Does not compute, does not compute, does not compute, does not compute, does not compute, does not compute, does not compute, does not compute, does not compute, does not compute, does not compute, does not compute, does not compute, does not compute, does not compute, does not compute, does not compute, does not compute, does not compute, does not compute, does not compute, does not compute.

Good sauce on shit meat = shit BBQ.
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Ground chuck mingus slathered in Gates.
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Ground brisket burgers tonight. May have to cook them in the cast iron since there's a big storm coming in.
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Verdict: Flavor was good. 6 oz. patties probably too big for me.
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Did you hand pat those? If so you are far better than I am.
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I use a 4.5" ring mold and lightly pat into shape.
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That sounds fucking awesome. Why have I never thought or had this?
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Looks like a nice crust on those burgers! :-)
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Last night was whole wheat linguine with alfredo sauce.

Tonight was B&G and scrambled eggs.


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I'm making biscuits and gravy this weekend. For sure now. Looks like great stuff tonight gents.
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Is whole wheat pasta good?
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Nice plates buzz
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I don't feel quite as bad. But damn those are nice looking patties.
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That's what I'm wondering. I've enjoyed spinach pasta [both with al fredo and with basil pesto], but thinking back I think I enjoyed it more aesthetically. Not sure I registered a flavor or texture difference/ I can tell a huge difference with egg noodles, or obviously our Asian-inspired rice and udon offerings. Not sure I've paid much attention to distinctions between semolina and wheat.
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They're like $10 for a nice stainless steel set. Awesome for burger and sausage patties. And if you weigh the meat, very consistent for cooking.
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