Food Smokers and Smoking Tips/Tricks/Techniques

"Regular" burger meat, as in what they call ground beef at the store, is a mix of a bunch of different beef cuts and not typically the best quality you can get for a burger. By specifying the cut, you get consistently good results. And yes, it does taste better and yes it is worth it.

 

thanks.

 

Okay, so I double checked the label - We did get ground chuck - but It doesn't specify the %%/%% on it.

 

Yup, that's what I meant by "parts is parts". Actually thought you were joking around.

 

I wasn't.

Bare with me, still getting ahold of all the lingo.

 

NP, had I realized I would have been (just) slightly less smart assy.

 

Do beef ribs smoke as good as pork ribs?

 

I dont think you can mess up corn on the cob...

 

I bbq'd a cornish hen the other day on the grill...just to grill something

 

Try it!

 

I've never cared for beef ribs....


But that could just be the quality of the beef ribs I've had. Not a lot of meat on them. Again, from what I've experienced!

 

what did you season the Tuna with?

 

my wife makes some amazing BBQ beef ribs in the dutch oven LOVE THEM.

Ill see if I can explore ideas as my experience grows, and I could share.

 

don't the beef ribs make a mess in the sheets?

 

you are normally going to see ground chuck (normally 80/20), ground round (85/15), ground sirloin (90/10), and sometimes leather (97/3). market ground beef is usually shown as 50/50.. it will be greasy and the burgers will shrink a lot. i like chuck or round, but the butcher i go to usually has amazing deals on ground sirloin. the solution there is to just add bacon into the meat to make up for the missing fat. you need the fat for flavor and juiciness of the burger. too lean and they will fall apart and be dry. too fatty and they will shrink up. a few times lately, i've been buying my own steak and using the foot processor to grind it. I get whatever cut of steak is on sale then buffer the fat in it with bacon (also ground in the food processor). it has a way better texture and flavor than most other ground beef that i've tried.

 

Probably because is came from the butcher. Grocery stores usually have the ratio, butchers usually don't. Just have her tell the butcher she wants 70/30. Sometimes, if they don't have a cut on hand that has that ratio, they'll add a few fat scraps before grinding to up the fat content to 30. Either way, mucho bueno.

 

Thanks for the tip bud!

 

@ramonortiz55 , this is a good point... just because it says 80/20 doesn't mean it's ground chuck. A chuck roast (pot roast) is usually around 80/20 as-is. Like I said above, if the butcher has a chuck roast that's not quite as marbled as you'd like (not quite 30% fat), they can add fat scraps before grinding. Like drwx said, bacon fat works too and imparts a whole new flavor.

You can't screw this stuff up! Just gotta be willing to keep on experimenting. No matter what, unless you fall asleep and completely toast something, it'll be damn good. The fun is in always trying to make things better than the last time you did it.

 

I am willing to do expirmenting.

I actually enjoyed cooking last night.

That chimeney starter sure simplified things!