What's your next Meat Project?
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Found 6 lbs of filet scraps I vacuum packed in the freezer. Added 1.3 lbs of ribeye fat. Ground it with a 3/8th and mixed in a light combo of Pa’s/Better Burger/Garlic Butter seasonings with a sprinkling of Worcester sauce. Made up 18 six ounce patties and a sample patty. The result was “why didn’t I do this before?” A neighbor came over with a dram of Weller Antique 107 to share and after the test burger tasting, made 2 more. Hope all of you also had a good day.
zbigjeff great looking burgers!
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Found 6 lbs of filet scraps I vacuum packed in the freezer. Added 1.3 lbs of ribeye fat. Ground it with a 3/8th and mixed in a light combo of Pa’s/Better Burger/Garlic Butter seasonings with a sprinkling of Worcester sauce. Made up 18 six ounce patties and a sample patty. The result was “why didn’t I do this before?” A neighbor came over with a dram of Weller Antique 107 to share and after the test burger tasting, made 2 more. Hope all of you also had a good day.
zbigjeff they look and sound great. Congrats
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Found 6 lbs of filet scraps I vacuum packed in the freezer. Added 1.3 lbs of ribeye fat. Ground it with a 3/8th and mixed in a light combo of Pa’s/Better Burger/Garlic Butter seasonings with a sprinkling of Worcester sauce. Made up 18 six ounce patties and a sample patty. The result was “why didn’t I do this before?” A neighbor came over with a dram of Weller Antique 107 to share and after the test burger tasting, made 2 more. Hope all of you also had a good day.
zbigjeff
What type of filets?
A dram?.. Time to run to the store!
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Found 6 lbs of filet scraps I vacuum packed in the freezer. Added 1.3 lbs of ribeye fat. Ground it with a 3/8th and mixed in a light combo of Pa’s/Better Burger/Garlic Butter seasonings with a sprinkling of Worcester sauce. Made up 18 six ounce patties and a sample patty. The result was “why didn’t I do this before?” A neighbor came over with a dram of Weller Antique 107 to share and after the test burger tasting, made 2 more. Hope all of you also had a good day.
zbigjeff I know they tasted great.
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PapaSop Each time I carve up a cab or prime beef tenderloin, I put the filets and cube the thin strips of meat in one bag after I vac seal them. In a different bag, I place good meat scraps that I also vac pack. That’s what I used for these burgers. Re: Dram. That Dram added up to about half a bottle of “drams”. We were nicely mellow when his boss came over to find out why he was gone for a couple hours. She was happy after making her a daiquiri. The flaps came down.
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mrobisr Some of the best I’ve ever had. I got the idea after reading about what the yahoos on this site dream up. Who knew what that combo would do and I found out.
zbigjeff The knowledge on this site still amazes me every time I read, just amazing.
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Found 6 lbs of filet scraps I vacuum packed in the freezer. Added 1.3 lbs of ribeye fat. Ground it with a 3/8th and mixed in a light combo of Pa’s/Better Burger/Garlic Butter seasonings with a sprinkling of Worcester sauce. Made up 18 six ounce patties and a sample patty. The result was “why didn’t I do this before?” A neighbor came over with a dram of Weller Antique 107 to share and after the test burger tasting, made 2 more. Hope all of you also had a good day.
zbigjeff Now, that’s a weller meatball!
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mrobisr Amen to that thought!!
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Found 6 lbs of filet scraps I vacuum packed in the freezer. Added 1.3 lbs of ribeye fat. Ground it with a 3/8th and mixed in a light combo of Pa’s/Better Burger/Garlic Butter seasonings with a sprinkling of Worcester sauce. Made up 18 six ounce patties and a sample patty. The result was “why didn’t I do this before?” A neighbor came over with a dram of Weller Antique 107 to share and after the test burger tasting, made 2 more. Hope all of you also had a good day.
zbigjeff those look great. What a great pairing; Weller 107 and a perfect burger.
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