[vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ width=”1/1″ tablet_text_alignment=”default” phone_text_alignment=”default”][heading]Forming a Great Burger[/heading][/vc_column][/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ width=”1/1″ tablet_text_alignment=”default” phone_text_alignment=”default”][image_with_animation image_url=”14713″ alignment=”center” animation=”Fade In” box_shadow=”none” max_width=”100%”][/vc_column][/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ width=”1/1″ tablet_text_alignment=”default” phone_text_alignment=”default”][vc_column_text] Chefs and meat heads everywhere argue…

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Just to be clear, baby back ribs don’t come from baby hogs. I, and most of the butchers I know, prefer a spare rib to a baby back. The spare rib bones are spaced further apart and have more meat and fat between them. On a hog, the rib cage starts at the spine (top…

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Your ham (if you ordered one) is already cooked.  It has been fully smoked over hickory wood chips, so all you need to do is reheat your ham to an internal temperature of 150 to 160 degrees. Depending on what cut you have, carving it will be slightly different.  The shank portion is the one that is pointed at one end.  This…

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OK, no beating around the bush here. If you like your beef cooked well, just throw this meat out now.  It’s not meant to be enjoyed well done.  Steaks should be medium at most; roasts cooked slow with moisture; and ground is A‐OK dark pink in the middle and juicy. The meat is slightly sweet, lean and has a very natural…

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Get your grill hot.  Real hot.  Most grills in restaurants are 500 degrees or greater. Rub your steak with the seasonings you desire. Only use a little salt if you do.  Salt will pull the moisture out of the steak.  Allow seasonings to soak in for 30 minutes at room temperature. Get your grill grate very clean and rub it quickly with oil.  Put your…

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