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michigan_jason

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  • Re: Need some help for the ultimate burger!

    Make sure to place the grinder attachment and all parts (blades, plastic) in the freezer for at least 30mins, to make them ice cold. The meat goes in the freezer for a while also, make sure that the meat is partially frozen, not totally, and not raw. It will grind perfectly if partially frozen, and the grinder is cold. Once the grinder heats up, and it will, the meat will also and it will slowly become more difficult to grind. I use speed 6 or 8 and on my 600 professional and grind 2 times with the coarse blade. I have had good luck mixing chuck roast and pork shoulder. It just depends on what fat content you want. When trimming your meat, do not worry about taking the fat out, or at least don't be anal about it, once ground you will notice that you need that fat. Try a 60/40 mix of Chuck to Pork, and see how you like it. Let me know, once you get your mix down, you can add your spices or onions, etc into the grind and go from there. There is nothing better than a FRESH GROUND BURGER. Enjoy!


    KCCO
  • Re: Stoned Again!

    Ohh, nevermind. I guess I...... lol........ B-)
  • Re: my egg is holding 2'' of water

    Sometimes the Egg just has to do something crazy to get our attention, now clean him, and get him back in the game!
  • Re: Pork belly = bacon

    In addition to the basic cure (Pink Salt, Sugar, Salt) I put 4 jalapenos and 4 Cloves of garlic through a food processor and add it to the cure.  Its our favorite, the end pieces will have a little heat. :)

    I usually soak the belly in fresh water after the cure for at least two hours, changing the water every hour.  This helps cut down on the saltiness.  CT is correct about blanching if it is still to salty.  Its a veery easy process with stunning results.
    Yes, CT is correct, he always is, do you know who he is?
  • Re: Ideas for Party?

    On my last party for 40 people adults and kids, we made personal pizzas. We got a kit from amazon here.

    http://www.amazon.com/Pizzacraft-PC0003-Ceramic-Baking-Stones/dp/B005IF2YNS/ref=sr_1_3?ie=UTF8&qid=1381936998&sr=8-3&keywords=pizza+stone+mini

    We had a large amount of dough ready to go, and we had every topping under the sun displayed in nice glass bowls. I had the XL and the Large fired up, the wife sent 4 people in at a time, and every 10mins I was kicking out 4 more pies. It went very well, and EVERYONE was impressed with the taste of the pies, they all said by far best pizzas they ever had.

    IMHO it is really cool and a great way to get everyone talking and interacting, plus if you are comfortable banging out that many pizzas, it is really fun! I love the reactions on peoples faces when they take that first bite!

    Have fun, GL.

    -KCCO
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