Dinner Pic > General Discussion

Posted: 8/1/2017 6:22:48 PM EDT

We "meat" again arfcom, for yet another dinner pic. No tape measure this time, because... well because.

We start with some short ribs, about 1.5lb

Then we get a flat iron steak. around 2lb

Then you chop that shit up into squares.

Then throw it in the freezer

Now go ahead and start making some bacon, I like to bake mine to really capture the bacon fat, and get crispy bacon.

Now throw all the meat in a good strong food processor and make your own ground beef the way you like it, you can use a meat grinder if you have one, but keep the grind loose and airy.

Posted: 8/1/2017 6:27:00 PM EDT

[#1]

This gonna be good, tag

Posted: 8/1/2017 6:28:12 PM EDT

[#2]

Now go ahead and divide it up to reasonable sized patties. I'm watching my figure so I went kind of small.

Make it into patties and pinch the middle. This will keep them from swelling up when cooked.

Get your grill ready, then realize it's fucking hailing out, so bust out your best large logo old griswold no 9 with self basting lid.

Capture the fat from your bacon and go ahead it let it get super hot in the skillet. It better sizzle when you put them down.

don't mess with them until the dent fills with juice, then flip once. Don't squish them, don't move them around. Leave them alone. Throw the cheese on, a dash of water in the hot pan, and put the lid on to melt the cheese.

Then serve it up how you like with your side of choice.

Posted: 8/1/2017 6:28:40 PM EDT

[#3]

I see no vegetables.

Edit for second round of pics:

Posted: 8/1/2017 6:31:05 PM EDT

[#4]

Quote History

Quoted:
I see no vegetables.

Edit for second round of pics:

View Quote

Guess you can't see the lettuce .

Posted: 8/1/2017 6:31:18 PM EDT

[#5]

Quote History

Quoted:
I see no vegetables.

Edit for second round of pics:

View Quote

Fuck vegetables. Nicely done op.

Posted: 8/1/2017 6:32:38 PM EDT

[#6]

That's a 10 sir.

That's a 10.

Posted: 8/1/2017 6:35:15 PM EDT

[#7]

I'd eat it, 10+

Feed the dog

Posted: 8/1/2017 6:35:27 PM EDT

[#8]

Excellent choices on the meats used for the burgers.

10/10

Posted: 8/1/2017 6:35:37 PM EDT

[#9]

Posted: 8/1/2017 6:35:53 PM EDT

[#10]

Then realize your greasy ass hands from handling beef fat smudged all of your pictures and try and find the few that look ok.

Posted: 8/1/2017 6:36:52 PM EDT

[#11]

I like how you put a burger pattie on top of another one inside the bun. That's 100% more beef. 10/10 sir!

Posted: 8/1/2017 6:39:41 PM EDT

[#12]

Bravo OP!

10/10 All the way.

Posted: 8/1/2017 6:40:24 PM EDT

[#13]

11/10
The best dinner pic BY FAR in quite some time
WELL DONE OP (and yes I am Yelling)

Posted: 8/1/2017 6:40:30 PM EDT

[#14]

10/10..but thats how we do all our burger.....

Mainly moose cause its my favorite.....

this(second grind).....

Attached File

makes this...

Attached File

Attached File

Posted: 8/1/2017 6:40:57 PM EDT

[#15]

Looks very good, OP.

Posted: 8/1/2017 6:43:43 PM EDT

[#16]

Damn that looks good!

Posted: 8/1/2017 6:46:19 PM EDT

[#17]

Now that's a good looking burger!

Posted: 8/1/2017 6:50:36 PM EDT

[#18]

Would have been better if you cooked it. 7/10

Posted: 8/1/2017 6:51:07 PM EDT

[#19]

well done OP

Posted: 8/1/2017 6:53:02 PM EDT

[#20]

10/10

Posted: 8/1/2017 6:54:47 PM EDT

[#21]

A Perfect 10.

Posted: 8/1/2017 6:58:35 PM EDT

[#22]

Quote History

Quoted:
Would have been better if you cooked it. 7/10

View Quote

I cooked it to a nice medium at 140°, but that's why I get fresh meat instead of dirty preground beef.

Posted: 8/1/2017 7:00:35 PM EDT

[#23]

Quote History

Quoted:
Now go ahead and divide it up to reasonable sized patties. I'm watching my figure so I went kind of small.

https://www.AR15.Com/media/mediaFiles/349595/20170801-155301-268942.jpg

Make it into patties and pinch the middle. This will keep them from swelling up when cooked.

https://www.AR15.Com/media/mediaFiles/349595/20170801-160906-268943.jpg

Get your grill ready, then realize it's fucking hailing out, so bust out your best large logo old griswold no 9 with self basting lid.

https://www.AR15.Com/media/mediaFiles/349595/20170801-161659-268944.jpg

Capture the fat from your bacon and go ahead it let it get super hot in the skillet. It better sizzle when you put them down.

https://www.AR15.Com/media/mediaFiles/349595/20170801-170408-269000.jpg

don't mess with them until the dent fills with juice, then flip once. Don't squish them, don't move them around. Leave them alone. Throw the cheese on, a dash of water in the hot pan, and put the lid on to melt the cheese.

Then serve it up how you like with your side of choice.

https://www.AR15.Com/media/mediaFiles/349595/20170801-172057-269001.jpg

https://www.AR15.Com/media/mediaFiles/349595/20170801-172354-269003.jpg

https://www.AR15.Com/media/mediaFiles/349595/20170801-172403-269004.jpg

https://www.AR15.Com/media/mediaFiles/349595/20170801-172554-269005.jpg

https://www.AR15.Com/media/mediaFiles/349595/20170801-172403-269011.jpg

View Quote

Jeebus Herald that looks delicious.
Cholesterwhat?

Posted: 8/1/2017 7:03:17 PM EDT

[#24]

10/10

Posted: 8/1/2017 7:05:19 PM EDT

[#25]

well done OP 10/10

Posted: 8/1/2017 7:06:11 PM EDT

[#26]

Excellent. 10/10.

Posted: 8/1/2017 7:10:20 PM EDT

[#27]

Quote History

Quoted:
Would have been better if you cooked it. 7/10

View Quote

Posted: 8/1/2017 7:20:06 PM EDT

[#28]

10

Posted: 8/1/2017 7:20:34 PM EDT

[#29]

Perfect!

Posted: 8/1/2017 7:20:38 PM EDT

[#30]

Posted: 8/1/2017 7:20:51 PM EDT

[#31]

That's worth a 10.

You get another 5 because the dog is pretending to not being interested in the plate.

Posted: 8/1/2017 7:25:18 PM EDT

[#32]

Well done, sir.

BTW, I have that same food processor (thing is tits) and I use the same method to make my own custom grind. Though in my case, I use equal amounts of sirloin, brisket and short rib.

Posted: 8/1/2017 7:29:53 PM EDT

[#33]

DAMN SON.jpg

Fucking awesome! 10

Posted: 8/1/2017 7:36:45 PM EDT

[#34]

10/10

Never thought of using my food processor like that, thanks for the inspiration

Posted: 8/1/2017 7:55:25 PM EDT

[#35]

Quote History

Quoted:
Well done, sir.

BTW, I have that same food processor (thing is tits) and I use the same method to make my own custom grind. Though in my case, I use equal amounts of sirloin, brisket and short rib.

View Quote

I love this thing, I put it through hell and it keeps on going.

For the type of beef, I've tried a few, but just love the strong flavor from the flat iron.

Posted: 8/1/2017 7:55:41 PM EDT

[#36]

Questions:

Are those tin foil mouse ears?

Condiments: I see lettuce, pickles, jalapenos, onion and...

Is that tomato with the seeds removed?

Posted: 8/1/2017 7:56:36 PM EDT

[#37]

Quote History

Quoted:
I'd eat it, 10+

Feed the dog

View Quote

That fat little bastards was getting beef cubes and bacon the whole time I was cooking.

Posted: 8/1/2017 7:57:38 PM EDT

[#38]

What is the origin of the fries?

Posted: 8/1/2017 7:59:35 PM EDT

[#39]

I can get behind this.

Posted: 8/1/2017 8:00:06 PM EDT

[#40]

Quote History

Quoted:
What is the origin of the fries?

View Quote

Those are just the alexia spicy sweet potato fries. I always oven fry them in a thin layer of bacon fat.

Posted: 8/1/2017 8:04:39 PM EDT

[#41]

Damn. Pretty awesome for a burger.

Posted: 8/1/2017 8:04:42 PM EDT

[#42]

Looks great.

Did you cut the meat off the short ribs to grind up? (I lost track of them)

Posted: 8/1/2017 8:07:45 PM EDT

[#43]

I was going 9/10 for no measuring devise, but I think the dog pic made up for it.

I like your style of pretending to eat lean, but then adding 2 patties to the burger

I don't understand your tomatoes... They don't look right.

Final Score 10/10.

Even though you bashed guys like me that have "premade" ground beef. I'll have you know my premade stuff has your cuts plus the chuck and basically all but the premium cuts from a cow I fed corn!!

Posted: 8/1/2017 8:08:30 PM EDT

[#44]

Solid damn 10!

Posted: 8/1/2017 8:12:58 PM EDT

[#45]

10/10 for sure

Posted: 8/1/2017 8:13:01 PM EDT

[#46]

Quote History

Quoted:
I was going 9/10 for no measuring devise, but I think the dog pic made up for it.

I like your style of pretending to eat lean, but then adding 2 patties to the burger

I don't understand your tomatoes... They don't look right.

Final Score 10/10.

Even though you bashed guys like me that have "premade" ground beef. I'll have you know my premade stuff has your cuts plus the chuck and basically all but the premium cuts from a cow I fed corn!!

View Quote

I'll take it.

The tomatoes is from an heirloom variety that has huge seed pockets. Sort of odd, but really delicious, and I'm not knocking ground beef if you know what's in it, just the cheap regular stuff slung at grocery stores. I like a less than well done burger and just don't trust most places ground beef, and the way they pack it gets rid of the air that makes a tender burger.

Posted: 8/1/2017 9:00:23 PM EDT

[#47]

Quote History

Quoted:
Looks great.

Did you cut the meat off the short ribs to grind up? (I lost track of them)

View Quote

Yeah. I just cut them out and save them for bone broth.

Speaking of bone broth. I made some chicken bone broth yesterday and made chicken tortilla soup out of it.