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<title>Buffalo Burgers, home ground.... Chef Bob Ballantyne, Grand Junction, Colorado, USA</title></head>
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<p>Stopped by the Grand Opening of a long time friends new store. He
opened Farmhouse Organic Meats in Grand Junction, Colorado, USA about one week
ago. I stopped in to take a look around. Found excellent sausage,
nice fish, and a really well stocked deli. Pleasant place with nice
quality products. Purchased a half a pound of every sausage to test them
out. Purchased the Mexican Wild Caught Shrimp, as I love it! And saw
some interesting trimmed Bison Chuck roasts. Hmmmmmmmm! When a
consumer sees Bison Chuck roasts they think, "wonder how much it would be to
have that for dinner?" But when the Chef sees nicely trimmed up Chuck
Roasts the chef thinks "I wonder what they did with all those wonderful chuck
trimmings?" And continues to think "going to eat Bison burgers cheap this
weekend." And so I strike up a conversation with the butcher, also a
friend from the recently closed B. Finnicky's specialty store.</p>
<p>"What did you do with the chuck trimmings?"</p>
<p>"Chef, they have not delivered our grinder yet, so they are in the back
cooler."</p>
<p>"Well how much for me to take that waste off your hand?"</p>
<p>"Tell ya what chef, how about $5.00 per pound for the Bison Chuck trim?"</p>
<p>"Well, throw in 1/4 pound of Bison suet for free and I will take one
pound of trimmings."</p>
<p>"Done"</p>
<p>And so it is that Bison Burgers are on the menu for the Ballantyne's this
Saturday.</p>
<p>
<img border="0" src="http://www.prochefblog.com/public_pics/buffalo/bufalo.jpg" width="338" height="263">
</p>
<p>A nice set of lean trims and a decent pile of suet. Add to that the
family grinder and we have what it takes to make a nice batch of Ground Bison
Chuck.</p>
<p>
<img border="0" src="http://www.prochefblog.com/public_pics/buffalo/grinder.jpg" width="365" height="299"></p>
<p>Put them together with the
<a href="http://www.cooking.com/products/nomatches.asp?Keywords=lubriplate">
Lubriplate</a> and start the grinding. Remember to rough your grind on the
large plate first.</p>
<p>
<img border="0" src="http://www.prochefblog.com/public_pics/buffalo/roughgrnd.jpg" width="445" height="251"></p>
<p>When the rough grind is done, season with a little salt and pepper and go
with your medium plate or knife. This Universal Number Two uses rotating
knives not grinding plates.</p>
<p>
<img border="0" src="http://www.prochefblog.com/public_pics/buffalo/finalgrnd.jpg" width="407" height="233">
</p>
<p>After passing it through the medium you can then fold to mix your lean evenly
with your suet, and get a nice product worked up. Now it is time to break
out the scale. These are special so we had a real light lunch that allows
us to use nice half pound patties for the meal. I selected a nice potato
bun for the patties to sit on after cooking.</p>
<p>
<img border="0" src="http://www.prochefblog.com/public_pics/buffalo/scalcover.jpg" width="332" height="319"></p>
<p>All I really like on the patties prior to cooking is a little salt and
pepper. Hey this is Bison, I want to taste Bison, not some freakin mixture
of spice. I can do that with beef or pork.</p>
<p>
<img border="0" src="http://www.prochefblog.com/public_pics/buffalo/buffpatties.jpg" width="396" height="291"></p>
<p>
<img border="0" src="http://www.prochefblog.com/public_pics/buffalo/pattiesp.jpg" width="232" height="330"></p>
<p>Maybe I will remember to take pictures of the cooked product. But the
wine is already flowing. So it may not happen.</p>
<p>'til we talk again, get that grinder out and grind something up, Bison,
Salmon, Turkey, all kinds of things can be made into burgers or cakes!</p>
<p>Chef Bob Ballantyne<br>
The Cowboy and The Rose Catering<br>
Grand Junction, Colorado, USA</p></body></html>
<meta http-equiv="Content-Type" content="text/html; charset=windows-1252">
<title>Buffalo Burgers, home ground.... Chef Bob Ballantyne, Grand Junction, Colorado, USA</title></head>
<body>
<p>Stopped by the Grand Opening of a long time friends new store. He
opened Farmhouse Organic Meats in Grand Junction, Colorado, USA about one week
ago. I stopped in to take a look around. Found excellent sausage,
nice fish, and a really well stocked deli. Pleasant place with nice
quality products. Purchased a half a pound of every sausage to test them
out. Purchased the Mexican Wild Caught Shrimp, as I love it! And saw
some interesting trimmed Bison Chuck roasts. Hmmmmmmmm! When a
consumer sees Bison Chuck roasts they think, "wonder how much it would be to
have that for dinner?" But when the Chef sees nicely trimmed up Chuck
Roasts the chef thinks "I wonder what they did with all those wonderful chuck
trimmings?" And continues to think "going to eat Bison burgers cheap this
weekend." And so I strike up a conversation with the butcher, also a
friend from the recently closed B. Finnicky's specialty store.</p>
<p>"What did you do with the chuck trimmings?"</p>
<p>"Chef, they have not delivered our grinder yet, so they are in the back
cooler."</p>
<p>"Well how much for me to take that waste off your hand?"</p>
<p>"Tell ya what chef, how about $5.00 per pound for the Bison Chuck trim?"</p>
<p>"Well, throw in 1/4 pound of Bison suet for free and I will take one
pound of trimmings."</p>
<p>"Done"</p>
<p>And so it is that Bison Burgers are on the menu for the Ballantyne's this
Saturday.</p>
<p>
<img border="0" src="http://www.prochefblog.com/public_pics/buffalo/bufalo.jpg" width="338" height="263">
</p>
<p>A nice set of lean trims and a decent pile of suet. Add to that the
family grinder and we have what it takes to make a nice batch of Ground Bison
Chuck.</p>
<p>
<img border="0" src="http://www.prochefblog.com/public_pics/buffalo/grinder.jpg" width="365" height="299"></p>
<p>Put them together with the
<a href="http://www.cooking.com/products/nomatches.asp?Keywords=lubriplate">
Lubriplate</a> and start the grinding. Remember to rough your grind on the
large plate first.</p>
<p>
<img border="0" src="http://www.prochefblog.com/public_pics/buffalo/roughgrnd.jpg" width="445" height="251"></p>
<p>When the rough grind is done, season with a little salt and pepper and go
with your medium plate or knife. This Universal Number Two uses rotating
knives not grinding plates.</p>
<p>
<img border="0" src="http://www.prochefblog.com/public_pics/buffalo/finalgrnd.jpg" width="407" height="233">
</p>
<p>After passing it through the medium you can then fold to mix your lean evenly
with your suet, and get a nice product worked up. Now it is time to break
out the scale. These are special so we had a real light lunch that allows
us to use nice half pound patties for the meal. I selected a nice potato
bun for the patties to sit on after cooking.</p>
<p>
<img border="0" src="http://www.prochefblog.com/public_pics/buffalo/scalcover.jpg" width="332" height="319"></p>
<p>All I really like on the patties prior to cooking is a little salt and
pepper. Hey this is Bison, I want to taste Bison, not some freakin mixture
of spice. I can do that with beef or pork.</p>
<p>
<img border="0" src="http://www.prochefblog.com/public_pics/buffalo/buffpatties.jpg" width="396" height="291"></p>
<p>
<img border="0" src="http://www.prochefblog.com/public_pics/buffalo/pattiesp.jpg" width="232" height="330"></p>
<p>Maybe I will remember to take pictures of the cooked product. But the
wine is already flowing. So it may not happen.</p>
<p>'til we talk again, get that grinder out and grind something up, Bison,
Salmon, Turkey, all kinds of things can be made into burgers or cakes!</p>
<p>Chef Bob Ballantyne<br>
The Cowboy and The Rose Catering<br>
Grand Junction, Colorado, USA</p></body></html>
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