Heart Attack Grill: A Taste Worth Dying For?

[Blonde4ever]

Heart Attack Grill: A Taste Worth Dying For?

http://www.vegasbright.com/2016/09/12/heart-attack-grill-taste-worth-dying/

[jstewa22]

Thanks for the swell post, Bonnie.  I do enjoy a good dose of cholesterol, but I have to agree with you, the burgers were mediocre, kind of dry as I remember them.  This really could be a better place; it's fun, but probably not worth the stop.

[DJ Teddy Bear]

Dry burger?

You mean they don't know and abuse the secret to a juicy burger?

(Melt some butter into it before removing from the grill.)

[jstewa22]

Melt some butter into it?  You must be from Wisconsin!

Even a fatty burger can get dried out if poorly cooked, the fat can render out and leave an unpleasant sawdust-like texture.  Same thing can happen when making sausage, if the grinder head gets too hot from friction, the fat will render and the lean bits will lose cohesiveness; it's a common sausage defect known as "smear."

[Blonde4ever]

Rumour has it that things are cooked in lard, but I have no idea.
Likely I won't be back to check it out either...lol.

[StatFreak]

Rumour has it that things are cooked in lard, but I have no idea.
...

No rumors necessary. They brag about it on their website.

http://www.heartattackgrill.com/menu.html

[Blonde4ever]

Ah yes..that is where I heard it!