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The AHT Guide to Hamburger and Cheeseburger Styles
Excellent post! You need your own TV special for this one.
My favorite "regional" burger is the Carolina style burger with slaw, chili, mustard, and onions. Typically the meat is ground by a local butcher as a special recipe.
Barbecue: Pulled Pork
Nice looking sandwich! Pulled pork is the definitive "BBQ" for me and it was the food that started me on the path to being a foodie.
I've heard that the longer your butt stays in the "plateau" or stall point, the better it will be. Your thoughts on that?
I LOVE that one piece of bark next to the sandwich. I want to grab it and eat it.
The Best in the West: A Rib Sampler
Hatin' you! ;)
Talk about a who's who line up!
I do love Billy Bones rubs, I use the competition and the XXX cherry on my ribs (50/50 mix). But I do like some smoke with mine too. I think Billy prefers a little higher heat which might account for your noticing a lack of smoke flavor. I smoke mine to get the nice pink ring.
I'm the only one in the family that likes his sauce unless I cut it with cherry preserves to sweeten it up. It does have a bit of heat component to it.
Thanks for posting the report for those of us not lucky enough to be there.
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Serious Heat: Sriracha Hot Wings
I'll have to give this version a shot on my grill/smoker. I LOVE LOVE LOVE wings done on my Big Green Egg and just tried the Sriracha sauce on them earlier this year. They were great.
The link to the trimming of wings didn't work for me. I did a quick video in this wing post I did on my blog: http://www.nibblemethis.com/2009/06/30-20-10-smoked-hot-wings.html
Nice job!
The AHT Guide to Hamburger and Cheeseburger Styles
Excellent post! You need your own TV special for this one.
My favorite "regional" burger is the Carolina style burger with slaw, chili, mustard, and onions. Typically the meat is ground by a local butcher as a special recipe.
Barbecue: Pulled Pork
Nice looking sandwich! Pulled pork is the definitive "BBQ" for me and it was the food that started me on the path to being a foodie.
I've heard that the longer your butt stays in the "plateau" or stall point, the better it will be. Your thoughts on that?
I LOVE that one piece of bark next to the sandwich. I want to grab it and eat it.
The Best in the West: A Rib Sampler
Hatin' you! ;)
Talk about a who's who line up!
I do love Billy Bones rubs, I use the competition and the XXX cherry on my ribs (50/50 mix). But I do like some smoke with mine too. I think Billy prefers a little higher heat which might account for your noticing a lack of smoke flavor. I smoke mine to get the nice pink ring.
I'm the only one in the family that likes his sauce unless I cut it with cherry preserves to sweeten it up. It does have a bit of heat component to it.
Thanks for posting the report for those of us not lucky enough to be there.
Cook the Book: Big Bob Gibson Bar-B-Q White Sauce
I used to feel like Raiders757 when I first read about mayo based Alabama BBQ sauce. Sounded very twisted since I like vinegar based any day of the week. But then I tried it about a year ago on grilled (but not BBQ chicken) and I loved it. It has a lot of the tang that vinegar sauces bring.
Cook the Book: Barbecue Beef Short Ribs
I'm glad you started off with a recipe from the book that I haven't tried. Sounds like it was a success.
When I met Chris in May at his first book signing, I mentioned that I should do a "cook the book" bit with this book. He laughed and pointed out that there are FIVE whole hog recipes in it. I changed my phrasing to "cook MOST of the book" :)
You'll LOVE the Airline Chicken recipe. If you can't get a "taster" cut, just ask your butcher for a boneless but not skinless breasts.
Grilling: Mexican Roadside Chicken with Green Onions
Spatchcocked chicken beats beer can chicken any day of the week! I love the flavor profiles in this. I might have to make this, as I have a chicken just begging to be put on the Big Green Egg today.
Sunday Brunch: Louisville Hot Brown Sandwich
I look forward to the day after thanksgiving for my Hot Brown sandwiches more than Thanksgiving dinner itself!
Blue M&Ms May Help Spinal Injuries
I read this today and my first question was, "Will the green ones eliminate the need for male performance drugs?"
Or more importantly, at least eliminate the commercials for male performance drugs.....
What are you? Recipe Follower or Recipe Deviant
Deviant in proportions and ingredients. I usually say outloud to my wife, "Huh, must be a misprint, they forgot to add the.......". Some of my substitutions are out of necessity because what's on hand at the time, but usually, it's just a whim.
Dinner Tonight: Grilled Lime Garlic Shrimp
A great combination in flavors. I am sitting on vacation right now staring out on the Gulf of Mexico as the evening steals the sky, cursing the fact I am so close to fresh Gulf shrimp yet 500 miles away from my Big Green Egg charcoal grill/cooker/smoker.
Bogey's Pizza & Guns, a Combination Pizzeria and Gun Shop
We came across a store in a small town in Kentucky last week that was a combination quilting store/tanning salon.
I wonder if I can order a deluxe pizza and a .45 single action with laser sights for delivery....in 30 minutes or less.
In Season: Summer Squash
Me? I just made some the other day as a simple side dish to grilled chicken:
http://nibblemethis.blogspot.com/2009/07/airline-chicken-breast-with-basil.html
I cut mine into chunks, put them on skewers, marinate them for about 30 minutes in some salt, pepper, and balsamic vinegar. Then I grill them over a 400f charcoal fire for 8 minutes total. I turn them about every 2 minutes.
Rubik's Cube Sandwich
Interesting find! I agree with Cary about it being a neat centerpiece for a cheese/meat tray.
In other news, anyone want my recipe for Pet Rock Candy? ha ha
Grilling: Beer-Marinated Chicken Tacos
I am saving this to try! This would be a great "co-main dish" with our sante fe beef enchiladas.
Grilling: Buffalo Wings
Nicely done! My favorite wings are the ones I do on our Big Green Egg, I don't ever fry them anymore! You just can't beat the flavor, IMHO.
A Professional Burger at Nick & Stef's Steakhouse
Wow, that is perfectly cooked! Hell yeah I'd pay $14 for that.
Nice write up.
'Top Chef Masters' Host Kelly Choi: 'Food Bloggers Are Mean'
With the exception of 1 blog in my blog roll, the food blogs that I read do not do reviews of restaurants. They cook their own food, comment on it, share ideas, etc.
As far as the "anonymous" complaint, she should be more worried about the customer that anonymously leaves the restaurant unsatisfied, than one blogger. The negative comments I usually hear are after lunch at work (I ate at _______ and it was awful) or on Monday's (we went to so and so over the weekend and were Sooooo disappointed).
Chris Lilly's Grilling Tips
It is a great book. I was fortunate enough to work with Chris last weekend and helped him make 5 of the dishes from the book, for a BBQ cooking class he was teaching. As simple as it is, the Airline Chicken was my favorite. I'd recommend this book to anyone with any inkling of an interest in grilling and bbq.
Sunday Brunch: The Greatest Waffle Recipe Ever
I've got a great waffle recipe that my mother gave me 15 years or more ago and it's very similar, with the exception being the egg whites only. I'll have to try it this way because if it's better than they already were.......wow!
Punk Legend Johnny Rotten Credited for Uptick in Sales of British Country Life Butter
ha ha ha ha that's great. Now....use Anarchy in the UK
I like my buttered TOAST
I like my buttered TOAST
Dont know what I want but
I know how to get it
I wanna destroy the passer by cos i
I wanna EAT Country Life!
How a Bottlenose Dolphin Butchers a Cuttlefish
I saw that article and thought it was interesting.
But I was really amazed in the follow up article in which the dolphin sauteed some shallots in butter and seared the cuttlefish! ;)
Dinner Tonight: Eggplant Parmesan
I hate eggplant but my wife loves it. She says I'm not supposed to leave the skin on. I've seen recipes that mention removing it and others like this one don't. Is there a right or wrong about that?
Build a Snack Food Stadium For Your Super Bowl Party
Incredible presentation. If I made it, I'd want to smack the first person that tried to eat some ;)
Super Bowl Snacks: Hot Bacon-Blue Cheese Dip
Nice! Coincidence that I'm watching AB's hot wing episode right now? I think not! :)
Grilling: Mexican Roadside Chicken with Green Onions
I prefer an Achiote rub... looks similar, but better. Tastes better too.
The AHT Guide to Hamburger and Cheeseburger Styles
The pastrami burger that Lexalpha mentioned has been refined to perfection in the Salt Lake City area, where one-off restaurants and local chains started by Greek immigrants have made it their signature specialty. No hamburger aficionado has truly lived until he/she has experienced a Crown Burger.
Serious Heat: Sriracha Hot Wings
Sriracha sauce is simply genius.
The AHT Guide to Hamburger and Cheeseburger Styles
What about the "cheese skirt" burger? There are several places doing this, one notable is the Squeeze Inn in Sacramento:
http://www.eatingtheroad.wordpress.com/2009/10/14/squeeze-inn/
Serious Heat: Sriracha Hot Wings
In our house wings are always unbreaded. My hubby hates breading. I just roast them naked, just a bit of salt and pepper, maybe a drizzle of oil, and then coat them well in a sauce when they get out of the oven. I've done garlic oil, I've done ketchup and a miriade (sp?) of sauces. I've also done the classic butter and Frank's or butter and some other hot sauce. I have never tried Sriracha on them. Got to try this. Thanks for the inspiration.
Sunday Brunch: The Greatest Waffle Recipe Ever
The recipe sounds great. Can't wait to try it with the kids.
The AHT Guide to Hamburger and Cheeseburger Styles
Now that was by far one of my favorite burger posts I've seen! Way to get them all in one blog.
Serious Heat: Sriracha Hot Wings
This thread has all the clues I need to possibly break the secret of the local tavern's sirachi wings where I used to live. THANK YOU!!! I've been in withdrawal.
Barbecue: Pulled Pork
@Joshua - You obviously have a one track mind. Haha. Step two: Stir over medium MEAT until dissolved. :)
The AHT Guide to Hamburger and Cheeseburger Styles
What a collection!!! I'm partial to steakhouse, kobe and fast food. Quite the variety, I know. :)
The AHT Guide to Hamburger and Cheeseburger Styles
@everyone: Thanks for the kudos! This was a lot of fun to put together, and I'm glad you enjoyed it. I'm sorry if it made you hungry, but dems da breaks!
@KingT: What would you say makes a '30s-style burger? Given what I've read about burger history, I'd guess it would either be a slider (since White Castle all but revolutionized burgerdom in the late '20s and up to WWII) or a slider-style burger (a little larger but cooked in a similar fashion).
@shanella: I'm only responsible for the first photo; the rest are Flickr Creative Commons–licensed or used with permission of the photographer. I know that any of Nick Solares's or Robyn Lee's are dSLRs (Nikon D300 and Canon 20D, respectively). For any of the others that link to Flickr, you can click through and look to see if the photographer has EXIF data for the photo. That should tell you camera make/model.
The AHT Guide to Hamburger and Cheeseburger Styles
@Adam what type of camera are you using??? These pics are awesome!
The AHT Guide to Hamburger and Cheeseburger Styles
What about the 30's style? did I miss that?
The AHT Guide to Hamburger and Cheeseburger Styles
This may be its own category...or all of the above.
From my experience it was very difficult to finish both the pint and the burger.
A culinary experience indeed.
The AHT Guide to Hamburger and Cheeseburger Styles
Very educational for us foodies Adam. Thanks for pointing out the difference between a slider and a mini burger...i always thought they were the same. I like the part about the fast food burger! lol! I think you're right about the kobe burger cause i enjoy the slight rubberiness of the minced meat against the soft bread in a regular burger...the kobe has enough brilliance to stand on it's own! What they call pimento cheese in the U.S. is what we call cheese paste in caribbean, and is often a combination of grated cheddar, mayo, grated onion, diced peppers and hot sauce, and is usually slathered between sandwich slices, cut into cute bite size triangles and served at parties.
Serious Heat: Sriracha Hot Wings
I make a honey hot sauce with 1/2 cup liquid honey, 1/4 cup Loisiana Wing Sauce, a bit of butter, and a minced garlic clove. Heat to boiling in a saucepan. Pour over cooked wings and toss to coat. Sometimes, I sub the honey for thick teriyaki sauce. Both are delish!
I either bake my salt and pepper seasoned wings on a rack on a cookie sheet, or deep fry them.
The AHT Guide to Hamburger and Cheeseburger Styles
Noosh: I was starting an entry on them, but got so pooped out by that time (it was about 4 a.m.) that I just ended at bean burgers. Will look for a good photo of an Aussie burger and include it.
The AHT Guide to Hamburger and Cheeseburger Styles
I realise that this is about American burgers, but just for interest: in Australia it's an "Aussie" burger if it has sliced beetroot on it (and probably onions too, though possibly raw). However, the essential ingredient to make a pizza an "Aussie pizza" is egg cracked over the top just before it's put in the oven.
We're a weird bunch.
The AHT Guide to Hamburger and Cheeseburger Styles
"I would eat ANY of these marvelous burger creations except for the guberburger....peanut butter on beef? Not feeling that one at all!"
lol... This is the most appealing burger on here IMHO...
"How about the "other than beef" catagory....turkey, bison, etc."
and to that, I second HeartofGlass-- I'm vegan. There are a ton of veggie burgers out there, both "fast food" and grocery store options
http://www.vegcooking.com/gb_vegburgers_chain.asp
http://www.peta.org/feat/goldbun/1.html
http://www.vegcooking.com/gb_vegburgers_can.asp
In any case, I think it's the toppings that make it exciting, and the ethnic variations give you alot of options. One simple one I don't see here is the diner option topped with a big fat onion ring. The best veggie burger I ever had was at Kelsey's, when I had it it was served on a sourdough chiabata-style bun with smoked mozzarella & garlic mayonnaise
The AHT Guide to Hamburger and Cheeseburger Styles
Amazing post Adam...you are truly a Burger King. Very well done and informative stuff.
The AHT Guide to Hamburger and Cheeseburger Styles
Oh, and one other thing. I may be wrong - I may be crucified and permanently banned from this blog - but I love Bubba Burgers. Yes, they're frozen, but I think they're delicious.
Don't everyone rush me with torches and pitchforks all at once.
The AHT Guide to Hamburger and Cheeseburger Styles
Nathan Hale's in lower Manhattan has or had a terrific pub burger and excellent thick greasy fries. Haven't been there in years (used to go there to watch soccer matches) so I don't know if it's still there or if the quality of the food has changed. Boy, I miss that burger.
The AHT Guide to Hamburger and Cheeseburger Styles
my mother is from the south, so i grew up on doughburgers, but ive never in my life seen a doughburger like what is pictured here. ew.
The AHT Guide to Hamburger and Cheeseburger Styles
Slugburgers: no, they don't have dried slugs mixed into the burger. So named because you could buy a burger with a "slug," which was Depression-era slang for a nickle. "Slugburgers" are alive and well. Just eat them hot! Don't let them cool down.
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I'll have to give this version a shot on my grill/smoker. I LOVE LOVE LOVE wings done on my Big Green Egg and just tried the Sriracha sauce on them earlier this year. They were great.
The link to the trimming of wings didn't work for me. I did a quick video in this wing post I did on my blog: http://www.nibblemethis.com/2009/06/30-20-10-smoked-hot-wings.html
Nice job!