Posts
5748
Joined
12/7/2009
Location
Long Beach, CA
US
Edited Date/Time
6/17/2015 4:07pm
I couldn't really call myself a burger connoisseur, probably just a burger snob. Anyway, despite living in In-N-Out central, I've only been there maybe 5 times in the 30 years. I cant deal with the wait. Every now and then I go to INO to see if I'm missing out on something and then it's 4 or 5 more years until I go again. I moved in April and there's an INO close by. It's on the same property as Applebees, Jack In The Box and Chipotle. Applebees is really not a fast food place but I bet it's faster than INO. Anyway I went last week. The car line was probably 15 deep so I walked in. I got lucky because there were only 4 ahead of me. When I got to the front, I turned around and the line was out the door. I got my DD and fries and went home. The burger was ok and the fries were less than ok. I could do another rant on the stupid combo bullshit that all these places push at you but that's for later. I'm not eating a burger for dinner with anything other than beer. It would be immoral. I went to the JITB yesterday and again the car line at INO was about 15 deep. It was 1 deep at JITB. They have a burger that quite frankly craps all over INO. It's the sirloin, swiss and grilled onion. I will be getting my new grill soon and then all of this fast food (or faux fast food) bullshit will end. But it makes me wonder, WTF is the deal here? Why do people flock to wait in line for an average burger.
It's probably my aversion to lines and crowds or it could also be my snobiness.
“Whenever you find yourself on the side of the majority, it is time to pause and reflect.”
― Mark Twain
It's probably my aversion to lines and crowds or it could also be my snobiness.
“Whenever you find yourself on the side of the majority, it is time to pause and reflect.”
― Mark Twain
Around here it's Chick-Fil-a. They must put crack in that stuff because it's always packed.
The Shop
Fatburger
Blue Moon-hangover special is awesome.
Red Mill- only a couple of stores, though.
Dick's Drive In is a sentimental favorite, most folks who were young in the Seattle area have some fond memories of it.
For sit down service, I actually really like the BBQ burger at Red Robin, too.
The only place that I've ever eaten and thought it was truly disgusting was White Castle. I can't believe people actually pay money for that shitty dog food.
When you go to High Point, head up 79 to the 'Burgh and hit a Burgatory. (See what I did there?)
Not fast, but on par with Applebee's is Red Robin. Yummm.
You're welcome.
H
Pit Row
The only place I'll allow myself to grab a burger these days from is 5 Guys.
I've tried INO and they were similar to 5 Guys, but nothing special. Out of all the different places I've tried, 5 guys is the closest to what I make at home.
My own method:
I get the frozen patties but I get the top of the line stuff. 1/3 lb lean sirloin. The 1/2 lb are good but I don't like to overpower the burger with meat. I get the best buns. You cant fucking scrimp on the buns! I grill the meat with a little worcesershir (sp) and some garlic salt. I use home grown tomatoes, sliced purple onion, sliced avocado and that's about it. Sometimes I use dill pickle and lettuce but not much lettuce. If I catch somebody putting ketchup on one of my burgers I banish them to McDonalds.
Anyway, how do some of you guys do your burgers at home?
When I do burgers at home, I usually go with Bubba Burgers with Weber's burger seasoning on them. Homemade is always the best way to go, but I'll keep buying Bubbas as long as they support moto.
I'll have to try Habits o rings.....damn now I'm starving
I make a batch of this stuff from time to time. It's awesome on all kinds of meats. Pork chops are excellent as is chicken. NEVER anything other than heavy salt and some pepper on your steak though.
For hamburgers, I like to get lean ground beef, and roll the bbq rub into the meat then pound out the patties. I like a patty that is about 8" wide and maybe 1/2" thick. They shrink up so much and I like to have meat across the entire bun. I like wheat buns with sesame seeds on it and I throw those on the grill to get a good toast across the inside of the bun. Fresh vegetables are the way to go. I also like to take an onion, slice it up and put it on a cast iron skillet to cook the onions on the grill while the burgers are cooking. I throw some olive oil and some beer usually in the skillet with the onions. Good stuff.
Cruising down 14 through Washington state a month ago, headed to Clackamas Or, north side of the Columbia River. A spectacular drive in itself, topped off with a stop at a Mom and Pop burger joint in Bingen, population 308 1/2. Saw the sign behind the trees, yarded it over to the curb 3 blocks later. Everything is homemade, huge patty, endless fries (like THAT was necessary) plus a huge drink, for 12 bucks. Picked the Blue Burger, with lots of melted blue cheese, and all the fixin's. One of THEE best burgers I've ever eaten, and after 32 years on the road, I've covered some places.
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