Husk Cheeseburger - Page 131

Holy F**king, S**t-b**ling, Wonder-Ch***t!  That's F**king Awesome!

The cheeseburger at Husk is amazing, and the home version is just as good, made maybe better by being able to eat it SECONDS after it's cooked!

I have to go to Germany so will provide details later...

We're back!!!
 And, as a bonus, we popped into Husk for lunch and tried the REAL THING!

It was close.  The burger we made at home was obviously a couple minutes fresher than the one in the restaurant, and, for some reason, ours were quite a bit more greasy (you say that like it's a BAD thing...)

The best part of making the burgers was the extraordinary amount of smoke you get when cooking them.  Ox is definitely considering an industrial vent hood for his new home.  I have to say that from the moment the burgers hit the cast iron, everyone in the room was drooling uncontrollably.  The burgers were barely assembled before we were taking bites.  They are totally worth the effort!

I do have to say that the amount of special sauce the recipe makes is way out of proportion to the number of burgers.  I now have a giant jar of special sauce, and nothing to use it on...except MORE BURGERS!  I have to go buy more meat.

Here's the bad picture of the burger from the restaurant for comparison.  Only had my phone so it's a bit over yellow.  The burger was outstanding!




Update:  Used the leftover frozen meat to do the burgers again.  Just as good after being frozen.  Also made burritos with the meat.  I don't think I'm ever buying ground hamburger again.

Update 2/1/15: Made the recipe a second time, using leftover sauce from the original time.  This time tried the grill but couldn't get it hot enough to make them as awesome as the last time.  Still delicious!

Husk Bar - Dec 1st, 2014

Kari and I popped into Husk Bar to say hello to Weaver (bartender extraordinaire) and have few drinks.  We happened to be sitting right where he would stand to make the Charleston Light Dragoon Punch.  Despite the bar being sparsely populated at an early hour, it seemed he was constantly making them.  A seriously popular drink, for good reasons.

We were there with a friend who's birthday it was and we had a great time.  As usual we ended up talking to total strangers (Husk Bar customers are the coolest).  One guy actually knew a ton of Charleston history, and had helped a bit with research into the punch.  Seriously interesting conversation.

Can't wait to go back and have a Husk Cheeseburger (which we will be making tonight, though probably won't be blogging about it until after December 19th, as we will be vacationing abroad).  If you haven't been to Husk Bar - go there, tonight.

Minero Restaurant - Nov 29, 2014

The picture above gives you a big hint that you might be in a Sean Brock restaurant.  Jars of awesome stuff waiting to be made into food.  Minero is the best Mexican in Charleston!

Kari and I had a HUGE meal here that was primarily based on our desire to try everything on the menu in one trip.  I had four different tacos.  My favorite being the Carnitas, but the Green Chorizo was great too.  Kari had the Chilaquiles and this thing called an Heirloom Pumpkin and Mushroom Mula, Benne Tortilla.  This thing was basically a tostada sandwich stuffed with awesome.  It is Kari's new favorite food.

Everything was great, as expected.  I mean, when the chef spends months perfecting his corn tortillas, you know the food will be phenomenal.  And for you guys on Tripadvisor whining about the silverware and napkins being in a drawer as opposed to on the table, it's called "character".  Quit yer bitchin.

That said, Ox, Kari, Mary and I might seem like wannabe food bloggers, but we're really just four people who f**kin love great food.  That's why every food picture is taken AFTER we've tasted the item.  We simply can't wait to take pictures before we try things.

On a side note, the guy who can't follow instructions (me) struck again and screwed up the recipe for Husk Hot Sauce, so that post is going to be delayed while we find more peppers.