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There are not going to be drippings. You want it at the lowest temp you can keep it at. I did mine at my parents place and found the temp the oven said it was at -- it's a fancy convection with digital programming -- was off 15 degrees. I used my probe to track the temp. Drop to 140 if possible and don't let it go over about 122. After it hits that temp, use your probe to track the temp in the oven and hold it at about 110-115 degrees as long as necessary.

I have a 9" wustoff culinar that I use for everything and can't live without.

As a youth, I would get to go into work with Dad a couple times a year. This was the mid 60's. He worked at the AMA (American Medical Association). It is now a parking lot. He would always call over to Due's for a lunch reservation. We'd arrive and check our coats with the coat check girl. It was dark and filled with business men working on bourbon, beer and pizza. I only remember three things on the menu. Small, medium and large. There was one pizza. It was sausage, and it was really great. By 1980 it was bright lights and garish, order and wait until the pizza is cooked to be seated. I could see the room that used to be the coat check, but it was empty. Now, it's just a good memory and a trip to Lou Malnati's, or similar, is the preferred place to go.

I've been working my way through the 75 burger places, and it basically proves we have no really good fast food style burgers in Utah. There's some very good gourmet and some good pub style burgers, but not much in fast food style. I ate here as a Judge for a Best of Utah Dining award. It was one of about 85 places I went to in six weeks. The burger is better than the average burger. It beats the In N Out down the street, but it's the custard that's the star. Don't go out of your way for it, but if you're in the neighborhood and don't want to go to SmashBurger down the street. This is the next best bet.

Well balanced and fresh. It really needs the 100 proof over the 80 with the Applejack. "Pucker"??? I guess that explains the rest of the comment.

If it's not high volume, but home use. Just use Agave syrup. It's the same sweetness as rich simple syrup and easy to get. It's lasts a long time without going bad too.

If I had food allergies I'd ask the restaurant what they had, or could do, to meet my needs. If I told a restaurant to switch sauces around for me, I'd be the ass**** mentioned above. I didn't see anything in the original quotes saying all "foodies" were ass****s.
I love good food. I expect a restaurant to put out food that matches, or exceeds, what they "advertise". I have very different expectations from a $35 an entrée. ala carte, white tablecloth, restaurant than I do from a roadside diner. I do not expect to tell the chef what to make, or how to make it. If I don't like it, I'll move on to another place, another day. Eventually, I'll find the good places. They appreciate that I like what they do, I appreciate their food. Some places actually starting asking my opinion on new dishes. That's something I've earned, not demanded, or expected by being a pretentious jerk.

You need to post this map, and others like it on Google maps so we can download it to our points of interest sections of the GPS. You've already done the hard part making it, please either make it public on Google Maps, or provide private links on AHT.

@David - Sorry I missed your comment. I have been to High Mountain Drug as an Food judge for a well known judging I can't talk about since I'm an anonymous judge. It's a very good burger. Better than the CB regular burger. They also do amazing shakes and the location can't be beat.

@BryGuille - Copper Onion is the best burger so far. Of the gourmet burgers at nicer places, Communal's is very good. The Owl Bar/Foundry Grill is excellent. The one at J&G Grill is pretty good. I haven't tried Sage, or Stein's, but they are both on my list.

I did the SE Hamburger Today review for Copper Onion. I have a couple more to do up, but I've been lazy.

It's about 5 blocks from the house. I've always known they were as good as the big boys. It's great to see them get their do. You've had quick looks at a couple other places in SLC, but nobody does a better and more consistent job than P712.

I'm having duck.

I'm sorry to be slow responding. I wasn't watching close enough. @Cedarglen: It's really a nice upscale casual restaurant and worth going to. The bun was darker than the bad picture. The prices aren't out of line for the restaurant. It's really unfortunate that we don't have any really good true casual dining places with burgers that match. However, I'll be trying a few of the places I've not been to in the SLC magazine article. I'm also friends with the author of that article, so I'll contact her for recommendations.

Hi-Mountain Drug in Utah makes a good burger, but the exotic shakes are even better. Considering the said shape of burgers in Utah, this is a place worth mentioning.