Alright insiders.....let's hear about what happened at the BBQ today
Based on everything I'm seeing on Twitter, looked like an awesome event. Sounds like the kid who was committed to FSU may have changed his commitment, which is great because his measurables are off the charts. How was the BBQ? Where was it from and what was on the menu?
Spill the beans already!(I'm looking at you UMBig and everyone else who was probably there today)
People ate food. #insidered
Where was this food from? Did they make it in house? Or was it catered?
Zingermans....No wait Maize and Blue, ahhhhhhhh. #holygrailed
Jewish people make awesome Corned Beef and Pastrami, but not a chance in hell I'm trusting them with BBQ.
I want my BBQ served by a sweaty 400lb guy named Bubba.
The smoked meats they offer at Zingerman's Roadhouse are excellent. I'd be cool with that.
Bro, Jews perfected the BBQ during their 40 year trek in the desert.
They got a waiver to eat pork?
Mostly bread, honestly. There was that month where they ate so much quail that it was coming out of their nostrils, but other than that the diet was starch-heavy.
Moses was a picker.
...and a grinner.
#69 Maize and Blue special without cheese (I can’t do dairy.)
And I can confirm no beans were spilled
Here's a sign from a Slo's catered event at Rackham this year. The beans were on the vegetarian table. We stole the sign because my wife and I enjoy gooder grammar ...especially when written on a styrofoam plate.
Did anyone try the pulled pork? Delicious.
What type of BBW sauce did they have? Vinegar? Smoky sweet? Dry? Mutard?
There's a joke to be made here, I just know it.
I had some pulled pork while playing with my JUGS machine today.
52mph pulled pork?
You put that BBW sauce on there it goes from jugs to JUGS real quick.
Jugs con leche
Who are you calling a "mutard"??!!
/s
Where is mineral king when you need him?
I would love to hear what he has to Shea
Hey, I'm supposed to be Mineral King, or WD-40, or something.
(Am I doing this right?)
I thought you weren't posting anymore
I did leave for a few weeks because I got tired of the trolling.
But I've posted a few things. Could have posted a lot more. But just taking it easy.
How you been?
Thanks for taking it easy on us
You might be the worst thread starter EVER, seriously.
i just got the burgers off the grill. most have mozarella slices on them. what's the big deal?
Mozzarella doesn't have enough fat or moisture to make a good burger. Rookie mistake.
You're flat out wrong.
I agree with him. Even the best buffalo mozz is way too mild and stringy/low-moisture for ground beef
No he's not. The shredded stuff you get at the grocery store will melt just fine but that barely resembles real mozz.
I'm aware of that. The beauty of beef is that it pairs well with so many flavors. You could make a decent burger from just about any culinary origin you want to if it's done right.
worked out just fine. it was an intended 'something different'.
we grow our own burgers, so to speak, and slaughter/butcher our own, too. i am biased, but they are awfully good and exceptionally healthy for you.
XM, if you like the mozzarella flavor with burgers, try mixing shredded mozzarella with (very light) garlic powder and bread crumbs right into the ground beef before you make the patties. It's amazing.
not a big garlic fan, but most of the family is. we have done that with our lamb burger though (not the cheese, but the garlic and bread crumbs) and i liked it just fine.
try throwing a little prosciutto on the burger with fresh mozzarella. the saltiness of the prosciutto and the creaminess of the mozzarella make for an amazing combination. throw that on a ciabatta bun and you are golden.
Thanks Guy Fieri.
It ain't Guy until you throw some Donkey Sauce on that.
I finely chop some onions and throw that into the mix. My stomach only allows me to eat cooked onions.
What do you make the fat ration at usually?
with this new format i don't know who you're asking this Q of.
I agree the new format sucks.
I was asking you.
I agree the new format sucks.
I was asking you.
thanks for clarifying aaa.
as to 'fat ration' i assume you are referring to the beef and not the cheese, and i make no special 'ration'. we raise grass-fed beef, no grain/hormones/vaccines, etc. it is leaner and has more taste. when we make burger, we add nothing to it. as a by product, my finished cattle weigh less than grain fed, feed lot beef.
i've found with grass fed a 70/30 meat to fat ratio gives you the flavor you want. we did a taste test at the restaurant when we found a great farm to buy our beef from directly. the grass fed meat overall has a better flavor but the meat is leaner so the slightly higher fat ratio dials it in.
70-30 is a pretty intense amount of fat, and would make for a greasy mess.
I've actually found that I like 88-12 or 90-10 the best if the beef is high enough quality. Almost tastes like a steak.
with all due respect to you and mgofunk (sincerely, not snarky), i prefer to raise and process our cattle with nothing added. the flavor and fat are just right. of course, like fashion, it is a personal choice and its not like i'd spit out one of the burgers you two are talking about, they'd be fine.
now, i have been known to add a bit of fat to deer or caribou burger, but not much. no need to add for moose, lamb, and usually elk.