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Printable recipe below! Learn to make the best burger recipe using a blend of short rib and chuck roast for your next summer cookout. This video is for anyone looking to upgrade their grilling game while learning about the unexpected origins of backyard barbecue.
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Hasty Bake Legacy 131: https://www.hastybake.com/?rfsn=5346419.73615f
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Printable Recipe:
https://kentrollins.com/blogs/beef/short-rib-burger
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0:00
This ain't [music] your ordinary burger.
0:03
This is a blend of short rib and chuck
0:05
roast to give you the most epic burger
0:07
you ever throwed on the grill this
0:09
summer. But, did you know the man that
0:12
made the Model T is also responsible for
0:14
making charcoal across America? Due to
0:17
him, we can have backyard barbecue
0:20
cookouts. This is the final episode in
0:23
our America 250 series where we [music]
0:26
spent the last 4 weeks telling the
0:28
stories of food and the people that
0:30
shaped this country in honor of 250
0:32
years of this great nation. Today, we're
0:35
going to introduce you to a man every
0:38
griller in America owes a big thank you
0:40
to, Henry Ford, for not only
0:42
transforming our everyday
0:43
transportation, but also how we grill.
0:46
Today on the menu, the burger of summer.
0:50
>> [music]
0:51
>> Now, I have seen so many bad burgers in
0:54
my life, even eat some of them at
0:55
restaurants to where I couldn't even
0:57
finish. Had to look for meat on some of
0:59
the burgers when you take the bun off,
1:01
it disappeared.
1:03
But, I am going to give you a blend of
1:04
short rib and chuck roast
1:08
that is going to blow your mind. And oh,
1:10
it is so good with a special sauce. But,
1:12
when we're talking about short rib and
1:14
they come off down here at the bottom,
1:16
look at all the flavor that's in there.
1:19
It's sort of got a to me really a
1:20
buttery taste to it when you cook it.
1:22
Now, we will debone these. And when you
1:25
go to the store and you buy hamburger
1:27
meat a lot of times, and you've heard me
1:28
tell you to buy it, 80/20 ground chuck.
1:32
It just makes a better cut, it does. So,
1:34
we got this good chuck roast here. You
1:36
can see it's got a little silver skin
1:38
right here on one side. We will trim
1:40
that off, but you need to get this, put
1:43
it in the freezer about 45 minutes ahead
1:45
of time because that's going to help it
1:48
grind better. But, even something better
1:50
than that, I am feeling generous today.
1:53
I'm going to give you a even better tip.
1:55
Go ahead and chunk it up into pieces,
1:57
put it on a cookie sheet, then slide it
1:59
in the freezer, and when you bring it
2:01
back out there, it's ready to grind
2:03
because this is going to warm up a
2:04
little
2:05
as we could begin the process. And we
2:07
can start anywhere you want, but you you
2:10
know this when we call it short rib,
2:12
it's got that rib bone in there, and we
2:14
need to trim off there.
2:17
So,
2:19
we'll get them trimmed best we can, try
2:21
not to leave none of that goodness on
2:23
there
2:24
because all that is flavor that we need.
2:33
>> [music]
2:46
[music]
2:48
>> Well, you won't see me use electricity
2:50
many times, and I do have a hand
2:53
grinder, but I am going to use
2:55
electricity today, I promise you.
2:58
So, let me see if I know how to hook all
3:00
this up.
3:01
So, we all plugged up and ready to go.
3:03
Now,
3:04
I got the coarse ground plate in there.
3:06
Comes with a fine and a coarse. I prefer
3:08
the coarse. So, we're going to go ahead
3:11
Oh gosh. That sure beats this. I'm so
3:14
glad. Now, you can see how we've got
3:16
these separated.
3:17
Chuck roast, short rib.
3:20
The reason why is when we're grinding,
3:22
we're going to take a handful of this,
3:25
then a handful of that. That way you
3:27
want to put them in there, you get a
3:28
pretty even mix when we go to mixing it
3:29
here for a minute. So,
3:30
>> [music]
3:31
>> in they go.
3:32
Now, if you hadn't got a grinder or a
3:34
crank grinder, you can tell your
3:36
butcher, "I'm having a special party 4th
3:38
of July cowboy camp rolling set for you
3:40
to grind me up some short rib and some
3:42
chuck roast."
3:47
>> [music]
3:48
>> Now, thanks to really even get a better
3:50
grind and a better texture of your
3:51
burger, you run this ground back through
3:54
again and then you're set to go.
3:57
>> [music]
4:01
[music]
4:05
>> Got me a cookie sheet over here with
4:06
some wax paper
4:08
and I'm going to be making [music]
4:09
8 oz burgers out of this. With the
4:12
recipe that we give you, that's going to
4:13
make 10 to 12 half pound burgers. If I
4:17
come to your house and I catch you
4:18
making them little old 4 6 oz,
4:21
we're going to have to go out behind the
4:22
wood pile, I promise you. I'm going to
4:24
go ahead and get these formed into two
4:27
patties.
4:29
And then we're going to let them chill
4:31
about 30 minutes in ice box. Now, I like
4:34
to put them on this wax paper
4:36
and then I like to take
4:39
this what do you call it?
4:42
Now, we're not making smash burgers, but
4:44
I want to get them to my desired
4:46
thickness. So, let's see what that looks
4:49
like. It's gone. You know why it's gone?
4:53
Because we didn't put no wax paper on
4:54
here.
4:56
So, let me get a little piece.
4:59
That is a pretty good disappearing act
5:00
though.
5:02
You know how else you can make them
5:03
disappear?
5:04
Put them on the ground, walk off and
5:06
leave them. The owls will have them.
5:08
So, how thick do you like your burger?
5:11
That is entirely up to you.
5:13
But I'm thinking that is just about
5:15
right. Now, I do like to come back,
5:17
mash them edges just a little.
5:21
And I hear you out there saying to
5:22
yourself, "Well, you ain't seasoning
5:24
them." We're not going to season them
5:25
until we put them on the fire. We put
5:27
the seasoning over now, I'm just drying
5:29
them out.
5:30
>> [music]
5:35
>> There they are. Time to put them on the
5:37
cookie sheet. Remember I told you we was
5:39
going to chill them about 30 minutes,
5:40
I'm going to the ice box.
5:43
Henry Ford was born in 1863 on a farm in
5:46
Michigan, same year Abraham Lincoln was
5:48
holding this country together by a
5:50
thread. By the time he was 12 years old,
5:52
he built his own little machine shop on
5:55
the family property. At 15, he built his
5:57
first steam engine. And at just 16 years
6:00
old, he headed to Detroit to find work
6:02
as [music] a machinist. In 1903, he
6:05
managed to get 12 investors, $28,000,
6:09
and a converted factory in Detroit.
6:11
[music] And that was the beginning. The
6:13
Model T came out in 1908. And within 10
6:17
years, half of every car in America was
6:20
Model [music] T. He hadn't just built a
6:22
vehicle. He'd given ordinary working
6:25
families the freedom to go somewhere.
6:27
And then, he did something unheard of.
6:29
He doubled his workers' wages and cut
6:32
their [music] work day to 8 hours.
6:33
People said he'd go broke. But what
6:36
actually happened was his workers could
6:38
[music] now afford to buy the very cars
6:40
they were building. Ford established the
6:42
American working [music] middle class,
6:44
who was free now to enjoy the weekend,
6:46
the backyard, and the family [music]
6:48
cookouts.
6:52
Every burger that I ever had that was
6:54
worth its weight in gold
6:56
had a secret sauce. But I'm going to
6:58
give y'all a secret, so it's out there.
7:00
And this starts out with some of the
7:01
greatest things ever, which is my prized
7:03
ingredient that I always love, some
7:05
adobo sauce. Ooh.
7:08
I'd say about that much. Get a little
7:10
heat, that good smoky flavor.
7:12
Some brown spicy mustard.
7:16
About that much.
7:18
A little bit of mayo
7:20
from the Duke's brand.
7:22
Some ketchup.
7:28
Then,
7:29
we're going to give that a good mixing
7:30
before we go any further.
7:32
This here is what I really think throws
7:34
it over the top.
7:36
Zesty bread and butter pickles that have
7:40
been diced up. So, in they go.
7:44
Two garlic cloves.
7:46
Because they want to relax. One
7:49
half of a white onion.
7:52
Chopped, diced, however you want to call
7:54
it. It's going in the fridge. It's about
7:57
to get time to build a fire. By the
7:59
1920s,
8:00
Ford Motor Company was running timber
8:02
operations in Michigan's Upper
8:05
Peninsula. Because a Model T required
8:07
about 100 board feet of wood for the
8:10
frame,
8:11
>> [music]
8:11
>> body panels, and the floor boards. But,
8:13
those meals were generating mountains of
8:16
wood scraps [music] and sawdust that had
8:17
nowhere to go. Ford learned of a process
8:20
of mixing charred wood particles with
8:22
potato starch binder and pressing them
8:25
into uniform little shapes. You light
8:27
them, they burn [music] white ash, and
8:29
they produce a steady and even fire.
8:32
Ford built a whole second factory just
8:35
to produce these briquettes. [music]
8:37
A Michigan real estate agent and a
8:38
timber man, who was also Ford's [music]
8:40
cousin by marriage named Edward G.
8:43
Kingsford, helped him acquire the land.
8:45
Kingsford helped Ford buy over 300,000
8:48
acres of Michigan timber land and put
8:50
the whole operation together. Ford put
8:53
[music] his signature on every bag and
8:55
sold them right through his car
8:57
dealerships. When Ford died [music] in
8:59
1947, the charcoal business was sold off
9:02
to local investors, who renamed it the
9:04
Kingsford Chemical Company. [music] And
9:06
that's how summer grilling changed
9:09
forever.
9:12
>> [music]
9:15
>> Cut to missing my age a while ago.
9:18
The ice box door was open and he had
9:19
made [music] three little burgers. One
9:21
for him, one for Dooker, and one for
9:23
Lulu. I love to season a grill with a
9:26
onion.
9:30
Now, I don't think Henry Ford would have
9:31
minded that I'm not using briquettes
9:33
today. He would not mind at all cuz
9:35
charcoal has evolved a long way. I'm
9:38
using hardwood lump because I know it's
9:40
pure wood. It hadn't got a binder in
9:42
there to make it stick together. So, I
9:44
really know it's a cleaner fuel. And I
9:46
do prefer Smokey Wood brand because it
9:49
always lights easy. It always got a
9:50
great flavor. Then we're out of the
9:52
icebox. They are
9:54
been chilled.
9:55
We're going to season this side
9:58
with our original seasoning. You use
10:00
your favorite burger
10:02
You use your favorite burger seasoning
10:04
that you got, but I hope it's this.
10:06
Flip this side down.
10:08
This is indirect. All the heat's going
10:10
to be on that end. That is a big burger
10:12
right there. Oh my gosh. You won't have
10:14
to look for meat when you're looking at
10:15
this one.
10:19
Give him a little pat on this one.
10:21
Turn him right there.
10:22
Sprinkle the top side. We got to [music]
10:24
have the pup burgers.
10:27
Put them right here on this end.
10:29
Now, we're going to shut the lid.
10:34
Add one chunk of mesquite to give us a
10:36
little smoky flavor.
10:38
Shut this one.
10:39
Open them vents.
10:41
That's hot.
10:43
This one's open down here on this end.
10:45
So, we'll let them sit on the indirect
10:47
end. I'd say 8 [music] to 10 minutes.
10:49
Then when we go back to this end, things
10:51
will get fast and furious.
10:55
>> [music]
10:58
>> 8 to 10 minutes. They've been down here
11:00
getting a smoke bath.
11:02
When you take them over here to the
11:03
direct side, turn them over.
11:07
We're going to leave the pup burgers on
11:08
this end.
11:12
But now would be a good time. Whoa, look
11:15
what we got here. Some fire. We're going
11:16
to move him right here to the edge.
11:19
Cuz that's Burger King's meat, not mine.
11:22
Buttered me up some brioche buns. I went
11:24
all the way. I mean, this is fancy
11:26
dining today. Get them down here where
11:28
they can get to toast in a little. About
11:30
medium cuz it's sort of processed meat,
11:32
and I want to make sure that it's done
11:33
all the way through, but I don't want to
11:35
lose none of that juice. If you can see
11:37
in here, there's some juice coming to
11:39
the top, but there's still a little
11:41
blood in there. Now, we don't want to
11:42
dry this burger out by no means, but we
11:45
want to let him cook till he is done. I
11:46
told you we was going to have a buttery
11:48
taste, I did.
11:49
Ooh, look at that magic happen.
11:53
Now would be a good time to lay a pat of
11:56
butter
11:57
right here on both of them.
12:03
Now, you're thinking to yourself, all
12:05
that's just going to run off the sides
12:06
and cause more fire. Part of it is, but
12:09
it's going to soak in some of that meat,
12:11
too, as well, and give us a little more
12:13
flavor, and that's what I'm after. We're
12:15
going to let that butter melt on them
12:16
burgers, finish out cooking them. I
12:19
think Henry would have been proud of his
12:21
self and would have drove the Model T
12:22
right up to the gate to have a bite.
12:39
>> [music]
12:48
>> This is what I've been waiting for for a
12:50
while. Now, I could probably mash that
12:53
down, and Shannon would get on to me for
12:54
mashing the bun so I could bite it. So,
12:56
we're just going to cut it, Dooker. How
12:58
does that sound?
13:02
Hope it don't look like shoe leather in
13:04
there.
13:05
Well,
13:07
look at I bet there's some juice run
13:09
out. Well, yes.
13:12
So.
13:13
>> I'm waiting for the bite.
13:14
>> Come here.
13:25
Mhm, mhm, mhm.
13:28
I bet that was a good bite.
13:30
>> It was the best. Made a lot of burgers.
13:32
That's probably the best burger I've
13:33
ever made in my life. The flavor, the
13:35
juice, the sauce kicks it over the top.
13:38
Don't get no better than that. But I
13:40
have good help today. And before I go
13:42
any further, cuz they complain about
13:44
always being last, it's pup burger time.
13:47
Do girl.
13:49
Hello.
13:50
Hello Maggie.
13:53
Maggie made this for you. Here you go.
13:55
Good job. Now that right there is what
13:58
America is all about to me.
14:00
Cooking up something in the backyard,
14:02
inviting all the friends and neighbors
14:04
over, and celebrating. Cuz folks, this
14:07
is 250 years of this great nation. And
14:11
people like Henry Ford and those before
14:13
him in the videos that we've done
14:14
before, to bring so much to life that we
14:17
could share with people to make it a
14:19
better place to live. And it's about
14:21
sharing, loving, and caring.
14:24
I am so proud to be an American. And I
14:26
say God bless it every day. But to all
14:29
the servicemen and women and all the
14:31
veterans that have kept that old flag a
14:32
flying over camp, we commend you all we
14:35
do. And we don't forget, you've seen
14:38
this video, but have you watched the
14:39
three previous to it? They'll be in a
14:42
playlist, America's 250th. Be sure you
14:45
watch them all the way through. Leave us
14:47
a comment on what you think about them.
14:49
So get on in here. I'm going to give you
14:51
big old love.
14:53
God bless you each and every one, and
14:55
I'll see you down the America 250th
14:58
birthday trail.
15:00
>> [music]
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