What to do with this ground meat?

[Lancer]

Originally posted by Lancer
Ok, you really have to be open minded on thisun, but have I ever steered you wrong?

Use loinburgers meatball recipe except if you can afford it use olive oil. Then, mix ketchup and grape jelly 50/50, heat and coat the meatballs. (After pouring off the oil)

Serve as apetizer.

Did you see this from pg1?

[Ecthy]

It's still all on one page for me, but yeah, I noticed it.

[Lancer]

So are you, Ecthy, pissed off by the threadjacking?

[Ecthy]

What threadjacking?

[Lancer]

Nevermind

If ketchup/grape jelly sauce is too wierd for you, do you need a good burger recipe? Can you get burger buns?

[Ecthy]

Of course I can, how remote do you think this place is?

In fact I like cooking a good burger. Is that how you say it, cook a burger? I've just never made burgers from ground meat, always used prepared burger beef for burgers. What's your recipe?

[Lancer]

About 70% ground beef, leanish, maybe 15% fat content. 10% italian bread crumbs, 10% chopped onions, 5% cellery and 5% chopped fresh garlic.

Mix, form into paddies about 3/4 thick and 1.5 times the size of your buns. Coat with salt and pepper and BBQ! Keep the heat low because they're thicker than you may be used to. Try not to smoosh em with your spatula, they're supposed to be juicy.

[Ecthy]

Is that 3/4 inch thick? Sounds awfully thick, but I like a strong piece of meat/beef.

Could you elaborate on your last point? Avoid doing what with my spatula?

Unfortunately I have no chance to BBQ here in my apartment kitchen, but I might do that at my parents' place one day.

[Guynemer]

http://www.stinkymeat.net/

[Lancer]

If you put the spatula on top of the burger while it's cooking and press, the juice will squish out. You don't want to do this too much. The burger will absorb some of that, so will the bread crumbs. It makes for a nice tasty juicy burger.

If you do it on the stove top don't let grease build up, pour it off. Also, keep it partially covered early on. It will get ugly but cook on the inside inside. Then when it's cooked inside take the cover off, turn up the heat and brown it. You migh have to squish a little bit because it will really plump with a lid on a stovetop.

[Ecthy]

Guynemer, was that you?

lancer, that's many helpful tips! You must be an expert chef or something

[Lancer]

I lived alone for a long time. Before that my first wife could burn water. So I do ok. These days Dolores does most of the cooking, she's really an expert chef!

Someday you'll see the food they set out for fiesta in the Phils...now that's cookin! Including whole pigs cooked on a bamboo stick over a fire for hours and hours. This last May we did 2 pigs, the May before we did 4 pigs! Plus lots of different dishes, meatloaf with egg pronounced embodito, lumpia, the Philippine egg roll...man, there's no room at the table because of all the food.

[Ecthy]

We did a pig over BBQ like fire on a stick on our last summer party at uni. I might post pics!

Ecthy be teh party maker

[Ecthy]

You can admire our pig here http://www.uni-potsdam.de/u/fsr-geschi/schwein.html

[Lancer]

That's horrible! You guys did it all wrong. Your fire was too hot, you burned the skin. Did you shove the sick up its butt or open its gut and tie it? Did you guys shave the pig?

I've been pretty drunk during most such cooking efforts at my house but I know enough to tell you that there is room for improvement, though I respect your hearty attempt!

Wait until I show Dolores and her Dad.

Sorry, sorry Don't mean to laugh.