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Recent content by Smoking Allowed
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I grind all my burger. When using a whole packer brisket, I trim off all the fat. Then I weigh the meat and add in enough of the fat to stay around 80-85% lean. As has been said a couple of times, I know what's in it.:emoji_wink:
I have watched and enjoyed these throwdowns and voted in most. It is always interesting to see what people come up with and how they present it. One thing i've noticed is that to win, the dish has to look over the top appetizing and that takes some creativity that I do not have. There are others...
Yes, those would have come home with me too. As the rest have said, that is a great looking plate of food
Me neither. I am definitely challenged when it comes to creativity. I can not even color with crayons lol