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#351
13 minutes ago, Gil Bang said:

I see a "single meat" and a "double meat" in the first photo.  I prefer the single and I would eat it all. 


she was a stunner 

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  • MalibuSheriff
    MalibuSheriff

    Bills Jumbo Burgers, east of downtown Tulsa.  Cash only.  Greasy brown paper bag for free.    

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  • 2 months later...
#358
On 2/25/2023 at 1:54 PM, BurntOrange&White said:

What do you expect from a beer joint in the middle of no where milam county? The most exotic thing they probably have is dos or corona. 


Although there is a place that recently opened called East Bell Taphouse that has a decent selection in Rockdale now. If you’re in the area it’s worth stopping to get a bite to eat. Order some pepper puppies and thank me later. 

Had a great time at East Bell Taphouse today, manager there used to be a bartender at Texas Beer Co. in Taylor, hired my band to play a "polka brunch" today.  Not a big crowd, but very appreciative, and the first one they've had, we'll be back at some point.  Had an open tab for the band, was a little worried at the end, ala the Blues Brothers at the Country Bunker...  We definitely equaled our pay with the bar tab.

  • 3 months later...
#359

Anyone  in or passing through Tyler and the surrounding areas would do well to check the schedule for the location of Rollin Stone Craft Burgers food truck for that day.
 
And now, I need a nap.
 

 

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  • 1 month later...
#360

BIL was in for a visit and wanted a burger for dinner one night(to my surprise). We took him to a local place we like that used to do exotic meats like Camel, Kangaroo, Python, they had discontinued those before  our first visit there.  The burgers themselves are good but these were just a mess to eat and I don’t remember it being like that on prior visit… 

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#363

How do y'all feel about burgers that use doughnuts for the bun?  Maybe with a burger patty, a pork chop, a buffalo chicken tender, bacon, and tater tots?  Super edgy and hip?  I think so.  Big fan.

#364
45 minutes ago, jimmyjazz said:

How do y'all feel about burgers that use doughnuts for the bun?  Maybe with a burger patty, a pork chop, a buffalo chicken tender, bacon, and tater tots?  Super edgy and hip?  I think so.  Big fan.

Not for me.  Then again, I'm trying to squeeze out a few extra years.

That picture further up of Dan's... need to grab one but if Briscuits is open when I head over there, Dan's doesn't stand a chance.

#366

I’ve had sliders on a griddled split Krispy Kreme donut. It just fell apart. I’ve also had it one on a larger grocery store bakery donut. Wasn’t a fan. What I really don’t like in current burger fads is the brioche bun. Brioche makes great French toast or bread pudding. Sucks as a burger bun. Give me a fucking Mrs Bairds sesame seed bun. It’s Gods preferred burger bun.

I’m thinking an Apple fritter might be adapted into sandwich service of some type.

#367
1 hour ago, jimmyjazz said:

How do y'all feel about burgers that use doughnuts for the bun?  Maybe with a burger patty, a pork chop, a buffalo chicken tender, bacon, and tater tots?  Super edgy and hip?  I think so.  Big fan.

If you take a day old glazed donut, cut it in half, butter it and put it under the broiler for just a bit before using it as the bun, I'm in. 

#368
4 hours ago, Underdog said:

BIL was in for a visit and wanted a burger for dinner one night(to my surprise). We took him to a local place we like that used to do exotic meats like Camel, Kangaroo, Python, they had discontinued those before  our first visit there.  The burgers themselves are good but these were just a mess to eat and I don’t remember it being like that on prior visit… 

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Where?

#369
21 minutes ago, Texzilla58 said:

Wasn’t a fan. What I really don’t like in current burger fads is the brioche bun. Brioche makes great French toast or bread pudding. Sucks as a burger bun.

Brioche for smash burgers all the way. 

#372
1 hour ago, DoobieWah said:

Where?

It's up here in the Cap Region of NY, Schenectady to be precise. 

#373
39 minutes ago, Underdog said:

It's up here in the Cap Region of NY, Schenectady to be precise. 

Oh, great! Yeah, that's fantastic! I'll stop in the next time I'm up there, probably in the next, oh, I don't know, 250 years maybe?

#381
17 hours ago, UncleBuck said:

Oh wow. Headed back to chili w/o beans threads for a bit more civility. 

Good idea. Meet you there

#382
Brioche for smash burgers all the way. 

Brioche sucks ass for any kind of burger. It’s crumbly and usually falls apart a quarter way into it. And it’s sweet. Just use pound cake or two slices of Texas sheet cake if that’s what you want.
#384
5 hours ago, PenelopeWitherspoon said:

Went to Louis' Lunch in New Haven last Friday.  Pretty damned good.

 

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Onions and tomatoes ?

That is all they offer ?

#387
8 hours ago, Texzilla58 said:


Just use pound cake or two slices of Texas sheet cake if that’s what you want.

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#388

Brioche sucks ass for any kind of burger. It’s crumbly and usually falls apart a quarter way into it. And it’s sweet. Just use pound cake or two slices of Texas sheet cake if that’s what you want.

What about leftover taco meat and Mac n cheese with two day old sliced brisket on a brioche bun? Asking for a friend.
#389

My opinion should have no bearing on what you eat. That sounds like a great sandwich with the exception of the Mac, which I don’t like on any burger or sandwich. my issue would be with brioche maintaining structural integrity.

#390
10 hours ago, Texzilla58 said:

My opinion should have no bearing on what you eat. That sounds like a great sandwich with the exception of the Mac, which I don’t like on any burger or sandwich. my issue would be with brioche maintaining structural integrity.

One of my favorite local burger places structures their burgers in such a way that the bottom bun (not brioche) is not going to hold up until the last bite.  So when I eat there or see another burger with a bun that doesn't look like it's going to hold up for whatever reason, my solution as been to place the burger upside-down between bites.

 

Ideally, a layer of a combination of shredded cheddar and shredded lettuce (with, gasp, a bit of mayo) on the bottom bun where the heat of the patty makes a nice, melty barrier is the best structural solution I've found. 

#391
On 10/24/2023 at 9:12 AM, Texzilla58 said:

I’ve had sliders on a griddled split Krispy Kreme donut. It just fell apart. I’ve also had it one on a larger grocery store bakery donut. Wasn’t a fan. What I really don’t like in current burger fads is the brioche bun. Brioche makes great French toast or bread pudding. Sucks as a burger bun. Give me a fucking Mrs Bairds sesame seed bun. It’s Gods preferred burger bun.

I’m thinking an Apple fritter might be adapted into sandwich service of some type.

I'm the opposite.  Most buns are way too bready.  Brioche works well.  

#392
On 10/25/2023 at 7:52 AM, Texzilla58 said:

ust use pound cake or two slices of Texas sheet cake if that’s what you want.

That would be a patty melt. 

#393
21 hours ago, Steel Shank said:


What about leftover taco meat and Mac n cheese with two day old sliced brisket on a brioche bun? Asking for a friend.

Throw all that in a bowl with cheese and onions and skip the bun. 

 

My $0.02. 

#394
I'm the opposite.  Most buns are way too bready.  Brioche works well.  

We know folks like you. Sugar in the bbq sauce kind of folks. Even the French don’t eat a fucking hamburger with fucking brioche. No one knew what brioche was a couple years ago. Now WalMart has a all kinds of brioche shit. Brioche flavored shave cream next to the pumpkin spice.
#395
19 minutes ago, Texzilla58 said:


We know folks like you. Sugar in the bbq sauce kind of folks. Even the French don’t eat a fucking hamburger with fucking brioche. No one knew what brioche was a couple years ago. Now WalMart has a all kinds of brioche shit. Brioche flavored shave cream next to the pumpkin spice.

  1. I bet your bbq sauce (without sugar) sucks
  2. The French eat burgers with a knife and fork so maybe leave them out of the bun conversation
  3. What?
  4. Dove bar soap > any shaving cream
#396

Kenji has been promoting / reviewing local burger stands in Seattle ...  not sure about the name, but it's not corporate trash so

 

#397
11 hours ago, DoobieWah said:

Throw all that in a bowl with cheese and onions and skip the bun. 

 

My $0.02. 

The healthy version

#398
1 hour ago, Texzilla58 said:


We know folks like you. Sugar in the bbq sauce kind of folks. Even the French don’t eat a fucking hamburger with fucking brioche. No one knew what brioche was a couple years ago. Now WalMart has a all kinds of brioche shit. Brioche flavored shave cream next to the pumpkin spice.

I see you are a WalMart guy.  Good for you.  

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