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The Edible Web: Manly Meaty Edition

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.

Fathers Office

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