Custer, South Dakota, is a loooong way from anywhere I’ve ever lived, but Black Hills Burger & Bun does a hamburger garnished with salsa verde, sliced jalapeños, and cream cheese – yeah, cream cheese – that’s one of the best things I’ve ever tasted and one of the few things I’ve written down to try to duplicate at home. They call it the Hot Granny. Been nearly three years since I tried it and I still remember every bite.
It’s won an award for best sandwich (not just burger, SANDWICH) west of the Mississippi.
The original includes bacon. I consider bacon redundant on a hamburger, but I don’t judge.
My little brother moved to OKC recently. While I was helping him move, we had Del Rancho for lunch. I crave one of those chicken fried steak sammiches just about every week now. Those bastards are good!
I shredded a grocery store rotisserie chicken, added a bit of sauted onion & celery, chicken broth and…
Crushed “Chicken in a Biskit” crackers!
I didn’t bother with the flour.
45 years ago I had my first one at an ice cream stand near Ruggles Beach in Ohio. Went back for more a couple times. Didn’t have another until my favorite Aunt passed away about a year ago. They were served (along with other foods) after the service.
:eek: Bacon and cheese are the whole reason for a burger to exist. At Positive Pie, they have a burger that is 50% beef, 50% bacon (and a fried egg on top). And you can get bacon on top.
Well, it’s for dinner today. I went the half breast, half thigh route, along with a flour slurry and the cooking broth to wet things up. Little bit of chopped up celery, some seasoned salt & pepper, and it’s a nice, homey, comforting dish.
Beef on Weck should be listed as one of the Foods of the Gods. I went to Buffalo for a work thing and pretty much lived off these for a week.
About the only thing I can come up with that might be considered a “local” sandwich would be the donair and that’s more of a national dish in Canada with its nexus at the King of Donair in Halifax.
It’s kind of like a gyro but the sauce is different and it usually has chopped raw onions and tomatoes, and occasionally provolone or haloumi cheese.
I agree. My wife is from Buffalo, and when I first visited I was all about the wings. But that first visit I discovered beef on weck and was converted. And Ted’s hot dogs. I’m from Chicago, land of great hot dogs, but goddamn, do I love Ted’s. Wings are the third thing I look forward to foodwise when visiting Buffalo.
A place near Oberlin, Ohio sells these as “Hillbilly hot dogs” with no apologies. They are an interesting dog, but the particular slaw they make doesn’t blend as well as I would expect.
Well, no Maritimers seem to have chimed in yet so I submit the humble donair. In spite of what the article says the donair has spread beyond Nova Scotia and has been a fixture in New Brunswick at least since 1989 when a starry eyed youth arrived to begin his university career.
I can’t stand them myself but I maintain that access to donairs is a large reason why my then girlfriend/now wife moved us from Winnipeg to New Brunswick in the late 90s.
The full name of the BW-3 taverns was Buffalo Wild Wings and Weck. Then they dropped the 3rd W and Became Buffalo Wild Wings Bar and Grill, and now we just call them B Dubs.
It 2:00 and I haven’t had lunch, this thread is killing me.
They are out of business for a while, but in Cambridge MA we had an Elsies that served a Turkey Deluxe. Turkey with bacon, lettuce, tomatoe, and either Thousand Islands or Russian Dressing, I always get the two confused, served on a nice soft Bulkie roll. Boy do I miss those.
In South West Ohio its Chili 5-way AKA Cincinnati chili
Central Ohio its the buckeye
South East Ohio tend to favor the ‘West Virginia Dog’
not that sure about the northern parts though.
