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Post by BBQ Butcher on Sept 19, 2006 9:28:22 GMT -5
Bdaddy and I bought a whole Top Round y'day and decided to make straight burger with it. After trimming, we ended up with 11 lbs of straight, pure red meat w/just a tad of marbling. Here I am grinding Bdaddy's 99.9% Lean Ground Round I opted for a little fat in my burger and so in keeping with my diet regimen, I added ½ pound of bacon to my 5½ lbs of meat to make a nice healthy 90/10 ratio of lean to fat. Not perfect, but it's better than my preferred 85/15 Ground Chuck Last night was some nice thick Lamb Loin Chops, seasoned with garlic, kosher salt and pepper. Served with a zucchini/yellow squash mix that was sauteed in olive oil and minced garlic, SnP. Carrots were steamed and served with Smart Balance© spray, SnP.
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