A Kansas City Barbeque Society certified barbecue judge weighs
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
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