Re: I just can't do hamburgers.
- From: "ceed" <ceed.spameater@xxxxxxxxxx>
- Date: 26 May 2008 22:22:08 GMT
Wayne Boatwright wrote:
|If your home ground meet looks particularly red, you don't have
|enough fat. You should see some white in it. If your market will
|accomodate you, ask for some fat trimmings to add into the grind.
|You've gotten some excellent advice, and I totally agree with the
|80/20 ratio. If you're concerned about eating too much fat, remember
|that most of that is going to cook out of the meat in the cooking
|process.
Yes, thank you, and everyone who responded. Seems like the magic word
is "fat". I will follow the advice here and come back with my hamburger
success story as soon as I get a chance to do 'em again.
Today (Memorial Day) I just got a brisket out of the smoker. It's been
going since early this morning. Man, it looks and smells like bbq
heaven! Brisket is probably the most difficult cut I had to learn to do
right. At one point I was probably even more frustrated over not being
able to than I've been over burgers lately. Oh well, I've sure got the
brisket down by now, mostly by listening to advice on this ng :)
--
//ceed
.
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