"meatnub" > wrote in message
...
> Thanks to Sheldon for mentioning meat grinding and the Waring Pro meat
> grinder.
>
> I just never thought you could do this at home and I am very intrigued
> and most likely will end up purchasing the above grinder (already
> purchased Waring's Belgian Waffle maker).
>
> I found an old thread where Sheldon I believe mentions the best time
> to grill burgers is like within an hour after your grind them, is this
> true? I have no problem with this. I can easily buy the meat that day
> or before from the grocer and just grind it prior to grilling.
>
> What are the best cuts of beef for grilling hamburgers? I can think of
> Chuck. Would that be the best? What about Top Round (which Sheldon
> mentioned in the same thread).
>
> The grinder would also open up more possibilities such as homemade
> sausage, maybe even turkey for turkey burgers (but would seem easier
> to just buy the cut of beef).
>
> If anyone has any advice especially on different grinding machines I'd
> appreciate it.
>
> I see myself getting real immersed into this whole cooking bit.

The whole trick is to keep the meat as cold as possible. That way it doesn't
gunk up the grinder.