I bought a restaurant last year and have revamped it… its a burger joint, but didn’t make the ground beef in house. I’m looking at least doing one of the following if not both, the patty process ( prefer with a machine) and the grinding process.IS the easy slider worth it with getting multiple molds? And what kind of grinder would work best for 300lbs a week on average of beef? Any recommendations would be great considering no one has ever done anything like this in the restaurant. I wouldn’t even know what kind of slab of meat to buy! lol
Also, if you’re grinding that much a week, you are going to be happier in the long-term with a commercial-grade meat grinder. I’ll get some info from one of our salesmen and post what their recommendation would be at that usage level!
Will be in touch again soon!
Do you do different patty sizes right now, or are you just exploring the option of having different patty sizes?
Do you want a grinder to grind just for 1 day at a time, or are you looking to do batches for an entire week or other time frame at one time?
@Austin we have trouble sizes 6 and 8 oz.
Bigger batches for grinder
The Eazy Slider would be fine at that capacity and you should be able to operate at 10 patties a minute if you can move that fast and keep the hopper filled with meat. If you think that you would be growing your expected volume any time soon, you might want to consider the Protege Patty Machine as it will do 20 patties per minute, plus it runs continuously and puts the patty paper on each patty instead of manually applying patty paper. You can outgrow the Eazy Slider pretty quickly, but it does a great job on lower volumes if you don’t plan on needing extra capacity as you grow.
As for a meat grinder, we’d probably recommend going with the Pro-Cut #32 Meat Grinder. Anything smaller and you are going to spend a lot of time waiting in the grinding phase. The Eazy Slider will take enough time to process that portion that having a quality grinder will help keep your process moving faster.
Let us know if we can help you make any further decisions. Or, when you decide to get a patty machine, let us know, and we can start working with you on getting custom mold plates to fit exactly what you want to do.
@Austin I’m ready to get moving forward on the ez slider. Can you email me directly to discuss? Thanks
MMMMMM I was going to add Citric acid so maybe I’ll adjust and maybe do half one way.
Thanks for info.Tarp.
@tarp First, I think you are wise to go with the 1/2 to 10 lb ratio if you haven’t tried that cheese yet it is extremely hot! Very good tasting but it is nothing at all like our Hot Pepper cheese which tastes more like pepper jack, this stuff deserves its name in my opinion.
As for the flavor, I think they will match up fairly well. That might change if you use encapsulated citric acid, I can see the tang from the acid maybe not going so well with the Ghost Pepper Cheese. However, I also like adding Citric Acid when I make Habanero Lime snack stick so tang and heat aren’t necessarily a bad match, just something to think about!
I’m going to make some pepperoni sticks in a few days and was wondering if anyone has added ghost pepper high temp.cheese to the excalibur product. My wife thinks not . I’m talking 1/2 lb to 10lbs meat.
But we like it hotter than most people but it might not flavor it correctly.???
Will it BBQ? Smores!
In this segment we pose the question and the answer to Will it BBQ? So much more than just hamburgers, hot dogs, and other meats can be BBQ'd, Grilled, or Smoked. And, this is where we try out unique ideas for cooking on a grill or smoker. This week we are BBQ'ing Smores and letting you know if it will BBQ or not!Prep Time
5 MinutesCook Time
Obviously, Smores will BBQ, doing them on a grill is basically the same process as over a fire but doing it on the BBQ might have a few advantages. With normal smores, you are relying on the heat from the marshmallow to melt the chocolate and you can only do a few at a time.
Some people might say doing it this way takes all the fun out of it, the messy gooey fingers are part of it and if you have kids I’m sure that’s true but if you are making larger quantities for a dessert then this is the way to go. We lined the bottom of a foil pan with graham crackers then we laid a few pieces of chocolate on top of those and put the marshmallow ontop of that. We left the top layer of graham crackers off until just before it was done so we could easily monitor their progress.
We did a few where we cut a slit in the marshmallows and inserted a small piece of chocolate to see if that made any difference in the finished appearance.
We had our grill running at 450° and we let them cook for about 10 minutes.So, Will it BBQ?
I sprinkled some Cinnamon toast shake on these and just like always that made things a lot tastier!
So, in the end, is this any better than doing it over a fire? Well that depends, if the little ones want to use something like the Fire Fishing Pole and make an evening of it then this might take some of the fun out of it. However, if you are just wanting to make some delicious gooey smores for a lot of people then this is the way to go!Shop Walton’s for Broil King S 590 Weston Pro Series #32 Meat Grinder Hi-Temp Ghost Pepper Cheese
@mesbilawson That’s awesome, hope your next batch is as good as the first!
@jonathon Thank you so much. We are very excited to make more snack sticks. We ordered more supplies today!