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Old 06-18-2009, 02:30 PM
 
Location: Bethel, Alaska
21,358 posts, read 32,349,764 times
Reputation: 13702

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This is why you use the work computer!
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Old 06-18-2009, 02:51 PM
 
Location: Wasilla, Alaska
17,850 posts, read 19,627,225 times
Reputation: 6480
Quote:
Originally Posted by GrammasCabin View Post
I really can't remember the last time I ate beef. I make my burger with 1/2 moose & 1/2 venison with beef suet. Seasoned with a little montreal and winchester, cooked over hot coals with a warm bun. Why would you want to mess that up by putting salad on it?
Your burgers are outlawed in New York City. Beef suet is a saturated fat. OH MY GAWD! You really do need to add it to moose though. I usually use pork suet with moose, or lard if I am making sausages.

I'll bring the potato salad, chips, and beer if you make those moose burgers.
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Old 06-18-2009, 04:17 PM
 
Location: ridgetop tn / nikiski ak
288 posts, read 285,298 times
Reputation: 271
Generally I like for my burger to be dragged through the garden ( tomato, pickle, lettuce, onion, sometimes jalapeno ). But recently I have started adding just a slice of avocado to my burger and wow!! It makes a wonderful topping, especially if you can keep the slippery thing centered on your burger while you eat it.


regards,
tb
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Old 06-18-2009, 08:50 PM
 
Location: Not far from Fairbanks, AK
16,178 posts, read 27,504,633 times
Reputation: 11842
Quote:
Originally Posted by Glitch View Post
Your recipes are making me drool RayinAK. This thread should come with the warning: DO NOT READ BEFORE LUNCH!

The best burgers I have ever eaten have come from Club Paris, in downtown Anchorage. They grind their own fillet mignon to make their burgers, something I would never do myself. I will broil or barbecue fillet mignon as steaks, but I have never even considered grinding it up for burgers. It almost seems sacrilegious. Of course, I don't have any problem with Club Paris grinding up fillet mignon for their burgers. Particularly when the price of their lunch special is less than what it would cost me to buy the raw meat.
Some of my coworkers buy steaks, and grind them for hamburgers. It's a good way to get the best ground meat.
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Old 06-18-2009, 09:30 PM
 
Location: Too far from Alaska
1,435 posts, read 2,320,440 times
Reputation: 271
With beef the taste improves with fat content. I wouldn't think that ground fillet mignon is best for burgers... I recently tried new steak cut. Can't remember what it was, but I'll pick it up again. Some kind of sirloin cut, not large, maybe 2 1/2 to 3x 3 1/2 to 4 inch long, 1 1/2 inch thick nicely marbelized. Soo good, so juicy and tender.
And Ray, my girlfriend will not ever buy store ground meat. Ever!.
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Old 06-18-2009, 10:44 PM
 
Location: Not far from Fairbanks, AK
16,178 posts, read 27,504,633 times
Reputation: 11842
Quote:
Originally Posted by JohnPF View Post
With beef the taste improves with fat content. I wouldn't think that ground fillet mignon is best for burgers... I recently tried new steak cut. Can't remember what it was, but I'll pick it up again. Some kind of sirloin cut, not large, maybe 2 1/2 to 3x 3 1/2 to 4 inch long, 1 1/2 inch thick nicely marbelized. Soo good, so juicy and tender.
And Ray, my girlfriend will not ever buy store ground meat. Ever!.
Sirloin tips are excellent for grinding. I process my own moose meat, and grind only clean meat (much like stew meat, without tendons and such). But my wife just tolerates the taste of wild game, while I love it. It's flavorful, and a lot cleaner than supermarket meats. Now, my mother in law has a small farm, and she used to grow cows that were free-roaming in her land, eating grasses, hay, and nothing else. No vets injecting the cows with anything, nor any special feed. That was some delicious meat! She is too old now, and doesn't want to farm anymore. She lives in Newport, Wash.

About your girlfriend, she is right
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Old 06-19-2009, 01:58 AM
 
Location: Wasilla, Alaska
17,850 posts, read 19,627,225 times
Reputation: 6480
Quote:
Originally Posted by RayinAK View Post
Sirloin tips are excellent for grinding. I process my own moose meat, and grind only clean meat (much like stew meat, without tendons and such). But my wife just tolerates the taste of wild game, while I love it. It's flavorful, and a lot cleaner than supermarket meats. Now, my mother in law has a small farm, and she used to grow cows that were free-roaming in her land, eating grasses, hay, and nothing else. No vets injecting the cows with anything, nor any special feed. That was some delicious meat! She is too old now, and doesn't want to farm anymore. She lives in Newport, Wash.

About your girlfriend, she is right
I completely agree. Wild game is the way meat is supposed to taste. The supermarket meat is not the way good meat should taste. You can buy decent supermarket meat if you are willing to pay more for the organic, hormone free, and preservative free meat. The closer domesticated animals are permitted to return to what is natural for them (like wild game), the better they taste.
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Old 06-19-2009, 11:10 AM
 
Location: Alaska- On the Bering Sea
251 posts, read 605,143 times
Reputation: 84
Ditto on the sentiments here.
Grocery store domesticated hormone-injected meats taste abnormal.
Proper preparation of wild game (organic is good too) is the key to a better tasting and more healthful meal.

Like my momma said, if you put in bad ingredients, you're gonna get a bad end result, so use the best you can.
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Old 06-19-2009, 12:39 PM
 
Location: Bethel, Alaska
21,358 posts, read 32,349,764 times
Reputation: 13702
How many people here still use charcoal? I haven't done that in years. I use propane, but I really want to go back to charcoal for the flavor.
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Old 06-19-2009, 12:47 PM
 
Location: Casa Grande, AZ
8,685 posts, read 14,185,648 times
Reputation: 10300
Quote:
Originally Posted by warptman View Post
How many people here still use charcoal? I haven't done that in years. I use propane, but I really want to go back to charcoal for the flavor.
We've used charcoal only now for about 5 years, Cowboy charcoal, which is a charcoal/wood mix. I am going to get propane just to do longer cooking things if no time to keep restocking, like for grilled turkey or some such thing. I wouldn't trade the charcoal for shorter cooking times though.
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