Serious Eats - seriouseats.com

Prime rib, rare, with au jus & creamy horseradish

Brown sugar bacon waffles and a maple bacon milkshake . . .

Grill. Fire always good.

In the beginning was the beef, and it was good.

But the beef was naked, so the bun was created, and it was good.

And there was a need for cheese, and there was cheese, and it was good.

And there was a need for lettuce, and for tomato, and for onion, and for pickles, and they were good.

And they were combined in perfect harmony, one upon another, which brought a smile to the Creator, for they were more pleasing together as one than they were as separates.

And it was good, now and forever.

The Smithsonian - 1995

Los Angeles, hands down! (And mouths open!) Rarely do you have to travel far to get good variety; the Westside always has trucks there.

Hole-in-the-Wall Burger Joint in West L.A.

Mix into tuna with lemon juice & black pepper.

Oh, the joy the first time I made a bacon weave . . .

Wrapped around water chestnuts & roasted under the broiler . . .

Pappy's Smokehouse in St. Louis.

T-bone!

Mini grasshoppers with green mint glaze