Food

Grinding your own beef for burgers takes about 30 minutes of hands-on work and one afternoon of your time. You trim cold chuck, brisket, sirloin or short rib, cut it into strips that fit the grinder, and run it through a coarse plate for fresh ground beef with a fat ratio you picked yourself. The … Read more

To keep burgers from puffing up in the middle, press a shallow indent into the center of each raw patty with your thumb before it hits the heat. It takes about ten seconds per patty and it is the difference between a burger you can stack and a meatball that slides off the bun. Here … Read more