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Old 01-02-2019, 04:50 PM   #44
baygo
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Quote:
Originally Posted by Phantom View Post
I am gonna HATE myself for jumping into this mess …….. but was it perhaps a KOBE or Piedmont burger ?


In any event, we'll give it a week or two to work out the kinks and then go by and check it out on (a soon to come) Friday evening ….. keep ya'll informed.
I have a hard time justifying the use of either of those in a burger other than when salvaging the leftovers from dressing a loin. KOBE is sought after because it's extremely tender as a steak. Hamburger can be delicious and tender when tougher meat is ground up and mixed with the right amount of fat.
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