Re: I just can't do hamburgers.
- From: " BOB" <abc@xxxxxxxxx>
- Date: Mon, 26 May 2008 19:00:08 -0400
"ceed" < wrote:
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
Fat = taste/flavor.
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
Not really. It just takes different technique. And practice.
Did I mention practice?
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
Just a FYI, brisket makes really good ground beef. Good flavor, lots of fat
to add in, and the grinding makes it "tender" so you don't have to cook it
'til the collagen breaks down.
BOB
.
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