I have been grinding my own burger like my Dad did on the dairy farm I grew up on. I have found that brisket is a amazing flavor for burger. I have been reading about adding bone morrow . Is said to give burger a unique flavor. My question is how much to add to ta 15 lb. to 25. batch ?
@Denny I’ve never added bone marrow to a burger. I’m kicking myself right now because I just saw some beef bones at the store and was going to pick them up and try a few things with them and then I got distracted and never went back to the meat section! Give me a couple of days and I will try to get a good answer for you though I think it is going to be a rather small amount.
Do you roast the bones first? Split in half lengthwise? I have about 50# of beef bones from a cow we butchered just sitting in the freezer waiting for me to get inspired…this just might do it!!!
When you grind your own brisket how much trimming do you have to do?
I usually try to a full brisket 16-20lb. brisket I usually trim off about 2 lbs. of the fat cap off the point. I had a heaping cereal bowl and then weighed it to know how much I trimmed. The point is well marbled . when you split open the brisket it still has a great fat to meat ratio. I only grind once as my Pattie maker fits on the discharge of the grinder. I usually yield 50-53 I/3 pound patties. When you look at the price of brisket this is premium burger. After you have brisket burger you ask why would you smoke a brisket. Although both flavors are excellent.
I missed your question about the bones. You can split legbones with a band saw and scoop out the marrow with a spoon. Most of the articles I have read usually take bones that are round 2 -3 inches and 1-1 1/2 thick and they just push the morrow out with there finger or spoon. Then chop up the morrow with a knife and mix into the ground burger .The demo showed 1-2 lbs. of ground burger and maybe 3-4 TBLSPN of morrow . The morrow tends to melt into the patty as it cooks.
tedmo last edited by
First time read that someone put bone marrow into a burger
@denny I’m absolutely trying this, hopefully I will have time to try it this week but if not I will get to it next week, I’ll probably just push it out through the bone. Now, as good as a brisket burger is I can’t imagine not wanting to smoke a brisket! I am assuming with that yield you are selling them? You will have to let me know where I could pick some up if I am ever in Ohio again!
This sounds great, I’m going to defrost some bones and grab a point to grind, if you can believe it we don’t have a bandsaw…so i’ll have to get creative in freeing the marrow. I think I’m going to chunk the brisket and just grind the marrow right in with it. We’ll see how this goes!
@parksider The fact that you don’t have a bandsaw amazes me actually, you have just about everything else! I think you can just pop the marrow out if your bones are cut into smaller pieces like @denny said but I did see where at least one person broiled them first. I would think this would be fine if you were going to just use the marrow as a spread or something but since the goal here is to use it in a burger I don’t think that is the best thing.
We just don’t do many steak and we have 3 grinders…when all you own is a hammer everything looks like a nail! I’m going to try roasting some and I’ll make a steak butter for on top so it will melt in…lots of research to do!!
@Parksider Two things on steak for anyone interested. First if you have ever wanted to get into Sous Vide cooking then that is absolutely the way to go for steaks, if you have the time and inclination. The steaks are the most tender and perfectly cooked steaks you will ever get. If you don’t have access to a Sous Vide cooker then reverse sear them, in my mind it is much better than just straight on the grill, you get a pretty perfect cook throughout!
For the reverse sear method check here:
For anyone interested here are some posts on Sous Vide:
Forkinpork last edited by
I often thought about both, grinding and making my own burgers from brisket and sou vide, now for sure I going for it and with the brisket burgers I will add the bone morrow, man that has to be so good!
I picked up brisket at the Kroger Chain grocery already for $1.99 a lb. on sale. Walmart has some very nice full brisket with the round for $3.94 a lb. I have checked several butcher shops and they normally stock packer 6 full briskets with the round on it to a box @ $4.99 to $5.99 per pound or most butcher shops would sell you a individual brisket. You did not have to buy a whole case.
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!