sudsandswine
Quintessential Chatty Farker
I made myself a bacon cheddar double cheese burger on the Blackstone griddle tonight. ~2.5lbs of chuck roast after trimming and ~1.5lbs of short rib after deboning and trimming. Ground it through the icy cold LEM, portioned into 4 oz meatballs then seasoned with salt and pepper, then smashed onto the griddle top. Along side the burgers I fried up some of my home cured bacon that I smoked on my Shirley using hickory...aged cheddar, farmers market tomatoes, lettuce, and some mayo for its hydrophobic properties. To wash the burger down I poured a Lagunitas Super Cluster ale into a chilled glass. It was pretty tasty :thumb:
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