Official 2018 BBQ, Smoking, Grilling, Baking and Beer thread

[ctrav]

Awesome dinner tonight: Beer can chicken (used ginger beer), homemade cheese chips for the spicy tomatillo sauce and a nice salad with tomatillo salsa!

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[Arizonarob]

OK Rob order up the sausage and I will bring the beer

Deal Cliff.

That’s a lotta luv for sausage....but I totally get it

Nah, not really. There’s 18 to case, and I break them up and vac-pac them into servings. It will last me a good 7-8 months before I have to reorder. Well, unless the mooches, er, friends come over.

 

[Arizonarob]

Matt, what percentage of fat do you think your fresh ground meat would be at? 80/20, 90/10??
Curious, as I lean more towards the 90 range when I buy meat. I usually will grab some 90, and then mix in ground up turkey meat to add back in the fat, but adds a ton of flavor.

 

[Brentr]

Ok guys this is by far the juiciest burger I have ever tasted. I grounded up 2.5 lbs of chuck and added 1/2 lb of bacon. The meat looked strange as I guess I am not accustomed to seeing fresh ground meat. I cut into 1 inch cubes seasoned with salt, pepper, onion powder and garlic powder. I put the mixture in the freezer for 30 mins then I proceeded to grind up. Definitely I will be making more and trying different ingredients[emoji482]

 

[JoyfulNoise]

Matt, what percentage of fat do you think your fresh ground meat would be at? 80/20, 90/10??
Curious, as I lean more towards the 90 range when I buy meat. I usually will grab some 90, and then mix in ground up turkey meat to add back in the fat, but adds a ton of flavor.

Ground chuck steak is ~ 80-85% but, since I trimmed it myself and removed a lot of visceral fat, I’d say it was closer to 85/15. I also used about 1/3 rib meat in it so that added a bit more fat (rib meat is probably closer to 70/30). I’d probably add back more fat fat next time using bacon lard as I like my burger to really flare up on the grille

If you want leaner meat, then you have to use top round or sirloin as the starting point. Those cuts have a lot less fat to them. If you trim away all the fat on a top round roast and use that, then you’re definitely in the 90-95% lean territory. Ground sirloin (trimmed to remove fat) is going to be your leanest meat as that is where they get the 95-97% lean ground beef from.

 

[ctrav]

Darn good looking cheese burgers brent...

 

[ctrav]

Matt I think the best burgers are made with 80%

 

[Arizonarob]

Ok guys this is by far the juiciest burger I have ever tasted. I grounded up 2.5 lbs of chuck and added 1/2 lb of bacon. The meat looked strange as I guess I am not accustomed to seeing fresh ground meat. I cut into 1 inch cubes seasoned with salt, pepper, onion powder and garlic powder. I put the mixture in the freezer for 30 mins then I proceeded to grind up. Definitely I will be making more and trying different ingredients[emoji482]

Those are some gooooooood looking burgers.

 

[mwfaith1971]

Got done brewing my biggest batch of beer to date yesterday, 13 gallons. I have 2 fermentors going and this will give me about 5 cases of beerat a cost of about $0.50 a bottle.

 

[JoyfulNoise]

Got done brewing my biggest batch of beer to date yesterday, 13 gallons. I have 2 fermentors going and this will give me about 5 cases of beerat a cost of about $0.50 a bottle.

I like $0.50 beer night at the local pub ... I’d like it better at home

Do you have any pictures of your setup you can post? Do you bottle them all or do you fill your own keg?

 

[mwfaith1971]

I can get some, since the photo's I do have are old and I've upgraded equipment. But, I use a Boilermaker G2 20 gallon kettle, a Blichmann burner (most fuel sipping burner I've seen) and 6.5 gallons bucket fermentors and carboys. Very basic setup but I like the interactivity more over an automated type system. Plus, I use the BIAB method, so this just works consistently.

I bottle all my beer because I find it relaxing and it's easier to grab a few from the fridge if we're going somewhere rather than having to transfer to bottles from a keg. I have thought about it but I like the bottles.

 

[Gadragonfly]

I cooked some andouille sausage, yukon gold potatoes and onions on the Blackstone this weekend. I had to separate the onions from the sausage and potatoes because my husband doesn't like onions but it allowed me to cook the onions slower than the potatoes which I wanted to crisp up.

 

[Brentr]

Sweet looking gadragon[emoji482]

 

[Burfcr]

Reverse sear Tomahawk on the grill.....

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[1RtBstrd]

Running low on stock so had a poolside brew day yesterday.

 

[Stump]

I love Tomahawk steaks! Looks great Burf!

 

[ctrav]

Thats what Im talking about...looks delish

 

[Esloser]

Just had one for Father’s Day myself! Came out awesome - in my younger days, I could’ve finished the whole thing.

 

[mwfaith1971]

Running low on stock so had a poolside brew day yesterday.

Sweet! I would get rid of the turkey fryer burner and get an Anvil or Blichmann, they put out the same heat but use a lot less gas. If you do a "normal" 6.5 gallon batch (9 gallon boil), you should get 7 or 8 brews out of a propane tank instead of 2 or 3.

 

[1RtBstrd]

Sweet! I would get rid of the turkey fryer burner and get an Anvil or Blichmann

That Anvil does look and sound sweet. Problem is I'm out of storage space and inherited the turkey fryer from my grandpa, so it's not going anywhere.