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09 October 2020


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What's the seasoning? I've been making my burgers with extra lean(96%) ground beef recently, most would recommend the opposite but I love the taste and texture.

scott s.

I'll tell you, you can't beat a good burger. I've been on the westbank across from New Orleans helping my 95 YO father sell his business property and home. We were eating OK but now we are getting getting close to the end and the grill I was using went off to scrap (actually, there is a pretty big scavenger business here and it disappeared before the trash guys came to pick it up). So eating is getting kind of thin and I could use a good grilled burger (or your other delicacies) about now.

Meanwhile I've been watching hurricanes coming towards us then veering away all summer (don't need that stress when trying to sell property).


In re Burgers. These were good, nice and juicy, but I have asked SWMBO to make them thicker and just give me some American cheese to put on mine at the end. Need a Turbo Dog with this.



I am lazy and season them and all meat with Montreal


BBQ ribs tonight, (Sonny's) curtousy of my local vampire, - the bloodbank. A nice trade for 3 pints I think. Do you have ham on your menu any time soon? I've tried repeating your recipe from a couple years back though I don't think I aged it quite as well.



You need to have actual uncooked country ham and follow my recipe exactly. Cast aside your Yankee impulses and do what I wrote. https://www.smithfieldmarketplace.com/category/country-hams

Bill H

Just my opinion, but I find burgers made with less than 20% fat to be inedible. SWMBO heartily agrees with me. I season them with salt, pepper and a bit of garlic powder.


Regarding Montreal seasoning, I used to live directly downwind from a hole-in-the-wall Portuguese chicken place in the Montreal Plateau neighborhood. Adjacent to the jewish neighborhood in the quarter was the portuguese neighborhood, the former had lost its original ethnic character by this time but not the latter. It is still common to hear portuguese being spoken on the streets and there was a fully operational portuguese caisse(bank) on the main street. I digress, their chicken roasting fires would be going all day into the night and the smell of the montreal seasoning-laden smoke was omnipresent depending on the direction of the wind. Some poor souls also lived directly upstairs of them. They did make some good chicken though. Picture that episode of Seinfeld with Kramer and the Kenny Rogers Chicken.



I agree that 80/20 is best but I don't buy the meat.

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