Last summer I purchased a grinding attachment for my kitchen stand mixer and since then I’ve had a ton of fun grilling my own meat blends for hamburgers, sausage and more.  While ground beef from your local grocery store or butcher are perfectly fine when you’re short on time, grinding it at home allows you the freedom to play with different combinations of chuck, brisket, shortrib, and more. 

Now although grinding your own meat at home might seem extremely challenging, it’s really quite simple once you understand the basics.  For that, we’re turning to John Carruthers and Jesse Valenciana, authors of the recently released BBQ and grilling cookbook ManBQue! By (Running Press, 2014), for their grind meat “how to”.