I'm always in the mood for a good burger. So it was with great enthusiasm I
followed Alton Brown's recent episode on making a good burger (Burger of the
Gods, The Daily Grind).

<http://www.foodnetwork.com/food/reci..._10214,00.html

Well, I just finished my BG and it was most excellent. In fact, just like
Alton claimed on the show, it was the best burger I've ever eaten. I even
used the FP method since I seem to have mislaid my course grinder grate. It
worked just like AB said. Naturally, the price of the meat, specifically
the sirloin, put the per burger price above the usual "hambooger" crud
that has overwhelmed the supermarket meat counter. But, it sure made a great
burger. Give it a shot. I think you'll like it. I'm a lifetime convert.

nb

Our pal notbob > wrote:

> I'm always in the mood for a good burger. So it was with great enthusiasm I
> followed Alton Brown's recent episode on making a good burger (Burger of the
> Gods, The Daily Grind).
>
> <http://www.foodnetwork.com/food/reci..._10214,00.html
>
> Well, I just finished my BG and it was most excellent. In fact, just like
> Alton claimed on the show, it was the best burger I've ever eaten. I even
> used the FP method since I seem to have mislaid my course grinder grate. It
> worked just like AB said. Naturally, the price of the meat, specifically
> the sirloin, put the per burger price above the usual "hambooger" crud
> that has overwhelmed the supermarket meat counter. But, it sure made a great
> burger. Give it a shot. I think you'll like it. I'm a lifetime convert.

I've been wanting to try something like this in my FP; figured if we
love it, I'll get a meat grinder. By "trimmed", does he mean to remove
*all* of the fat, or just the bigger parts?


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF
(COLD to HOT for e-mail)

Our pal notbob > wrote:

> I'm always in the mood for a good burger. So it was with great enthusiasm I
> followed Alton Brown's recent episode on making a good burger (Burger of the
> Gods, The Daily Grind).
>
> <http://www.foodnetwork.com/food/reci..._10214,00.html
>
> Well, I just finished my BG and it was most excellent. In fact, just like
> Alton claimed on the show, it was the best burger I've ever eaten. I even
> used the FP method since I seem to have mislaid my course grinder grate. It
> worked just like AB said. Naturally, the price of the meat, specifically
> the sirloin, put the per burger price above the usual "hambooger" crud
> that has overwhelmed the supermarket meat counter. But, it sure made a great
> burger. Give it a shot. I think you'll like it. I'm a lifetime convert.

I've been wanting to try something like this in my FP; figured if we
love it, I'll get a meat grinder. By "trimmed", does he mean to remove
*all* of the fat, or just the bigger parts?


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF
(COLD to HOT for e-mail)

Our pal notbob > wrote:

> I'm always in the mood for a good burger. So it was with great enthusiasm I
> followed Alton Brown's recent episode on making a good burger (Burger of the
> Gods, The Daily Grind).
>
> <http://www.foodnetwork.com/food/reci..._10214,00.html
>
> Well, I just finished my BG and it was most excellent. In fact, just like
> Alton claimed on the show, it was the best burger I've ever eaten. I even
> used the FP method since I seem to have mislaid my course grinder grate. It
> worked just like AB said. Naturally, the price of the meat, specifically
> the sirloin, put the per burger price above the usual "hambooger" crud
> that has overwhelmed the supermarket meat counter. But, it sure made a great
> burger. Give it a shot. I think you'll like it. I'm a lifetime convert.

I've been wanting to try something like this in my FP; figured if we
love it, I'll get a meat grinder. By "trimmed", does he mean to remove
*all* of the fat, or just the bigger parts?


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF
(COLD to HOT for e-mail)

J.J. wrote:
> Our pal notbob > wrote:
>
>
>>I'm always in the mood for a good burger. So it was with great enthusiasm I
>>followed Alton Brown's recent episode on making a good burger (Burger of the
>>Gods, The Daily Grind).
>>
>><http://www.foodnetwork.com/food/reci..._10214,00.html
>>
>>Well, I just finished my BG and it was most excellent. In fact, just like
>>Alton claimed on the show, it was the best burger I've ever eaten. I even
>>used the FP method since I seem to have mislaid my course grinder grate. It
>>worked just like AB said. Naturally, the price of the meat, specifically
>>the sirloin, put the per burger price above the usual "hambooger" crud
>>that has overwhelmed the supermarket meat counter. But, it sure made a great
>>burger. Give it a shot. I think you'll like it. I'm a lifetime convert.
>
>
> I've been wanting to try something like this in my FP; figured if we
> love it, I'll get a meat grinder. By "trimmed", does he mean to remove
> *all* of the fat, or just the bigger parts?
>
>
Just the bigger parts. You need some fat for both flavor and texture.
I like about 15-20% fat if doing then on the grill (which is the only
way I do 'em). You may like more or less depending on your tastes but
that's a pretty good starting point and then alter from there as you
see fit.

--
Steve

Love may be blind but marriage is a real eye-opener.

J.J. wrote:
> Our pal notbob > wrote:
>
>
>>I'm always in the mood for a good burger. So it was with great enthusiasm I
>>followed Alton Brown's recent episode on making a good burger (Burger of the
>>Gods, The Daily Grind).
>>
>><http://www.foodnetwork.com/food/reci..._10214,00.html
>>
>>Well, I just finished my BG and it was most excellent. In fact, just like
>>Alton claimed on the show, it was the best burger I've ever eaten. I even
>>used the FP method since I seem to have mislaid my course grinder grate. It
>>worked just like AB said. Naturally, the price of the meat, specifically
>>the sirloin, put the per burger price above the usual "hambooger" crud
>>that has overwhelmed the supermarket meat counter. But, it sure made a great
>>burger. Give it a shot. I think you'll like it. I'm a lifetime convert.
>
>
> I've been wanting to try something like this in my FP; figured if we
> love it, I'll get a meat grinder. By "trimmed", does he mean to remove
> *all* of the fat, or just the bigger parts?
>
>
Just the bigger parts. You need some fat for both flavor and texture.
I like about 15-20% fat if doing then on the grill (which is the only
way I do 'em). You may like more or less depending on your tastes but
that's a pretty good starting point and then alter from there as you
see fit.

--
Steve

Love may be blind but marriage is a real eye-opener.

On 2004-09-05, J.J. > wrote:

> love it, I'll get a meat grinder. By "trimmed", does he mean to remove
> *all* of the fat, or just the bigger parts?

I'd advise trimming "just the bigger parts". The first batch I did had one
piece with a big ol' chunk of suet on one edge, as I wanted a decent ratio
of fat to meat. After the FP mulch, there were several large (reletively)
pieces of fat in the grind which I had to remove. later, I trimmed pieces
to a max of about 1/8" of suet and the mix came out nicely.

This probably wouldn't have been a problem with a true meat grinder, but
mine is out of action right now. The FP works very well as directed, just
not with large pieces of suet. One solution might be to separate then
finely mince any suet.

nb

Our pal notbob > wrote:
> On 2004-09-05, J.J. > wrote:
>
> > love it, I'll get a meat grinder. By "trimmed", does he mean to remove
> > *all* of the fat, or just the bigger parts?
>
> I'd advise trimming "just the bigger parts". The first batch I did had one
> piece with a big ol' chunk of suet on one edge, as I wanted a decent ratio
> of fat to meat. After the FP mulch, there were several large (reletively)
> pieces of fat in the grind which I had to remove. later, I trimmed pieces
> to a max of about 1/8" of suet and the mix came out nicely.
>
> This probably wouldn't have been a problem with a true meat grinder, but
> mine is out of action right now. The FP works very well as directed, just
> not with large pieces of suet. One solution might be to separate then
> finely mince any suet.

Thanks for the suggestions, NB -- I'm thinking of making these
sometime this week, if the nice weather holds. Nothing like a
fire-grilled burger (and no, I don't mean the dreck from "Burger
King")...


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF
(COLD to HOT for e-mail)

Our pal notbob > wrote:
> On 2004-09-05, J.J. > wrote:
>
> > love it, I'll get a meat grinder. By "trimmed", does he mean to remove
> > *all* of the fat, or just the bigger parts?
>
> I'd advise trimming "just the bigger parts". The first batch I did had one
> piece with a big ol' chunk of suet on one edge, as I wanted a decent ratio
> of fat to meat. After the FP mulch, there were several large (reletively)
> pieces of fat in the grind which I had to remove. later, I trimmed pieces
> to a max of about 1/8" of suet and the mix came out nicely.
>
> This probably wouldn't have been a problem with a true meat grinder, but
> mine is out of action right now. The FP works very well as directed, just
> not with large pieces of suet. One solution might be to separate then
> finely mince any suet.

Thanks for the suggestions, NB -- I'm thinking of making these
sometime this week, if the nice weather holds. Nothing like a
fire-grilled burger (and no, I don't mean the dreck from "Burger
King")...


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF
(COLD to HOT for e-mail)

Our pal notbob > wrote:
> On 2004-09-05, J.J. > wrote:
>
> > love it, I'll get a meat grinder. By "trimmed", does he mean to remove
> > *all* of the fat, or just the bigger parts?
>
> I'd advise trimming "just the bigger parts". The first batch I did had one
> piece with a big ol' chunk of suet on one edge, as I wanted a decent ratio
> of fat to meat. After the FP mulch, there were several large (reletively)
> pieces of fat in the grind which I had to remove. later, I trimmed pieces
> to a max of about 1/8" of suet and the mix came out nicely.
>
> This probably wouldn't have been a problem with a true meat grinder, but
> mine is out of action right now. The FP works very well as directed, just
> not with large pieces of suet. One solution might be to separate then
> finely mince any suet.

Thanks for the suggestions, NB -- I'm thinking of making these
sometime this week, if the nice weather holds. Nothing like a
fire-grilled burger (and no, I don't mean the dreck from "Burger
King")...


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF
(COLD to HOT for e-mail)