March 15, 201610 yr Sounds like he opted for 2 burner with the cast iron frame. Correct, I am a commercial grade kinda guy. And LB is a very helpful FedEx guy even though he nearly fell down my steps carrying an old grill.
March 15, 201610 yr Just got home from work and found that the wife put some cut up chicken breast, onions, and peppers in foil in the fridge for me and there is a pack of tortillas on the stove. Looks like I'm grilling chicken fajitas and warming up some tortillas for dinner tonight.
March 15, 201610 yr Author What meat grinder did you buy? Find a restaurant equipment store that sells used equipment and pick up a a used commercial one like a Volrath.
March 15, 201610 yr Correct, I am a commercial grade kinda guy. And LB is a very helpful FedEx guyeven though he nearly fell down my steps carrying an old grill. .....and to think that @plantmanky would think otherwise. LOL
March 15, 201610 yr What meat grinder did you buy? Well we have a KitchenAid mixer, and at one time I had looked into getting a grinder attachment for it, but I was pretty underwhelmed by the nearly all-plastic construction that they use to make them nowadays. Even the worm that pushes the meat through the grinder blade and plate is made of plastic. KitchenAid made their grinders completely out of metal up until 1986, at which point Whirlpool purchased the KitchenAid brand from the Hobart Corporation and decided to switch the grinder construction over to plastic for some reason. The biggest drawback is the fact that you can't put the grinder housing and parts in the refrigerator to get the metal nice and cold before you start grinding your meat (which is a very important factor when you're making sausages). Anyway, I found a pre-1986 metal grinder attachment at a yardsale a couple of weekends ago for $20 and snagged it right away - they sell for $75-150 on eBay. I used it to make goetta the weekend before last, and then I tried out the brats last weekend, and it worked well for both. I eventually may upgrade to a full sized commercial grinder like CWF suggested above, but for now while I'm still apartment living, I'm happy to just have the KitchenAid attachment.
March 16, 201610 yr Author Correct, I am a commercial grade kinda guy. And LB is a very helpful FedEx guy even though he nearly fell down my steps carrying an old grill. We're expecting a full review.
March 16, 201610 yr Author Well we have a KitchenAid mixer, and at one time I had looked into getting a grinder attachment for it, but I was pretty underwhelmed by the nearly all-plastic construction that they use to make them nowadays. Even the worm that pushes the meat through the grinder blade and plate is made of plastic. [ATTACH]55273[/ATTACH] KitchenAid made their grinders completely out of metal up until 1986, at which point Whirlpool purchased the KitchenAid brand from the Hobart Corporation and decided to switch the grinder construction over to plastic for some reason. The biggest drawback is the fact that you can't put the grinder housing and parts in the refrigerator to get the metal nice and cold before you start grinding your meat (which is a very important factor when you're making sausages). Anyway, I found a pre-1986 metal grinder attachment at a yardsale a couple of weekends ago for $20 and snagged it right away - they sell for $75-150 on eBay. I used it to make goetta the weekend before last, and then I tried out the brats last weekend, and it worked well for both. I eventually may upgrade to a full sized commercial grinder like CWF suggested above, but for now while I'm still apartment living, I'm happy to just have the KitchenAid attachment. [ATTACH=CONFIG]55274[/ATTACH] THat"s a pretty sweet deal there.
March 16, 201610 yr We're expecting a full review. I will let you know if it cooks the food. But if there is a problem, I will give you 1000 words or more.
March 16, 201610 yr Grilling ribs tonight, I'm on a roll to start the season. Usually I go with the low and slow method on the smoker but I don't have time tonight, so these are going on the Weber Kettle. It's been a while since I strayed away from the low and slow method, so wish me luck.
March 16, 201610 yr I will let you know if it cooks the food. But if there is a problem, I will give you 1000 words or more. What manufacturer/model did you get?
March 17, 201610 yr What manufacturer/model did you get? The two burner Dyna-Glo mentioned in the other thread.
March 17, 201610 yr The two burner Dyna-Glo mentioned in the other thread. Ahhh, missed that. Gotta work on figuring out how to make a nice Pittsburgh rare steak.
March 17, 201610 yr Author Ahhh, missed that. Gotta work on figuring out how to make a nice Pittsburgh rare steak. High heat. Rub steak with butter to create big flame up.
March 17, 201610 yr High heat. Rub steak with butter to create big flame up. Speaking of butter on steaks...there's not much better on a steak than a little compound butter made with coarse kosher salt, freshly cracked tellicherry pepper, and some porchini mushroom powder. Absolutely amazing.
Archived
This topic is now archived and is closed to further replies.