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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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09-23-2019, 07:39 PM | #1 |
is One Chatty Farker
Join Date: 06-05-17
Location: Minneapolis, MN
Name/Nickname : Adam
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Jucy Lucy
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)
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22.5 and 26" Weber Kettle, The Good One Open Range Last edited by PnkPanther; 06-18-2023 at 06:11 PM.. |
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09-23-2019, 08:56 PM | #2 |
Babbling Farker
Join Date: 02-03-16
Location: McPherson Kansas
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I love a stuffed burger no matter what it's full of...
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Craig |
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09-23-2019, 09:06 PM | #3 |
somebody shut me the fark up.
Join Date: 11-29-12
Location: ABQ, NM
Name/Nickname : Marc
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Those look great, Adam. I've seen the American Cheez variety on the telly, but I really like the idea of your swiss/other + bleu combo... maybe with some sautéed onions... Oh, mama.
I'd put a hurting on one of those, especially with the pickles!
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Hardware - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19), Cajun Bandit 22.5 Roti (Aug '20), Weber 26.75 Kettle (Dec '20) |
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09-23-2019, 09:47 PM | #4 |
Babbling Farker
Join Date: 10-28-14
Location: Mizzory
Name/Nickname : Jeremy
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Nice! I havent made one of those in four or five years...something is wrong with me!
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9 out of 10 cannibals agree...vegetarians taste better! |
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09-23-2019, 11:47 PM | #5 |
Quintessential Chatty Farker
Join Date: 02-22-10
Location: USA
Name/Nickname : Private
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Perfect!
Lucky you don't live near me... :) |
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09-24-2019, 12:09 AM | #6 |
somebody shut me the fark up.
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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Man that looks Good!
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Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast |
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09-24-2019, 12:52 AM | #7 |
somebody shut me the fark up.
Join Date: 02-13-12
Location: SE Florida
Name/Nickname : Marty
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I'll have 3 to go please.
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Marty UDS now gone, WSM 18", WSM 22" and pellet pooper in the garage for 18 months now. |
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09-24-2019, 07:18 AM | #8 |
is Blowin Smoke!
Join Date: 03-14-19
Location: Northwestern PA
Name/Nickname : Joe
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That looks AWESOME!!!
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Joe A1 Competition Smoker; Meadow Creek 96; Oklahoma Joe's Bronco (gone but not forgotten); Weber 26" & 22" Kettles; Camp Chef XXL Pellet Smoker; Blackstone 22" Portable; Weber 300 Series Gasser; Masterbuilt 30" Electric Cabinet |
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09-24-2019, 07:24 AM | #9 |
is Blowin Smoke!
Join Date: 03-21-19
Location: Johnsonville, SC
Name/Nickname : Joedy
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Looks excellent, but no cheese on top too?
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Isaiah 41:10-Chunky Dunks BBQ-Competition Team Propane Whole Hog Cooker Grill Master Gasser--(Deceased) Weber Kettle 22"(Hoyt) WSM 22.5"(Bertha) RecTeq 590(Fancy) Blackstone 17" griddle O.G. Barrel Charcoal Grill--(Chicken Graveyard) Clemson Orange Thermapen Mk4 |
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09-24-2019, 07:37 AM | #10 |
Quintessential Chatty Farker
Join Date: 04-21-06
Location: Lake Ponderosa-Montezuma, IA
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Been to both Matts and the 58 nothin better than screamin hot melty cheese running down your chin!!!
Ed
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Designer of a custom drum smoker Customized Aussie gas passer Turkey fryer Extremely seasoned hand hammered Wok Pit Boss-HART BURN Competition BBQ Team KCBS certified judge And Your not the boss of me either!! |
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09-24-2019, 07:41 AM | #11 |
is One Chatty Farker
Join Date: 07-10-18
Location: East Peoria Illinois
Name/Nickname : Terry
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Well, I know what I'm making for supper tonight!
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We are the people our parents warned us about. |
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09-24-2019, 08:12 AM | #12 |
On the road to being a farker
Join Date: 04-02-18
Location: Buffalo, NY
Name/Nickname : Ed
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Looks fantastic, but where is the peanut butter?
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Mc sq-36, mc Ts120p |
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09-24-2019, 09:13 AM | #13 |
is One Chatty Farker
Join Date: 06-05-17
Location: Minneapolis, MN
Name/Nickname : Adam
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no cheese on top needed, but if you really wanted too, you could
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22.5 and 26" Weber Kettle, The Good One Open Range |
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09-24-2019, 09:14 AM | #14 |
is One Chatty Farker
Join Date: 06-05-17
Location: Minneapolis, MN
Name/Nickname : Adam
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I actually make a version with PB mixed with jalapenos and cream cheese.
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22.5 and 26" Weber Kettle, The Good One Open Range |
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09-24-2019, 09:49 AM | #15 |
is one Smokin' Farker
Join Date: 02-28-18
Location: KCMO
Name/Nickname : Erik
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Looks great! One of those with a grain belt beer and I'd be in heaven! Matt's is a must stop for me when in Minneapolis
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UDS, Weber 22", 500 gallon offset |
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