Tuesday, May 31, 2011

Grind Your Own Beef & Giveaway Announcement

We drew the winner of the Bush's Bean Grillin' Beans Giveaway tonight to determine who get's this great prize package to kick their summer into gear!

Trevor entered the count of comments, tweets, and Facebook posts into Random.org and the winner is:

Kim of Stirring the Pot who said, "Pick me, pick me, pick me! Ha ha...I love the southern pit BBQ with ribs or pulled pork."

Of all the giveaways I have done, I'm pretty sure this is the first time another food blogger that I read and reads me has won.  Congratulations, Kim!  I'll get in touch via email to arrange the shipping.  

Filet Mignon Burgers
Remember the other day when I told you to keep the fatty scraps from trimming a beef tenderloin?  Here's why.

I picked through the pile of scraps, separating lean meat from the fatty pieces.  I tossed any pieces of "silverskin" because that is not the same as fat and will NOT render down.  It will stay tough, chewy and impenetrable.  They should make bullet proof vests with that stuff.  

Were you listening when you told your algebra teacher answered your complaint that "These word problems will never be useful in real life"?  Right now, he/she is snickering at you.

Word Problem (show all work)
Chris has 3.02 lbs of trimmings from the end tips, chain of bull/side meat, and the Chateaubriand portion of a beef tenderloin.   The lean pile of beef weighed out at 1.42 lbs.  How much of the fatty pile does he need to use to get an 80/20 mix of ground beef?  

a)   I didn't think I had to do math to cook
b)  Actual measurements are for bakers
c)  What time did the train from Detroit leave again?
d)  Eleventy

So after dividing by pi, multiplying by the square root of bacon, and carrying the one, I came up with about 20 oz of lean and 5 oz of fat.  Or you just can "eyeball" a 4:1 ratio.

I cut it into 1/2 cubes, mixed it all together and then put it in the freezer for 20 minutes to chill.  I ran it through the Kitchenaid grinder attachment with the coarse die plate on speed 4.  Then I put it back through a second time using the fine die plate.

I mixed that with a heaping 1/4 cup of bread crumbs, 2 Tbsp Worcestershire, 2 1/2 tsp bbq rub and one egg.  Then we formed them into 5.3 oz patties (1/3rd lb) and grilled them over a 450f on GrillGrates for 6-7 minutes a side.  

Finally, I simply served them on plain buns,  lettuce, and topped them with the leftover bearnaise sauce.  

Not on your Mickey D's menu.
They were pretty phenomenal.  The tender ground beef and buttery bearnaise sauce really put it over the top.
I'm looking forward to grinding more of my own meats this year.  It's a definite learning process for me but the results are well worth the effort.


  1. Bearnaise puts anything over the top in my book. Great idea for a fabulous burger Chris.

    Kim's got a great blog and I enjoy it too. Congratulations Kim.

  2. Congrats, Kim!

    The burger looks incredible, Chris. I have always wanted to grind my own meat for burgers, but always end up having the butcher do it. I'm sure it is worth the effort to grind it yourself!

    Kim im MD

  3. Congrats to the winner! I wanted to let you know that I tried Bush's Baked Beans for the first time ever and me and the Hub were really impressed. I'll keep a supply in my pantry.

  4. It's 6:39 AM and I tune in to MATH?! Seriously, you lost me at Eleventy. So now you're a meat grinder, which I realize is not the same as an organ grinder, but I can't help visualizing the little monkey in the red hat jumping around to the beat of the accordion! Bet it tasted great!

  5. It's pretty cool that you gave this a try. You got the fat level just right, and you still have no clue what time the train left Detroit. Maybe it was around eleventy 'o clock?

  6. Congrats to the winner!! I just wish I had a scrap pile from ANY filet, muchless enough to grind for burgers. I'm sure they were mind blowingly delicious!

  7. Nice to have a little bearnaise laying around for just such occasions - delicious looking burgers. My answer to the math problem - grind it all and it is what it is.

  8. I thought I was good at math until I went to MIT. Then I realized. I know nothing. Not even how to add. Especially not how to add.

    Love that you ground your own meat! Super cool.

  9. mmm, now that's a burger, delicious!

    congrats kim!!

  10. Yippee! I'm so excited I won. Thanks so much, Chris :)

    I gotta tell you that I'm dying in laughter over your word problem. If only I had word problems like that back when I was in school. Hysterical, really!!

    Those are some first class burgers, Chris! Puts a whole new spin on a steak burger.

  11. Oh my gosh, do those burgers look amazing!! I really, really wish I had the meat grinder attachment! Maybe I'll ask for Christmas??

  12. Buttery bearnaise - who could resist?!! Looks delicious! Congrats to Kim :-)

  13. I was just asking my Mom if she had a meat grinder! We never know what to do with the leftover scraps from our tenderloin - we usually freeze them and then end up throwing them out. That is a rock star burger! Me wants one.

  14. I love "making my own" of almost anything . . . this is phenomenal and looks mouthwateringly good! Congrats to King of Pot, Stirring the. :)

  15. The answer is D!! :)
    The burgers look awesome Chris! I ground my own beef once for burgers, but it was not a fatty cut and my burgers turned out looking more like turkey burgers, they had the sort of white-ish look to them! lol

    Congrats to Kim!!!

  16. You know I had bad memories of bearnaise making in culinary school, we had to make it and make it and make it over again and again and again, but by accident it ended up on an omelet out recently, and you know I liked it :)

    This looks fantastic!

  17. Congratulations Kim! Awesome burgers Chris. I just love the grinder attachment on my kitchenaid - got to go make me some burgers!

  18. Chris - you were supposed to pick me... sheesh. Just kidding, congratulations Kim. The burger looks fantastic!

  19. Chris- Bobby Flay has a new show called BF's BBQ Addiction (debuted today) and he smoked salmon on a Big Green Egg. The salmon recipe he made looks amazing...any chance you would test out the recipe for us? :-)


    Kim in MD

  20. Question:

    We use lump hardwood (I think there is a cowboy or a lasso or something on the bag, but it isn't charcoal briquettes) and it seems that if I leave the coals to heat the grate for 10-15 minutes, so I can get a good sear and nice marks on the meat/veggies, I then do not have enough heat left for the needed cooking time. Any tips?

    Love the blog!


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