If you’ve never smoked ribs at home before, this is a great starter recipe. Once you master this technique, it can become the foundation to your rib recipe.
Basic Burger Patty
It is very easy to get over-complicated when making burger patties, so sometimes it is worth getting back to the basics of just using a well-ground fatty meat, some salt, and the grill.
What I think contributes to the perfect patty is great beef. The beef should be the highlight. Sure, you can have crazy toppings, loads of cheese, and sauce, but, the beef needs to shine through.
I use a few combos of beef cuts for my mince, which is hand ground or diced myself. The grinding or dicing is almost therapeutic. My favorite cuts are chuck, short rib, and brisket. All of these have great fat content, a rich beefiness, and grind very well. I like the mince to be a coarse grind. A 70:30 ratio of meat:fat is my go to.
Very, very simple, but so tasty! The patties need no more than good beef, good fats, and salt. Don’t over complicate it.
2 pounds brisket
salt, to taste
Trim the brisket of any gristle or other imperfections, then try and trim the fat to achieve a 70% meat, 30% fat combination.
Grind the meat on a coarse setting, or to your preference. Once ground, disturb the meat as little as possible while making into the patty shape, to make four patties. Return to the fridge to rest for an hour or so before cooking.
Preheat a griddle, skillet, or similar pan to a medium-low temperature. Season the patty lightly with salt then slowly cook to almost your preferred doneness. To finish, just before serving, sear on a hot grill or similar.