Very low on the learning curve on some aspects of B-B-Qing and have 2 intitial questions.
I have been trying to grind my own meat to make hamburrger and wondering if other do this and if so what type of meet do they think grinds the best burgers. I have tried some chuck cuts and some sirloin, and my sirloin tends to be a bit dry (I am sure fat content has something to do with this).
Second, I know expensive steakhouses age their steaks up to 3 weeks in special coolers. Does anyone have a home version of how to age steak? Would a vacuum sealer be a usefull item to use in aging steak? How long do people age the beef for? Do some cuts of beef lend themselves to aging and some you should not age?
Thanks for any insight.
Love the books so far, have the Bible and the Rubs and Sauces book for about 2 weeks.