There has been some recent discussion, including on eGullet and in the NYT, on burgers. What are your impressions of the burger(s) at Blue Smoke?
Burger at Blue Smoke
Started by
cabrales
, Jan 15 2003 11:47 AM
4 replies to this topic
#2
Fat Guy
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- eGullet Society staff emeritus
- 29,292 posts
Posted 15 January 2003 - 01:16 PM
For reference, Danny, here's where we've discussed the Blue Smoke burger and that Times piece by Ed Levine.
Steven A. Shaw aka "Fat Guy"
Co-founder, Society for Culinary Arts & Letters, sshaw@egstaff.org
Proud signatory to the eG Ethics code
Director, New Media Studies, International Culinary Center (take my food-blogging course)
Co-founder, Society for Culinary Arts & Letters, sshaw@egstaff.org
Proud signatory to the eG Ethics code
Director, New Media Studies, International Culinary Center (take my food-blogging course)
#3
Danny Meyer
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- legacy participant
- 28 posts
Posted 15 January 2003 - 09:38 PM
I love the burger at Blue Smoke. Not a lot of people know about how good it is since the first time you come, you'll most likely want to order ribs or some other type of barbecue. But it's really good. Kenny Callaghan (Blue Smoke's chef) is the same guy who made them for years at USC. Like USC, Blue Smoke makes its own homemade buns. But additionally, we use some of our barbecue spices and baste the meat with a little sauce as it grills. not too much -- just enough to make it taste great.
Interestingly, the burger sells much better in the Jazz Standard than it does upstairs at Blue Smoke.
Another thing I love are our homemade barbecued potato chips -- but that's another story.
Interestingly, the burger sells much better in the Jazz Standard than it does upstairs at Blue Smoke.
Another thing I love are our homemade barbecued potato chips -- but that's another story.
#4
snowangel
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- eGullet Society staff emeritus
- 8,140 posts
Posted 15 January 2003 - 10:33 PM
What cut of meat do you use for your burgers? How do you chop/grind it?
Susan Fahning aka "snowangel"
#5
Danny Meyer
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- legacy participant
- 28 posts
Posted 16 January 2003 - 03:12 PM
After lots of trial, we've ended up with a beef blend that is 33% brisket, 33% shoulder clod, and 33% chuck. It's about 85% lean and 15% fat. And it's is ground fresh daily.
By the way, one of the things I'm interested in seeing us smoke in 2003 is Beef Shoulder (Clod) --which is a specialty in Lockhart, Texas, at places like Kreuz Market and Smitty's.
Thanks for asking!
By the way, one of the things I'm interested in seeing us smoke in 2003 is Beef Shoulder (Clod) --which is a specialty in Lockhart, Texas, at places like Kreuz Market and Smitty's.
Thanks for asking!
