@Jonathon LOL. I can’t help it! I was out last night until 1 am with the owners of a new Greek restaurant in town. They are chomping at the bit for me to produce an old family recipe for them. It was several hours of booze fueled, food nerd debauchery. I’m loving every minute of it!
@craigrice I would LOVE to get my hands on some moose!!!
@craigrice It might not be for a couple of days. I still need to make my sourdough brioche bun if I can find the time. My sausages sold out quickly and apparently are in high demand. Tonight I need to mix up more Walla Walla Sweet Onion sausage, Buttifarra and I’ll take a stab at Loukaniko! Longanisa (Filipino) just caught my eye too. I might have to work that in this weekend if I can find the coconut vinegar locally.
@Jonathon I’ve really had a yearning to go on a hike recently. That one sounds like it would kill me! Lol
@Parksider I feel ya! I tend to get serious with my hobbies. When I started making beer it was 5 gallons at a time because I didn’t realize it’s just as easy and time consuming to make 15. Why bottle beer when you can just go straight to a full size keg? I used to use the kitchenaid to make sausage…it was almost a battle to do a few pounds. Enter a dedicated grinder and stuffer. Faster, easier, more meats!!!
@macsinsac Tri-tip is in the mix! Congrats on the weight loss!
@Jonathon Here is a preview!
Going clockwise starting at the upper left we have Beef Flap, Top Round, Tri-Tip, Pork Trim, Short Ribs, Chuck Stew, House Bacon, Carne Asada and Beef Marrow in the middle. The grind was gorgeous! I threw it in the walk-in overnight to lose a little moisture and will grind again this afternoon. I’m in the ball park of 20-25% fat. I ended up with 8.1 lbs. of burger…I only need 2 of that for my reward burger. lol
@AdamCA When I eat steak it’s Ribeye…everything else just leaves me disappointed. Except Tri-Tip…that doesn’t suck!
Chuck makes a darn fine burger but I can literally use any cut that I want! I want a fancy ass burger! lol.
I did it…I passed my ultimate weight loss goal yesterday by 2 lbs and somehow managed another 3 lbs overnight. That means it’s burger time!
If you had free reign of a butcher shop and could pick ANY combination of beef cut (in this case, grass-fed Corriente cattle) of your choosing, what would you pick? My initial thought was beefy lean cuts with about 20% pork fat. The sky is the limit!
Go!