Aces High Bulletin Board
General Forums => The O' Club => Topic started by: Zoney on May 23, 2017, 03:31:34 PM
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That "Smashburger" is the very best. You must try their "Truffle and Swiss" and the 'Smashfries" are the best fries on the planet, french fries cut thin and seasoned. yummmmm.
Are ya hungry yet?
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I've never heard of this place, but now I want it.
Damn you. :devil
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They are okay. We have a local burger place, which I like better.
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They are okay. We have a local burger place, which I like better.
That is where I shall take you to lunch then someday my friend :)
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That is where I shall take you to lunch then someday my friend :)
Been there, done that and they are fine. I just like this other place better.
The guy takes ground sirloin, which is really a little too dry for a burger, but then grounds up smoked brisket into the sirloin. Flash fires it on a hickory fired grill.
He uses a butter roll for the bread.
It is quite tasty. Reminds me of the burgers Dad made.
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The local Portillos has the best hamburger, I remember when the old man Portillo operated out of a wagon in the back of the shopping center parking lot here in town, now its a local multi store chain
And yes I would gladly pay you "next" Tuesday for a Hamburger today
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Been there, done that and they are fine. I just like this other place better.
The guy takes ground sirloin, which is really a little too dry for a burger, but then grounds up smoked brisket into the sirloin. Flash fires it on a hickory fired grill.
He uses a butter roll for the bread.
It is quite tasty.
I meant the local place is where I would want to got to. Chain restaurants are nothing compared to most of the local favorites
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Smashburger is a chain. We have one here, unless you are talking about the one on University in Fort Worth (oops, that location closed), in which case I have already been there, several times.
I agree, chain restaurants cannot compete with a local burger joint.
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Yes sir, I do realize Smashburger is a chain. I was expressing interest in your personal local favorite that you go to, not another chain burger joint. Good as I think smashburger is, it will not compare to many "homemade" burger joints.
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Been there, done that and they are fine. I just like this other place better.
The guy takes ground sirloin, which is really a little too dry for a burger, but then grounds up smoked brisket into the sirloin. Flash fires it on a hickory fired grill.
He uses a butter roll for the bread.
It is quite tasty. Reminds me of the burgers Dad made.
Was doing ok until I read this. Now I am hungry...
Grew up on 1/3 beef, 1/3 pork, 1/3 venison hamburger. That's what tastes "right" to me. Although bison is a close second.
Wiley.
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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.
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Gotta go with 40% brisket point, 40% pork shoulder, and 20% lamb leg, fresh garlic and sweet onion to taste. And then a bit of my chipotle cherry sauce on top, and a buttermilk bun.
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Gotta go with 40% brisket point, 40% pork shoulder, and 20% lamb leg, fresh garlic and sweet onion to taste. And then a bit of my chipotle cherry sauce on top, and a buttermilk bun.
:x :aok
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Salmon burgers at Nations are pretty good too. :rock
:salute
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OK -- best chain-restaurant burger?
I'd like to try Smashburger. I haven't seen them around the Seattle area.
We have Five Guys, Fatburger, and Red Robin (to name only places above, say, Wendy's in the burger hierarchy).
Supposedly a Habit Burger is coming up here.
I've eaten at In-n'-Out. I like them, but not sure if I'd rank them higher than the above.
There are ones better than all those, but they aren't chains. For example, Tipsy Cow near where I live has several locations, but they aren't in other states as well, so I don't count them as a chain.
Actually, I guess I'd say my favorite is . . . White Castle! Yeah, I know they are an acquired taste like smoking. I don't count them as being normal burgers. They are their own thing. It's like saying your favorite car is a motorcyle.
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They are okay. We have a local burger place, which I like better.
Yeah, Whataburger!
Chester's in San Antonio also rocks.
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Ate at a smashburger in Tulsa was really good...
Boomerang is the best burger around here though
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Best burger I ever had was from Hackneys near chicago.
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Droooooooling................ ...
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Droooooooling...................
Me too.
Sadly we only have chain burger restaurants here, licensed or at least modeled after the American chains of the less stellar hierarchy. There's a local exception to the rule, BigD's is owned by an American married here.
BTW why has Maurice McDonald a burger named after his nickname when there's not even a hot dog named after his brother Richard? After all, they started with a hot dog stand long before focusing on hamburgers so wouldn't that be appropriate?
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Skuzzy, what is the name of this place? I'll be in Ft. Worth in a couple of weeks to visit family, might check it out.
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I'm apparently quite weird.
I don't like inn-n-out. I think 5 guys is mediocre. I've tried a LOT of burgers, and while my FAVORITE burger is no longer available (Small restaurant back in Austin used to make an AMAZING burger, until they changed chefs and now it's just not nearly the same...) oddly enough, if I'm not going to make the burger myself, my favorite place to go for a burger is still Burger King.
Elevation Burger is pretty good too, as is the base bowling alley on NAS Whiting Field
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Skuzzy, what is the name of this place? I'll be in Ft. Worth in a couple of weeks to visit family, might check it out.
Pouring Glory located off Rosedale in Fort Worth. They also serve up local craft beers. Try the Gouda Burger. It rocks. Oh, so do the Korean Tacos.
Serenity, I do not care for In-N-Out, nor 5 Guys. Not a Burger King fan either.
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Then there's Fred's ......
(https://s3-media4.fl.yelpcdn.com/bphoto/bv9A9L44kb-AaTKbz64ZuQ/o.jpg)
(https://s3-media4.fl.yelpcdn.com/bphoto/o4mgnsYg-CdXjPK-npMmyQ/o.jpg)
(https://s3-media3.fl.yelpcdn.com/bphoto/0JuZcsuNURDP7JMNL3-Wdw/o.jpg)
(https://s3-media4.fl.yelpcdn.com/bphoto/PIxxRnJ-7VSsdGAaOClcZA/o.jpg)
(https://s3-media2.fl.yelpcdn.com/bphoto/zanbKJhVkuEUbtQoV2HkJw/o.jpg)
(https://s3-media3.fl.yelpcdn.com/bphoto/6eHa3dGzt8cpb_ntyL2i4Q/o.jpg)
Can get pricey, though .....
(https://s3-media2.fl.yelpcdn.com/bphoto/tRsUs5JGadGVWZE8lQ7wgQ/o.jpg)
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Then there's Fred's ......
Gee, thanks, Arlo. I've got no Fred's near me, and now what do I want? :aok
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Skuzzy, damn, lock this thread PLEASE!
You guys are killing me! :O
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Is that fried egg and avocado, Arlo?
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Is that fried egg and avocado, Arlo?
Enchilada burger. :)
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Gee, thanks, Arlo. I've got no Fred's near me, and now what do I want? :aok
Believe me, I know. I'm moving back to Lubbock (transfer to Texas Tech) - no Fred's there. It's 320 miles from Lubbock to Ft. Worth. :cry
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Enchilada burger. :)
You heathen.
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You heathen.
True.
(http://www.grocery.com/wp-content/uploads/2011/05/Obesity-300x225.jpg)
(Random image of a big arse hamburger.)
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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.
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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.
Sent from my iPhone using Tapatalk
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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.
Sent from my iPhone using Tapatalk
Venison just needs a little fat to take off. :D
You can put bacon in anything and make it edible. LOL
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Venison just needs a little fat to take off. :D
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!?!?!?"
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You can put bacon in anything and make it edible. LOL
Not scallops. :bolt:
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Not scallops. :bolt:
:furious 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.
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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. :D
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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. :D
Only if Fred's is another name for Rodeo Goat.
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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.
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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.
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Speaking of BBQ, note, I did not mention Heim BBQ on Magnolia.
Not worth it. There are better BBQ places around.
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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.
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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.
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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!
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Not a fan of Avoca either. Next time, give me a shout. I know all those restaurants. There are some hidden gems there.
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Will do. Been to a few; Cat City, Benitos, a couple of others.
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Benitos? EEEK!
Ok, we got better now.
Gimme a holler.
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LOL, yeah, Benitos. Read in the FW "Best of" flyer a few years ago that Benitos had the best chile relleno in FW. Those are faves of mind. Needless to say, it was NOT one of the best I ever had. A chile relleno floating in a bowl of thin tomato soup? No thank you, sir!
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Not sure why anyone would say that about Benitos. It's not even good Tex Mex, much less Mexican food. I think the frozen Swanson mexican dinners have them beat and those are terrible.
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You Americans sure seem to eat out a lot :old:
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You Americans sure seem to eat out a lot :old:
Date night. Once a week.
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Date night. Once a week.
Cool. Can I be your next date? :x
:bolt:
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I have so many responses to that, but none of them are appropriate for an employee of the company. lol!
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(http://yoursmiles.org/tsmile/tears/t2312.gif)
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If you get to our part of the woods Lusche, I'll make sure you get a good meal. Just let me know.
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If you get to our part of the woods Lusche, I'll make sure you get a good meal. Just let me know.
Highly unlikely I ever will, but thank you a lot :aok
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Highly unlikely I ever will, but thank you a lot :aok
Also, if you are ever near Seattle, Washington, you have but to ask, and dinner and beer is on me. :aok
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Also, if you are ever near Seattle, Washington, you have but to ask, and dinner and beer is on me. :aok
Same here for Phoenix Arizona Lusche.
Aaaaand i will provide a motorcycle for you and we can take a 3 hour ride up to the Grand Canyon where you can look at the world's biggest ditch, get bored after 5 minutes and ride home for 3 hours.
On the assumption you know how to ride a motorcycle.
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So, , Zoney....how long ago did you quit your job at the Arizona Tourist Board?
;)
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So, , Zoney....how long ago did you quit your job at the Arizona Tourist Board?
;)
They fired me the first time I called the Grand Canyon a "Big Ditch".
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Also, if you are ever near Seattle, Washington, you have but to ask, and dinner and beer is on me. :aok
Same here for Phoenix Arizona Lusche.
Hmmm... 3 free dinners.... maybe I can convince my wife to sell our only son into slavery for a ticket to the US of A :devil
On the assumption you know how to ride a motorcycle.
No, I don't .
Back when I still had youth and money I was thinking about getting a license, but could not find a driving school in my area with a bike matching my size. :rofl
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They fired me the first time I called the Grand Canyon a "Big Ditch".
:rofl :rofl :rofl :rofl :rofl :rofl
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You Americans sure seem to eat out a lot :old:
The dirty secret is that very few Americans can tolerate their own swill they churn out of their microwaves. Rather than waste money throwing out their own cooking, and paying for expensive hazardous material removal, most choose to eat out.
Comedy aside, most of my friends are actually horrible cooks. Or maybe I'm spoiled. The point is that I can't eat at their houses.
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15 years ago, eating out every night seemed inexpensive. Now it seems very expensive to eat out.
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15 years ago, eating out every night seemed inexpensive. Now it seems very expensive to eat out.
Yep... now it's down right cost prohibitive...now it's my wife and our two boys - one who now eats more than I do... :old: Used to be $20 to eat out, now it's over $70.
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Make better food at home. Not to mention healthier. Making it is half the fun too. :)
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A rough approximation of my home cooking skills:
(http://media.fooducate.com/lists/images/57A8DC59-CF1E-F2C8-4D0D-9D3941A3D9E9-3178.jpeg)
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You made your own peanut butter?
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You made your own peanut butter?
Forget peanut butter - I thought growing his own banana's was amazing! :x
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Why do I never get credit for harvesting the wheat I used to bake the bread, forging my own silverware and making a damned fine plate to put it on?
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Smashburger is a chain. We have one here, unless you are talking about the one on University in Fort Worth (oops, that location closed), in which case I have already been there, several times.
I agree, chain restaurants cannot compete with a local burger joint.
Fatty :banana:
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Fatty :banana:
I think you're missing the point of the Great American Hamburger. It's a pre-existing condition.
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San Diego, in the Hillcrest area (on Adams Ave.), had an excellent burger place called Mo' Better burgers. Their chicken wings were excellent too but sadly the place only lasted a few months. The chef/owner of the place died of a massive coronary just a couple of months after it opened.
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Make better food at home. Not to mention healthier. Making it is half the fun too. :)
True Dat!
also chefs add way more butter and salt to things, way way more than you would at home, sure is tasty.. but not good day in day out long term.
I love to eat veg picked straight from the garden to the plate, 20mins max.. taste sooo sweet and delicious ( the sugars have not turned to starches apparently)..you cant get that at a restaurant even. Obviously they accompany some good meaty stuff too..
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True Dat!
also chefs add way more butter and salt to things, way way more than you would at home, sure is tasty.. but not good day in day out long term.
Not if they're any good. If the foods done right, saltiest thing you should have is the crust on a prime rib.
Most butter should be in a sauce, which should be used conservatively.
Breakfast is another matter, but that's more of a problem with American food culture than anything else. Too much hash and eggs, not enough fruit and toast and yogurt.
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Latest food research is finding that salt doesn't give you high blood pressure, butter and fat are not bad for you.
So, enjoy your butter and salt. :aok
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:banana: :banana:
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Latest food research is finding that salt doesn't give you high blood pressure, butter and fat are not bad for you.
So, enjoy your butter and salt. :aok
Yeah....those guys who lived to 120 did so on lard, salt, eggs, and butter.
What I feel dangerous are ingredients used because they "contain no fat/cholesterol" because the body can't break them down.
History has shown passing something that persistent through your body is not a good recipe for long life.