goEMAW.com bbq, smoking, grilling, etc. thread!

[Katpappy]

80/20 chuck is the preferred grind for burgers as any chef would tell you. 

[michigancat]

I add an egg and also use 80/20

[420seriouscat69]

wacks all you need is ground pepper, pink himalayan salt & if you want garlic chowder and minced onion. Also buy a burger press or what I have is just these round plastic burger things that I patty them in and then slap them on the grill no matter how lean they are it doesn't fall apart.

I think we usually get 93/7 for the record.

[420seriouscat69]

I add an egg and also use 80/20

I saw a buddy do this. Turned out very well.

Also, yoga, i'm kinda a marinade freak.

[Brock Landers]

To me 85/15 is trending towards the "lean" territory anyway.  80/20 all the way.  #80/20orfight

[420seriouscat69]

My wife is kinda weird about meat. When it comes to steak, she'll only eat filets. Hamburger has to be lean. Eats a crap ton of chicken. Won't eat any meat on a bone and hates pig. It's frustrating as a person who grew up in a cattle buyer family, who grilled 24/7/365.

First dinner at my parents, it was kind of on a whim, and they asked us to stop by for dinner that night. Dad made ribs & I hadn't told them yet.  She toughed it out though.

[mocat]

it's fine to use lean hamburger meat for other stuff but burgers need to be 80/20

[sys]

more fat the longer you cook.  leaner is fine for a rarer hamburger.

[star seed 7]

I use my grill one to two times a year and Monday I made some burgers. I don't remember the ratio because they were just pre-formed patties from hyvee but prob 80 or 85 because I remember being disappointed they didn't have something leaner. I sprinkled a layer of seasoning salt on those bitches, slapped them on the grill, and then flamed the eff out of them them until grey. 7/7 would recommend

[stunted]

How would you guys cook the cuts of pork belly mir has in a pan or oven? Sometimes I can cook it perfectly and it’s crispy and tender inside, most of the time I don’t get it right. Even when I try to copy what I thought worked ends up wrong.

[Johnny Wichita]

use 73/27, idiots

[AST]

holy crap that looks amazing. do you have a recipe for the pintos? I've tried to make them in the past but they turned out incredibly salty.

Thanks.  I will hopefully remember to get it to you this evening when I get home.

2lbs dried pinto beans, soak overnight.  Then drain, rinse, and sort out trash.  Place in large pot and cover with water.  Start to heat.

Slice 1lb chuck or ribeye into 1/4”-1/2” strips.  S&P (coarse on both) generously.  Grill on high heat.  You literally want to get these somewhat charred.  Once done, cut into 1/4”-1/2” cubes.

Roast, smoke, or grill on low heat 1 large red onion, 4-6 jalapenos, 1 large bulb of garlic.  Once done, chop all into 1/4” pieces.

Cook 1lb bacon.  Cut into 1/2” pieces.  Reserve 1TBSP bacon grease.

Chop 1/2 bunch cilantro.

Once beans are simmering, stir in 4TBSP Better than bouillon.  Then add all other ingredients.  Stir and add salt to taste.

Cook until beans are done.  Once again, S&P to taste.

Add vinegar (usually between 1tsp - 1TBSP) and stir to balance.

Garnish with fresh cilantro and crumbled queso fresco or cotija.

[8manpick]

use 73/27, idiots

Hell yeah

[Katpappy]

Keep a keen eye out when grilling with this grind, and have a squirt bottle of water due to grease fires. 

[slackcat]

I did the pie too, took nearly an hour to slice those berries and place them in the cream.



The pork belly burnt ends were incredible. I wanted them to take 4 hours but I had trouble controlling the heat of the grill so they were done in 3. Having the butcher trim the fat was clutch. He gave me the trimmings to season my grill and I definitely did it wrong and made a pretty big grease fire in my grill.

What temp on the belly?

Attempted 225 but my shitty grill with a million seams caused me to average 350

Nothing wrong with that belly, looks delish

[slackcat]

We grill a 50/50 burger sausage blend.  Grilled sausage patties great too.

[Katpappy]

We grill a 50/50 burger sausage blend.  Grilled sausage patties great too.

Years ago at our county fair they had two groups grilling beef/sausage by pork association and beef/lamb by lamb association.  The beef/sausage was good, but I didn't know the mix.  I'm thinking they were using lean beef mixed with lean sausage.    The beef/lamb wasn't that tasty.

[MakeItRain]

I did the pie too, took nearly an hour to slice those berries and place them in the cream.



The pork belly burnt ends were incredible. I wanted them to take 4 hours but I had trouble controlling the heat of the grill so they were done in 3. Having the butcher trim the fat was clutch. He gave me the trimmings to season my grill and I definitely did it wrong and made a pretty big grease fire in my grill.

What temp on the belly?

Attempted 225 but my shitty grill with a million seams caused me to average 350

Nothing wrong with that belly, looks delish

Thank you, they were delicious.

[Cire]

Pork chops, mexi corn, zucchini, Dijon garlic red potatoes.


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[Cire]

Pork chops, mexi corn, zucchini, Dijon garlic red potatoes.


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[steve dave]

Good grief


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[star seed 7]

Damn, what a chop

[bucket]

I've never seen Zucchini sliced that way.

[Cire]

I've never seen Zucchini sliced that way.

I like bigger pieces to work on the grill. Garlic salt pepper and evo.

Grill as hot as you can get it and just a minute per side or so


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[WillieWatanabe]

ms. ww does not like zucchini or squash. it's disappointing.