Making Bison/Lamb Juicy Lucy’s with Buttermilk Ranch Cheese Curds Topped with Wisconsin Brick Cheese and Bacon

Whenever my good friends and I get together to grill, we do it big. For the Fourth of July, it was our obligation as patriotic Americans to do Independence Day justice. Enacting a “Never Say No” policy at Metcalfe’s and Brennan’s Market in Madison, WI, we set a lofty goal for ourselves: to create the best burgers we’ve ever eaten.

Upon crafting bison/lamb Juicy Lucy’s stuffed with buttermilk ranch cheese curds and topped with Wisconsin brick cheese and specialty bacon on a pretzel bun, we passed with flying colors. The flavor symphony was more beautiful than any orchestra; ketchup and mustard were simply unnecessary.

Here’s how we made them:

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World Wide Wednesday

How I saw the internet this past week…

Deep Routes

– Steve Hehn writes about the biggest risks of Facebook’s impending IPO for NPR. What happens to the company’s culture when Facebook’s most talented employees–many of whom are in their 20s–are set for life? If I were in their position, I’d probably bounce.

– Grantland unearths David Remnick’s classic New Yorker piece on Michael Jordan’s first basketball comeback. Note to self: learn how to write this beautifully.

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