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Originally Posted by dar512
I've got a good local butcher. What cut of beef should I buy if I don't really want to buy a five pound roast?
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The cheaper, the better. A chuck steak, for example, is fine. The emphasis, here, though, is chopping the meat fine while cooking it (which is why a griddle is better). Basically, it should be totally broken down like, say, taco meat (but without the seasoning). Don't use ground beef; a) that's cheating and b) the texture is wrong.
-MMM-