PnkPanther
is Blowin Smoke!
This is for throwdown going on right now
Being from MN, I decided to do a Jucy Lucy. This is probably closest MN has to a signature dish (MN has a pretty decent foodie scene, the BBQ scene is, umm, growing but still behind others)
There is some debate here in MN about the original, the 5-8 and Matts bar. Both have been featured on travel channel, but there are plenty of places that serve them.
Many places do wide varieties of Jucy, in fact when I make them I usually use a mix of swiss or montery jack and Bleu cheese.
For this, I went with the classic, American cheese. Here is one of two restaurants to claim original. If you want my thoughts on other establishments in MN, happy to share
http://mattsbar.com/
You might think it's just a cheeseburger with cheese in middle, big whoop. Putting cheese in middle creates a different texture, beef fat melts into cheese, cheese melts into burger, creating a jucy burger with gooey cheese. I normally wouldn't cut down the middle, but for this..
When cheese starts to ooze out, they're done. I probably needed another minute, but I didn't want all cheese to seep out, a real risk if not properly sealed. Also, I really wish I would had a flat top, as I think it just does better for this type of burger. Anyways, was a good meal (I was originally going to make fries, but didn't want to make mess)
Being from MN, I decided to do a Jucy Lucy. This is probably closest MN has to a signature dish (MN has a pretty decent foodie scene, the BBQ scene is, umm, growing but still behind others)
There is some debate here in MN about the original, the 5-8 and Matts bar. Both have been featured on travel channel, but there are plenty of places that serve them.
Many places do wide varieties of Jucy, in fact when I make them I usually use a mix of swiss or montery jack and Bleu cheese.
For this, I went with the classic, American cheese. Here is one of two restaurants to claim original. If you want my thoughts on other establishments in MN, happy to share
http://mattsbar.com/
You might think it's just a cheeseburger with cheese in middle, big whoop. Putting cheese in middle creates a different texture, beef fat melts into cheese, cheese melts into burger, creating a jucy burger with gooey cheese. I normally wouldn't cut down the middle, but for this..
When cheese starts to ooze out, they're done. I probably needed another minute, but I didn't want all cheese to seep out, a real risk if not properly sealed. Also, I really wish I would had a flat top, as I think it just does better for this type of burger. Anyways, was a good meal (I was originally going to make fries, but didn't want to make mess)
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