I have concluded...

[Arlo]

You heathen.

True.



(Random image of a big arse hamburger.)

[Skuzzy]

By the way, Rodeo Goat is another over-rated burger joint.  They may as well make them out of tofu, for all the flavor they are lacking.

[Becinhu]

When I grill I use ground chuck. I was in the meat business for years. I dealt with and cooked for several teams over the years. Now I just sharpen knives for a few teams. Those all nighters were fun but rough now days.

 I make thin patties then chop onion, bell pepper, cheese (for some of the patties). I sprinkle some onions peppers, cheese, a little brisket rub, and a touch of teriyaki on a patty. I then take another patty and place on top and seal the edges. Grill those on the pit with just a touch of salt and pepper.

With burgers you always want to cook the meat thoroughly. It is not like a steak where you can safely sear it and be done. Ground meat mixes the outside with the inside. This means anything that was on the outside is also inside now and therefor needs to be cooked till done. No pink at all.

A steak can be seared and eaten safely as the outside only needs to reach about 160 degrees to be safe. It can be bloody and rare on the inside.

For buns I have found that Kings Bread makes buns too. Kind of sweet and really adds a kick to the burger.

Shuff I thought 38maw was the only 80th pilot that specializes in "meat"......oh wait wrong topic.....

As for grinding your own burger my favorite is chuck with bacon ends added. I do venison the same way but increase the percentage of bacon ends in the grind.


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[Shuffler]

Shuff I thought 38maw was the only 80th pilot that specializes in "meat"......oh wait wrong topic.....

As for grinding your own burger my favorite is chuck with bacon ends added. I do venison the same way but increase the percentage of bacon ends in the grind.


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Venison just needs a little fat to take off.

You can put bacon in anything and make it edible. LOL

[Skuzzy]

Venison just needs a little fat to take off.

You can put bacon in anything and make it edible. LOL

I probably would eat broccoli if it was wrapped in bacon.

Then again, more than likely I would cut the bacon off and eat it without the green stuff.

Even more likely, I would send it back with a note to the chef asking, "Why would you want to ruin bacon like that!?!?!?"

[Devil 505]

You can put bacon in anything and make it edible. LOL

Not scallops. 

[Wiley]

Not scallops. 

   Good scallops are one of the greatest things on earth.  I assume all you've ever had is mediocre ones.  Mediocre seafood is unfit for human consumption I agree.

Wiley.

[Arlo]

By the way, Rodeo Goat is another over-rated burger joint.  They may as well make them out of tofu, for all the flavor they are lacking.

You didn't just infer that Fred's is over-rated, right? Cause, yaknow, I know ya wouldn't. 

[Skuzzy]

Well, if we are going to wander down the road of different foods, then here is my culinary choices from the local (Magnolia St. in Fort Worth) eateries and what you need to try if you go there.

Paco's
Salmon Enchiladas.
Red Sanpper Tacos.

Lili's Bistro (will need a reservation)
The only restaurant I would toss a dart at the menu and eat anything coming out of that kitchen.
But the real treat is the desert Donuts (fresh made) drizzled with powdered sugar, chocolate sauce, and caramel sauce.

Cat City Grill
Chicken Fried Steak.

Brewed
Southern Fried Chicken Breast strips on top of a....are you ready?....Mac N Cheese Waffle with a cheddar cheese sauce over it.

Pouring Glory actually off Rosedale, but worth mentioning.
Any burger
Korean Tacos

Bentley's
The Brat Dog (brat, fried egg, sauerkraut, hot mustard, on a rye bun) Simple, but yummy!

You didn't just infer that Fred's is over-rated, right? Cause, yaknow, I know ya wouldn't. 

Only if Fred's is another name for Rodeo Goat.

[Toad]

If we're gonna start talking REAL food....BBQ. Specifically KC BBQ.

My "top 10" in no particular order:

Q39, kinda new on the scene, proclaims "competition BBQ". They have done some winning and charge accordingly. But it's good.

KC Joe's, formerly Oklahoma Joe's, at the original location on 47th, great ribs and sandwiches.

Danny Edwards down on Southwest Blvd.

Smoking Guns in NKC by the old airport. Excellent burnt ends, simply excellent.

Jack's Stack, only the Martin City location. Throw a dart at the menu, it's ALL good.

Gates, only the one at Brush Creek. You'll be greeted: "Welcome to Gates, Hi, may I help you!" Pretty good stuff overall.

Arthur Bryants, 18th and Brooklyn...the place that started it all. Not my fave but many just love it.

Zarda, any location. Sets the standard for good, decent Q at a fair price. Their Signature stuff is more $ but top shelf Q.

Two I have not been to but am going soon;

SLAPS (Squeal Like A Pig), final round of the 5th season of BBQ Pitmasters took a photo finish 2nd place. Still competing. KCK on Central.

Plowboys, another winning competition team that opened a joint. Good reputation, a lot of KC sports figures endorse it. On Main in the Crossroads district.

[Zoney]

I probably would eat broccoli if it was wrapped in bacon.

Then again, more than likely I would cut the bacon off and eat it without the green stuff.

Even more likely, I would send it back with a note to the chef asking, "Why would you want to ruin bacon like that!?!?!?"

I cut a Jalapeno in half, scoop out the seeds stuff it with Philadelphia Cream Cheese, wrap in bacon and bake them at 375 degrees for 35 minutes.

i am definitely going to augment that next time with bacon wrapped broccoli, maybe a cauliflower too, sounds awesome.

[Skuzzy]

Speaking of BBQ, note, I did not mention Heim BBQ on Magnolia.

Not worth it.  There are better BBQ places around.

[Toad]

100% agree Skuzzy.

Went there last week with friends, stood in line about 15 minutes. After it was all over, I was amazed _anyone_ would stand in line for that. Yet they get rave reviews in Texas Monthly and the FW paper. I'll admit to being a KC BBQ snob; I think we're born that way up there. Still Heim fails to impress. Period.

As far as FW, I'd rather go to Railhead, Woody Creek or even Cousin's on Bryant Irvin. Longoria's in Everman had some good stuff. Appreciate any tips you might have on others.

Haven't made it to Dallas to try Lockhart's or Pecan Lodge but I understand they have the reputation.

[Skuzzy]

It is sad.  I have no idea why anyone thinks that is good BBQ.  I'd go to Spring Creek BBQ before I would go to Heim and I will not go to Spring Creek.

You know you could have thrown a rock at my house when you were there.

[Toad]

You're down in the Magnolia restaurant district?

Yeah, Heim's then Avoca coffee to wash my mouth out. Avoca was OK, not outstanding either.

Next time I'm down that way, I'll buy ya a beer!