In-N-Out Burger

[truckster]

Around here, the best by far is a place called JCW's. Their burgers are incredible - and the price reflects it. Then we have Crown Burger and its spinoffs, another local chain featuring pastrami burgers. I would say In-N-Out is a distant third behind those, and definitely not worth waiting in line for.

[weq92f]

.

In-n-out serve really tasty burgers. However, if you eat those little peppers or pepper slices (they changed the type and style of peppers recently around here) with each bite of burger, they really come alive!

Delicious!

-klb

[57taskforce]

In n out is over rated. I’ve had a ton of times, but it doesn’t deserve the cult following it usually receives, I like mine animal style. Blake’s Lottaburger destroys it in every way possible.

[farmall]

You all are making me hungry. Around here its just brew pubs for a good burger.
When I go home, as soon as I get off the plane its Whataburger, then Braums for lunch the next day, then Del's in Richardson the next day followed by every BBQ joint I can fit in.

[dmjlambert]

When I lived in Plano I would go over to the Richardson/Garland border for Griffs. I miss Griffs since moving away.

[57taskforce]

I can definitely get into some whataburger. The green chile double they have in NM is real good.

[DeadheadNM]

Agree that Lotaburger tops In and Out - love me a green chile cheese burger with grilled onions and hold the pickles. Yummy. Trying to decide Culver’s butter burger over In Out. Tough call. It’s been a long time since I’ve had a What a burger but I recall them fondly.

[DeadheadNM]

Originally Posted by dmjlambert

When I lived in Plano I would go over to the Richardson/Garland border for Griffs. I miss Griffs since moving away.

You know what’s sad is Griff’s just closed in Albuquerque because the crime and vagrancy at their location was out of control. Giant red flag that something needs to change. Here’s an article about the closure: https://www.dailymail.co.uk/news/art...ess-crime.html

[davischevy]

My wife suggested Culver's just the other day. I hit Steak and Shake every time I get close to one. The rest of my people like Freddy's.

[dmjlambert]

Originally Posted by DeadheadNM

You know what’s sad is Griff’s just closed in Albuquerque because the crime and vagrancy at their location was out of control. Giant red flag that something needs to change. Here’s an article about the closure: https://www.dailymail.co.uk/news/art...ess-crime.html

Crying shame. I'm glad I got to go to the Albuquerque Griffs a few years ago. I've gone to almost every Griffs. I plan to go to the one in San Antonio tomorrow. I like the one in Bossier City, LA because it has fried mushrooms with gravy that are very good. Now less than a dozen Griffs restaurants left. I don't think they will be expanding. They once had hundreds.

[67 twins]

Originally Posted by davischevy

My wife suggested Culver's just the other day. I hit Steak and Shake every time I get close to one. The rest of my people like Freddy's.

Culver's is trash don't get sucked into the hype.

[Richard]

Originally Posted by 57taskforce

In n out is over rated

But compared to other burger joints here (even McD's) it is still a bargain and tastes as good or better than most.

[Sheepdip]

We indulge every now and then in a In-N-Out Burger and it's very good, but we have a little local Mom-N-Pop Smash Burger that is second to none IMHO. You can taste the freshness, quality and pride they put into their products.

[kwmech]

If you are in So-Cal you are wasting your time going to an In-and-Out. A Tommies burger would be at the top of my list

[DeadheadNM]

I wouldn’t describe Culver’s as trash. Seems on par with In and Out.

[57taskforce]

Originally Posted by DeadheadNM

Agree that Lotaburger tops In and Out - love me a green chile cheese burger with grilled onions and hold the pickles. Yummy. Trying to decide Culver’s butter burger over In Out. Tough call. It’s been a long time since I’ve had a What a burger but I recall them fondly.

Passing thru Bernalillo has become quite the area for fighting in my family, half want whataburger and the other half dions for the 3 hour trip home lol. Blake’s still tastes amazing but damn has it gotten expensive since Covid. On Wednesday 4 of us at work all got NM style lotta combos and it was $71. That part is pretty crazy/sad to me.

[dmjlambert]

Well the San Antonio Griffs was not like I remembered. Perhaps it is going to have the same fate as Albuquerque.

[DeadheadNM]

Originally Posted by 57taskforce

Passing thru Bernalillo has become quite the area for fighting in my family, half want whataburger and the other half dions for the 3 hour trip home lol. Blake’s still tastes amazing but damn has it gotten expensive since Covid. On Wednesday 4 of us at work all got NM style lotta combos and it was $71. That part is pretty crazy/sad to me.

That’s a crazy cost. Wow. Whataburger any better in terms of cost these days?

Dion’s is tasty too. Many years ago we’d go to the then original and only Dions location in the NE heights.

Originally Posted by dmjlambert

Well the San Antonio Griffs was not like I remembered. Perhaps it is going to have the same fate as Albuquerque.

Food was so-so or the location has become sketchy?

[dmjlambert]

Originally Posted by DeadheadNM

Food was so-so or the location has become sketchy?

Both. The food was disappointing. I remember Griff's being the burger by which all other burgers are judged, for me at least. I used to really love their double double giant cheeseburger, and they had a regular size double double that duplicated the flavor, just smaller so I don't become a double double. They were very similar to Whataburger, just done better. Today it was not very good. And while dining and having conversation with my wife, the homeless people came in and tried to interrupt our conversations and chat. They weren't asking for something, just asking questions and acting like they wanted to talk about stuff. I felt bad about not wanting to engage with them, but I just didn't want to.

[special-K]

We don't have any of these burger chains in my area, but we have others. I don't patronize the chains unless it's a drive-thru off the hiway when I need something quick. Even that's a rare exception. For that I prefer Burger King. I buy great ground beef from our local locker plant and make my own any way that suits my fancy that day. I usually grill them but earlier this week I made smash burgers. I'm with Farmall on what I call a bar burger. Always great, and if I'm paying what it cost for eating out I want a beer with it. Lou & Joe's is the closest thing to a honky tonk roadhouse we have and their burgers kill it every time, no matter which way I go. I tend to get their bleu cheese burger. That bar/restaurant has the best food across the board. Woodbine Inn ain't too shabby either. They have great seafood since across the road is J & T fresh seafood market. I'll take a crab cake sandwich over a hamburger any day

[joedoh]

I went to phoenix last year for 5 days and had in-n-out 6 times. one day i said i wouldnt have it and suffered all day till my wife ran out and brought me a burger as a surprise

fries are terrible (isnt it funny how in spanish terrible is spelled the same but pronounced differently?), its funny that they dont know that fresh cut potatoes should not be fried instantly?


so skip the fries, get a double double and a neopolitan.

[LONGHAIR]

Originally Posted by joedoh

fries are terrible (isnt it funny how in spanish terrible is spelled the same but pronounced differently?), its funny that they dont know that fresh cut potatoes should not be fried instantly?

I think that is more of an artifact of passing generations. There is a huge difference between "cooking" and "heating something up"
Most folks today can't cook from scratch. They have grown up with mostly prepared (and frozen) or fully cooked, just needing a microwave.
Making hand cut fries is way more of an artform simply throwing thm in some hot oil. Cooking them twice (pre blanching and then final crisping) is the key.
Some people also like a saltwater soak first too. The salt will draw some of the natural moisture out, resulting in better overall cooking. They don't even start to brown until that moisture is gone or you burn up the outside and mushy in the middle.

ETA, I like me some In-N-Out, Jack in the Box, or Whataburger, but I think it's mostly because they aren't available here. The closest any of these places is to me is the In-N-Out in East St.Louis. Its about 8 hrs west.

[Sheepdip]

Originally Posted by LONGHAIR

I think that is more of an artifact of passing generations. There is a huge difference between "cooking" and "heating something up"
Most folks today can't cook from scratch. They have grown up with mostly prepared (and frozen) or fully cooked, just needing a microwave.
Making hand cut fries is way more of an artform simply throwing thm in some hot oil. Cooking them twice (pre blanching and then final crisping) is the key.
Some people also like a saltwater soak first too. The salt will draw some of the natural moisture out, resulting in better overall cooking. They don't even start to brown until that moisture is gone or you burn up the outside and mushy in the middle.

ETA, I like me some In-N-Out, Jack in the Box, or Whataburger, but I think it's mostly because they aren't available here. The closest any of these places is to me is the In-N-Out in East St.Louis. Its about 8 hrs west.

In High School I actually worked at Mc Donald's back when they still had the Golden Arch's on the building, no lobby and walk up windows. French Fries where cut, soaked and drained twice, blanched then hung to cool and the secret was it all was cooked in Beef Tallow. Somewhere along the line the gubberment decided that was bad for us so they outlawed it's use in restaurants, I now understand Mickey D's puts beef bullion in their fry oil now to somewhat simulate that effect.

So if you want really good homemade FF's rinse twice, blanch, cool and refry all in Beef Tallow. And on another note if someone wanted salt free FF's which was rare, we took a bag of salted FF's and dumped right back in the fryer for about a minute or less and the oil lifted the salt off.... then re-bagged them.

[farmall]

Originally Posted by LONGHAIR

I think that is more of an artifact of passing generations.
Making hand cut fries is way more of an artform simply throwing thm in some hot oil. Cooking them twice (pre blanching and then final crisping) is the key.
Some people also like a saltwater soak first too. The salt will draw some of the natural moisture out, resulting in better overall cooking. They don't even start to brown until that moisture is gone or you burn up the outside and mushy in the middle.

ETA, I like me some In-N-Out, Jack in the Box, or Whataburger, but I think it's mostly because they aren't available here. The closest any of these places is to me is the In-N-Out in East St.Louis. Its about 8 hrs west.

True. That is what it is like. I cant get it here. There is a 5 Guys. It is a pain in the ass to go into Bend. The town went from 20K to 100+K and I just avoid it. The nearest Popeyes is in the Portland area and that is way too Fd up.

I worked at a good steakhouse in Dallas as a kid washing dishes and making fries and chicken fried steaks. The place had its own butcher shop in the back and the owner had a ranch that supplied the beef.
The huge potatoes went in a machine like a washing machine with a tub made of a rock like substance.
It would spin and take the skin off. Then I would hold the spud in a wall mounted cutter with a big lever that would force the spud down through the blades. I would say they were .50" openings.
The fries would drop in a 50 Gal. plastic drum of water and I poured in a packet of white powder that I thought was to keep the fries from turning grey.
I dont remember how long they sat in the water. Man they were good.
I will tell you about the chicken fried steaks later. The sun is out now.

[FleetsidePaul]

Originally Posted by kwmech

If you are in So-Cal you are wasting your time going to an In-and-Out. A Tommies burger would be at the top of my list

Yes, yes. and double double yes. Tommy's is number one in this old dogs book. Get a lot of napkins, you'll need them.