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Sledgstone

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Blog Entries posted by Sledgstone

  1. Sledgstone
    I used to like McDonald's food. It was cheap, fast and filling. But as I've gotten older and tried more food I've realized how horrible McDonald's food actually is. I was one of the people that would eat their premium angus burgers. Ever since they stopped serving those and the Chicken Selects, McDonald's menu has not been appealing to me in the slightest. One of the few things I would still eat there are the crispy chicken McWraps. Even now I would still eat those. When I saw McDonalds had Premium versions I assumed it would be a better quality McWrap. In a sense it is, but at the same time it isn't.
    The basic McWrap and the Premium McWrap are very different products. The largest difference is the size. These things are pretty big. However, like most new fast food items, they start large and then shrink in size over a couple years once people get hooked on them. These pictures were taken when they first came out which is why it looks as good as it does. These McWraps come in three flavors. I ordered the Sweet Chili. The package I received indicates that it is the Chicken Bacon flavor.. And once I started eating it, I realized I was eating the Ranch. So I suppose this can be a review for all three flavors because the incompetent employees had no idea what they were giving me or how to take an order correctly.

    The package has a rip away tab that works nicely. I was quite surprised to see that the McWrap looked exactly like the picture on the drive through menu. I'm sure they won't look like that in the future considering I've never purchased a Big Mac that actually looks like the picture.


    This McWrap has all the premium ingredients you would expect to see in a good salad and that is where the problem lies. This tastes like a salad. With ranch dressing, plentiful leafs, tomato and cucumber this is a full blown premium salad in a wrap. If anything, the chicken is the odd ingredient in it. Because my wrap was so fresh, the chicken was freshly fried and the wrap was assembled. However, they should let that chicken cool down a bit because a warm salad does not taste appealing to me. Hot cucumbers and tomatoes against a slightly greasy piece of chicken threw the experience off for me. While most of the ingredients are cool, the hot chicken causes temperature differences throughout the entire wrap. After eating one of these, I won't eat another. For the same price I'd rather buy 3 of the regular McWraps which are smaller and focus more on the chicken with no large salad ingredients.

    Should you eat these?
    Maybe. It depends on if you like salad because this is definitely a leafy green filled item. If you do try one, I recommend ordering it with no cucumber as those hot cucumber slices did not taste appealing in texture.
  2. Sledgstone
    vBulletin went straight from beta 28 to Gold release with no release candidate versions and they even upgraded their official forums to it. WTF. There is no member list, no users online list. Notifications are horrible, its buggy as hell and looks like crap.
    http://www.vbulletin.com/forum/
    The only thing it has going for it IMO is that the mobile version looks decent on a cell phone screen.. but even then I came across some 503 errors and pages that failed to load. So buggy. They say "Enjoy a clean, up-to-date design that supports easier forum navigation for members and visitors alike." I don't care for their idea of 'clean, up-to-date' it doesn't look up-to-date to me at all. In fact the page navigation floats at the top of the screen in large forums with multiple pages of topics. It took me a minute to even realize it was there. For a basic default skin, this looks horrible.
    It has less than half the features of vB 3.8 and searching doesn't work. All the search results are "unexpected_error"
  4. Sledgstone
    I came across a website that was using vbulletin, but had a facebook chat bar.. I thought, wtf? But after looking around a bit, I stumbled across this site:
    http://www.cometchat.com/
    Interesting. I wouldn't mind having a feature like this on AC. It be like a built in instant messenger. Very spiffy.
  5. Sledgstone
    One of the people at vBulletin posted a blog entry showing what we should expect the new default vb style to look like. Seeing as me n lady like to make new styles based off the vbulletin default one, it should change the overall look of the forums. Click this link for some pics of what it'll look like:
    http://www.vbulletin.com/forum/blog.php?b=2360
  6. Sledgstone
    Instructions to make:
    St. Louis style ribs
    Ingredients:
    - Package of St. Louis style ribs - 2 to 3 lbs
    - 1/2 to 1 bottle of KC Masterpiece Original BBQ Sauce
    - 1/2 shot of Maker's Mark whiskey
    - Tablespoon of honey
    Instructions:
    1) Boil your ribs in water, they'll boil faster if you keep it covered. Once the water starts boiling, boil the ribs about 15 minutes to a 1/2 hour until they are mostly cooked. Or all the way cooked if you want. For these ribs, I boiled them about a 1/2 hour until their internal temperature was 175 degrees. Pork is fully cooked at 170 degrees, so these ribs were already fully cooked before I put them on the grill. (I use my little meat thermometer all the time now. )

    2) While the ribs are boiling, turn your grill on to start heating up and also, get your sauce ready. Usually I use just plain KC Masterpiece because when that sauce is cooked on the grill, alot of the moisture cooks out of the sauce and it thickens up perfectly for ribs. For this recipe, I used half a bottle of the sauce, squeezed in about a tablespoon of honey, and added half a shot glass of whiskey for a little kick. The alcohol will cook right out of the sauce, so it just adds flavor, like I said, a little kick.

    3) Once the ribs are finished boiling, remove them from the pot and let them cool off a little. You can refrigerate them for 15 minutes if you want, but I just let them sit out at room temperature about 5 minutes.

    4) Now that the grill is nice and hot, turn off the burner you'll be putting your ribs over (left burner is off in this pic) and keep the other burner on high. This will let the ribs cook with indirect heat. Put your ribs on the top rack of your grill, coat one side, flip it and then coat the other side. Close the lid and let the grill heat up those ribs for a good 10 minutes.

    5) Flip the ribs over and this time, heavily coat the top with sauce, let it pool up on it so it'll be really thick. Close it up and let it cook another 10 minutes. Flip the ribs again and repeat another thick layer, this time turn on the left burner on low to add more heat. Keep repeating this process one or two more times if you have enough sauce.

    6) Take the ribs off the grill, the sauce should be really thick now. Let the ribs cool down a couple minutes before you cut them.

    7) Look at those ribs. Enjoy!

    After eating these, the sauce does need a bit more sweetness to it. Add another tablespoon of honey or dissolve about a 1/4 cup of sugar into the sauce before putting them on the ribs.
  7. Sledgstone

    Pizza and Wings

    By Sledgstone,

    Instructions to make:
    2 Pizzas
    4-8 Servings of wings (depending on how many wings you eat)
    Ingredients:
    - Pizza crust mix or premade dough - 2x
    - Pizza sauce - 1 jar
    - Mushrooms - 2 small cans
    - Pepperoni - 1 package
    - Sweet italian sausage - 1 small package
    - Mozzarella cheese - 1 package
    - Chicken Wings - 4 or 4 1/2 pounds
    - McCormick buffalo wings mix - 2 packages
    - Large ziplock freezer bag - 1x or 2x if two different flavors of buffalo wings
    Instructions:
    1) Break apart sausage and form into small/medium size chunks and brown it.

    2) Prepare pizza ingredients and toppings. Cut mozzarella cheese into small chunks or shred it.

    3) Once sausage is browned, drain and let sit on paper towels to absorb more grease.

    4) Prepare pizza crust mix as per instructions or prepare premade pizza dough. (pizza crust mix is much better. This pic is the premade flattened dough.)

    5) Drink a shot of hypnotic/coconut rum to enhance cooking experience. (This step can be skipped.)

    6) Rinse off chicken and cut each wing into three pieces at the joints, throw away the wing tips and keep to two meaty pieces for the actual wings.

    7) Put half of your wings (2 pounds out of that 4 pound package) into a freezer bag and dump 1 package of buffalo wing mix into bag. Shake the chicken in the bag to coat all the chicken somewhat evenly.
    8) Use glass baking pan, line with aluminum foil, place chicken on foil and bake in pre-heated oven according to buffalo wing mix instructions.

    9) While chicken is baking, prepare pizza with sauce, and toppings as desired.

    10) Bake prepared pizza on the middle rack in your oven. 350 degrees for 15 or 20 minutes or longer depending on the amount of toppings you used. Cheese should start browning on edges. Remove pizza with oven mitts for pan style or use a large pizza spatula if baked directly on rack.

    11) When the wings are done, cut into a couple of them and make sure the meat is nice and white with no hints of pink to ensure they are cooked thoroughly. Remove the wings from the baking pan so they can cool on a plate. Prepare the baking pan with aluminum foil and bake the next batch of chicken wings while getting the next pizza ready.
    12) Finished wings

    13) Finished pan pizza

    14) Eat your pizza and wings!

    The pizza crust mix makes a much better tasting pizza dough. And I highly recommend the McCormick Original Buffalo Wings mix or the McCormick Garlic and Herb Buffalo Wings mix. Both are amazing.
  8. Sledgstone
    I got a mini burger grill kit for my birthday and I figured I'd celebrate the new years with some white castle style burgers. Except they turned out nothing like white castle burgers. X'D
    I didn't do anything special with the meat so there is no fancy recipe, its just basic burgers made small.
    1) Heres the mini burger press.

    2) I put a couple small meatballs size balls of meat and made some mini patties:

    3) Heres what the mini burgers look like compared to regular size:

    4) To try and get some white castle flavor, I sprinkled some season salt on the burgers and loaded them with chopped onion:

    5) I put the top on the mini burgers and put them on the grill over a medium heat:


    6) I had to put it on the grill so the handle sticks out the side. Turns out that the front of my grill has a bit of an over bite to it and pushed the mini burgers up in the air when it closed. With the handle sticking out the side tho, it wasn't nearly as bad.

    7) After about 7 minutes the burgers were almost done, so I flipped them over and covered them again for another 5 minutes.

    8) Here they are done, you can see how much they shrunk. Next time I'll use 90% instead of 80% meat. They shrunk way too much.

    9) While the burgers were still hot, I put some thinly sliced pieces of cheese on them and the cheese melted a bit which turned out great.

    10) Heres where they don't taste like white castle anymore. I decided to use potato dinner rolls instead of regular rolls or buns. If I knew they'd turn out this small I would have bought the party size mini rolls. Oh well, I doubled up the burgers and put half a stackers pickle and some ketchup and mustard on it.

    11) Instead of french fries, I decided a good side dish would be some ribs and a baked potato. So I tried some dinosaur bbq sauce for the first time on ribs. It turned out really good.


    12) And heres my new years eve dinner:


  11. Sledgstone

    Ditto Catnip Box

    By Sledgstone,

    I took a series of pictures of Ditto's catnip box during the summer of 2013. He really loves his catnip. Watch the slideshow by clicking this link:
    http://www.ancientclan.com/gallery/slideshow/album-84/

  14. Sledgstone

    Damn exhaust pipe

    By Sledgstone,

    As I was driving home from work last monday I noticed my saturn kept getting louder and louder. And then, right on the last couple streets to get to my house, my car started screaming at me. The car drove fine, felt fine, but the f*cking thing sounded like a drag racer. I got home and checked my exhaust and sure as hell, the joint where the exhaust pipe connects at broke. A car with no exhaust connected to it is so friggin loud you almost need earplugs.
    The joint was pretty rusted, but the reason it broke is because another support piece further down the exhaust pipe broke and that caused the pipe to have enough back/forth and up/down movement to finish off the joint. I don't have any pictures of it or my repair job. But it should be all fine now since I quicksteeled the support and main joint back together again. Thank goodness for quicksteel. Aside from duct tape, this epoxy steel is versitile as all hell. *rubs my sore fingers from all the kneeding* x_x
  17. Sledgstone
    I've seen these "New York Style Pita Chips - Parmesan, Garlic & Herb" (huge name) in the store before but I never bought them because the price of the bag seemed a bit high for the amount of product. So when I came across this bag that was "50% more free" I jumped on these chips. I've never had Pita chips before so I had no idea what to expect. The packaging is nice, the chips look good but like I said, the size of the bag is what put me off.

    Here is a small bowl of the chips. The consistency is a bit odd. Because these are pita, some chips are folded closed while others are a bit more open with that regular 'pita pocket' look to them (not in the picture unfortunately). After eating a small bowl I realized why the bags are smaller. These chips are filling! A small bowl is actually quite dense. You don't need a large bowl of these for a good snack. A small serving is perfect. Also.. these chips taste amazing!

    I was astounded by the flavor these chips have. The package says "Parmesan, Garlic & Herb" and that is exactly what you get. These chips are full flavored from the moment you put them in your mouth all the way until you swallow. Amazing chips. The opened chips in the bag are perfect for dipping into sauce, but after trying them with a dip a couple times I felt like I was cheapening the flavor. These chips need no dip. They are perfect tasting. If anything, the flavor is so good, you shouldn't eat them multiple days in a row or you might get burned out on the taste. Eat these every other day, or get a couple flavors of them for a great snack.
    Should you eat these?
    Definitely. The only problem with these chips is the availability of them. Out of the 4 major stores in my area, only one sells them. If you can find these chips, I highly recommend trying them out.
  21. Sledgstone
    Instructions to make:
    3 different flavors of Grilled Chicken with Grilled Corn on the cob and a baked potato.
    Serving size: 3 people.
    Ingredients:
    - Package of boneless chicken breast, with two breasts
    - 3 ears of corn
    - 3 large potatoes
    - Italian seasoning
    - Basil seasoning
    - BBQ seasoning
    - Italian dressing
    Instructions:
    1) Rinse off your chicken breast and cut the two breasts so you have four separate pieces.

    2) Rub italian and basil seasoning on both sides of two of the pieces of chicken. (I had a request for two italian/basil ones.)

    3) Put a piece of chicken in a bowl and pour a bunch of italian dressing on it to marinate it. Make sure you move the chicken around in it a little to ensure its coated good. You can then put this in the fridge for a 1/2 hour or more, but it really only needs to sit about 5 to 10 minutes in it.

    4) Rub BBQ seasoning on both sides of your last piece of chicken. This seasoning from KC Masterpiece is actually pretty good on chicken as well as hamburgers.

    5) Set your grill on a low flame on both burners and place your chicken on the top rack. And feel free to pour the italian dressing thats still in the bowl over that italian dressing chicken breast.

    6) Let them cook for about 20 minutes and then flip them.

    7) About 10-20 minutes later the chicken should be around 170 degrees inside. Use your thermametor to make sure the temperature is right. If you get it much higher than 175 or 180 the chicken will start drying out.

    8) Take your corn and cut off both ends of the ear and peel away a couple layers of the husk. Then soak the corn in water for 10 minutes, making sure to move them around in the water every once in a while.

    9) Have your grill on a low heat and place your corn on the bottom rack. Flip them every five minutes and let them cook for about 15-20 minutes. Because the husks were soaked, the moisture prevents the husks from catching on fire and burning, and it also provides the humidity to cook the corn.

    10) Now that the corn is done, you can take it off the grill and then peel away the husk and rub butter all over it and maybe give it a dash of salt. Very tasty. You could also, remove the husk and place the corn back on the grill for another 2-5 minutes to add a little smoky flavor.

    11) I forgot to start cooking baked potatoes on the grill at the beginning of all this, so I cooked 3 potatoes in the microwave. (ah, baked potato button, how I love thee, even tho each potato needs to be cooked twice.)
    Don't forget, you can cook the corn on the cob on the grill after your first 20 minutes of cooking the chicken so they'll be done at the same time. You could also rinse off your potatoes, wrap them in aluminum foil with some butter and cook them on the top rack of your grill alongside your chicken. Or just cook them in the microwave like I had too.
    And unfortunately, I do not have a picture of the completed meal. I was so hungry I forgot to take a picture. The italian dressing chicken was the most moist, because it was a liquid marinade. The other chicken was a little more dry because the dry rubs absorbed some of the moisture out. Because of that, they could a little faster and they got up to about 182 degrees. Oh well, a little Chicken & Ribs sauce for dipping took care of any noticeable dryness. mmmmmm...
  22. Sledgstone
    Well, I did the oil change for the Blazer for the first time last Sunday (09-20-2009). I had to buy an oil filter wrench because my grip wrench would not budge that f*cking oil filter no matter how hard I tried. What a pain in my ass that was. Everything went well, but then on monday I noticed a weird humming noise and a stiffness to the steering wheel. Afraid I f*cked something up, I checked all my fluids. But no, it wasn't the oil. My power steering fluid was out. WTF. So I hit the gas station down the road from work, put some power steering fluid in and got home with no problem. I had to to do this a couple of times. I ended up getting some power steering stop leak at NAPA. It seemed to have stopped the leak thursday night. But! I started driving to work friday and the steering gave out completely. I tried putting my fluid in, but the car vomited it all over the road.
    As of today, I removed the air filter cabin and the front left headlight. It seems that the power steering fluid is leaking from a metal joint that connects to the ps cooler. I'm trying to put a hose over top of the broken section of pipe and clamp it down to fix the leak. I should be finished with it tomorrow, rain permitting. If it doesn't work, I might have to cut that section of pipe off and replace it with a high pressure hose... I'm just hoping that that is the only place it is leaking from. And I have to say this... what a horrible f*cking design flaw. With the way the headlight is positioned, the excess rain water or salty water during the winter that hits in that crack between the headlight and the hood would drip down the back of the headlight and rust the shit out of this metal joint. Why in the hell would someone design something to be rusted out like that? Its like it was made to break.
  23. Sledgstone
    This is a brief walk through of how to do a front brake job on a 2001 Blazer. If you are using this as a reference to do your own brake job, please keep in mind that all cars are different and not everything will look the same or be the same socket or wrench sizes. Also, if you have never done a brake job before, I highly recommend you have someone help you who has done them before so you don't mess something up. If you mess up your brakes, your brakes could fail and you could die or kill others accidentally.
    Anyway, with that little disclaimer out the way, get everything you'll need together.
    Unlike some of my other blog entries, the following pictures precede the instructions that go with that picture. I'm sure you'll figure it out.

    Everything from left to right:
    1) Impact driver that plugs into cigarette lighter.
    2) Wheel chocks
    3) Tools on the bottom include and pry bar, 1/2 socket wrench, brake caliper clamp (I can't remember the actual name of it), rubber mallet.
    4) A can of Brakleen and a bottle of brake/caliper greese.
    5) Mechanics tool set.
    6) Paper towels.
    7) 2-1/2 ton Jack stand
    8) 2 new rotors and ceramic brake pads. Ceramics are better and don't have nearly as much brake dust, which means they keep your tires looking much cleaner and free of alot of grime.
    Tools and items not shown include my 3-ton floor jack, a bottle of "freeze off" for rusted bolts and an inside shot of my tool set.

    1) Look in your car manual and locate the correct points underneath your car where you can safely jack your car up. You do not want to jack your car on a part of the frame that you think will be ok, only to have your jack put all the weight of the front end of the car on a part of metal that can't take it and thus it'll fuck up your car. BTW, this is my 3-ton floor jack. Before you start jacking up your car, place your wheel chocks around your rear tires so your car does not move on you while jacking. (I forgot to take that pic.)

    2) If you are using the jack that came with your car, jack up your car high enough to place a jack stand underneath it and lower it down onto it for safety. The jacks that come with cars are pieces of shit and you should not trust them with your head or limb under a vehicle. Only jack your car up high enough for the tire to freely rotate, about a half inch off the ground. I have faith in my jack, so I generally keep it up constantly, but I'll place a jackstand underneath in case some emergency happens and my jack brakes.

    3) BTW, you should probably check your new rotors and brake pads at the store to make sure they are free of nicks or brakes.

    4) Using an impact driver, most are powered by air compressors and are very expensive but this little one was really cheap and only costed me $30. I bought a better impact driver for it tho ($10ish), because the ones it comes with looked like shit to me.


    5) If your tire has plastic covers covering the lug nuts, take them off by using a socket on them and taking them off easily by hand. No wrench needed for that. Then use your impact driver to take the lug nuts off. Always loosen the lug nuts first before removing them. Loosen them one after another by loosing the next lug nut opposite the one you just loosened. Never loosen them clockwise or counterclock wise. The lug nuts are on extremely tight, if you take them off one by one or loosen them incorrectly you run a big chance of fucking up your lug nuts and breaking some bolts.

    6) Now that the tire is off, you can place it on the ground and use it as a seat to take care of the rest of the job.

    7) Your caliper is the outer part of the brake system. It is connected to the car with a brake line. The caliper is only held on two bolt pins. I call them bolt pins because they are connected like bolts, but once you remove them, the length of the bolt is actually a greesed long metal pin. Its made like that so the bolt pin holds the caliper to the brake pad holder but also gives it the slight movement it needs for brake operation. I forgot to take a picture of the bolt pins. Also, if the bolts do not want to come off, you may have to spray them with some freeze off. If you use freeze off, try not to spray the rotor or brake pads with it. It acts like a lubricant and will cause your brakes to fail. Because I'm replacing the rotors, its not as big an issue. Also, remember which direction actually loosens and tightens the bolts. Because the bolts are facing you, you have to figure out which direction to turn them. If you over tighten them, you will probably shread the bolt head off and that will lead to a costly repair job. Once those pins are off, the caliper may not want to come off because of the brake pressure in the caliper. You will most like have to use a small pry bar to slowly work it off.

    8) Once you have taken the caliper off, place it on something so it does not hang from the brake line. A brake line job is extremely expensive and you do not want to damage that brake line by having something that weighs about 5-10 pounds dropping and damaging it. Next, you have to take off the brake pad holder. It has an actual name, but I can't remember it. Its only two bolts like the caliper, but these are actual bolts. And the top one of mine is in a tight spot. I had to carefully turn my steering wheel to rotate it into a position where I could get it all the way out. And even then my socket wouldn't fit on it. I had to go to the hardware store and pick up a 18mm wrench just for this job. These bolts haven't been off in a long time either, so I had to use some freeze off on them and even wack it a couple times with the rubber mallet to loosen it up.


    9) Now that that is off, heres what everything looks like separated. You can take off the old brake pads at this point. You may have to use a rubber mallet to wack them off the brake pad holder if they are stubborn.


    10) Here are some pics of the old rotor compared to the new one. The thickness isn't bad on the old one, but it has some bad groves in it. Rotors are supposed to be smooth. Also, if you wanted to, you could take your old rotors to a mechanic and have them machined. As long as they still have a good thickness to them, having them machined back to smoothness will make them re-useable. It generally costs about half as much as buying new rotors. It depends tho.

    11) Before you put your new rotor on, heavily spray that bastard down with brakleen to clean it. It may look clean, but you must make sure it is free from all oils usually leftover from manufacturing. Brakleen dissolves oil and greese away and drys very quickly.

    12) If your brake pads came with clips, follow the directions that came with them and apply the clips. Also, spray the side of the brake pads that will come in contact with the rotor with brakleen.

    13) Now prepare your caliper for the new hardware. Your caliper pistons are probably still out a bit. I like to put some caliper/brake greese on them at this point. Next put one of your old brake pads on the caliper and use the brake caliper clamp to push the caliper flush. If your car has two pistons like this one, alternate back and forth between the two until they are both flush around the same time. A C-Clamp can also be used for this if you have one. Once thats done, wipe off some of the excess greese with paper towels.

    14) Now reassemble the entire thing. The rotor goes right on. I recommend reattaching the brake pad holder first before putting the new brake pads on. Also, if you accidentally get any greese or grime from your hands on the rotor or the part of the brake pads that touch the rotor, respray them with brakleen. You do not want greese or oil on those parts. Also, make sure you do not get any greese or oil on the lug nut bolts. If you do, spray those with brakleen too.

    15) Heres a side view shot. You'll notice I put some brake greese on the two metal nubs where the brake pads are connected to the brake pad holder. The brake pads should have a little movement to them when sitting on there and the greese helps with that small amount of movement.

    16) Now put the caliper back on. It should fit on pretty easy now that the caliper pistons are pushed back. When putting the bolt pins back in, I would rub some brake/caliper greese on them first and slide them back into place and then tighten them on. Also, becareful not to over tighten any of the bolts. Tighten them to the point where you can't move them anymore, then give them one last strong tug to make sure they are tight. Other than that, don't over do it. Once the caliper is back on, test your brakes by having someone turn the car on and press on the brakes slowly all the way down. Then release slowly. Do that a couple times and try moving the rotor while the brake is down. If it doesn't move then you did good. Once the brakes are released, make sure the rotor moves again freely. It may be a little harder to move it now, but as long as it moves, then good. Doing this a couple times gets the calipers back into position for correct braking on the road.

    17) Now put your tire back on and, by hand, thread your lug nuts on and tighten them. Once they are on, bust out your impact driver and tighten them up in an opposite motion. Once they are all tight, tighten them even more. At least 5-10 clicks on your driver. Then remove your jack stand and slowly lower your jack down. Do not do it too fast. Let the weight distribute itself. Once the tire is down, remove your jack and then tighten your lug nuts again with a socket wrench to make sure they are on really friggin tight.
    18) Now repeat all this on the other front wheel, because you must always do a brake and/or rotor job in pairs. Also, whenever you replace your rotors, you must replace your brake pads. Never put old brake pads on new rotors. New brake pads on old rotors are ok as long as the old rotors are smooth on both sides.
  25. Sledgstone
    Instructions to make:
    Onion Steak Burgers
    Ingredients:
    - Package of ground beef round tip roast (you could substitute 90/10 or 80/20 hamburger if you want) - 2 to 3 lbs
    - 1 packet of onion soup mix
    - A splash of worcester sauce
    - Cheese (I prefer extra sharp cheddar or maybe colby jack)
    Instructions:
    1) Gather your ingredients.

    2) Hand mash the meat with the onion soup mix until thoroughly mixed.

    3) Splash some worchester sauce onto the mix and mash that in as well. You don't need worchester sauce, but the meat I'm using is less fatty than the usual 80/20, so I want some more liquid in the mix to offset the dry onion soup mix. If you are using 90/10 or 80/20 go ahead and skip this if you want, but I'd leave it in for flavor. Just make your burgers slightly thicker in the end so the meat doesn't fall apart when you go to cook it.

    4) Use a small plat to make to make your hamburger patties with. Using a small plate instead of just your hands makes a more even patty and you can round the edges easier.


    5) Plate of finished patties. These are pretty thick burgers. When hamburgers cook, they loose alot of fat and thus the finished hamburgers are much thinner than the initial patties. But I'm using steak meat so these bad boys won't loose much size. hmmm..

    6) If cooking on the grill, get your grill nice and hot first, then put your burgers on for a good initial searing to get those grill marks. Turn the grill down to low and close it up. Let them cook about 6-7 minutes on each side. If you are pan frying, Cook 1 or 2 of these at a time, because you'll probably only fit 1 or 2 of these on a pan. Cook about the same amount of time. You could also use a george forman grill, but burgers taste best when they are cooked on the grill.

    7) After 6 minutes my burgers look like this, and that means its time to flip:

    8) Look at those grill marks. mmmm.

    9) Cut some cheese for you burgers, I'm using colby jack today.

    10) Give your troublesome cat some cheese so he'll leave you alone.

    11) You'll know when your burgers are done and safe to eat when you stick a thermometer in one and its at 170-180 degrees.

    12) Put the cheese on your burgers, close that lid and turn the grill up to full heat for about 1 minute to melt your cheese.


    13) Finished burgers! Enjoy!

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