"The only tiny criticism I'd have was over the texture of the grounds
still
sticking to the meat. They are a touch gritty, don't you agree? "

I've been experimenting with that. I've tried using a very fine grind,
which lessens the effect. But last couple times I've used a coarser
grind, but "wiped" the meat with the back of a table knife. You'd think
that would cost flavor, but the meat seems to have absorbed the flavor,
and the texture is better.