@jsaaz23
What were your thoughts on the coarse ground ones? How coarse?

@djc51
Are you getting any protein extraction at say the 5 minute mark? I’d rather not have that on a fresh brat. I’ve been mixing by hand but have not done 25# at one time. Just curious.

@KansasDad
LOL.

@djc51
Yep. Will try the single grind as well.

@chrisndee2
Those look great.

I guess next order will have garlic Romano on it.

After a couple of weeks of grilling various types of meat it was time for a quick Jack’s frozen pizza on the Pizzazz. Reading the cover, said it was great for grilling. Went to their site to get their recommendations. They said it should only be done on a “gas” grill.
Ok, challenge on!
Loaded up the chimney with coals and fired up the Weber. Spread the coals evenly. Took about 15 minutes to get the temp stabilized. Put the za right on the grate. Since a $3 pizza doesn’t have a lot of cheese I added some shredded mozzarella and Colby Jack. The cook took about 15-20 minutes. Very good. Might try some wood chips next time.

So my 15 minute pizza turned into an hour. That’s fine. The beer was cold

The moral to this… Don’t say it can only be done one way.

@Joe-Hell
Right. Only thing different was the seasoning. While reading through some brat recipes on line one dude was grinding once with a 1/4in plate and then stuffing. Any thoughts on that? Seems a little chunky.

Just made a 12.5lb batch myself over the 4th. First try with the Reuben seasoning. Although the taste was fine the weird part was the texture. Felt dry and grainy. They were plenty juicy and grilling had those juices just a spitting. Used various cuts from the shoulder. The butt had a nice fat cap on it and the rest were nicely marbled. Ground twice through a 4.5mm plate. Same as I’d done on previous batch that turned out fine. Very strange.

@Parksider
Thanks. I actually thought about having a weld run down the middle of each paddle on both sides. Thought it might reinforce it even more.