In just ONE day we’ll be eating BBQ’ed burgers and snacks and treats at our monthly burger club meeting – backyard BBQ edition. Oh it will be such a glorious time! If you haven’t yet decided what you’re bringing to the BBQ take a look at the facebook event. There you will find a list of things we still need as well as a run-down of what everyone else is bringing. It starts at 3pm – don’t be late!
In other news – I, for one, am pretty darn excited for the Brewerytown food truck roundup TONIGHT!!!!!!! I’ll give you ONE guess as to which truck I’m PARTICULARLY interested in..
Bingo. Bango. Spot burger. I’ve heard one or two (and three and four) amazing things about Spot! Apparently they have really fresh meat that is butchered by the truck owners themselves. In this review you’ll notice a comment on the bottom by Josh Kim, one of the truck owners. I think he was a little harsh in his response but I can understand where he’s coming from – more importantly if you read it closely the passion this guy has for his truck and burgers in general is quite palpable, “When meat is resting it is known to still be ‘cooking.’ Most burger joints will use fatty ground beef that hold very little residual heat, thus a med-rare most likely will still be med-rare. With single-cut ground beef, like sirloin, (containing less fat), the meat will still retain residual heat,(especially if wrapped to go).”
On their facebook page they have a mention about why they decided not to participate in the “vendy awards” which is worth a good read if you want to learn about the real BS that food trucks have to go through to be “known”. I personally view the outspoken owner’s words as pure passion. When you have a food truck you’re putting everything on the line. Raining? Damnit. Snow? Uggghhh. There are so many factors going against these guys that I admire their ability to press on and prosper. On a call on the burger club facebook page for info about anyone who has had a burger from a food truck Susan G. had this to say about Spot, “I’ve had a Spot burger before, I went with the Roquefort. It was delicious, the blue cheese and balsamic reduction went sooo well together. It hit the spot for sure. The burger itself was pretty tasty but with the topping combo it was, dare I say, perfect.” You really can’t ask for someone to say something much better than that.
I’m working on an article about food trucks in philly. I think it will be pretty interesting to really uncover secrets of the trade. I’ve already talked to some of the food truck owners and even a guy who MAKES these food trucks. Pretty cool stuff, keep an eye out for the story probably on my Aug 10 post. If you have any info about burgers you’ve had from a food truck send it to email@example.com please & thank you!
Too keep along with our regularly-scheduled burger club member reviews Sandrine F. had the burger at Tapestry (700 South 5th Street ) last week, “You choose your toppings (swiss, sauteed mushrooms and crispy shallots for me). The brioche bun was deliciously grilled and buttered, so good I enjoyed it on its own. Burger was cooked a perfect medium rare, pinkish and soft inside. And the fries were very good as well, nice coating and twice fried I think. YUM all around” I’ve walked by Tapestry quite a few times and have been a little turned-off by their high price point but their burger seems pretty reasonable, starting at $10 with toppings for $.50 though I could see it getting pretty expensive with many toppings.
Secondly, I had the great pleasure of going to the Sidecar Bar (2201 Christian St.) with one Miss Christina W. who had this to say about her burger “The burger I had at sidecar had some sort of clever name which I totally can’t remember anymore…it was topped with a “crispy poached egg,” gruyere, and truffle mayo, with some LT and a big, thick slice of red O. I ordered it medium and it came out very well done, so that was a little bit of a let-down, but it was still very good. The person who decided to put gooey eggs on top of a burger was a genius! It definitely helped add moisture to my overdone burger, and the “crispy” edd added an interesting layer of texture. The bun seemed to be of the Portuguese variety, which would have been great if there had been juices to sop up (‘scuse me while I continue to be annoyed about the lack of pink in this burger). In its entirety, the burger was bigger than my mouth could open, which presented a special challenge of getting all the flavors at once. I love Sidecar’s option of half fries/half salad, and I’d definitely like to try their burger again…but a littler rarer this time, please!!” I should probably be sorry about posting this picture of Christina indulging in this GIANT burger, but I’m not. It’s just a picture of a girl and a burger in love.
I wasn’t in the mood for a beef burger (DEAL WITH IT, PEOPLE) so I got the “South of the Boarder bean burger”. It was quite delish! The mixture had a lot of great flavor with the peppers and onions actually IN the burger. I totally “got” the Mexican theme of the burger, the sauce really brought the whole thing together. Like most black bean burgers it kinda fell apart, but I don’t fault them for it. I’m pretty sure it’s IMPOSSIBLE to make a triple-B that holds together. Maybe the burger mixture would stay together if an edible tasteless glue were used – I’ll get working on that patent. All-in-all it was an amazing burger and experience. I’ve said it before and I’ll say it again, if you haven’t been to the Sidecar Bar get over there RIGHT NOW.
Alright folks, that’s about it for this week’s post. I can’t wait to see everyone TOMORROW at our big summer BBQ. Hit up the facebook page if you want more info about that. Also please email me any info you may have about burgers from food trucks and as always email me your reviews of any burgers you try! firstname.lastname@example.org