tag:blogger.com,1999:blog-950097146074968395.post8791795770919915740..comments2023-10-08T04:16:25.218-04:00Comments on The World's Beefiest Blog: A Journey of 1000 Miles Begins with a Single BurgerBeefy Muchachohttp://www.blogger.com/profile/03030529703415235545noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-950097146074968395.post-62792171412612617952010-03-22T17:52:32.419-04:002010-03-22T17:52:32.419-04:00Hey Cheap Chick! Thanks for commenting. I've h...Hey Cheap Chick! Thanks for commenting. I've heard a lot about Jucy Lucy's, actually, though I've never been there. Between the great food and the great arts scene, I really don't know why I've never been to Minneapolis.Beefy Muchachohttps://www.blogger.com/profile/03030529703415235545noreply@blogger.comtag:blogger.com,1999:blog-950097146074968395.post-74250913424945660192010-03-22T14:31:51.518-04:002010-03-22T14:31:51.518-04:00Late in the game, but - you must come to MN and tr...Late in the game, but - you must come to MN and trying the original! They're called Jucy Lucy's (correct spelling) and you can find them at The Nook and Matt's Bar. Nom!the cheap chickhttp://www.thecheapchick.comnoreply@blogger.comtag:blogger.com,1999:blog-950097146074968395.post-7789592984287714062010-02-15T19:31:29.419-05:002010-02-15T19:31:29.419-05:00this sounds and looks delicious. i will be a test ...this sounds and looks delicious. i will be a test subject ANY time!brianahttps://www.blogger.com/profile/15581413729555295162noreply@blogger.comtag:blogger.com,1999:blog-950097146074968395.post-86073251948521189102010-02-15T16:33:26.426-05:002010-02-15T16:33:26.426-05:00A little poke with your finger will tell you how d...A little poke with your finger will tell you how done your burger is. When it feels firm, it is done. Don't press down with a spatula; you lose all those good juices.<br /> <br />using the broiler is a great idea!Anonymoushttps://www.blogger.com/profile/08827266234057909911noreply@blogger.comtag:blogger.com,1999:blog-950097146074968395.post-32896190652612472882010-02-15T16:23:42.834-05:002010-02-15T16:23:42.834-05:00Smashburger it is, then. I look forward to it.
As...Smashburger it is, then. I look forward to it.<br /><br />As for the relish...why thank you. I thought it came out really well. And I did have a little flash of "This is so Flay of me." hahaBeefy Muchachohttps://www.blogger.com/profile/03030529703415235545noreply@blogger.comtag:blogger.com,1999:blog-950097146074968395.post-34342565120913720022010-02-15T16:15:16.012-05:002010-02-15T16:15:16.012-05:00Oh, and honey on the peppers/tomatos?!?! Brillian...Oh, and honey on the peppers/tomatos?!?! Brilliant! How Bobby Flay of you!Unknownhttps://www.blogger.com/profile/16999935679132684148noreply@blogger.comtag:blogger.com,1999:blog-950097146074968395.post-48632460233380065802010-02-15T16:13:48.465-05:002010-02-15T16:13:48.465-05:00Yes, you could bake them at a higher temp...OR bak...Yes, you could bake them at a higher temp...OR bake as you did, but put the oven on broil for the last 5-8 minutes. That will ensure a crispy outside.<br /><br />I am going to have to take you to Smashburger when you are here. I don't understand why they're so good...but they are the best damn burgers of all time. And I will stand by that until I get to try a for real Squeeze burger. And then I will change my mind.Unknownhttps://www.blogger.com/profile/16999935679132684148noreply@blogger.comtag:blogger.com,1999:blog-950097146074968395.post-56490138237635870022010-02-15T16:11:40.166-05:002010-02-15T16:11:40.166-05:00The deal is that a real good burger must be grille...The deal is that a real good burger must be grilled over actual charcoal, or , indirectly over charcoal. The indirct method alows you to cook hot without burning. As you practice you will learn to judge how done a burger is by pressing on it with a spatula. As the burger cooks it firms up deeper and deeper. The other thing is the % of fat in the beef. You, obviously do not want to overdo the fat content, but, if there is too little fat you will have a tasteless and dry burger.Unknownhttps://www.blogger.com/profile/00316836035798073992noreply@blogger.comtag:blogger.com,1999:blog-950097146074968395.post-6525735525554466692010-02-15T15:52:52.566-05:002010-02-15T15:52:52.566-05:00Thank you, Unidentified Fraley. I baked them at 40...Thank you, Unidentified Fraley. I baked them at 400, but wondered if higher would do the trick.Beefy Muchachohttps://www.blogger.com/profile/03030529703415235545noreply@blogger.comtag:blogger.com,1999:blog-950097146074968395.post-31984853356530240892010-02-15T15:43:25.940-05:002010-02-15T15:43:25.940-05:00a really, realy hot oven: 450. Siced thin and spra...a really, realy hot oven: 450. Siced thin and sprayed with olive oil.Anonymoushttps://www.blogger.com/profile/08827266234057909911noreply@blogger.com