As we rolled we talked the usual shop, family, friends, and of course food, and he described to me the technique that was used to cook this great burger. Each one is prepared fresh by hand, and cooked on the second rack of the grill under the ribs and such to absorb a little extra flavor as it cooks. The thought of it was driving me insane, and had I not been recovering from my skateboard injuries (blog for another time), I would have got out and pushed Dave's truck so we could get there faster!
As we exited the freeway on that overcast morn, we kept our eyes peeled for the spot. We soon pulled up in front of the kings "castle" nestled between a shoe repair store and ironically, a place that sold barbecue grills. Had we not been paying attention, we would have passed right by it!
As we got out and walked up, the place looked a bit dark which gave us a bit of a pause, but the siren call of the burger urged us forward. As we entered the place, it looked as though we were the first customers of the day. The big screen TV called out the day's news as we took a loong look at the menu.
We eventually decided on getting two combos, the 1lb burger combo, and a bbq tri tip sandwich combo that we were going to split. Each combo came with a choice of side and a soda. Dave got cornbread, and I got the mac n cheese. We were advised that the order was going to take some extra time due to the burger being freshly handmade, which neither of us had a problem with, and we took a seat in the sparse dining area across from a mural the let each visitor know that "The BBQ King Loves America."
The News ended, then the daytime soaps began, and sensing this would kill our appetite, we were handed the TV remote, and we promptly tuned in to ESPN sports center, and caught up with the weekend's events.
Before we knew it, we had two gorgeous sandwiches placed in front of us. Our eyes bugged out at the sight of that 1lb beast! The huge patty came adorned with iceberg lettuce, tomato, yellow onion, dill pickle chips, and two slices of American cheese and was dressed with mayo and a spot of yellow mustard. Wanting to just taste the burger as it was served in it's pure goodness, I assembled it , cut it in half, and me and Dave made the switch. On first bite, I was met with juicy and tender beef, that had a hint of the ribs it was cooking under. It was then that I noticed the combination of all the other "accessories", and how they all danced so deliciously together in my mouth.
Dave had started on the tri tip, and suggested that I take a bite. The tri tip came slathered in the King's special bbq sauce that tasted like it was a molasses based, sweet and smoky complete with tiny onion slivers. The meat itself was tender for the most part, and flavorful.
Although I did admire what I saw, my mind was already racing with ideas on how to personalize it. First, since I'm not a fan of it, I'd replace the American cheese slices with colby jack slices, or at the very least, cheddar. The yellow onions, I'd replace with red. Sauce wise, there are so many options. The addition of ketchup, spicy brown mustard, a good teriyaki, or even the King's very own sauce that was on the tri tip can enhance and transform this wonderful creation.
On the downside for me was the macaroni and cheese. It had the right color, a nice yellow orange. The right look, elbow macaroni with a layer of baked cheese, but the taste was off some how. It seemed kind of powdery, and not totally fresh. Maybe I'm just spoiled by the mac n cheese I've had before (Ronic and Sadie), but this time, I think not. It was just a case of #MacNCheeseFail.
All in all, this was a good trip. It has been a
couple of weeks since we were there, but I can still taste that juicy one pound goodness! There is a lot on the menu still to try, so Texas BBQ King, I WILL be back!
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