Video

Title says I trimmed brisket and then proceeds to trim the brisket!

I like the process you went through. Thanks for sharing. I will on occasion take a whole deboned lamb roast from Costco and pre ground 1.5 pound package of ground beef and run them both through the grinder to make patties.

Don't do it you'll ruin your pan ,reseason it before use nothing stick in mine ,it was designed that way

Another question have you ever tried to re-use pickle juice brine. My daughter loves the Valisic Zesty bread and butter pickles she eats approximately a jar a week. I recently asked her to save the brine for me since I have leg cramps and I drink dill pickle juice to relieve the cramps. I buy the gallon dill pickles from Sam's club to get the brine to drink. So far in a little over a week, I have a gallon of the zesty bread and butter brine. I do like the zesty taste. I am going to try use some of the brine for a couple half pints of my garlic. and use the way you used the Mrs. Wadges brine mix and can as the way you did the garlic

Exactly what I am looking for we love garlic My son-in-law picked up us a big bag of this peeled garlic today at Sam's club. I brainstormed wondering if I could pickle this. My daughter loves zesty bread and Butter pickles. I think she would love this. Have you tried the garlic yet if this works out I want to get more bags of this garlic.

Abrasives are handy for rust removal. Corded angle grinders are cheap and extremely useful. I use a knotted (NOT stranded, they throw strands) cup style wire brush for loose rust then an 80-grit flap disc to smooth. I don't bother polishing since seasoning makes it pointless. If more people seasoned their iron properly they'd be happier with the results.

Where do we find the recipe for the low-carb bun?

With that mixer you could make hamburger and pizza dough at the same time 😮

Boys , we need a bigger grinder

I don’t think El Torero uses cilantro or if they do, very little. I don’t care for cilantro and never taste it in their salsa.

I've tried replicating it with this recipe, comes out good, thank you! Any tips as why it's it's not as pretty as this? Mine looks greenish.

Love your idea for keeping the press clean and stick free.

Wow!!

Sir, I just made it again today!!!❤ I make it every month or two. My word it's delicious 😋

I used your recipe and cooked collards in insta pot . I had never cooked them in one . Best recipe ever . Thank you for sharing

Enjoyed the video but discard the fat???? Do yourself a favour and discard vegetable oil and start using animal fats.

To hear you say $1 a pound made this video seem 20 years old!!!! There will NEVER be a piece of beef for a $1 a pound again!!!. You can’t even buy literal cow SH1T for $1 a pound!!!. 🖕#FJB

this attachment looks smaller than mine...but it looks great

you discard your brisket fat?

I haven't heard of this I'm interested. I heard garlic is a very healthy daily supplement, as is ginger.

Yummm!!! 💗💗💗

❤️👍

I grind twice. Once through a 1/2-inch plate and save some of that for chili. Then I regrind the rest with a 1/4-inch plate for burgers. I shoot for about 70-30 by eye when I trim. Brisket is always on the pink side, not bright red like chuck. Still, it makes great burgers.

Making it tonight 😊

Tastes nothing like it

Great recipe!! We just made our second batch

😃

Wonderful Recipe. 1st time I've made collard greens and ham hocks in the instant pot. Was very impressedThank you for sharing.

Wouldn't they taste like crap after freezing? They're not in freezer paper or vacuum package sealed. I guess I don't understand paying $75-$100 on fresh meat that you then freeze and have to go through all the trouble grinding it and packaging it and have the meat quality go way down.

which size grinder die did you use, my KitchenAid came with two or three different sizes

thanks 4 sharing, can't wait for a little warmer weather, my mouth is already watering.

I was giving it a like but removed it because you did everything wrong. Ground all that meat and pressed hamburgers then didn’t even bother cooking any before freezing. Then when you did cook them, you pulled them off without putting cheese on, and pulled the burgers off before toasting the bun…… then didn’t even use the toasted bun. I don’t believe you know what a good burger is!

Making another batch on the stove right now! This recipe is better than any salsa I can find in the store IMO.

Great recipe made it last night!!! Thanks

Make Tallow out of that extra fat and custom your fat level to exaction what you want.. Or, add a leaner cut with the grind.. Something that adds an additional flavor and texture profile.. Just a suggestion

The only thing i do different is add cut up sausage to mine. Looks good and i can almost smell it from here!

Saw your wood cutting board, how do you maintain it?

You don't lose out in cost with that fat. You save it and you can either grind it up with a leaner cut of meat to make burgers with it. Or you can render it down and make beef tallow for cooking. Beef tallow is very expensive so it's not waste. Just like when you buy a whole chicken you don't throw the bones out. You roast and cook the bones and make broth with it.

spot on!!! great job!!

Just don't by crap scotch whiskey, simple

Looks good

I started using fresh tomatoes and it took my salsa to a whole new level. That being said the real secret ingredient is the pickled jalapeños. Those really make for an outstanding salsa.

I ususally eat just the avocado for the pure deliciousness of it. Every once in a while I will add something to it to make it a guac, and I will give this one a go. I know it will be a good one. Thanks for sharing the goodness.

Thanks for posting! I have read all the comments and look forward to making it! A question...you know the chain mexican restaraunts tjat has the typical salsa that is from canned tomatoes and is not really thick? That is what I am most familiar with from over the decades and dont know how to make it. Do you happpen to know? I look on youtibe and surf the web but i cant seehow to dp jist wjat seems like the simple basic stuff the chain restaraunts do. Do you know how? I have failed the time or 2 i have tried to make it because i havent ever really made salsa and i didnt know til recwntly they use canned tomatoes.

Best video on CZcams on this man. You nailed it. The self cleaning after the sanding is the key

You also forgot green chili

Pretty nice brother, you had me at brisket 😁

Bloody Mary here I come - with my new mix variation!!

You ruined your brisket burger with sweet pickles? Nasty.

Nicely done.