etc...). I'm thinking about trying sausages since it comes with a horn.
It's pretty good at sausages. I have a couple sausage videos using it coming up :)
I didn't see the one he was using on Amazon. Please tell the model name and number.
@@lueveniapettiford2626 Weston #5
www.amazon.com/Weston-Products-Brands-Grinder-Stuffer/dp/B00GKQ7ZV0/ref=sr_1_3?keywords=Weston+%235&qid=1553089600&s=home-garden&sr=1-3
@@lueveniapettiford2626 I used the Gourmia GMG525 Electric Meat Grinder in this video :)
@@CookingWithRy thank u Ry for that info and quick reply. Iam going to check it out.
I know this video is a few years old and COVID might be increasing the prices in beef but where are you getting tri tip roast for 2.99 a pound? I live near lots of rural areas with farms and even directly from some of these farms it's like 6-7 bucks a pound.
I can often get it here in Southern California for 2.99 a pound on sale, but a common price is 3.99-4.99 a pound here. I's almost as common as chicken where I live :)
Just tried to grind a chuck roast and all looked good until I made some kebabs and after they were cooked there were these short white strings that would pull apart with the meat. Is that connective tissue? Have you ever had this happen?
I know I have been guilty many times of grinding more than once. America's Test Kitchen shows that the tissue connection is such that grinding more than once creates a tough burger. >> Science: For the Best Burgers, Don't Buy Ground Beef-See Why It's Best to Grind Meat Yourself!
Thanks for this, it was one of my questions if I need to grind twice.
@@WWG1WGA Yes. Dropping that dutch oven the comparison of toughness says it all.
@@mhammer5 so I do need to grind twice? Can I add frozen butter or fresh bacon for the fat? These 'beef roasts' I got from the farmer have next to no fat in them just that silver membrane. Thanks
@@mhammer5 If I do have to grind twice I have already put in the freezer what I did this morning I have RA so cutting it all down etc. really takes a lot out of my hands. Thanks again
@@WWG1WGA Your welcome.
Looks good I'm try it....grind my own hamburger meat.
For a beef round that doesn't have much fat in it, can you add bacon and/or butter to it? And do you have to grind twice. Got a horrible batch from our local farmer, the roasts are literally called beef butt roast or beef roast, lots of silver on them, but next to no fat. Bacon we got from farmer, is darn near all fat and tastes terrible. Thanks
You just cost me $99! LOL I can't wait to get the grinder! Thanks Ry!
Enjoy! It's a nifty little unit. Gonna do sausages next month :)
I like that cutting board too. ;)
Exactly! I want, I want... :)
I just paid 59 bucks on Amazon prime.
Same here! I can't wait!!
Thanks for this video!
We put the grinder in the freezer to protect the meat from getting warm in the grinding process
Just freeze your meat till slightly firm
That burger look killer and I'm like you I like mine more rare but a fresh ground Burger can be a little more done and have loads of flavor so that really was an awesome Burger
Great video! That burger looked epic. Regarding grinders, did you ever have to work your moms hand crank grinder? I’m on the fence between a Chop Rite Two #32 hand crank (that will last a lifetime) or an electric.
I used that hand crank A LOT when I was a kid. I loved it. But it's hard to pass up the convenience of an electric :)
Ry,what is the part#for the oklahoma joe highland baffle plate?
Here is where I purchased mine: bit.ly/2KMSPuI
Thank you ry.
I really enjoy your youtube channel.i just did the gasket on my highland,also the latches.took to another level.cant wait to see what the baffle plates do.
Dang good tip
Does it still have the charcoal flavor after cooking in the pan that is over the coals
Yes, but less than if doing it directly on the grill :)
Nice video...why is it important that the meat is cold before grinding?does this apply to all kinds of meat befote grinding? Thanks
Two reasons. First, if it is very cold, the firmness allows a better cut as the cutter head spins and the meat is pushed through the die. If it too soft it can be crushed rather than cut. It's a similar result that you get when slicing raw beef cuts that have been put in the freezer for a while. That quick freeze allows a cleaner cut. Second, it's for safety. The colder the meat and the pieces that it comes into contact with the less chance there is of some bacteria growing.
@@CookingWithRy oh thank you so much for answering my question....i have a meat grinder similar to yours.im still trying to get the hang of it and to understand how it works...i think its better when the meat are cut into small cubes so it will catch better in the spinner...i have another question for you plz...how do you sharpen the blade and how often should it be sharpened?thx
I've never had to sharpen the blade. But considering the cost of one I might just pick up a new one versus sharpening :)
@@CookingWithRy thank you very much👍
Any tips to clean it gluten free
Gluten Free bread. Which I do on occasion since my daughter has Celiac. Kinda pricey I know but occasionally it’s worth it 👍
HI. THANK YOU FOR SAYING WHAT SIZE GRIND YOU GRIND THE MEAT. I HAVE ASK SEVERAL PEOPLE AND NO ONE WILL RESPOND TO THE QUESTION. ENJOYED THE VIDEO
Ever cook those bread/meat scraps that come out of grinder after cleaning?
No, haven't tried that. Might be worth a deep fry to see what it's like :)
Good choice meat will try it next time. Suggest u use picanha as well, trim the fat and take 20% of he fat and grind e picanha... maybe 15% since meat will have some fat in it. It’s worked really really well for me
That bread trick is life changing!! Thank you Ry's Mom! Could we not use the bread/meat in the burgers we make? That way nothing gets thrown out. :)
You know, I guess that would be worth a try :)
Yes, you can. Bread is mostly air. 1 slice of bread, ground and hand mixed
into the ground meat is minuscule. Some might not want a yeast leavened
bread in the mix. If so, use a couple ice cubes instead. I make a lot of
different varieties of sausage, and ground meats, that actually call for bread crumbs in the mix.
Also, I've used both the bread or ice cube method, and I find both work, but
the ice cube one, to me, works better. Adding a tablespoon of water to the
mince won't change the texture enough that even you you notice, and what's
left in the tube and disc rinse right off.
Ok so I tried this for the first time a couple weeks ago and it went horribly. I put the grinder in the freezer for like an hour and the meat in the freezer for 20 minutes. With each piece I put in, the grinder would just get stuck with all the fat. Every second or third piece I would have to unplug, take off the attachment, and clear it out. The meat ended up having no fat because of this and couldn't even stomach 1/4 of the burger. Any tips for next attempt?
I haven't had that happen to me, though some of that fat always likes to try and glue itself to the auger and the feed tube. I sometimes will let the meat get even colder, though not quite fully frozen.
Is there a cost savings for grinding your beef?
If you buy it on sale you can get a great deal, especially with Chuck Roasts depending on the grade. But for me it's more about having that freshly ground burger :)
is the bread and meat a treat for the dog?
Just an FYI, no ads before or around this video. Have you ground venison? If you mentioned that, I missed it.
Ads aren't always delivered if you've seen others. UA-cam knows all. And haven't ground venison, but have had it. Yums :)
This time when I came back to view, there was a short ad. I just like to share with my UA-cam buddies if I don't see the ads. Sometimes people forget to monetize. No one is getting rich but we might as well earn a little. :)
Then there are the UA-cam Red subscribers like me that don't ever view ads. Love it!
I grind my own burgers from inexpensive cuts of meat...Beef...Chicken...Turkey...Pork...sometimes...I grind all of them together...makes wonderful burgers...What worries me is when he took a bite...the center looked a litter pink to me....Gotta’ be careful with ground meat...Make sure it is cooked thoroughly all the way through...I use an instant read thermometer.....PEACE!!!!
Yeah, it's all individual taste when you make your own. I personally prefer not to cook it too far :)
It's 5a.m and I'm here cuz I watched a meat grinder restoration video.
im here because i was watching how Pakistan has a addict problem
I got this meat grinder, it works well but takes time. Pushing this cheap machine too much will likely end it's life fairly quick. Other than that I love it for making 100% chicken breast burgers. And no they don't fall apart as ground turkey does without egg in it. I've made a large chicken meatloaf with only one egg. Got mine at Walmart for $29.
Is that chuck of chafe beef just curious .
I probably said in the video. My guess is chuck, though that was a while ago. I also did one with ground Tri Tip.
thank you for the grinder cleaning tip, LOVE IT....hubby said he'd give that to the dog, I'd use it in a meatloaf!!!!
I know what my dogs would vote for :)
I use it for meatballs and to soak up the oil in tacos. The oil has the flavor. I KNEW YOUR TIP! BACK IN THE DAYS Tuesday Morning sold hand-cranked meat grinders and being the youngest employee there by 50 years, on of my favorite coworkers told me to use bread to go afterwards. I said (being a science and nutritionist apprentice) SAID "BECAUSE STARCH BINDS TO FAT!" she said "WHOOP THERE IT IS!“ her cheesy line she used for me because she thought she was relating to me not knowing I was raised in a private community int the suburbs of Georgia. 🤦🤦🤦🤦🤦🤦 She would be missed! ❤️❤️❤️
i bet its good!
Well done!
Gotta love some fresh burgers :)
I think it was medium :)
I liked the bread cleaning tip, but I'll get a fresh piece of bread clean the machine save the bread, throw in the hot cast iron pan season it, toast and eat .
Even better, reverse your process. Smoke the raw burgers first to an internal temp of anywhere between 110 to 120. Then get the cast iron pan raging hot and reverse sear the burgers. Best ever.
Yeah it'll work both ways :)
Thanks for the idea to reverse sear burgers i shall try it!
My dad used to grind his own meat, I'll be doing it soon
My parents had a hand crank grinder and I remember turning that handle for hours when we'd make sausage :)
Any reason why you didn't put butter on at the end?
I've never been a butter on burger guy. I've done that with some nice herb butter on a sizzling steak before :)
Looks like you can use that "bread meat" in your meatballs and meatloaf!
Should do a blend. Tri tip chuck and sirloin all with good marbling and don’t remove the fat. Fat is flavor. Should be 70-30 or at least no less than 20% fat
grinder die not wheel lol grinding you own burger is the best.. add fat or water. make so juicy great video nice job
How Can You Cook Just One Bugger ? Now I am Hungry !
Amazing burgers, I want to start grinding my own meat at home but I would like to use a hand crank grinder. What would you recommend?
Any solid one will work. My parents used a hand crank grinder to make sausage when I was young. They work great. You can search on Amazon for ones with good ratings that fit your budget :)
Yummy
I am new to grinding your own meats. I’m getting a new grinder from Amazon and can hardly wait until it arrives. Could you please enlighten me on a couple of things?
One: why not just start off grinding it with the second blade you used? In other words, why a two step grinding process if you are using a real meat grinder and not a substitute like a food processor?
Two: could you just go ahead and grind in onions or garlic along with your meats?
Thank you for the video, it’s clear and the cleaning tip was great- please thank your mom- she will live forever as we will all learn from it. 🤗
I suppose the other way would work, but I remember my mother always doing a two step process, and I imagine it may have something to do with breaking the meat down in a certain way so that there is less 'crushing' with just one pass, especially with tougher cuts. That's just the way she did it :)
Try both ways to see what you like better. I like to 2 grind method. I slice up the garlic and onions and spread it out in the mix before the second grind. You can also add any spices you like at this time.
hi Ry wats recipe to ur burger patty:):):
It should be in the video.
Can u make jalapeño smoked sausage
Maybe after I do some Italian :)
Cooking With Ry sounds delicious
There is no need to grind the meat twice? It dont taste better.... And many people loves a bit of
coarser structure in the burger.
Oh my gosh why didn’t I watch this video earlier?!? Like seriously I have a bunch of stale bread and there was so much meat left in my grinder I felt bad just waisting it when I threw it in the sink to wash it out… 🤯🤯🤯
Thanks for sharing I appreciate the cleaning tip also
My pleasure. Thanks for watching :)
You are awesome
Thank you :)
No cheese???
I don't always like cheese.