Jack's Old South....

So do you watch BBQ Pitmasters?

Myron Mixon is one of the judges and a world champion pitmaster. Ken and I started watching the show in Arizona and thought that he was just a character. I told Ken that I was going to send him to Myron's cooking school since Ken is such a BBQ and grill buff.

Anyway, Myron owns Jack's Old South a BBQ restaurant and has started franchising it. Jack's Old South just opened up in Braselton about 10 minutes away from us and we (I) just had to try it. I think it's his first franchise restaurant. Pleasant surprise the food was good. You just have to understand.... Ken is an excellent cook, BBQ'er, griller, however you want to put. So for me to have someone else's pulled pork and it be pretty good is a big deal.

The meat was tender and not fatty at all. (I have this revulsion to fat on meat! Ugh!) Even the slaw and potato salad were good. Myron was at the grand opening and we missed seeing him! Darn! Oh well, I'd rather have the BBQ anyway!

Best Burger Ever!!!!

So, Ken kept bugging me about trying some steak burgers that the butcher told him they were selling at the meat market.....I kept thinking to myself that they were going to be terrible. Ken said that they were grinding up leftovers of steaks and mixing them w/bacon and patting out burgers. I just kept thinking that they were going to taste overwhelmingly of nasty bacon.

Surprise, surprise, oh! delicious surprise!! The burgers are made out of ground usda prime ribeye, filet mignon and applewood smoked bacon. These are the bits that they keep after cutting steaks. One can call on on Wednesday and reserve them for Saturday. Saturday is the day they take the leftovers and make the burgers. If you don't order you might get lucky, but if they put them in the case on Saturday morning don't expect to have one for dinner.

Ken grills them up and then I like mine w/swiss, cheddar, lettuce, tomato, avocado and jalapenos! Delicious! Just the right amount of bacon flavor and so just yummy!