I could use your opinions on your ultimate burger grind

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  • @pkzipper I’ve got some salmon in the freezer with an eye towards some experiments for sure! When we do that it will either be added to the recipes section of the how-to section, depending on how everything shakes out.

    I live on a pond where I do almost all my fishing and I have never loved the taste of largemouth bass, to be honest so I am almost exclusively catch and release. I do buy a lot of fish from the store though!

    Out of curiosity, I have seen a lot of Instagram posts recently about not holding a largemouth horizontally by its mouth as that normally kills it somehow. Has anyone else seen these? I almost never hold them like that but that’s just habit, I had never heard that it harms, let alone kills, the fish.

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  • @Denny I’ve heard that taking an old dairy cow and finishing it up on grass for the last 6 months makes for a great tasting steak but it requires a more patient cook to get it to be tender. I haven’t had the time/opportunity to test this out myself though.

    Do you have a preference?

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  • D

    Since i keep cooking such good steaks on this grill i might as well share with you guys. I had 1 ribeye seasoned with Walton’s Ultimate Steak & Roast rub. A cast iron pan with (sorry jon) half a stick of butter, a little water, garlic and some mexican seasonings. I did a full chimney of lump charcoal and half a chimney of unlit charcoal as my fuel. The steaks turn out perfect if you do a minute and a half for the first 2 turns then once you flip the steak do 1 minute turn and probe to temp. I like to hit 118 degrees so it finishes out at the 125 i like. 20190918_191501.jpg 20190918_192401.jpg 20190918_193953.jpg 20190918_194526.jpg 20190918_200345.jpg

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