No problem! There are times where I’ll opt to toss them in a bit of clarified butter before they hit the grill, since it can handle the higher heat (smoke point of 486* F), whereas everything else tops out around 375* F.

Really just depends on the day, and how extra I want to be.

If you’re getting 80/20 that’s gristle-y, ask for a second grind on it. Not like, pink slime levels of fine, but a second run through the machine should alleviate that problem. 

It depends on freeze time, and what your grill is capable of heating to. This took me a long time to figure out at home, since I cooked over 750 degree NG fired lava rocks at work.

I think salisbury steak was the fire that was actually stolen from the gods, it is far too wonderful to be a manmade creation 

I’ve spent the last... 10? or so years trying to replicate a meatball recipe based on a sub I ate on vacation in 1992 when I was eight. I am an insane person about ground beef.

If you go with a higher fat content with the heat over 600 degrees, there’s a significant increase in spillage and flare ups, which means less…

Yes. It sounds insane, but it works. 

For a while, I stopped asking who wanted buttered/toasted—too many people didn’t want them. HOWEVER, once I started making compound butters more regularly, I got an overwhelmingly positive response. I keep a 1/2lb each of garlic/chive and rosemary compound butters on hand now.

Plus I can just have garlic bread…

that lead image tho

Here’s my method. Well, it was taught to me by a 90 year old Italian woman who regularly threw brooms et al at my head, but she’s burning in Hell so I’m laying claim.

• Does a burger have to be beef? I prefer it to be beef, yes. I think that beef meat and fat takes to the grind much better than lamb, pork and chicken.

it’s not delivery, it’s dysentery!

You’ll only get one chance to smash, so make it count.

i miss you

and I think that basically all of the tires leak air, for some reason

And if you’re not a prosecco fan, replace it with bourbon or rye!

btw this drink should be called an “Aperold Fashioned Fizz”

No--smash, peel, crush. 

some SALTY ASS comments re: salt here on lifehacker dot com. y’all need to calm down and read the words she wrote, not just look at them.

rimmed glassware, in my experience, is largely 1) for presentation and 2) for people that suck at drinking tequila. liking a salted (or sugared) rim doesn’t make you a bad person,…

On an early episode of Milk Street Radio, Chris Kimball stated that he leaves cloves whole for a lot of recipes, citing that it still imparts the same amount of flavor. I do this for marinades, because garlic tends to scorch quick.

Anything else? If I buy pre-peeled, I’ll microplane it. If it’s a bulb, and I’m not…

15 years of AZ livin’, I ate more than my share. I’ve been in MA for almost 20 now, and lord do I miss that bread. 

I want to try it in an air fryer, but I don’t have an air fryer.

UPDATE: HOLY SHIT YOU CAN MAKE BREAD IN THESE THINGS