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Restaurants now charge $20 for a burger. You can make 20+ burgers for that.
| Stimulating fear-inspiring gay wizard | 04/10/25 |
| lilac locale kitty cat | 04/11/25 |
| Angry arrogant black woman | 04/10/25 |
| lilac locale kitty cat | 04/10/25 |
| Cordovan Office | 04/10/25 |
| lilac locale kitty cat | 04/10/25 |
| Topaz doobsian depressive gas station | 04/10/25 |
| Chartreuse hilarious bawdyhouse | 04/10/25 |
| Stimulating fear-inspiring gay wizard | 04/10/25 |
| slap-happy crackhouse faggotry | 04/10/25 |
| Concupiscible Carnelian Internal Respiration Library | 04/10/25 |
| Stimulating fear-inspiring gay wizard | 04/10/25 |
Poast new message in this thread
Date: April 10th, 2025 10:09 PM Author: Stimulating fear-inspiring gay wizard Go to the store and get a 5lb thing of 80/20. A good burger is all about fat content. If you’re a guru just get a couple nice 2.5 lb chuck roasts and grind at home. If you go with the store tube it’s like $20 for the meat. If you go with prime grade chuck roasts maybe you’re in $50 on the meat. 5 lbs of 80/20 will make at least 20 burgers. Use a griddle, use the outdoor Weber kettle, it doesn’t matter. Buns those are a couple bucks a pack. Always toast! Mayo—I like Duke’s. Mustard-I’m using Inglehoff. Pickle chips and some onion. And you’re done. |
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Date: April 11th, 2025 12:03 AM Author: lilac locale kitty cat At $4/lb. (which is low), just the meat is $1. Even if you forgo cheese and use cheap buns, toppings, and condiments, you're looking at more like $2 per burger. (http://www.autoadmit.com/thread.php?thread_id=5708911&forum_id=2#48836634) |
Date: April 10th, 2025 10:35 PM Author: Angry arrogant black woman Grinding at home makes more of a difference than I would expect and is not too tricky (http://www.autoadmit.com/thread.php?thread_id=5708911&forum_id=2#48836351) |
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Date: April 10th, 2025 10:50 PM Author: lilac locale kitty cat Check your math. (http://www.autoadmit.com/thread.php?thread_id=5708911&forum_id=2#48836398) |
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Date: April 10th, 2025 10:52 PM Author: Cordovan Office are you still slampigging that one chick kirbyderp (http://www.autoadmit.com/thread.php?thread_id=5708911&forum_id=2#48836401) |
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Date: April 10th, 2025 11:57 PM Author: lilac locale kitty cat The half-Ruskie? Yes. (http://www.autoadmit.com/thread.php?thread_id=5708911&forum_id=2#48836621) |
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Date: April 10th, 2025 10:54 PM Author: Topaz doobsian depressive gas station serious Q: do fat people think about food 24/7? (http://www.autoadmit.com/thread.php?thread_id=5708911&forum_id=2#48836408) |
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Date: April 10th, 2025 10:56 PM Author: Chartreuse hilarious bawdyhouse Seems that way (http://www.autoadmit.com/thread.php?thread_id=5708911&forum_id=2#48836412) |
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Date: April 10th, 2025 11:02 PM Author: Stimulating fear-inspiring gay wizard No. (http://www.autoadmit.com/thread.php?thread_id=5708911&forum_id=2#48836447) |
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Date: April 10th, 2025 11:02 PM Author: slap-happy crackhouse faggotry Doubt (http://www.autoadmit.com/thread.php?thread_id=5708911&forum_id=2#48836450) |
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Date: April 10th, 2025 11:26 PM Author: Concupiscible Carnelian Internal Respiration Library Do you have a meat grinder? (http://www.autoadmit.com/thread.php?thread_id=5708911&forum_id=2#48836546) |
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Date: April 10th, 2025 11:29 PM Author: Stimulating fear-inspiring gay wizard No. I buy the 80/20 slabs at the store. I’ve also done chuck roasts slow and low out on the Weber kettle and they always turn out delicious. (http://www.autoadmit.com/thread.php?thread_id=5708911&forum_id=2#48836560) |