| Author | Message | ||
     Adrenaline_junkie |
I am a bit of a connoisseur of cheeseburgers. I may border on being a cheeseburger snob. That being said, I did not go to the Thurman yesterday for the burgers. I went for the camaraderie. I went because it was Crusty's birthday. I also needed a good ride. I had a pretty good ride and the camaraderie was fantastic and I think I helped contribute to a good day for Crusty's birthday. Now on to the burger that was not my primary objective. As a general rule I don't like great big thick hamburger patties. Generally I'd rather have two or three thinner patties. Before anyone starts calling me a pinko commie subversive, let me explain. I find that the flavor I enjoy most is on the surface of the burger. Whether it is the charring from a grill or a hint of bacon grease from frying them in a cast iron skillet, I like the outside. The vast majority of thick burgers, for sale in restaurants, have no flavor in the middle. They could be boiled and obtain the same flavor. That's why I like multiple thin patties. More surface area. Yesterdays burgers were different. They had been seasoned through and through and were a pretty good for a gigantic burger. Mine was not perfect and was not the best I've ever had, but it was good. The things I didn't like: First, I was not impressed to find a $13 burger came with a cold bun. At that price I expect steamed or toasted or something. Second, why ask me how I want it cooked if you are going to prepare all ground beef "well done". (this is a common offense) That's about it. Good but not Tony the Tiger GREAT. Back to the company. It was GREAT! I keep amusing myself by noting that I have sat down to a meal with a few people over and over again. People that live hundreds of miles away from me dining in places hundreds of miles from any of our homes. There was only one new face in the crowd for me yesterday. I've eaten lunch with the rest before. Yesterday was the Sportster group, its a smaller circle. When it's a BadWeb gathering there is literally no telling how far some people have traveled. Uh Oh, I think I hijacked my own thread. Oh well. Another good day with motorcycle friends is in the book.  | ||
| Pwnzor |
Sounds like good times to me. The food fills the belly, but the friendship fills the empty places in our souls. Some burgers are more about the toppings than the meat. They're good in their own way. I also like the outside of the burger, but I've found that they can be thick if well seasoned. A cold bun is a major F*up to me... a light toasting at least, grill marks at best. Soon... we'll be eating some of the best ribs anywhere, and enjoying that same friendship in the mountains of North Georgia. | ||
| Adrenaline_junkie |
I'm sure hoping to be there. Work may change my plans. | ||
| 86129squids |
Matthew- you're a poet and didn't know it. | ||
| 86129squids |
OK- I'm not a gourmand, but I know a good burger joint. They have french fries cooked in duck fat. https://thestockandbarrel.com/ | ||
| Crusty |
I thought the burger was OK. Not one of the 100 best burgers in the USA like MSN claimed, but OK. I can't speak about the quality of the fries, since I got Potato chips with my burger. The potato chips were good, though. They were thick sliced kettle cooked chips, and I enjoyed them. The Blueberry Pie was OK; not great, but not as bad as some store bought pies that I've gotten. Unfortunately, nobody else got to taste it since it was sitting at home waiting for my return. With a scoop of vanilla ice cream that had a single birthday candle standing proud, it made a pretty damn good Birthday Cake substitute. It was a really good birthday for me. I think that the next Meet'n'Eat should be at Johnnie's Tavern; Joe seemed to recommend it pretty highly. Maybe that should be a November destination (October is Buelltoberfest!). | ||
| Buellish |
Best burger in Dahlonega! I like the Dragon's Breath,but I substitute bbq sauce for the horseradish mayo. https://www.spirits-tavern.com/ | ||
| Pwnzor |
Mike... Spirits just got added to my itinerary. That place looks realllllly good. | ||
| Tootal |
I had an enjoyable dinner at Shenanigans too! Also in Dahlonega. | ||
| Buellish |
I like the Patty Melt at Shenanigans.My friends Tom and Juli play on the deck out back from 1-4 Saturdays. | ||
| Froggy |
Holy crap this annoys the heck out of me too. But I will say, when a place properly seasons a nice thick burger, nothing can be beat. In love them thick and juicy, with flavor to match. | ||
| Crusty |
Well; If I do ride down to Suches a day or two early, I'll go have a burger at Spirits Tavern. Then I'll write about it. I'll have to do it on either Tuesday or Wednesday, though; 'cause I'll be hitting Jim's on Thursday and Friday and probably even Saturday. Of course, I might get tired of eating Que and want to try something different (and monkeys might fly out of my butt, too!) | ||
| Buellish |
Let me know when you want to hit Spirits John. | ||
| Pwnzor |
I think Spirits is open on Sunday... Alas, Jim's is not... | ||
| Griffmeister |
If you have to season your burger you’re using crappy meat. For a real burger you need to have the original at Louis’ Lunch in New Haven, CT. A blend of beef cooked in the original cast iron grills, served only with cheese, tomato and onion on white toast. As a fourth generation family owned business, the younger members have become more tolerant, asking for ketchup or any other condiment would have gotten you kicked out of the place by the father. Now you can stay, you won’t get any but you can stay. http://louislunch.com | ||
| 86129squids |
What, no lettuce??? I appreciate that, Griff. As a fine dining server I'd love to work a place like that, just slap it out, turn and burn, STFU for the whiners/people in the way of OTHER folk who know good stuff. If you come to my house, I'll have either 95% lean ground beef that I'll prep one or another way, we'll have killer burgers. Got some fancy blue cheese for mine, maybe yours. Got lotsa other cheese otherwise. My honey's son won half a steer. Grassfed, happy until the punch shut it down. We're working on all that goodness. Still got a roast or two, maybe beef tips. OK. When that's all gone, I can get prime beef filet trimmings from work. Just acquired a meat grinder. There will be good burgers at Chez Squid. | ||
| 86129squids |
Please pardon. Just realized my honey thinks I'm a food snob. It's an occupational hazard. I am a little bit. I know how hard it is to produce, and serve, the best. Jim's is only open for 3 days, and deservedly so. | ||
| Pwnzor |
If you have to season your burger you’re using crappy meat. Disagree. If you don't use any salt, your burger is bland. I don't care how old or dirty your pan is. | ||
| 86129squids |
 Unless you're working carpaccio, you gotta use some seasoning. Even carpaccio needs some remoulade. My burgers lately, given they're so lean, get bread crumbs, some Durkee style fried onions, an egg, a dash of Cavender's, and a dash of salt-free seasoning. I agree with ya to a point, Griff, if you're using great meat you should not overseason it, but it'll need a little this and that. Last time I made them I did about a 70/30 mix of beef and good sausage. Another tasty option is a good coffee rub- Weber makes one I like, there are others, and it's easy to make your own FWIW. I've been a fan of Cavender's ever since a weekend years ago at C3Central when Carlos and Kristi did dinner for everyone. Kristi handled the fixins, and Carlos loaded a charcoal grill with pork tenderloin. All he seasoned them with was Cavender's and some adobo. I've been trying to replicate that ever since... got close but I'm no Carlos. Allrighty then. I believe tonite's menu will be burgers, grilled asparagus and zucchini, maybe some butter braised new potatoes. Can't wait to try my fancy Bleu on top of one.  (Message edited by 86129squids on September 26, 2019) | ||
| Pwnzor |
I just called Louis' Lunch and they have confirmed their burger patties are well seasoned with salt AND pepper.  | ||
| Froggy |
Louis Lunch has been on my bucket list for a real long time. I'll get there eventually. | ||
| 86129squids |
OMG, stuffed now. Did burgers like I said above, added some parmesan to the mix. No potatoes, pushed the easy button and my honey made Cracker Barrel brand mac and cheese. Grilled zucchini and asparagus. Garnished with my homegrown tomatoes, arugula, and onion. All I needed was some crumbled gorgonzola. Gonna sleep good... windows open even. Yay. | ||
| Zac4mac |
I just finished linguine with store-bought alfredo and parmesan with a pan-fried ground prime rib patty. Patty seasoned with garlic and pepper and a little salt after cooking. Meat and potatoes a la Italian.  Z | ||
| Griffmeister |
Froggy, get Jaime involved. Could have possibility for another meet-n-eat. |
