Miller’s Bar – And You Thought Detroit Was Just About Cars

Posted on 12/29/2009 by Rev

Miller’s Bar
http://www.millersbar.com/
23700 Michigan Ave
Dearborn, MI 48124

THE STORY
We began our “Glorious Pursuit of Delicious Burgers” back in October of 2008 we had no list of burgers to chase after. We just went blind on word of mouth, friendly recommendations and a few web searches. Soon we began to keep lists. In state, out of state, out of country, best burger here, most unique burger there, grass-fed, hormone free and so on and so on. Eventually names started to pop up on multiple lists and we had a course to follow. It was as though we were on the U.S. Enterprise, plotting a course across the universe of burgers.

One such place began to pop up on all kinds of lists; Hamburger America, Digital City, Wall Street Journal, GQ and even on A Hamburger Today Reader’s Poll. Miller’s Bar was a must-eat burger. As a native Detroiter now living in NYC, I was sad to say I had never been to the place. With a trip home to visit family and friends for the holidays, I plotted my visit: a post-Christmas family trip to eat burgers!

Located at the major intersection of Telegraph and Michigan Ave in Dearborn, MI, Miller’s Bar has been serving up burgers since 1941. It’s located in neighborhood that houses many of the Detroit-area car factories and is only a short drive from downtown Detroit. The place is always jam-packed and you should expect a wait. The bigger your party, the longer your wait. In a hurry? Too bad but your best chance is to arrive with 1 or 2 people and grab a seat at the bar. Be sure to have your order ready as the wait staff is extremely busy and won’t have the chance to wait on you hand and foot. But fret not, it’s an easy decision to make. The menu is so limited in fact, that if you click “menu” on the Miller’s Site, they only have a picture of a hamburger, a cheeseburger, french fries, onion rings and drinks.

The Miller’s butcher starts grinding beef every morning at 4 am to make enough to supply the hungry customers. It’s all cooked on one flat top griddle in the middle of the restaurant which you’ll surely get to eyeball as it’s right inside the door. Notice that each fresh ground beef patty is the exact size and formed in the most perfect burger shape. Mustard, ketchup and pickle slices can be found on the table and besides sliced onions that you have to ask for, your only other condiment choice is cheese.

As my wife, my Mom, brother and his wife made our way down to Miller’s, my Mom reminded me that I had eaten Miller’s burgers before. While I don’t have memories of it, the wife of the couple that used to live across the street from us worked there and used to bring us home sacks of them. We parked our car, got in line and waited patiently watching the grill master cook burger after burger. Soon we were shown to a table and my other brother and his girlfriend joined us.

THE BURGER
George Motz claims the beef is so good that you don’t need any cheese but when that cheese is Velveeta, do what I did, get one with and one without. The fries and rings showed up first and we all dug in but not too deeply as not to fill up. There are no utensils nor plates at Miller’s and the burgers are merely served on wax paper. When the server came rolling up to our table with a tray stacked with burgers, my eyes opened a mile wide and saliva began to run down the sides of my mouth.

I ripped into the naked burger first. The white bun was steamed and soft and melted under the pressure of my teeth. A burst of juicy, freshly ground beef, right off the griddle, blasted it’s way across my tongue while doing a happy little burger samba right down my throat. This is the kind of burger that America was made on and by looking around at cornucopia of patrons inside Miller’s, it’s the kind of burger that Americans can rely on. After a few bites, I added a few slices of fresh onions and mustard. It just kept getting better.

Just as I was finishing the last few bites of my burger, the server came over with my cheeseburger. I’m a huge proponent of cheese on the bottom and that is just how Miller’s serves up their cheeseburger. While I have much adoration and respect for Mr. Motz, the fresh slice of Velveeta turned Miller’s burger from great to awesome! The creaminess of the cheese with its salty flavor was just the perfect pairing to this delicious piece of beloved American history. If I had not already been on a week long holiday food binge, I would’ve considered a 3rd burger. In fact, I almost ate the one we brought home for my step dad on the drive home.


8 out of 10 ounces
-Rev Ciancio



Posted in Bar, Beer, Burgers, Hamburgers, Michigan | Tagged , , , , , , , , , , , , , | 10 Comments

12 Days of Burgers – The Best Burger Conquest Stories of 2009

Posted on 12/28/2009 by Rev

After consuming a whopping (no pun intended and no Whopper eaten) 156 burgers in 2009, I thought it might be fun to count back some of my favorite burgers of the year. While everyone else was putting together lists of their favorite burgers (A Hamburger Today has a particularly good one, 3 of which I was present for the consumption), I thought it would be to give my list a little twist! If you wanted to know what we rank as the best burgers, it’s ALWAYS listed on the upper right corner of the site. Re-posting would be pointless.

So, in the tradition of “12 Days of Christmas” I give you the final tally in my “12 Days of Burgers,” the 12 best Burger Conquest stories of 2009.

12. Black Sabbath, Sippin Whiskey and tears of joy.
– Kuma’s Corner in Chicago, IL.

11. Get me a Scion, a giant skull I can walk through & peanut butter on my burger.
– The Vortex in Atlanta, GA.

10. Fat Turtles, Hungry Pirates, Large Sharks & Attacking Iguanas.
– 3 Burgers St Thomas. US Virgin Islands.

9. What do tube amps, deers & bats have in common?
– Oddfellow’s in Toronto, ONT

8. The first ever Burger Conquest Costume Burger Ball.
– Bill’s Bar in New York, NY.

7. Our 1st ever video interview and a fun blog exchange with Aaron Gillespie from Foodisms.
– BRGR in New York, NY.
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6. Ate a burger and climbed a glacier with the band Shadows Fall for MetalSucks.
– Arctic Roadrunner in Anchorage, AK.

5. How did we celebrate our 1st birthday? Eating burgers in the Netherlands.
– Burgermeester in Amsterdam, NL.

4. Free Burgers flambeed in tequila and Makers Mark, you would’ve done the same.
– Rare Bar & Grill in New York, NY.

3. Getting burger stoned with George Motz from Hamburger America & Andrew Schnipper while eating a ton of Quality food.
– Schnipper’s Quality Kitchen in New York, NY.

2. The Burgeratti – we bring you the burgers fine to eat.
– The Burgercon’s; Shake Shack, Trailer Park and RUB in New York, NY.


1. Getting served a burger while hospitalized, only this happens to me.
– St. Luke’s-Roosevelt Hospital in New York, NY.


Thanks to all our readers, my fellow Conquesters and all the fine places that made 2009 a Glorious Pursuit For Delicious Burgers. Here’s to 2010!!!!

– Rev Ciancio

Posted in Bar, Best Of, Burgers, Gourmet Burgers, Hamburgers, New York | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 6 Comments

Joe’s Gizzard City – Stomach Grinding Pride

Posted on 12/28/2009 by Rev

Joe’s Gizzard City
http://www.gizzardcity.com
120 East Main Street
Potterville, MI 48876

THE STORY
Every year at the holidays I return home to my native land of Michigan to visit family and friends. This year I reached out my best bud The Logg and asked him to pick out a burger for us to eat. After MUCH research (watching an episode of Diners, Drive-Ins and Dives,) Logg suggested we head to Joe’s Gizzard City. Located in Pottervile, MI, a town so proud of their fried chicken stomachs, they have an annual Gizzard Fest.

For those of you not from the Midwest, South, Eastern Europe or Asia, you’re probably wondering “what the hell is a freakin’ gizzard?” To answer your queries, it’s a 2nd stomach, used for grinding that can be found in birds, reptiles, earthworms and some fish. The more veterinarian types refer to this organ as a ventriculus, gastric mill, or a gigerium. Too medical? Let me get all layman’s on you…it’s the chicken’s guts.

Open since 1960, Joe’s has been passed down through the generations of the Bristol family. Like many mid-Michigan eateries, Joe’s is a bar menu type of restaurant but with a twist. Nearly everything on the bar menu is offered as a fried option. Hot dogs, hamburgers, meatballs, chicken, fish, shrimp, cheese, corn, potatoes, tacos, olives and even Twinkies, Oreo s and cookie dough are all server battered and fried. Joe’s is not for the weak of heart or stomach!! I wouldn’t be surprised if they accidentally deep fried the dart board, tables and an accidental local every now and then. Guy Fieri from the aforementioned show even created his own burger here, “The Triple D.” It’s a 1/3rd pound cheeseburger with pickles, onions and a slice of tomato deep fried in the house batter mix.

We of course started off with the gizzard sampler (regular, herb/garlic and cajun style). Why the sampler? If you’re gonna get wet, don’t just dip your tootsies. Joe’s pressure cooks their gizzards in wine to tenderize them. Then they are beer battered, deep fried, spiced and served with a marinara / cocktail type size. Hesitant to eat a chicken’s 2nd stomach, used for grinding and storage, regardless of the deep frying, there was too much pressure on me. I grabbed one, dunked it in the sauce and took a small bite. It was like a REALLY chewy chicken nugget. Although I would like to tell you that I didn’t really like them but I did eat 4 more! We had been drinking at that point for 7 hours, so you probably deep fried a sneaker and I would’ve eaten it. Special thanks to the mason jar of Coors Lite that helped me wash it down.

Following our gizzards were the mozzarella sticks. They were good but oddly enough, I thought they could’ve been fried a little longer. Up next we dug into the deep fried corn nuggets. To make these things they take what is essentially creamed corn, batter them and then deep fry. I’ve had them in the past served covered in powdered sugar but Joe’s serves them with a side of ranch dressing. I’m assuming Joe’s buys them pre-made but regardless fresh or frozen, these are sweet and savory, bite sized treats.

Along with the burger, I also ordered the deep fried meatballs. I have never seen these on a menu before and the curiosity was up. You will never believe this but they tasted exactly like deep fried meatballs! Thankfully Joe’s makes a rich and flavor filled batter which really makes their fried items stand out. The meat balls were good but the overwhelming taste was most certainly the fried outer covering.

THE BURGER
While Tim and the Logg went for the Guy Fieri inspired “Triple D” burger, I decided to take it down a notch with the “Joe’s Batter Burger.” Whereas with the “Triple D” the entire sandwich is battered and fried, the Batter burger only has a fried patty. Everything is else is dressed as a normal burger sandwich. Something about deep fried lettuce just didn’t sit right with me. The “Triple D” is served with a steak knife jutting out of it as if it had been hunted and killed. The intent is for you to cut the massive behemoth into 2 pieces. After slicing it in half, I snapped a picture of Tim’s burger. In all of my burger pursuits, this was certainly one of the most unique.

I wrapped my claws around my own battered burger and chomped down. The toasted bun added an additional crunch to the sandwich and held up well throughout the devouring. The mixes of cheese and the crunchy bacon added provided a nice salty accent. As for the patty, it took a couple of bites for me to fully process. The taste of the rich beer batter with salt and pepper undertones wrapped around the fresh beef was unlike anything I have eaten in recent memory. The deep frying process cooks the burger to a medium well, which is way more cooked than I prefer but I have to imagine its pretty hard to cook it any other way.

I wouldn’t suggest eating a deep fried burger every time your burger jones kick in but if you want an off the beaten path, unique burger experience, Joe’s fits the gizzard.


7 out of 10 ounces
-Rev



Posted in Bar, Beer, Burgers, Gourmet Burgers, Michigan | Tagged , , , , , , , , , , , , , , , , | 3 Comments

Donovan’s Pub – 10,000 Votes for #1

Posted on 12/23/2009 by Rev

Donovan’s Pub
http://donovansny.com
5724 Roosevelt Ave
Woodside, NY 11377

THE STORY
Magazines, newspapers, the Bathroom Reader, Facebook mobile…we all have our source for entertainment while on the potty. Me? I read, re-read and read again Hamburger America by George Motz. It is one man’s guide to the “best” burgers in America. George definitely has a style and type but in general, I have yet to find his opinion to be wrong. While recently rereading the New York section of the book, I revisited George’s review of Donovan’s Pub in Woodside Queens. This old school, family-friendly pub has been serving up tasty burgers for decades and has won many of NY “Best Burger” accolade. They take a lot of pride in their burger and you’ll know by the massive banner hung outside the door.

I recently needed to meet up with one of my clients, stand up comedian and Comedy Central Records recording artist Big Jay Oakerson for a little holiday get together. Knowing Jay lived in Queens, sounded like a perfect opportunity for a trip to Donovan’s. Jay is currently in the running for the Comedy Central Stand Up Showdown. You can check out some of his stand up and help me by voting for him here.

THE BURGER
After a quick ride on the 7 train into Woodside, I arrived and walked the few short blocks over to Donovan’s. You can choose to sit in the bar or back in the cozy dining room. I chose a nice romantic (ha ha ha) seat next to the fire place and waited for Jay to arrive. With no delay we both ordered cheese burgers and a side of brown gravy for dipping our fries.

Donovan’s burger is a hulking mass of fresh ground beef served on a grilled sesame seed bun. If you order cheese they melt it before serving you the sandwich. This burger is the kind of no frills, old-school, pub-style burger made from quality meat that makes the style famous. It’s juicy comfort in a sandwich that won’t leave you hungry. It’s the kind of burger your Grandfather took your Dad to get who in turn took you and you will follow by taking your children. You’ll notice as you look around the place is filled by families, working men, groups of friends and really all slices of life. The fries are literally sliced and fried potatoes not my favorite kind but made super tasty by the dipping them in some of the hearty spiced brown gravy.

“I killed it by going medium well!!! It was like a hockey puck! It tasted like a dog ate it, shit it out and then it sat in the sun dehydrating for days. Then they threw on some onions! LOL…Well, not that extreme, but it’s funnier!”
-Big Jay Oakerson

I vote you should try this burger but you should vote for Jay, several times. Then go to Donovan’s. Then vote for Jay again!


8 out of 10 ounces
-Rev Ciancio



Posted in Burgers, Hamburgers, New York, Queens | Tagged , , , , , , , , , , , , , , , , , , , , | 2 Comments

Louis Lunch – Beef Touchdown, Wiener Win and BBQ Backup

Posted on 12/22/2009 by Rev
Louis Lunch
http://louislunch.com/
263 Crown St
New Haven, CT 06511

THE STORY
How does that old saying go? “If at first you don’t succeed, fry, fry again.” Or am I thinking of “5th time is a charm”? Either or, in this instance, they are both true! After 4 failed attempts to visit Louis Lunch , the birthplace of the hamburger, I finally scored a beef touchdown!! But I digress…On a street in downtown New Haven, CT you will find a tiny little building that lays claim to serving the world’s first hamburger. In the year 1900, legend has it, a man ran into a small luncheonette and requested a quick meal that could be eaten on the go. The owner of the establishment, Louis Lassen broiled up some ground beef, placed it between 2 pieces of toast and sent the customer on his way. More than a century later, Ken, Louis’ grandson is still serving burgers the exact same way; freshly ground beef, cooked in the same cast iron vertical broilers and served on white toast. You have your choice of onion, tomato or cheese spread as toppings. If you are even considering asking for, or even worse, sneaking in ketchup, shame on you. Not only is it not allowed, you will be removed from the restaurant. Louis also serves home made potato salad, tuna sandwich, homemade pie, bagged potato chips and your choice of Snapple or delicious Foxon Park Natural Sodas and that’s it! Believe me, you don’t need anything else!I’ve been wanting to go here ever since I first heard of the place and when Wing-Off member Dan emailed out to a bunch of us suggesting a holiday season road trip to try Wilson’s BBQ in Fairfield, CT, I finally saw my opportunity. Wilson’s is only about 30 minutes from Louis so I suggested a double gut busting lunch adventure into the lands of Connecticut. Chuck and Kyle jumped at the chance to join us. Shortly into the ride, Chuck, in tribute to the popular film “The Hangover,” dubbed this adventure “The Lunchover.”

THE BURGER
After a quick 2 hour ride up route 95, we arrived excited and hungry for burgers. My heart was pounding with excitement and a slight amount of fear. With so many failed attempts, was I going to be denied Louis’ legendary beefy goodness yet again? Did I check the website correctly? Oh Meat Gods, please don’t deny me. I reached for the handle on the large wooden door and with a slight tug…it came open!!!! I almost started chanting “HERCULES HERCULES HERCULES!” out of sheer excitement.

The tiny little wooden restaurant that was almost 3 times as old as me was packed to the gills. Not a single one of the large wooden seats was open. But no matter, we lined up and placed our orders. I had the urge to order 10 burgers in fear that I may never get the chance again but with the impending gut busting BBQ to follow, I kept it simple: 1 burger, medium-rare with cheese and onion and a diet birch beer. A few moments later a group of people, finishing up their burgers, got up from the large wooden table in the corner leaving 4 open spots. PERFECT! We took our seats and waited. While sipping Foxon’s and making inside jokes, I heard someone say “are you the Reverend?” It pays to blog about your burgers my friends. After a brief chat with the staff, Chuck and I bought some Louis apparel and ran back out to the dining room moments later when our names were called.

Here it was, the magic moment. 165 blog posts later, I was about to eat Rosetta stone of hamburgers. Was I ready? Was it going to be a good as I imagined? What if I had hyped it up too much to myself? What if I spent one too many hours salivating over the idea? After a deep breath, I took my first bite…wow. Wow! WOW!! This was a serious burger for serious burger lovers.

The big juicy patty melted in my mouth. It was cooked perfectly and filled with delicious fresh beef flavor. The upright cooking method allows what little fat is in the meat to cook off, leaving just the natural cooked beef taste to swirl around and dance on your taste buds. Condiments be damned, the subtly of the onion and light amount of cheese spread really brought out the true tastes of this beef legend. I’m normally a proponent of specialty buns for burgers but who am I to argue with tradition? Especially when it’s more than obvious, this isn’t about the bread! It’s about the fresh ground beef and a tradition that is almost 110 years old!

Get yourself to Connecticut and eat this burger. Then count your lucky stars to be a part of one of the most important food items in the history of our great country. But be sure to check their website first and make sure they will be open when you arrive!!!


9 out of 10 ounces
-Rev



With happy burger bellies we set the GPS for Fairfield, CT. The visions of pulled pork, ribs and delicious brisket danced in our thoughts as we anxiously made our way to Wilson’s BBQ. Granted it was a Tuesday, but we were a little surprised to find the parking lot so empty but not as surprised to find out Wilson’s is only open Thursday through Sunday…BBQ FAIL!! What is it with Connecticut and odd days and hours with restaurants!?!? I just can’t win here. Shame on us however for not following my own advice above.

Refusing to be beaten, Chuck demanded we re-route to the Mohegan Sun Casino for some drinking and gambling. The genius of Chuck’s suggestion is not however based in those 2 activities for located at Mohegan Sun is Big Bubba’s BBQ. We would not be denied our smoked meats and The Lunchover conitnues!! I re-routed the GPS and as we made our way back to the highway, we passed a sign that called out our name; Super Duper Weenie. Dan pulled a U-bender into the parking lot and we made our way in.

THE DOG
Super Duper Weenie
http://www.superduperweenie.com/
306 Black Rock Turnpike
Fairfield, CT 06825

As a native Detroiter, I grew up eating coney dogs at Lafayette Coney Island and although I will defend them as the BEST coney, I don’t love hot dogs. Hot dogs for me are only eaten in 2 instances; baseball games and to soak up booze. For this occasion, I was more than willing to make an exception. Super Duper Weenie originally started only as a food truck but in 1999, the owners opened up this roadside location to serve up a local favorite. Their locally made wieners and bread are offered up with a wide array of toppings including onions, bacon, sauerkraut, chili, cheese, relish and more. Although they do server burgers, I thought it better menu item of name.

I ordered a “Cincinnatian.” A hot dog topped with “Cincinnati Style Chili, Cheddar Cheese & Chopped Onions,” which is about as close to a Detroit style coney dog as you can get. While I waited for my weenie I sipped on some delicious Boylan’s vintage soda pop. I won’t lie to you, this is one of the best tasting hot dogs I have ever had. The bun was soft and fresh with just a hint of sweetness. The beef and pork dog had had a slightly crunch casing and was just a little on the smoky side. Both the cheese and onions were fresh and good but the real delight was the chili. In Detroit we absolutely smother our dogs with chili but such is not the case at Super Duper Weenie. They carefully spoon out just enough to add a distinct flavor to their offering but not over power the taste of the delicious pork and beef hot dog itself. This is a real winner and in fact so good, that even though Chuck offered me a bite of his onion and bacon covered dog, I refused not wanting any other taste in mouth.



THE BBQ
We hopped back in the car and headed off to Uncasville, CT. After an hour drive and quick change of shirts, we were at the Black Jack table cheering on the Ace of Spades. Once our gambling fix had been satiated we moved on to satiating our stomachs at Big Bubba’s BBQ. A sister restaurant to NYC’s Virgil’s BBQ, Big Bubba’s serves up all things ‘que but is best know for their “Fall Off The Porch Ice Tea,” (a Long Island with Peach Schnapps added) and their famous ribs. We started with a sharing plate of trash ribs which lasted about 30 seconds before being completely devoured by 4 carnivorous meat fiends. I went with the 2 meat combo of baby back ribs and sliced brisket with a side of dirty rice and mac and cheese. All of it was really good due to Bubba’s delicious and tangy BBQ sauces.

A few more rounds of cards and we piled back into Dan’s car for the long ride home. Chuck and Kyle passed out in the back seat but were abruptly awoken when I spotted a pit BBQ restaurant off exit 42 on route 95 south. Dan, a wise man, kept on driving. It was high time for The Lunchover to be over.

Posted in BBQ, Burgers, Connecticut, Gourmet Burgers, Hamburgers, Road Trip | Tagged , , , , , , , , , , , , , , , , , | 1 Comment

The Palm – An Appetizing Tiger

Posted on 12/21/2009 by Rev

The Palm
http://www.thepalm.com/
206 West Street
New York, NY 10013

THE STORY
What better way to celebrate the holidays with your buddies then eating beef? Sounds like a great idea but with the state of the economy and the need to buy your spoiled baby cousin that D-Rex 2.0 for Hanukkah and the “designer” leopard print snuggie for your girlfriend your just short on cash.

Well respected celebrity hang out and steakhouse chain, The Palm, has the solution to your holiday meat needs; The Prime Time Bites Happy Hour! All appetizers platters, including Kobe Sliders, Prime Cheese Steak, Filet Mignon Capri Sandwiches and more all for only $3.50!!! (Be sure to read the fine print on locations, times and sections of the restaurant!)

When JoeC from Steak Club 7 emailed the above flier with the simple question “who’s in?” I immediately replied with my confirmation.

The Palm first opened at 837 2nd Avenue, New York, NY in 1926 serving up northern Italian cuisine to artists and writers. Legend has it that when clientele would order a steak, one of the owners would run over to butcher shop and pick one up to serve the customer. Eventually steaks were added to the menu and now The Palm, expanded to locations all over the planet, run their own meat wholesale company. Although anyone can eat at The Palm, even today, they still paint caricatures of famous and popular customers on their walls. And although Accenture won’t work with this dude anymore, I guess he is still welcome to come eat steak at The Palm.



THE BURGER
While the 9 of us were still getting settled into our tables in the back of the bar, our extremely attentive server already began to take our drink orders. Realizing we only had 45 minutes left before the “Prime Time” special was going to end, JoeC and I quickly placed the following order;

2 orders of Kobe Sliders
2 orders of Prime Cheese Steak
2 orders of Filet Mignon Capri Sandwiches
2 orders of “Ultimate” Chicken Strips
2 orders of Veal Parmigiana Sliders
1 order of “Point Judith” Calamari Fritti
10 Jumbo Shrimp

The sliders and chicken strips were the first to arrive and after disappearing faster than Tiger Woods’ savings, the food was gone. JoeC and I immediately asked our server to double the ENTIRE order. I mean really, what’s another $48.50 between friends?

The Kobe Sliders were cooked medium well and had great flavor. Unfortunately the bread was a little dry and the meat itself was room temperature. The cheese and bacon topping were both an added bonus since the menu didn’t mention either. For $3.50, complaining is really for the spoiled and since I know I am not getting the D-Rex 2.0, I know I which side my bun is buttered and grilled on.

After a few Google searches, I still can’t figure out if “Capri” means “serve cold” but if that is the case, the Filet Mignon Sandwiches were fantastic. Cut from a Filet Steak, cooked medium rare and topped with tomato, basil and fresh buffalo mozzarella, these little buddies were full of great well matched flavors. My thanks to Josh’s parents for making him allergic to dairy because I got to eat all his mozz. MMM!!!

The “Ultimate” Chicken Strips were piping-hot, crispy, golden and juicy and when dipped in the sweet chili sauce (at least that is what I think it was!) they were quite delectable.

The big taste winner however were the Prime Cheese Steaks. The extremely pungent and salty cheese made combined with the fried onions and chopped steak to create a mini 4 of July explosion in your mouth. If this is what Santa fuels his reindeer with, I know understand how they achieve lift-off!

Overall, a great selection of meat appetizers, insane prices and wonderful time with friends. What more can you ask for around the holidays…other than a “designer snuggie?”


5 out of 10 ounces
-Rev Ciancio



Posted in Bar, Burgers, Financial District, Gourmet Burgers, Hamburgers, New York | Tagged , , , , , , , , , , , , , , , , , , | 1 Comment

Polish Mistakes – A Spicy Hamburger Holiday Treat

Posted on 12/19/2009 by Rev

Polish Mistakes
-A Rev Family Recipe For the Holidays

Everyone has their own traditions that remind them of the holidays. For some it’s decorating the Christmas tree, for others spinning a dreidel, making snow angels or imbibing with copious amounts of holiday “cheer” just to put up with screaming kids, cranky parents and shoveling snow. For me, my favorite holiday reminder is a food item.

Every holiday season we would drive from my home in Detroit to visit my Grandma in Oil City, PA. Without fail, moments after we would walk in my Grandma would offer up my father a vodka slushie and hand me a plate of her “Polish Mistakes.” We come from a proud Germanic and Irish family so I have no idea why or how these got the name. I have heard others call them “SOS’s,” “Hanky Pankies,” and as I found out when I served them at Jay and Aaron’s holiday party this past weekend; “Monroe Pizzas.” Essentially, they are bite sized spicy cheese burgers and let me tell you, they are addictive like heroine or crack (I assume.) They’re really easy to make and a sure fire crowd pleaser.

INGREDIENTS
Polish_Mistakes_Recipe_Burger_Conquest_Rev_Ciancio_121909 001
1 LB ground turkey (or beef)
1 LB hot pork (or turkey) breakfast sausage
1 tsp oregano
1 tsp garlic powder
1 TBSP Worcester sauce
1 LB Velveeta
2 loaves of party rye

In a large pot combine the ground meat and sausage. Cook on high until it’s completely browned.
Polish_Mistakes_Recipe_Burger_Conquest_Rev_Ciancio_121909 003

While the meat is cooking in the pot, cube the Velveeta into small chunks.
Polish_Mistakes_Recipe_Burger_Conquest_Rev_Ciancio_121909 004

Once the meat has completed browned, add oregano.
Polish_Mistakes_Recipe_Burger_Conquest_Rev_Ciancio_121909 005

Then add the garlic powder.
Polish_Mistakes_Recipe_Burger_Conquest_Rev_Ciancio_121909 006

Follow with the Worcester sauce and then stir the entire mixture well.
Polish_Mistakes_Recipe_Burger_Conquest_Rev_Ciancio_121909 008

Once mixed thoroughly, add in the Velveeta chunks.
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Stir completely until the Velveeta is completely melted and mixed throughout.
Polish_Mistakes_Recipe_Burger_Conquest_Rev_Ciancio_121909 011

Using a large table spoon, scoop a nice sized dollop onto a piece of the party rye. Arrange them on a tray and bake at 450 degrees until the bread is crunchy (approx 10-15 minutes).
Polish_Mistakes_Recipe_Burger_Conquest_Rev_Ciancio_121909 013

Allow the cooked Polish Mistakes to slightly cool off.
Polish_Mistakes_Recipe_Burger_Conquest_Rev_Ciancio_121909 014

Then serve…
Polish_Mistakes_Recipe_Burger_Conquest_Rev_Ciancio_121909 015

and enjoy all the compliments!!
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If you are making them to take to a party you can cool the mixture off by placing it in a bowl in the fridge. Then you bake them upon arrival. You can also make them completely, freeze them and then just reheat.

You can thank me by leaving a comment on how these went over at your holiday party!

-Rev Ciancio

Posted in Recipe | Tagged , , , , , , , , , , , , , , , , | 4 Comments

Peter Luger Steakhouse – Real Men Shoot Their Beef

Posted on 12/18/2009 by Rev

Peter Luger Steakhouse
http://peterlugers.com/
178 Broadway
Brooklyn, NY 11211

THE STORY
Peter Luger Steakhouse wrote the book on the NYC-style of Steakhouse; a place where men can eat meat like men, drink large bottles of wine and liquor with formal dining service in a wooden dining room with big steaks and even bigger attitudes. There are a lot of steakhouses out there but none quite like Peter Luger’s.

With a history that dates back to 1887, this NYC steak staple (steakle?) is a must try in every steak lover’s book. They are known for their USDA Prime porterhouses that you order by the # of people. But this isn’t a steak blog is it? If you are curious to know more about the steak at Petey Luge’s check out our sister blog, Steak Club 7.

Also included on the Luger’s menu is their famous hamburger. Topping many a favorites list, this “little” 1/2 LB beast is only served during lunch. Using trimmings from the porterhouse, the burger truly defines a steakhouse burger. When our European correspondent, Paul Ryan, told me he was coming to town from London for a visit and wanted to “eat big,” I quickly organized a group of friends to help fulfill Paul’s wishes.

On a cold and windy Friday afternoon, Ben, Nick, Chuck, Rob and I all hopped trains and met Paul at Peter’s original Brooklyn location, just next to the Williamsburg bridge. We kick started our afternoon with a drink at the bar catching up and celebrating with some holiday spirits.

Only a few moments after we were shown to our table in one of their many dining rooms, I placed an order for “Luger’s Sizzling Bacon, Extra Thick by the Slice,” 1 rasher per man. Although I had no interest, the rest of the table seemed pretty damn excited for the sliced tomatoes and onions. Me, my focus remained on the bacon. If you eat one thing and one thing only at Peter Luger’s, eat this bacon!!! It’s like no other bacon in the world and when dipped in a little of their signature steak sauce, it’s the kind of taste sensation that is nearly indescribable. Bacon lovers unite, descend and conquer!

THE BURGER
Trying to convince 5 dudes to get a burger at a steakhouse is no easy feat, regardless of the blog’s purpose. So to solve the problem we ordered “steak for 5” and 1 Peter Luger burger. Presentation is a big thing at Peter Luger’s. It is a massive part of the charm and the story and when an army of men in dress shirts and ties arrive with massive slabs of steak, a huge burger and plates filled with an array of side dishes, it is a sight to behold! The wait staff serves up each dish along with slices of the steak and wishes you “bon appetit.” After that, the carnage begins!

I took the massive burger, served between a fresh sesame seed roll and sliced it evenly 3 times, dividing it into 6 equal pieces,1 for each of us. This burger is no freakin’ joke people. I know a lot of bloggers have complained that it’s merely a cheap facade for using steak trimmings and that Luger’s had no idea how to properly prepare it but listen to me, they are all WRONG. Ordered medium-rare (just like our steaks), it was charred on the outside and still pink and juicy in the middle. Look at the picture below and tell me you aren’t instantly craving for one!!!

Steaks and burgers have their own unique flavors and never before have I had a burger that literally tasted like steak. This is cut from the same meat as Luger’s steaks. As Chuck is allergic to dairy (how sad), we ordered the burger with no cheese and honestly, the beef is so juicy and good that I might consider it a mistake to hide the natural flavors.

I almost regretted not getting a burger entirely for myself but after tearing into the porterhouse, I was quite pleased. Although Petey Luge’s has earned their namesake and claim to steak fame, I have had bad experiences their in the past (see link above) but this time was USDA Prime Quality. Normally spooned on top of the steak by the server for a little extra “flavor,” the juices marinating the steak were calling my name. The beef on this visit was so good, that I decided it warranted a shooting of the steak fat!


8 out of 10 ounces
-Rev Ciancio




Posted in Brooklyn, Burgers, Gourmet Burgers, Hamburgers, New York | Tagged , , , , , , , , , , , , , , , , , , , , , | 2 Comments

Brother Jimmy’s Midtown – Big Dudes, Mini Burgers

Posted on 12/17/2009 by Rev

Brother Jimmy’s BBQ – Midtown
http://www.brotherjimmys.com/
416 8th Ave
New York, NY 10001

THE STORY
My good friend Tim and I wanted to meet up for a holiday season beverage before taking off for the rest of the year. Tim commutes in from South Jersey so he suggested I pick a location near Penn Station. Having taken Tim on a Burger Conquest to J.G. Melon before, I knew where we had to go; Brother Jimmy’s.

The popular BBQ and wing spot, Brother Jimmy’s opened their 4th location in Midtown back in 2007 and have been serving up commuters, concert goers, sports fans and Midtowners ever since. The menu here is almost exactly the same as their original Upper East Side location with two small exceptions. A. Everything is more expensive and B. the addition of “Mini’s” from their Brother Jimmy’s Burger Shack location next door.

THE BURGER
Brother Jimmy’s offers beef, turkey or fried buffalo chicken sliders. I asked for a mix-n-match of 1 of each but the friendly waitress told me they only come in 3’s so beef it was! Kudos to Brother Jimmy’s for serving them on mini potato rolls. The little burgers each are completely covered in a slice of cheddar and with a perfectly cut squared lettuce leaf. I flipped my patties so cheese was on the bottom and bit in.

Due to their small size, the patties are cooked well done but it doesn’t keep them from remaining juicy. I did try a little bit of the BBQ mustard on one of my mini’s and although a fan of the sauce, it didn’t work on the burger. Thank god I still had one left! The mini’s were a great bar snack and have me curious to try the full burger at the shack.

In the no man’s land of food that is midtown, Brother Jimmy’s offers great atmosphere, convenient location and tasty mini’s and good wings.


7 out of 10 ounces
– Rev Ciancio

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Rub BBQ – Burgercon 3 A Welcome Case of the Mondays

Posted on 12/15/2009 by Rev

Rub BBQ
http://www.rubbbq.net/
208 West 23rd Street
New York, NY 10011

THE STORY
There’s 2 kinds of bloggers, professional and unprofessional. Some do it for fun and some do it as a career. Then, there is the Burgeratti. A group of burger lovers in NYC made of up of both kinds of bloggers. The members of the Burgeratti are:

We’ve gathered twice before at an event dubbed “Burgercon.” Burgercon 1 took place at the Shake Shack. Burgercon 2 went down at the Trailer Park. To ring in the holidays, you know, ‘Tis the seasoning, I suggested a 3rd “meating” of the burger minds. When Motz said we should gather at Rub BBQ for the secret menu “Monday Night Burger” there was a resounding flurry of reply alls with “I’m in!”

Rub BBQ, more formally known as “Righteous Urban Barbecue,” was started in 2005 by Andrew Fischel, a student and partner with award winning BBQ master Paul Kirk. Located in NYC’s Chelsea neighborhood, this restaurant serves all kinds of BBQ specialties and comfort foods. From ribs to pulled pork to chicken to brisket to sausage to chicken wings to chili and even duck.

Rub’s specialty are their burnt ends. A Kansas City delicacy, burnt ends are literally cut from the end of a piece of brisket and are put back into the smoker for further cooking. Be warned, Rub only has a certain amount of each item on the menu available every day. When they run out, you are S.O.L. Be sure to check out the chalk board when you walk in to see what is no longer available that day. I’ve definitely had my share of let downs on past visits. Somebody cue the Rolling Stones…

Once we were all sat, Andrew and crew wasted no time piling up the table with tasty BBQ’d treats. Up first, BBQ Chili Cheese Fries! This pile of happiness is made from thick in house-cut fries, topped with “competition” chili and smothered with gooey cheddar cheese. The flavor is so overwhelming and rich, you’ll have problems saving your appetite for anything else. Practice extreme caution as they are addictive!

Up next, a special request made by me, smoked turkey! Say what you will about brisket, ribs, link, pork, etc…smoked turkey is my fave BBQ meat on the menu. It’s naturally mild flavor really takes in the flavors of the smoke and allows you to taste the cooking methods and the sauces. Don’t get me wrong, I will club someone with a sawed off hockey stick, Detroit-style, for some pulled pork, but this guy loves smoked turkey. Nearly every time I’ve been to Rub they have run out of it and there was no way I was missing out this time. Shortly after it arrived on the table, they ran out. I don’t have any clue as to how Rub smokes their meats but the turkey just melts in your mouth and the hickory smoked flavor is not to be missed.

Although no one asked for it, Andrew showed up with a couple massive plates of Frito Pie. I could tell he was proud of it like a father watching his son win the Heisman. For those unfamiliar, Frito Pie is chili, cheese and jalapenos poured over an open bag of Frito’s corn chips. To be done properly, one must tear open a bag of Frito’s, top with the mixture and serve on the bag. Although essentially the same as the chili cheese fries, the corn chips turn this southern version of nachos into a whole new sensation. The smoky and peppery chili mixed with the tang and heat of jalapenos with the richness of the melted cheddar all come together a top the sweet and salty corn taste of the Frito’s.

It was Adam and Jason from BOTM’s first visit to Rub and the allure of “BBQ Bacon Chunks” was too much for them to say no. Rub takes thick cut, house cured, nitrate free Bershie black pork belly bacon and triple smokes it, serving them cut up into bite size pieces. I applaud their choice of placing an order. If you like bacon, you will love these things. Each piece is an extremely salty burst of bacony pleasure.

Nearing stomach capacity, we all had to remember why we were here, BURGERS! But not before Andrew placed a basket of BBQ Chicken Wings. We had practically eaten enough for a whole meal already!

THE BURGER
Then the moment arrived! I was finally face to face with the secret blend of in-house ground beef, cooked smashed style, with grilled onions, small pickle slices, a slice of Velveeta cheese and the chipotle based special sauce burger served on a buttered and grilled bun, known as the Monday Night Rub Burger. While the desire to slam it into our faces was certainly prevalent, each of us took the time to photograph the beauty in front of us. Such is the case when dining with bloggers, a concept my Grandma may never understand.

After removing the pickles (I can’t stand them) with all the control of a well trained ninja, I took a very small sized bite. The flavors exploded in my mouth like fourth of July firecrackers. The patty is cooked at an insane 600 degrees which blackens the outside and stays a perfect medium-rare in the middle. Essentially this creates 2 different amazing flavors for the burger. The crispy crunch of burnt meat and the juiciness of high quality beef. The the sauce was subtle yet added a unique smoky and sweet taste to the sandwich. The juice that poured out of the burger was so flavor filled that I sopped it back up with the bun. It was pure divinity and the choice of Velveeta rather than American, was pure genius.


9 out of 10 ounces

We all sat for a moment, basking in the burger after glow. Taking the moment to enjoy just how delicious and wonderful the burger was that we had just consumed. The doors to Rub flew open. Arriving late, Josh Ozersky, came in and without missing a beat or even taking a seat exclaimed “oh man! Burgers” and dove right into one. Motz had to leave us which was very sad as Andrew came out and asked “you guys want some more burgers?” While I don’t think anyone really had room left in their stomachs, nobody turned down the offer.

A few moments later, Andrew came back with several trays of “onion burgers.” Onions are sliced and placed on the hot grill and a patty smashed on top of it. The onions caramelized and cook into the burger itself. Again, the patty is cooked so quickly that the outside turns crunchy and the inside stays nice and moist. The burgers had a massive pool of juices right on top of them as if to say “c’mere Rev. Put on your burger floaties and dive right in. It’s nice and warm in here and you’re going to be very happy.” This was my first ever onion burger and it was, to quote Bill and Ted “most excellent!”


8 out of 10 ounces
-Rev Ciancio

A great time was had by all and I am proud to say the Rub BBQ Monday Night Secret Burger is one of the best burgers I have ever had. Congrats on making it into the Burger Conquest “TOP 5 IN NYC!” Stop by on a Monday night and try it for yourself, I might see you there…EVERY MONDAY!

P.S. Is it Monday yet?


Posted in BBQ, Best Burger in New York, Burgers, Hamburgers, New York | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 4 Comments