Homemade Brisket Burgers | LEM #12 Grinder | LEM Patty Maker | Weber Kettle
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- čas přidán 29. 08. 2024
- This is my 1st attempt making Homemade Brisket Burgers from scratch. I'm using a 15 lb choice brisket with my LEM #12 Meat Grinder along with the LEM Automatic Patty Maker. Everything turn out amazing..! If you have any questions plz comment below. Thx for watching.
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Thank you so much for such a no frills, to the point video! Just decided to get a meat grinder and started doing my research and came across your video. Thanks to your great video, I feel I can end my search! I'll be ordering the LEM #12! Oh yeah, of course I subscribed! Thank you!
You're welcome.. You're going to love this meat grinder..! It's very powerful and easy to use..
After watching this I bought a 16 lb brisket and ran it through my LEM #12 twice using 10mm. I got 34 burgers at 6oz each. I think it was a muiistake for me not to run through thhe 4.5 mm as they were falling apart. I think the fine grind would have worked better. Thanks for your video/
Joe, Great video. I ground up an entire packer brisket last weekend, with my brother in laws #12 LEM. Since you said next time you were not going to run it through the fine grind plate, I ran mine through the course plate two times. I tried to make a patty after the second grind, but it did not hold together like I wanted it to, so I ran it through the course plate a 3rd time and the patties came together like I wanted.
They fried up great. I use a flat top griddle, no flare ups and still a great crust on the burgers. They are kind of loose after they cook since a bunch of the fat in them melts away, but still super juicy and delicious.
I'll have to try that out.. 3 times is a charm and Thanks for the tip..
There is no such thing as a "packer" brisket. Except to noobs.
Music is fricken annoying.
Burgers look great.
Sorry about that.. I I don't use music in my current videos.. Thanks for watching..
I once made brisket burgers with 4lbs brisket with all the fat trimmed off, 2lbs pork shoulder, again fat trimmed off, and 1lbs brisket fat, and 1 package is bacon and an onion ran thru the grinder with the meat. It made like 14 1/2 lbs patties. They were absolutely delicious and I had none left over.
Oh man..! I gotta try that out.. Thank you and thanks for watching..
Thanks for this, just bought a #12 and want to grind meat for pet food and later, sausage. I needed to see how the fat would grind as the company directions and YT videos do it without fat and connective tissue. Very informative.
Your going to love this machine. Keeping your meat cold is key..
Brisket makes great burgers. I think you may have had a little too much fat in the mix. Next time you grind it grind it only one time on the course setting then try to burger. Really nice voice over and tutorial. 👍🏼💪🏼🇺🇸
Thank you.. This was my first time ever grinding for burger but it's fun learning. I only grind once when doing Italian sausage and I wanted to do the same with this and should've went with my gut and did the same. My wife wanted the 2nd grind through the fine bit. I'm sure these turned out to 70/30 but I'll tell you one thing, they had great flavor. Can't wait to see your burger vid..!
That flare up was intense! Looks like they turned out nice and tasty. Hungry for a burger now!
I wasn't expecting that either but yes they turned out great. Thx
Very nice. I have never made brisket burgers - mainly since brisket is so hard to get here - but i make chuck burgers all the time -so much better knowing whats in there .
Liked that attachement for pattymaking - never seen that :)
I'll be doing some chuck burgers myself and yes knowing what's in your grind is best. The patty maker seems to work nice so far. Thx
I make the burger patty with a press. I weigh out 4oz to 5.2oz of brisket chop meat to make a 1/4 pound burger and bigger.
I'm really not a fan of this patty maker.. But maybe I'm doing something wrong?
Burnt to a crisp
Exactly. All that work to cook it Well Done.
That was great seeing you play with your new toy. I'd love to have a grinder to make burgers n sausage. Janet got a mixer for christmas with the sausage attach. Guess we will get around to it eventually. Those burgers looked very delicious. Keep close eye on your sub count. lol
Thank you Phil. They turned out amazing for my first time. That attachment you have for your mixer should do fine. And lol yes I'm still under 500 subs so I look everyday. Thank you again for the shout out in your vid.
Brisket Burgers sound so good
The next time I do just brisket burgers I'll be trimming all the fat.. Even though these turned out great I want to change it up some. Thx
I like a good char on my burgers. You got it just right. Been binging on your videos tonight. Nice channel find. New sub here. Oh… Phil sent me!
Thank you sir.. Glad to have you aboard.. Phil is an awesome guy Thanks for watching
*You have a great voice. Hell no on the tube of toothpaste burger making attachment though!*
Thank you.. I don't use that attachment anymore.. I grind then make them by hand.
Try adding bone marrow to your burger mix. 2 Table spoons to every 2 lbs of ground meat. Do not try and grind bone marrow. the grinder just whips the marrow. Instead on the cutting board just dice it. I will melt as you cook it. it gives the burger a buttery / nutty flavor. Just have a butcher split you a leg bone or use soup bone and just take your finger and punch out the marrow. you will be amazed the juicy flavor.
I've never heard of that and thought you was pulling my leg until I did the research on it. All I can say is thank you and I'll give it a shot next time I process.. Thanks for watching..
@@BBQJOE I
I did not clarify the bone marrow is to be mixed into the ground brisket. I have been grinding brisket for 20 years. I usually trim 2-2.5 lbs. of fat off of the brisket cap. About a heaping cereal bowl. This is more of a slimy fat. When you cut into the brisket there is a big vein of hard fat grind this. My burger grind only has just enough grease to fry the burger. Do pan fry also in a cast iron skillet and get a good sear both sides then finish to med heat.. Now the bonus of grinding your own. The big chain grocery's all use something called pink slime but received such bad reviews this labeling. The FDA relabeled pink slime as textured meat. Google it . You will never buy store bought burger again. I have the same patty maker you do. but it works better with a sausage stuffer. Lem also make another patty maker that works well with a grinder and makes a 1/4 pound patty. LEM web site. www.lemproducts.com/product/big-bite-patty-jerky-snack-stick-maker?rrec=true I have this one also.
I really appreciate all the info on this.. I going to try this recipe out and do a video on it. Thanks again..
I'm all about the homemade deliciousness 😊👍✋
Thank you.. Same here.. I've been processing my own meat ever since I bought this grinder.. Thx
Certainly didn't see that coming! I'm sure those were great!!
They turn out amazing.. Just wait till I do this again. I have a different way I want to try. Thx for watching.
LEM has great equipment......Built to last! \m/
Yes sir..! And they come with a 5 year warranty.. I'll get better at this as time goes on.. These burgers turned out amazing..!
That burger maker is pretty slick
Thank you Tony.. It was my first time using it and it seemed to work great. The next time I use it I'll be sure to put the meat in the freezer after the second grind. Plus I'm only going to run it through the coarse grinder twice.. Thx for watching bro..!
Great video except for the irritating creepy music. Thanks for showing all the functions of the grinder. This one retails $512 and is powerful. That burger looked so good, yum yum! I'm coming to your house to eat. Nothing like a charcoal BBQ grill.
Thank you. Sorry about the music.. I would love to try this out again in the near future.
Great Video Joe I was curios what would you figure meat to fat ratio. Meal with fixings fantastic.
I would say 70/30.. I think I should've trimmed all the fat off the brisket. This was my 1st time and what a great experience it was. They turned out amazing though. Thx
I saw no mention of putting the meat back in the freezer between grinds? I see later that you will refreeze the meat before making the patties. I assume that it would not be important to refreeze between grinds.
Sorry about that.. I thought I had mentioned it..
3 alarm fire - shouldn't be so black. your idea about indirect is a good one. nice vid. subscribed.
I should've known better to put them over a open fire cause I normally indirect first. I do like a good char though.. Thanks watching..
That is amazing. I am hungry
Thank you neighbor..! One of these days we'll hook up and do a cook out. Thanks for watching
Joe, first time I’ve watched one of your videos. Loved it! Subscribed. Straight to the point. No jibber jabber introduction. Enjoyed the voice over. Question: have you made ground meat since, did you use the course grind twice, if so how’d it turn out. I made the same mistake you did, not re cooling the meat, it came out mushy and the fat rendered into the meat. Wasn’t that satisfied with that. Wondered what 2x course would do??
Thanks for subscribing to my channel. I have ground twice through the coarse grind and it turned out great. But I found that grinding once through the coarse grind works out best. The burger will have great texture and your meat will stay cold longer. Here's a quick tip video on how I did it. Thanks for watching and hope this helps answer your question. czcams.com/video/jV1XQ74PczA/video.html
Awesome video like how you use that meat grinder
Thank you.. So far I absolutely love it. That LEM #12 is a monster when grinding meat..! Thanks for watching..
Thanks just bought a LEM #2
You're going to love it.
Great video thanks alot
No problem and glad you enjoyed it.. Thanks for stopping..
@@BBQJOE always my pleasure sir
Ima gunna open upa cana woopass!
14 pounds of brisket and 28 patties = 1/2 pound patties, not 1/4 pounds
Sorry about that.. Thought the paddy maker only made 1/4 lb. patties.. I did trim some of the fat off too but I'll look into that.. Thanks
Hello thank you for the great video got a question why didn't you like the fine grind? And have you did 2 coarse grinds how did they turn out.
Yes I did 2 coarse grinds and it a much better texture. I also trimmed more fat off of the brisket and reversed seared them.. So good and I'll get a video out on that soon. Thanks for watching..
How did you get only 28 quarter pounders out of a 14 lb brisket? (about 14:50). That's 7 lbs- what happened to the other 7 lbs?
I'm really not sure lol. Unless I over stuffed the patty maker.
Hey Joe Phil sent me
Thank you James.. Hope you like my content. Thx
Never start a video saying “ I’ve never done before”
I'll keep that in mind. Thanks
grab a pellet smoker i prefer a pit boss it will change your life promise if you like to take your time to do your own meat and make good food buy a pellet grill bro. nice vid though
I thought about getting a pellet smoker but haven't pulled the trigger yet. Reverse sear would've been better for these burgers. I love my manual pits though.. Thanks for watching.
@@BBQJOE yeah bud I know how you feel they are expensive but so worth the money pitboss is cheaper and awesome thanks for reply
If I did I've been eyeballing the Pitboss thats exclusive to Lowes.. It comes with the upgraded wheels and front tray.. Plus love the warranty they offer for it.
Hey BBQ Joe, I also have an LEM #12, I did not buy the LEM patty maker, because a lot of reviews said it did not pack the meat tight enough so the patties fell apart, when you were cooking them. How did your patties come out?
I think the patty marker packs them to tight in my opinion. Maybe it's how I'm using it.. The patties holds up great too. Thanks
Hey you'd better be good laddie coz old Phil in florence sent me :-)
I'm always good with the ladies.. lol. I with my wife Lori wasn't camera shy. I would love to have her join me. Maybe one day I'll convince her. Thanks for watching..
Do more meat processing videos.!!1 I just subscribed.
You got it and welcome to Joe's BBQ House.. Thanks for watching
How did it turn out next time with indirect and one grind? What tips do you recommend? I just bought the lem #8 big bite and about to buy this burger patty maker
Running through the coarse bit once is the way to go. Depending on the fat content of the meat you can run it through twice. The main tip is to keep the meat very cold at at all times. Be sure after you grind to put the meat in the freezer for about 20 mins before using the patty maker. When I get time I'm going to do a updated video on this. Hope this helps.
I am just learning how to grind and make my own sausage. Was it my imagination, or did you not use the blade when doing the fine grind?
Yes I have 2 blades.. Sorry if I didn't show it being installed but yes I used the blade for the fine grind. Thanks for watching and sorry for any confusion.
awesome video, good production and content, learned a lot. i just wouldnt be cooking directly over the flame even for a short amount of time. after using the big bite #12, would you go for more power?
Normally I'll grill indirect then over the fire but wanted to try it out. As far as the LEM #12 goes.. No this unit is very powerful and sux that meat right down the shoot. Pretty much as fast as you can feed it. Thanks for watching..
LEM has Duel Grind attachments now, two cuts course and fine in one pass.
www.lemproducts.com/product/big-bite-dual-grind-attachment/dual-grind
Thanks for the update.. I'll have to check into that.. Thanks again..
Strange thing is that they use #8 plates for the #12 Grinder attachment. Maybe if they sell well they'll someday make a Duel Grind attachment for every size Grinder they make. Still you have the extra horse power with the #12.
I like to mix my Meat, Fat, Salt Pork, and Skin after the 1st initial Course Grind before grinding it fine with the Second Grind. Thinking this once thru is not for me.....
I normally grind 1 time with the fine for burgers and for sausage 2x with course
I tried that and worked out perfect.. I'll try to get an updated video out on this soon. Thanks for watching.
Cool video, love all my LEM Products #12 grinder & 25 # pound motorized stuffer....looks like the patty maker was a bit of work though, your thoughts ?
Subbed!
Same here.. Love my LEM products too.. The patty isn't that bad but I think it packs it in a little on the tight side. I've used it several time and as long as the meat is cold it work really good. Don't even bother if it's even close to room temps lol. It fun though.. I'll have to get some updated videos out on this.. Thanks for watching.
You just need a little less heat lol
Right lol.. I should have indirect first then flame.
I’m a firm believer in having fat in my burgers, but I think these look a little fatty to me. But otherwise, nice job!
Thank you.. I agree it was little to fatty as well.. I need to get a updated video out on this.. Thanks for watching..
My # 211. You´re welcome in my house, too, if you want, to grow together! Thank you! Nice weekend!!
Glad to have you here.. I'll stop by your house here in a bit. Thanks for the sub
Hm & loc please..thanks
Not sure what that means. Please lmk what that means
Hate the music
Sorry about that..
Too much fat. Thats like a 60/40 ground beef.
I agree but they was very tasty.. I use less fat next time. Thanks
He made beef chorizo burgers 😂.
Half of these comments are fake. Don't believe this nonsense. He knows nothing about beef. This is ALL about product placement.
Lol.. Thanks for watching