bryan

KK journey will end but yours is only begining

Could this be the Melted 304 SS Basket. griller?????????????

What say you? http://www.leavemetheoink.com/grilling-2/burger-experimentalism-vol-3-ride-the-bacon-snake/

Turn her over.

What say you for survival tool only. http://funnyjunk.com/funny_pictures/961980/the/

I don't recall any post on cooks using the gas feature. Has anyone done any cooks using gas only? How did you heat soak? How long? What settings for what cook temp? What temp was product cooked at? Product? Results? Recipes? Notes? Interest in researching this feature without charcoal but with and without smoke.

Great color choice.

Does smoke affect smoke ring?

Bacon Paste 2 pieces of thick cut, uncooked bacon for every 1 pound of ground meat Put into a food processor: Pulse until it turns into a gooey mess and then add to your burger mix. (or paint on outside of product) Making-Bacon-Paste-Burgers: And as opposed to adding cooked bacon on top, adding the raw bacon paste to your burgers adds incredible flavor as well as fat (moisture) to ensure your burgers don’t dry out.

Love that recipe format. Thanks.

I suggest you research the VP215 (11-1200 $) Listed in forum.

After grinding the meat twice it is mixed and spiced in the mixer, then again run through the grinder - and down the ramp. After that we cut to length for sliders, burgers, and or Fattie wraps. We also make what we call beef dogs with the jerky attch.

This is the press I use. I also use their 17# hand crank mixer. http://www.lemproducts.com/product/ground-meat-patty-jerky-snack-stick-maker/butcher-meat-grinder-attachments

Anyone been here/done this? http://www.instructables.com/id/How-to-braai-meat-the-South-African-way/

Great bumps and reminders Doc. There is a lot back there. Definitely more than enough to make best sellers I, II, and III. Please send my commission

What say you? I don't do pics but...... http://www.seriouseats.com/2015/10/worlds-most-precise-griddle-replace-sous-vide.html Joe

Tiny what's in the burgers? Great colors peaking through.

OK Mack what's on the burger. Wonderful color.

That's good to hear. Times have sure changed over the years. In the 50's if you talked of going to the moon you might well get put away. There were no strip centers, short stops, or pr-packaged meats. The morning paper was delivered before 6am by a 13 year old boy like me and a four lane road was front age news, while Saturday morning was 15 cent movie time for every kid in town. Margarine with the little orange package you had to mix in had not hit the stores yet. Lard was the cooking lubricant and was kept on top of the icebox. Coke was 3 cents with a 1 cent bottle deposit, you could still get bets that you couldn't pour a full Coke into a Grapette bottle, and everyone just knew there was prune juice in Dr Pepper. Don't even ask when the last stick horse was seen or when the hood mounted push to open car air vents left our world. Eh. I still use lard for cooking and watch old movies on Saturday morning. Life is good and going downhill is fun. Joe

Mack I'll work on that size. Thanks.

I cannot see me going down this road either buttttt thought there might be one of us with a need to know. After 60 we seem to run into a bunch of no nos. I go through a lot of lard. Just can't capture those old taste without it.

Ah yes, but now thanks to you we know. Just gotta love this forum.

What is the desired raw ending size?

What say you? http://www.instructables.com/id/Freezer-paper-food-packaging/?ALLSTEPS

Has anyone tried this? http://everydayfoodstorage.net/2012/02/07/how-to-use-food-storage-beans-for-butter-andor-oil/food-storage-recipes