Field trip to the great state of Wisconsin. My mother, the Baroness and I went up to see the Light house just north of Duluth. We thought we were going to the Split Rock Lighthouse but upon leaving, the Two Harbors lighthouse we found out that we were not at the famous Split Rock but actually at the lesser but still invaluable Two Harbors lighthouse. In my defense, I was a Corpsman not a Signalman in the Navy, and further more, being somewhat salty, my impression of the somewhat small tower of light matched my imagination of what should be on a little pond vice the great Pacific. But I digress!
After deciding that we would make for the great Split Rock on another trip, I conned our little trio into taking a side trip across the tracks to Superior WI for lunch at the Anchor Bar. My two cohorts were quite skeptical as we passed such places like the Thirsty Pagan (great pizza and a rugby brother owner Rick) but at the edge of the commercial and almost into the docks themselves we came to the Anchor Bar. After prying the two ladies out of the car, we went into what is shown on Wiki as THE dive bar.
I assured them that it was safe since it was daylight after all. We sat down and immediately were served. The bar tender/server was a bit gruff but I am sure she is very sweet and helped us out with our drinks then proceeded to go to the back and toss our hand formed patties on the flat top.
The Anchor Bar should be a national landmark. It has all the kitsch of an Epcot attraction but done locally and with an organic flair. From the Edmund Fitzgerald Life-ring at the bar to the baby booties hanging from the stuffed alligator, the walls and ceiling is a tribute to the flotsam of all beach combers and a little piece of Americana.
Ok, the burgers. As we were sitting, the Baroness, stated that she wanted something besides a burger, fine, the menu suggested that she could have anything she wanted, as long as its a burger. While having a great menu, the only thing on it really are burgers.
Each burger is hand formed and cooked to the cooks specifications, which coincidentally are the absolute perfect way an Anchor burger should be cooked. They are a bit lopsided and if you get the 3/4 with bacon, like I did, its a bit messy. But for 4.50 I would love to have it closer to me. By the way, I never got my Bacon!!!
Wednesday, July 22, 2009
Tuesday, July 21, 2009
Belgian Ale, Le Tour de Grance and a Muddy Pig
The Muddy Pig on Dale and Selby is quite possibly the best burger in town. From the outside, this friendly little piggy's sty is quite small but once in the place takes up more than it appears. The Muddy Pig has some 45+ beers on tap and who cares how many in cans in bottles collecting dust alongside their great whiskey selection. Enough about the hooch, lets talk burgers.
As usual I got my BCB. A large 1/2 pound burger made to order on a great bun. I went for broke hoping that a place with such a fine name would be able make a burger that was actually to code. My thoughts were right, even though they have humus on the menu, the thick burger came out a nice rich pink center that turned the bun a nice ruddy hue. The bacon was just crispy enough not to pull out in one piece but had my taste buds screaming for more. The only problem for me is that they do not do french fries, even though they had the Tour de France on the telly, no french fries! The chips were great and crunchy, but still not a fry!
The staff at the Muddy Pig are great, they helped my date, Mom, go from her typical Bud Light, to a nice German Lager that she actually claims to have liked and can back it up with an empty glass that is no sitting in her back seat. Deputy Mac, don't put her in your back seat, she did pay for it! I had my absolute favorite, a nice little Belgian brew Pauwel Kwak, a nice strong malty red ale that comes in at a hearty 11.5%.
I really enjoy the Muddy Pig, it reminds me of the bistros in Belgium again without the the FRIES!!!! Its clean, fast, friendly and a very knowledgeable staff. It would be a great local if it was local to me. In fact as we were leaving I ran into a good rugby buddy as he was coming in.
My hats off to you Muddy Pig! www.muddypig.com
As usual I got my BCB. A large 1/2 pound burger made to order on a great bun. I went for broke hoping that a place with such a fine name would be able make a burger that was actually to code. My thoughts were right, even though they have humus on the menu, the thick burger came out a nice rich pink center that turned the bun a nice ruddy hue. The bacon was just crispy enough not to pull out in one piece but had my taste buds screaming for more. The only problem for me is that they do not do french fries, even though they had the Tour de France on the telly, no french fries! The chips were great and crunchy, but still not a fry!
The staff at the Muddy Pig are great, they helped my date, Mom, go from her typical Bud Light, to a nice German Lager that she actually claims to have liked and can back it up with an empty glass that is no sitting in her back seat. Deputy Mac, don't put her in your back seat, she did pay for it! I had my absolute favorite, a nice little Belgian brew Pauwel Kwak, a nice strong malty red ale that comes in at a hearty 11.5%.
I really enjoy the Muddy Pig, it reminds me of the bistros in Belgium again without the the FRIES!!!! Its clean, fast, friendly and a very knowledgeable staff. It would be a great local if it was local to me. In fact as we were leaving I ran into a good rugby buddy as he was coming in.
My hats off to you Muddy Pig! www.muddypig.com
No Service Stale Burger
Sorry folks for the delay in burger updates. Been a little bit of a loss for words and a serious lack of new tastes!
Recently my mom and I went to one of my favorite places in St Paul, Billy's on Grand. As usual the place was quite busy but normally we find the service excellent and the food great. For a Sunday night the place was jumping but we found a booth in our normal inside area where the noise is more conducive to conversation. After about 15 minutes of no waiter I bellied up to the bar and ordered some drinks for the both of us and asked for a menu. The bar tender was appalled that our server hadn't even taken our drink orders and quickly addressed the situation.
After a lengthy time we finally received our food. As usual I had the Billy the Kid, a 1/2 pound burger with cheddar cheese and bacon served with fries. Very unusually the burger was not medium, it was well done and the bacon was old crispy and lifeless. The fries unfortunately matched their cousins that went MIA on the floor boards of my car.
If I wasn't a very repeat customer of Billy's I would probably never return. the waitress was quite unsavory and the food was quite sub par. Billy's has always been great food at a great price. the burgers are usually the staple for any craving.
This brings up a great topic, can a burger joint be a favorite after they have let you down even once? As I said, I love Billy's on Grand. I probably won't let this one event stop me from frequenting the fine establishment, but with all of the pub grub in the Twin Cities, they are doing themselves a huge disservice for even failing to provide not one but two basic wants of a consumer. Good Customer Service and Good Product.
I am sure I could eat out at a different joint in the greater metro area every night for a year and not eat at the same location twice. Therefor, what gives them the right to take away my ace in the hole so to speak of knowing where to get the best burger? If someone would have read my blog or should the Burger Baron have recommended Billy's on that particular night, I would have lost all credibility and who knows, lost my Barony.
Please, for those like Billy's on Grand who do have great food and service keep up your game, and for those of you who don't, you had better up it before I check you out!
Recently my mom and I went to one of my favorite places in St Paul, Billy's on Grand. As usual the place was quite busy but normally we find the service excellent and the food great. For a Sunday night the place was jumping but we found a booth in our normal inside area where the noise is more conducive to conversation. After about 15 minutes of no waiter I bellied up to the bar and ordered some drinks for the both of us and asked for a menu. The bar tender was appalled that our server hadn't even taken our drink orders and quickly addressed the situation.
After a lengthy time we finally received our food. As usual I had the Billy the Kid, a 1/2 pound burger with cheddar cheese and bacon served with fries. Very unusually the burger was not medium, it was well done and the bacon was old crispy and lifeless. The fries unfortunately matched their cousins that went MIA on the floor boards of my car.
If I wasn't a very repeat customer of Billy's I would probably never return. the waitress was quite unsavory and the food was quite sub par. Billy's has always been great food at a great price. the burgers are usually the staple for any craving.
This brings up a great topic, can a burger joint be a favorite after they have let you down even once? As I said, I love Billy's on Grand. I probably won't let this one event stop me from frequenting the fine establishment, but with all of the pub grub in the Twin Cities, they are doing themselves a huge disservice for even failing to provide not one but two basic wants of a consumer. Good Customer Service and Good Product.
I am sure I could eat out at a different joint in the greater metro area every night for a year and not eat at the same location twice. Therefor, what gives them the right to take away my ace in the hole so to speak of knowing where to get the best burger? If someone would have read my blog or should the Burger Baron have recommended Billy's on that particular night, I would have lost all credibility and who knows, lost my Barony.
Please, for those like Billy's on Grand who do have great food and service keep up your game, and for those of you who don't, you had better up it before I check you out!
Wednesday, April 22, 2009
Better Beef Better Burgers?
What actually enhances a burger? Recently there has been a rash of Black Angus Burgers, hand fed massaged beef Kobe style cows that actually asked specifically for the chance to become a thirty dollar burger. As my Great Uncle Cowboy Bruce says, you can't tell a red angus from a black angus. its all about the age of the beast and the feed.
Worried about organic? They say you are what you eat, then cows are grass and grain therefor we are also grass and grains? Well, coming from North Dakota, most beef cattle coming from those areas and I would have to assume the entire Midwest and Southwest had never had more than rudimentary and regulatory vaccines, the costs of feed and transportation to market leaves very little room for all these scary P.E.T.A. claims of super cows and designer steroids that all but make a Hercules out of the tasty critters. Most organic ranchers are the same as there heathen brethren with the exception that they PAY to have their cattle certified organic. The costs do not come cheap, and they are past down to the consumers. Trust me a cow from field "A" with a cert of organicness is just the same as the more modest heifer in the adjoining field, it just costs 5 buck more a pound at market.
Freshness with beef is the key. I say skip the local supermarket when possible and go to a meat packing plant factory store if possible. Huisnik's Meat Market is my personal favorite in South St Paul http://www.husnikmeat.com/. They give great service much better prices and the freshest ground beef available, you probally saw Bessie on the drive in! Plus they have dry aged steaks that would make anyone rave! If you can't get it from the source, have your local butcher or the grocer's butcher grind your beef fresh. it won't cost you more, in fact with some sales you may get it for less.
Save the American Farmer by buying American Beef!
Worried about organic? They say you are what you eat, then cows are grass and grain therefor we are also grass and grains? Well, coming from North Dakota, most beef cattle coming from those areas and I would have to assume the entire Midwest and Southwest had never had more than rudimentary and regulatory vaccines, the costs of feed and transportation to market leaves very little room for all these scary P.E.T.A. claims of super cows and designer steroids that all but make a Hercules out of the tasty critters. Most organic ranchers are the same as there heathen brethren with the exception that they PAY to have their cattle certified organic. The costs do not come cheap, and they are past down to the consumers. Trust me a cow from field "A" with a cert of organicness is just the same as the more modest heifer in the adjoining field, it just costs 5 buck more a pound at market.
Freshness with beef is the key. I say skip the local supermarket when possible and go to a meat packing plant factory store if possible. Huisnik's Meat Market is my personal favorite in South St Paul http://www.husnikmeat.com/. They give great service much better prices and the freshest ground beef available, you probally saw Bessie on the drive in! Plus they have dry aged steaks that would make anyone rave! If you can't get it from the source, have your local butcher or the grocer's butcher grind your beef fresh. it won't cost you more, in fact with some sales you may get it for less.
Save the American Farmer by buying American Beef!
Juicy Lucy at the 5-8
The other night I had the privilege to go to my beautiful better half's birthday party at the 5-8 Club in Maplewood MN, Home to the "Original Juicy Lucy". While I am not usually a fan of the Juicy Lucy, the atmosphere and the festive occasion seduced me into taking part of a local favorite.
For those of you that do not know what a Juicy Lucy is I will tell you! In my opinion it is a great burger and a trip to the E.R. for 3rd degree burns of the mouth, chin and probably fingers! A J.L. is two hand formed patties with a chunk of American Cheese placed in the middle. Down South I saw them as stuffed sliders but in order to not create a massive protest lets just call them Lucy's.
Normally the American cheese comes out with the consistency of Cheese Whiz, but I decided to have the Pepperjack Lucy. After the mandatory hour cooling off period, which I believe is more important than current hand gun waiting laws, the inners were a solid recognizable form. The cheese came out like eating mozzerella sticks all gooey and great! The burger itself was well done, there are no medium or rare Lucys. The outside was nice and crisp with extra gristle that only comes from a well seasoned grill.
The fries were solid with nothing special. JoJos were also available, since I had no clue what they were, potato wedges, I didn't want to show my lack of cultural sophistication by asking! Coleslaw and pickles were also served with the order. Beware, the pickle is hidden under the top of the bun!
All and all a good time was had by all! the 5-8 Club while being in a slightly run down area of town is well worth the adventure. The bar is fully stocked, the prices are extremely reasonable. Really cool T-shirts are available but buy them early since in our case the manager left with the only key so they lost out on atleast 3 shirts! The staff was as friendly as possible and while we were in the bar area the other side seemed quite family friendly. As an added bonus, my girlfriend was given a huge slice of chocolate cake with vanillas ice cream and lots of whip cream. Even though I had eaten a bit that day, I was thoroughly stuffed as a Juicy Lucy when finished. And thanks Burger Baroness's Dad for picking up the tab!
www.5-8club.com
For those of you that do not know what a Juicy Lucy is I will tell you! In my opinion it is a great burger and a trip to the E.R. for 3rd degree burns of the mouth, chin and probably fingers! A J.L. is two hand formed patties with a chunk of American Cheese placed in the middle. Down South I saw them as stuffed sliders but in order to not create a massive protest lets just call them Lucy's.
Normally the American cheese comes out with the consistency of Cheese Whiz, but I decided to have the Pepperjack Lucy. After the mandatory hour cooling off period, which I believe is more important than current hand gun waiting laws, the inners were a solid recognizable form. The cheese came out like eating mozzerella sticks all gooey and great! The burger itself was well done, there are no medium or rare Lucys. The outside was nice and crisp with extra gristle that only comes from a well seasoned grill.
The fries were solid with nothing special. JoJos were also available, since I had no clue what they were, potato wedges, I didn't want to show my lack of cultural sophistication by asking! Coleslaw and pickles were also served with the order. Beware, the pickle is hidden under the top of the bun!
All and all a good time was had by all! the 5-8 Club while being in a slightly run down area of town is well worth the adventure. The bar is fully stocked, the prices are extremely reasonable. Really cool T-shirts are available but buy them early since in our case the manager left with the only key so they lost out on atleast 3 shirts! The staff was as friendly as possible and while we were in the bar area the other side seemed quite family friendly. As an added bonus, my girlfriend was given a huge slice of chocolate cake with vanillas ice cream and lots of whip cream. Even though I had eaten a bit that day, I was thoroughly stuffed as a Juicy Lucy when finished. And thanks Burger Baroness's Dad for picking up the tab!
www.5-8club.com
Monday, April 6, 2009
Casino Royal Burger. Prairie Nights Casino
On vacation, well, just running to North Dakota to spend some time with my family. Nothing much else to do on a Sunday so my Mom, Uncle Grandma and I decide to go to the Casino. After loosing 3 bucks on the slots I decided to grab a bite to eat.
The Burger was made of ground sirloin. The Bacon was absolutely fabulous, made from Cloverdale Smoked Bacon, from my home town of Mandan ND. The bun was nothing too special but it provide an essential place between my fingers and the burger, its ability to absorb the juices from the medium rare burger was perfect. The burger was cooked to perfection with a nice outer charred crust and a nice pink interior. The cheddar cheese could have been a bit more sharp, it was almost an American cheese vice sharp cheddar but didn't take away from over-all taste.
Skip the fries, old grease and freezer burnt, not really needed though, the burger was probably close to 3/4 of a pound. The cost? Since we were at a casino, $8.00 is quite modest for what was served.
Tuesday, March 31, 2009
Twin Cities Burgers First Blog
Burgers: the purest form of the American culinary experience.
From fast food to greasy spoons to 5 star restaurants, the burger sits in an uncompromising position on all most all menus.
In my opinion, a burger should be able to stand on its own merit. A burger should have a piece of ground meat, (sorry, no moo no chew, for vegi burgers or other “burgerlike” items I will discuss them at a later date.) the meat should be beef, but if other meat such as pork or perhaps wild game is added all the better. A piece of bread, while a crown top bun is most common, I love to see a slider on a piece of
I am actually a lover of the bacon cheese burger. Honestly I could eat BCB for every meal every day 365! Cheese and bacon! The only two items in this world that can actually make a burger better! What type of cheese? A sharp cheddar is usually my favorite but who knows a mild
Now I have to admit, I am an elitist when it comes to bacon, while i accept the notion that if it is bacon it has to be good, I find it a shame when bacon is limp and thin! Thick cut bacon whether crispy or barely cooked is a wonderful thing, smoked or dry cured, hickory or maple flavoured it really doesn’t matter as long as it matches the rest of the burger.
Yesterday while having a hot date with my girlfriend I had a burger at MOA Ruby Tuesdays. I went with the Triple Prime Bacon Cheddar Burger. It was actually quite good. It was probably a half pound burger with what they say is garlic mayonnaise on a bun. The cheese was supposedly an aged cheddar but wasn’t very memorable. The bacon was about a medium thickness that wasn’t crispy nor did it have a strong flavor. They actually asked how I wanted it cooked and it came as requested, medium of course! My only complaint was that the exterior wasn’t charred as I prefer it to be, it had sort of a fast food sliminess to it, all in all it was a very good burger. It came with fries that are hard to beat. In a pinch I would recommend Ruby Tuesdays, you know what you are going to get, but for 12 bucks a burger, not sure on the value. Our waiter Josh was as good as they come.
The dinner was quite good but it may have had more to the company that I kept.
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