This is the suburban dad equivalent of...I want to say calling your mother a whore, but that doesn't seem strong enough.

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I don't remember half the time if I'm hiding or I'm lost

Calling your father a crossdressing whore?

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"When people want their version of the truth, they go find it, no matter how baseless their beliefs." -- Ken Rosenthal

Griling pub burgers tonight with applewood smoked bacon, american cheese, & fries.

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@audioidkid

So which of youse guys grinds your own meat for burgers and sausages? What's that been like? Any suggestions regarding which grinder to purchase?

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I have a decent sized grinder around here somewhere that someone got me for processing game. I think I used it once but it was a big damn thing that was hand crank. Used it for grinding venison with a guy I hunt with. That’s a paragraph 22 year old squirrel would not anticipate typing.. ever..

I used to grind small amounts of pork shoulder to make chorizo that was just an attachment that went in the front of a kitchen aid stand mixer I liked it because it gave a coarser grind than what our locker does and have me some control over fat content. Was fine for a small amount of meat.

Chicken and Salmon

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If you have a kitchen aid their grinder is pretty good.

I grilled some burgers.

My BIL smoked a couple racks of ribs and sent me before and after pics. They looked fantastic.

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Every fucking day.

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I don't remember half the time if I'm hiding or I'm lost

I don't have a stand mixer; never really found it necessary to have one.

I take it you grind meat for your burgers? What beef combination do you use?

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Chuck usually. sometimes I'll throw in a short rib or some brisket or even tenderloin but mostly if you get the best quality meat like prime you'll have a good burger. TSam would be the person to ask though.

Kitchen Aid mixers last forever and they do a good amount of stuff. It's one of my favorite things in my kitchen.

That's basically the combo I want--40% short rib, 30% brisket, 30% chuck or sirloin.

I don't have anything against stand mixers, but I just don't feel like I need one.

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My stepson was over at the house tonight for his last homemade dinner before being deployed for 9 months. I was planning on grilling, but this was not a great day for grilling. He wanted steak and corn on the cob. Not a problem -- got some prime NY strips, but wanted to do them justice. Read up on the reverse sear method and went for it. Oven at 250 degrees, they were in for about 40 minutes or so to get to the 125-130 range. Let it rest for about 5 minutes while I was doing other stuff and then got the cast iron pan fired up. Only needed about a minute per side to get a crust on it, and then pulled off and ready to eat. I was really impressed by this method. You don't get the thick crust that you get on a traditional cook, but the temp of the meat is very consistant throughout the steak -- it just looks beautiful when you cut into it. It was buttery soft medium-rare. Definitely going to try doing this way again sometime with the regular grade meat and see if it is close to being as good.

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"All crowds boycotting football games shouldn't care who sings or takes a knee because they aren't watching." - Nas

Thanks to your stepson for his service, newp.


Did this exact thing on Saturday. Thin breasts marinated in a Korean BBQ mix, cheese, bacon, avocado for the wife, on a toasted brioche bun. Outstanding. The little guy ate almost a 1/3 of pound of salmon. I have to get some more fish to grill for him as he seems to really like fish.

Wife is on call this weekend, so I might just do somethings quick like hotdogs or brats on Saturday. Pork roast, with potatoes and veggies on Sunday.

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The reverse sear is a fucking game changer. We did that with two beautiful ribeyes from Tony's deli in Grayslake on Sunday.

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@audioidkid

Tony's is fucking awesome

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i meant butcher...not deli, but yeah they are great. We get dog bones for $2.99/lb there as well.

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@audioidkid

It really is like a revelation... the leftovers were already eaten that same night, and then two more people went to try to get them this afternoon for lunch but it was already gone.

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"All crowds boycotting football games shouldn't care who sings or takes a knee because they aren't watching." - Nas

We get our burger ground when we get a half of our own beef- my wife just talked to them yesterday, he says he prefers 80/20 on the burger, but will lean it out to 90/10 if asked. My cows tend to be smaller when butchered (1000lbs live) so there isn't a grotesque amount of fat in or on most cuts. We use more burger than anything, so my wife gets all the round steak ground. We keep the brisket separated.

I borrowed a professional model grinder from a retired butcher one time, weighed about 120 pounds. Did a great job of grinding, but we didn't have the trimmed fat to add, and it all came out too lean- it just fell apart when making patties. Since we ran out of burger a couple weeks ago, she has been buying store-bought, I don't know how you guys can stand that stuff. Even a bag of Hersey's kisses didn't make it palatable.

We just grilled some Aldi's sausages tonight, jalapeño and cheddar from Parkview label, very good taste and low grease factor.

I find store bought burger “tough”. Which doesn’t make sense I know but the texture is different than single animal or whole muscle cuts. Yeah, you get into 90/10 or 93/7 grind and it doesn’t want to hold together for burgers very well. When I worked at the butcher out west I had to have that discussion often with people.

They are. The Aldi brats are good too. Sure you can find better at a butcher shop, but for something quick a $2.99 pack of Aldi brats gets the job done.

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Pork loin
Yukon gold taters
Zucchini

Burgers tomorrow most likely.

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I've got some pork chops marinading right now... looking forward to firing it up.

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"All crowds boycotting football games shouldn't care who sings or takes a knee because they aren't watching." - Nas

Burgers with chips and dip. Keeping it simple tonight.

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Yesterday we smoked a pork shoulder. It was nice to be able to spend the whole day outside for a change. Tonight it’s dry-aged butt steaks.

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“Mr. Trump is unfit for our nation’s highest office.”- JD Vance
“My god, what an !diot.”- JD Vance tweet on Trump
“I’m a ‘Never Trump’ guy”- JD Vance

Brats, turkey sausage, and hot dogs last night. Ribeyes tonight.

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Dusted the Weber kettle off last night for burgers. Brats and chicken thighs are on tap this week.

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Smoking some ribs tomorrow.

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Smoked a couple of strip steaks tonight. If you’ve never done it you need to try it. They’re fantastic.

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“Mr. Trump is unfit for our nation’s highest office.”- JD Vance
“My god, what an !diot.”- JD Vance tweet on Trump
“I’m a ‘Never Trump’ guy”- JD Vance

grilled chicken thighs glazed with a mixture of butter, fresh ginger, garlic, smoked paprika, honey, Sriracha and lime juice...and grilled asparagus...although undecided which way to go with the asparagus...any thoughts?