WTH?!! (brisket)

svnmag · Jun 10, 2016

https://www.youtube.com/watch?v=n_UQJ4rFqFA

silentbob · Jun 10, 2016

couldnt say i would ever cut up a good brisket for hamburgers... but when you are a youtube show im sure you have to get creative..

Not sure why but hamburgers never really appeal to me.

NodakBuckeye · Jun 10, 2016

Brisket makes a great burger, and is pretty common to be used. I like a bkend of brisket and chuck.

SDMF · Jun 10, 2016

Brisket sans a 8-12hr slow cook is tougher than boiled owl (Grandpa's saying). Putting the grind on tough stuff is never a wrong answer.

svnmag · Jun 11, 2016

I should've titled a bit differently. I'll bet that's amazing.

NodakBuckeye · Jun 11, 2016

It does look pretty damn amazing.

WormWiggler · Jun 11, 2016

svnmag · Jun 12, 2016

loocway · Jun 12, 2016

svnmag · Jun 13, 2016

I'm thinking I might cook the bacon before including it in the grind...

SDMF · Jun 13, 2016

svnmag said:
I'm thinking I might cook the bacon before including it in the grind...

Have ground bacon into elk, deer, and moose, no reason flavor-wise not to just grind it in. If one is looking for the dissimilar textures of bacon slices paired w/burger, then they need to be separate.

svnmag · Jun 13, 2016

I like a medium burger and am a bit concerned about getting pig worms. Undercooked bacon gags me as much as overcooked. Both textures and flavors are served to terrorists in Hell.

MuskyManiac · Jun 13, 2016

Bacon is cured as well as smoked to 145 so I believe you could eat it right out of the package with no problems.

fullrut · Jun 13, 2016

Been grinding bacon with burger for years. No worms yet. No texture issues when properly ground. You'll only notice the flavor. 160 degrees isn't hard to hit when grilling a burger.

espringers · Jun 13, 2016

Ya... I think rare burger (not self ground cuts) might be a bigger concern than rare smoked and cured bacon. But, I didn't think they brought bacon up to 145. Or do they?

NodakBuckeye · Jun 13, 2016

The parasite is pretty much absent in modern pork, it also is killled by cooking to 145°, some say upper 130s. You and I are probably at greater risk from the ground beef, assuming it is bought at a large chain store, i.e., mass processed.

WTH?!! (brisket)

svnmag

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silentbob

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NodakBuckeye

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SDMF

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svnmag

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svnmag

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