Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPops and a Thermapen MK4. 3 TempSpike wireless meat thermometers.
Recently I did a grind of 2.5# of chuck roast. Shaped into 3 oz.balls. put a couple on for smashed tonight. Well, 1st time I used my own grind for these. What a difference. Texture and juicy beyond store bought beef. The new standard.
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPops and a Thermapen MK4. 3 TempSpike wireless meat thermometers.
I've been grinding for at least a couple years. Burgers, mini meatloaf, omelettes, tacos and more. It's the 1st time for smash burgers which was a game changer.
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