Thank you both for the advice.
I’ll cut back on the garlic, but will use a small amount of Sage and use the mesquite chips and the olive oil.
Will let you know how it turns out. Better yet, if you could make it here by mid-afternoon, you’re both invited.
Regular 80% hamburger here in upstate NY is going for $5.00+. Better grades are $6.00 or more. Looks like we’ll be eating a lot of Venison this winter.
Thanks again, guys.
I also use fresh ground turkey from my grocery store for a lot of things such as Hamburger Helper. It’s usually a lot cheaper and has less fat content if you are watching your weight.
I buy three pound packages and break that up to one pound packages for the freezer.
On a side note, I grew up on Spam sandwiches and still love them—but with Spam over $3 a pound I can usually buy chicken breasts or steak sometimes cheaper these days. I don’t see how they can get those high prices for pork ‘by=product’ canned meat.
no problemo...you can overnight FedEx me one but only if they turn out A+