Grinding the point of my 87¢ lb brisket was a resounding success. I'm grinding the rest of it tonight and vacuum packing most of it for the freezer. My processor manual says add diced onion and Worcestershire sauce before grinding!
This isn't a great photo but it's a burger I've been looking for since Saturdays in the 50s when Daddy took us to Hymie's in the East End. Hymie would be appalled that 87¢ lb for ground beef is a great price!
Saturday, March 29, 2008
Brisket Burger
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