80/20 burger on sale.
Going to get some 80/20 ground for $2.99 later and they had a coupon for Farmer John bacon for $4.99 instead of the typical $3.99 coupon (biden-flation). So seeing bacon on sale and there is a limit of 4 I may have to hit all their stores to find one store I can limit out. Anyways I decided to make French Loaf Burgers. The plan is to get a loaf or two of French Bread to make my hamburgers this weekend. Maybe I'll buy one at a time?
Got my square jar of Clausen's pickles. Spears aren't my favorite but it's cheaper (living in biden's inflationary times).
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Since "they" don't have a name you best be careful, no telling what "they" are selling you......😮,....😊
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80/20 is about perfect for most applications. $2.99/lb is a good price. I do not miss trying to "Keep up with the grind," on busy weekends. We would go through apprx. 300 lbs of whatever was on Sale. (Then) We had to have apprx. 30-40 lbs. each, of the other three, that were not on sale. (Each day.)
Meat Depts. are hard/difficult to work. Just ask @mohawk600.
I do NOT miss it. 🤔
*Buddy does though. 😉😂🤣
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Put your burgers on the grill and cook them. Then put on all your fixings and wrap it in a tortilla wrap. Put it back on the grill for about two minutes each side. I love them like that and tortilla wraps are cheaper than bread or rolls . I also use them to make sandwiches, cheese steaks and chicken wraps.
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Oakie: 30057858582043/comments/30057865941659
Put your burgers on the grill and cook them. Then put on all your fixings and wrap it in a tortilla wrap. Put it back on the grill for about two minutes each side. I love them like that and tortilla wraps are cheaper than bread or rolls . I also use them to make sandwiches, cheese steaks and chicken wraps.
That, is just un-American.
🤔😉😁😂
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@...: 30057858582043/comments/30057896356507
https://forums.gunbroker.com/discussion/comment/11417183#Comment_11417183
That, is just un-American.
🤔😉😁😂
With our porous southern border it is sadly becoming the nuevo American
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@...: 30057858582043/comments/30057866126107
https://forums.gunbroker.com/discussion/comment/11417221#Comment_11417221
With our porous southern border it is sadly becoming the nuevo American
Where do you think I learned that??? Florida. !!!!!!!!!!!!!!!!
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I usually buy most of my hamburger meat at the same place. The 80\20 blend is my usual unless say, ground round is on sale. When cooking the 80\20 in a frying pan, I get a lot of variations in the amount of drippings from different batches. This leads me not to really give much trust in how the store measures the actual amount of fat they put in their ground meat!
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80/20 is a relative term.
We don't buy booger meat, we only use venison burger w/o added 'stuff'. If there's a need for 'fatty burger', we regrind adding some decent quality bacon(if there is such a product these days).
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Our "Grind," comes in 10# tubes. Usually about 80# per box. (So 8 tubes, sometimes 6 or 4.) We then run it through the Grinder, where it gets mixed up and put it in/on trays and then wrap it. We would constantly comment on the different fat% in the various tubes. Sometimes the 80% would look better than that days 93%. I could tell at a glance the overall fat content. (And I bought accordingly.)
*I doubt very few Grocery store Meat dept.'s, are still doing their grind from scratch. Probably only Butchers, which are a different animal.
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Oh I don't buy the grind in the tube. That's scary.
Started out cooking the bacon in the oven on a cookie sheet. Yup lazy I know. After the bacon got done I thought why not cook the burger in the oven? One pan clean up. slapped and shaped the burger to the shape of the half loaf and away it went. Cooked it a little long but it wasn't bad. Extra fat in the burger was forgiving.
Oakie - I thought about making a Taco flavored burger. I came across a packet of taco seasoning while I was looking for my jar of pepper corns. Next time.
The other half of the burger on second day was pan fried on top of sliced white onion. Man that came out great. Onions lightly cooked steamed the burger. Yeah that's the ticket.
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YA! I did a lot of bacon and burgers in the oven. Only had to clean one pan!
😲
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Microwave your bacon between two plates. It stays flatter and cooks up quickly.
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Yosh, you may not buy your burger in tubes, (but) It comes in large tubes behind the scenes, before processing. It gets placed in the Grinder, stirred and then extruded, where it is weighed/placed on trays, then wrapped. These tubes are usually not back there, beyond 2-3 days.
I (also) do not buy the low end Grind offerred in tubes on the grocery floor. The only benefit of that, is that it freezes well. (Tylically 73% grind)
Beyond that, if you are buying Grind, you are buying it from a tube, before processing. Just saying.
*Unless you are buying from a Butcher.
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Looks like Lucky the supermarket is having the "in store ground" for $1.99 a pound this week. The same 80/20 I bought last week. If I wasn't burnt out on burger I'd buy it. I wonder if I got space in the freezer?
Brookwood - That right there is flavor country. That reminds me I made a pork butt in the oven with whole Jalapeno and Serrano peppers a while ago and I still smell the peppers when the oven warms up. I could eat a mess of peppers cooked in the oven like that.
thunderbolt - It came out pretty much flat out of the oven on the cookie sheet.
KenK/84Bravo - You mean to say when grocery stores say they grind their own it means they re-grind burgers from a tube? Even if they claim "Ground Fresh in Store" exact quote from the ad. That's messed up yo. I would think the second grind would make it more like liverwurst in texture.
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Real butcher shops grind their own!
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