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Hillbilly5000
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- Apr 5, 2026
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I bought a 12 lb pork butt with the bone in.Okay trainwrecker’s and wreckette’s , now that it kinda seems like winter might be over, let’s talk about burgers. I just cooked a couple burgers in the cast iron skillet on the oven. Was using high flame with press two minutes per side, with another minute to melt the cheese. 80/20 ground beef.
The damn burgers caught on fire, so had to move to smaller burner and turned the flame to the lower setting. Wasn’t able to get that full sear that I wanted. So I’m wondering how much of that 20% fat is melting right out of that burger. Next time I might be doing a before and after weigh out of the patty, and use the larger cast iron
or on the grill.
This package of 80/20 was $4.49 lb
93/7 is 5.99 lb , and 85/15 $5.49 lb
What ratio does everyone else like to cook?
Skin was 2 lb.
put it in the pressure cooker with the bone.
took the bone out and remaining meat weight was under 6 lb.
my father told me (he was in the business at that time) that back in the 60ties they'd inject the meat with water to increase the weight