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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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Old 09-23-2019, 07:39 PM   #1
PnkPanther
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Default 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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Last edited by PnkPanther; 06-18-2023 at 06:11 PM..
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Old 09-23-2019, 08:56 PM   #2
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I love a stuffed burger no matter what it's full of...
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Old 09-23-2019, 09:06 PM   #3
ShadowDriver
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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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Old 09-23-2019, 09:47 PM   #4
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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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Old 09-23-2019, 11:47 PM   #5
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Perfect!

Lucky you don't live near me... :)
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Old 09-24-2019, 12:09 AM   #6
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Man that looks Good!
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Old 09-24-2019, 12:52 AM   #7
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I'll have 3 to go please.
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Old 09-24-2019, 07:18 AM   #8
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That looks AWESOME!!!
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Old 09-24-2019, 07:24 AM   #9
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Looks excellent, but no cheese on top too?
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Old 09-24-2019, 07:37 AM   #10
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Been to both Matts and the 58 nothin better than screamin hot melty cheese running down your chin!!!
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Old 09-24-2019, 07:41 AM   #11
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Well, I know what I'm making for supper tonight!
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Old 09-24-2019, 08:12 AM   #12
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Looks fantastic, but where is the peanut butter?
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Old 09-24-2019, 09:13 AM   #13
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Quote:
Originally Posted by SweetHeatBBQnSC View Post
Looks excellent, but no cheese on top too?

no cheese on top needed, but if you really wanted too, you could
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Old 09-24-2019, 09:14 AM   #14
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Quote:
Originally Posted by Sickboy579 View Post
Looks fantastic, but where is the peanut butter?

I actually make a version with PB mixed with jalapenos and cream cheese.
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Old 09-24-2019, 09:49 AM   #15
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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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