Quote:
Originally Posted by Skybird
I do not do it often anymore, preparing the meat is such a mess in the kitchen, the fat and oily smoke is everywhere, it smells until the next day (and when I prepare two dozen patties in advance and put them in the fridge, it costs me over one and a half hour and ruins the grill completely with all the fat the meat produces. I have become lazy
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Moira still makes her own using 5% fat ground beef, done in her 'aerocook'. This way there's very little fat, no smoke and they brown nicely and stay moist