On our next state culinary trip, we’re heading to where our liberties we prize and our rights we will maintain. What Fred Angell brought the State after 80 years of becoming a state may not be the most well-known dish, or maybe it is. Because I’ve never had one nor ever been to […]
Locale (IA): Maid-Rite Loose Meat Sandwich Keep Reading »
Happy 2026, glad to be back. A much needed break, and ready to get crackin. I hope you enjoyed the Christmas gift post – shows you just how much content we throw at you. Over NINETY posts in a year?! C’mon now. It took me a little bit to gather the numbers, but
Nebraskan Runza Keep Reading »
Spring had just sprung, and with a little bit of nice weather, it was time to drag out the blackstone. Now, I had a choice this particular afternoon. It was Friday, I just got off work – had my running gear in my truck. And I chose fat. I was going to cook
Smashburgers, Heavy Onion Keep Reading »
I absolutely had to try that beef tallow I made. Best way I know how was to fire up the Blackstone and make some burgers. But I know I’ve done a bunch of those already for ya. So I thought, okay.. Patty Melt! I had some white bread I needed used up –
The No-Mustard Burger Sauce.. Perfected Keep Reading »
So as one does, when you invite family over for burgers – you can’t just make boring ol’ burgers. Maybe I should, because that’s pretty much what everyone was comfortable with eating. You know how I do.. we’re doing it 4 ways. Sauce Recipes | Popper Recipes The Prep Table I really don’t
Beef Sliders – 4 Ways Keep Reading »
A good little foodie story is the Matt’s Bar v. 5-8 Club on who owns the origin of the “Juicy/Jucy Lucy”. I ain’t gonna re-visit that, but I’ll say it’s a fun banter that keeps people talking, so I’m all about it. Anyway, I was out in Minnesota for a week, so I
The Ju(i)cy Lucy Burger Keep Reading »
I mentioned last week that I had to scrub the pellet grill. This wasn’t an option after this cook. I didn’t intend on using the RecTeq like a Blackstone, but when you’re mid cook and you run out of propane, you can’t just put it all on hold. Especially when I got a
Wagyu Beef Sliders on the Pellet Grill Keep Reading »
I’ve done my fair share of hamburger posts on here. But anytime I’m shaking it up, I’ll share it with you. The burger’s simplicity is its deliciousness. It’s versatile in that you can add (almost) anything to it and make a creation. You can also go a little too far and ruin the
Brie-Stuffed Elk Burger w/ Onion Jam Keep Reading »
I’ve had this brick of QuickSteak in the freezer for a long time. Quite a long time. Was always planning on using it for a corned beef hash recipe or something, but if you leave it in there long enough, some fantastic ideas spawn themselves out of nowhere. Corned Beef Smashburgers sound like
Corned Beef Smashburgers! Keep Reading »
This is definitely one of those posts where I start it with “Man, I love tacos.. but I feel like a burger”. Or was it “I love burgers, but I feel like tacos”. I think it was the former, because I didn’t want the burger buns to go to waste. This was also
The Taco Burger Keep Reading »
