A Kansas City Barbeque Society certified barbecue judge weighs
in on
the McRib, with somewhat predictable results. I'm partial to
the phrase "restructured meat products."
Just in time for this depressingly wintery weather, A Hamburger Today shares
Ten Tips for Making Better Burgers.
Tired of being teased by all the "In-N-Out Burger may be
franchising in your state soon" stories that never seem to pan out?
According to Eater, you can have
two frozen
Double-Doubles overnighted to your location for the
mere sum of $50 (plus shipping).
For your viewing edification: A slideshow of the
Best Burgers in the U.S. from Food & Wine. Among
restaurants on the list are
Holeman & Finch (Atlanta), Minetta
Tavern (NYC), Ray's
Hell Burger (Arlington, VA) and Dyer's
Burgers (Memphis). I'll vouch for the decadent, melt-in-your
mouth burger at Father's
Office in Santa Monica, cooked a perfect medium rare and topped
with caramelized onions, bacon, gruyere and Maytag blue
cheese.
