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Tri Tip Burger and Meatballs

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  • Tri Tip Burger and Meatballs

    Finally got my notes and the pics sorted out so here goes.

    One untrimmed Tri Tip at 4#



    Trimmed I got 2.5# and 1.5# of fat



    Cut up.. After looking at the marbling I decided to add 1/2# of the fat to the mix which works out to about 80/20.


    Out of the freezer and into the tray with the 5/16th plate



    Took a 3 oz patty and fried it up. Was curious and about shrinkage and weight loss.


    Very little shrinkage. Ended up a 2.1 oz after cooking. Tasted amazing...


    Used about a pound for the burgers. Mixed in 1/2 TBS of Worcestershire and 1 tsp of MHGP. Hit it with a little Montreal Steak and went indirect with a little apple.


    Then direct to finish and a slice of red onion with a little EVOO


    Two with American and one with Brick cheese. The grilled onion is under the Brick.


    Finished with Thousand Island, lettuce and tomato.


    This was truly burger heaven.. Not much shrinkage.. Very juicy and flavorful. I won't be buying round meat again.

    Meatballs were made with some Italian Bread cubed and tossed in the oven. An egg, milk and MH Pizza Shake for the seasoning. They started at 3 oz. Ended at 2 oz after cooking.




    Overall this was a successful experiment in grinding burger and did nothing more than wet my appetite to experiment. Love that LEM..

    Know this was a long post.. Thanks for looking


  • #2
    I like the look of those burgers man. They look really juicy and dense.

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    • #3
      Man those look great mate! Fantastic effort there grinding your own meat.

      Love seeing burgers cooked on the weber.

      Ken

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      • #4
        Man those burgers look great. That said, it pains me to see a perfectly good Tri Tip run through the grinder Ouch!

        I know those burgers had to be good.
        Smoke it.. and they will come!

        Rob
        Recipes & Smokes in HD Video
        SmokingPit.com



        Yoder YS640
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        Arizona BBQ Outfitters Scottsdale
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        Blackstone 22" Flat Top Griddle

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        • #5
          Great looking post, burgers, and balls!! for the fresh grind on everything!!!
          Brian

          Certified Sausage & Pepper Head
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          Weber Genesis
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          Misfit # 1899

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          • #6
            Thanks Gman and Kendoll

            Originally posted by Wingman View Post
            Man those burgers look great. That said, it pains me to see a perfectly good Tri Tip run through the grinder Ouch!

            I know those burgers had to be good.
            I've seen discussions about adding brisket to burger grind no big deal. Use a TT and people freak. Don't understand

            Burgers were incredible.

            Originally posted by barkonbutts View Post
            Great looking post, burgers, and balls!! for the fresh grind on everything!!!
            Much appreciated Sir.
            Aside from the LEM sounding like a little jet engine it's really nice. First non manual grinder I've ever owned. Don't know what took me so long.

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            • #7
              Originally posted by Wingman View Post
              Man those burgers look great. That said, it pains me to see a perfectly good Tri Tip run through the grinder Ouch!

              I know those burgers had to be good.



              Originally posted by 1Cavman View Post
              Thanks Gman and Kendoll

              I've seen discussions about adding brisket to burger grind no big deal. Use a TT and people freak. Don't understand
              Yeah...I'm with Rob. The reason I freak - that's the equivalent of using rib eyes to make meat loaf! Probably really, really good - I could just never do it, and other than 12+ hours of low and slow, brisket really isn't good for anything else than hamburger!

              And, I agree that those burgers had to be incredible.

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              • #8
                It's gotta be sacrilegious to run a Tri Tip through a grinder. But man I bet that burger tastes good!!
                Propane Smoke Shack
                UDS
                Great Outdoors Smoky Mountain
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                • #9
                  Nice burger and great experiment!
                  Becky
                  *****

                  https://www.facebook.com/jennie.r.smith.77?ref=tn_tnmn

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                  • #10
                    Grind on brother Rich. Those look great and cant wait to try them. Heck, burger is typically $3-4 lb here, might as well have the best.
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                    • #11
                      From me too. Excellent burger
                      JT

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                      • #12
                        Making your own burgers can't be beat, as you know exactly what goes in em!! Nice work!!
                        Don

                        Humphrey's Pint
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                        • #13
                          Nice post Rich...I suppose if I could get them as cheaply as you did I could be led to grind some up. They HAD to be good. for your efforts Sir.
                          Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
                          My best asset however is the inspiration from the members on this forum.

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                          • #14
                            Fantastic looking burgers Cav!!!!

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                            • #15
                              Yeah.. after we talked... I see what ya mean on the marbling in the TT... I am just ignorant of that cut... but I see now..it's basically a chuck cut. trim a bit and grind...

                              At'sa spicy meatball! Brilliant..the Pizza Shake addition!
                              In God I trust- All others pay cash...
                              Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
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