The Vitals: the recipe: Traeger Baby Back Ribs Vol 5 the smoker: Traeger Ironwood 885 the time: about 3 hours the full nelson: easiest traeger ribs yet

I don't know why I started my focus on Traeger mastery with ribs. Maybe it's because brisket takes way too long? Or that salmon just comes out so darn good like every time and there's not that much to master? Whatever the reason, I am committed to figuring ribs out and I think I might really be on to something here.

Use the best meat possible

In previous cooks, most notably Operation Traeger Baby Back Ribs Vol 3, I've used average quality meat. Look, I shop at the regular grocery store aplenty. But over the last year, where our dining out dollars shifted to home cooking, we have opted to shop at higher end shops. In some cases, the difference is extremely noticeable such as produce. This time I went to Salt & Time, a top shelf butcher shop in Austin TX for my ribs. Sure, these cost double what I would pay at say Costco, but one good rack was all I needed. Believe me, it was worth every penny.  

Pro Tips from Sasquatch BBQ

I enlisted the help of Sasquatch BBQ aka Matt Crawford. Matt is a BBQ pitmaster, Traeger advocate and all around good dude. A fellow Traeger sponsor, Matt is an accomplished Barbecue chef and has no shortage of advice when it comes to smoking on a Traeger or any smoker for that matter. Sasquatch recommended I hit the ribs with some yellow mustard and then the rub. He said the mustard was mostly for making sure the rub sticks and this is backed by a number of recipes. I totally caught the taste of mustard and I strongly suggest you do the same.

3 hour ribs

In previous cooks, I've spent up to 8 hours making ribs that were just on the verge of being smokey. I've used smoker tubes, apple juice spritz, and the "Super Smoke method": a feature on Traeger models like my Ironwood 885. The conclusion I have come to is that the time and effort just wasn't worth it when it came achieving a true smoked rib taste. So I asked Sasquatch for a faster method.

Set your Traeger to 275

Sasquatch had me set my grill to 275. Once it came to temp, I gave it a good 15 minutes before I laid the rack on there. I cooked it till the internal temp hit 165, which took about an hour and a half. Then, like many cooks before, I foil wrapped the rack in butter, brown sugar and more rub. He did suggest some apple cider vinegar but I skipped that as I was out. Then back into the grill till we hit 190, which took another hour and a half.

Cook first, then smoke.

After the rack hit 190, I opened up the foil and sauced it up. Once again I reached for a bottle of Aaron Franklin's BBQ sauce. The taste is classic Kansas City, thick, sweet and tangy, despite the word Texas prominently displayed. After saucing, I lowered the temp of the grill t0 225 degrees and hit it with the Super Smoke feature. This was to let the sauce the set, which takes about 10 minutes. I let it ride a little longer for sh*** and giggles.

And the verdict is . . .

I think these are tied for the best ribs I've made along with Vol 2. While that version was smokier, it also took 8+ hours whereas this only took 3+ hours. Mustard was a welcomed addition to Vol 5 and the meat quality from Salt and Time was outstanding. Traeger is known for a clean taste so the quality of your meat stands out. This can work conversely too. If you get that rack that has an off smell when you take it out of the plastic, don't expect the smoke to mask that funk. Frankly that's gross and I'm done with those days. I'd rather eat less and have better quality that a fridge full of leftover jank ribs. Now the only real flaw here is that I didn't eat them ASAP. We had friends coming over and a game to watch so I made these ribs ahead if time and held them in the oven. Baby Backs can dry out and while these weren't dry, I can only imagine them tasting better had I eaten them sooner. Regardless, as I type this I'm going to totally make this again and compare with a second rack cooked lower and slower to compare. For now though the takeaway and technique is this: high quality meat and mustard rub. A Traeger is a handy device but it can't create all the flavors, that's also on you, your pantry and your butcher.  

I first came across Nihari at the Pakistani Curry houses of Los Angeles. True hole in the wall joints whose smokey tandoori ovens would set me off in a spiced meat frenzy. Fragrant biriyanis, the paella of the Indian subcontinent, and haleem are specialties here, the latter being a porridge of wheat, meat and fragrant spices. Just as stand out is Nihari, one of the best beef curries of all time, the G.O.A.T of beef curries if you will. I had this brisket lying around and well, it got me thinking . . . (more…)

Italian Beef Meal Kit: messy deliciousness in the comfort of your own home

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I was gifted a copy of Sunday Supper's by Suzanne Goin some 15 years ago. In that time I have probably prepared a handful of recipes which is more a reflection of the involvement the book requires. Broken up be Seasons, you would be wise to stick to the one you are currently in and have access to a good Farmer's Market. True to the chef's resumé and accolades, this book is not for the novice cook nor a busy weeknight.

But my God is this Sunday Supper's Brisket worth the effort. It has become my new night before Christmas Eve dinner tradition. And when you make it, it might become yours as well . . .

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So McRib is back and I got excited. I mean, it's the McRib . . . the only sandwich at McDonald's thats as McDonalds as the freaking Big Mac. Now it has been more than a minute since I have had one and I just couldn't eat a McRib and post about it.

I had to make it better.

So here it is, My McRib hack, which I swear to whatever higher power you believe in, is worth the minimal time to make. Take my advice and find yourself a local Carniceria/Mexican Grocery store for all the ingredients listed futher down. And fasten your seatbelts, because this McRib is gonna take you south of the border.

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It's 47 degrees outside, football is in full swing and it's high time I figured out a real deal Texas chili recipe. Spoiler alert: I used tomatoes. Yeah, I did. And I used ground beef, albeit coarse ground aka chili grind from a butcher shop called Longhorn Meats. No beans though, and that deep hue of red was from making my own chili powder. I even have two versions for you and my inspiration came from an award winning recipe from the Terlingua International Chili Championship.

I told you it was real deal.

Scroll down for 15% off discount from Longhorn Meats

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The Vitals:
the spot: Sandy's Hamburgers 603 Barton Springs road Austin TX 78704
the eats: cheap burgers
the bucks: cheeseburgers for $5, a double will run $6.40
the full nelson: a nostalgic burger experience fueled by freezer to table fare

Sandy's Hamburgers puts their frozen custard out there front and center. Sure it's on the signage but if you do a little digging you might find more skeptical critics throw their weight to getting the custard vs the savory fare. I would do the same but I doubt I'll ever go back here again.

But I still think you should. At least once. And here's why.

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Watch out for the Weiner Wagon!!

The Vitals:
the spot: Red Rocket Weiner Wagon a pop up in Austin TX
the eats: Serious Hot Dogs
the bucks: $10.50 for the classic, $13.50 with brisket chili
the full nelson: Craft BBQ queens elevate a hot dog from stadium food after thought to premium tailgate food

Red Rocket Dogs just might be the breakthrough the hot dog world needs. Changing the game on what a premium hot dog experience means, much like the chef driven burger of the early 2000s, this is a hot dog I would gladly drop over $10 for. And finally, I can agree with that controversial debate on Twitter that a hot dog is a sandwich.

Because this one totally is.

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The Vitals:
the spot: Terry Black's Barbecue tested in Austin TX + location in Dallas TX
the eats: Beef rib, brisket, spare ribs, sausage, turkey and whatever sides you feel
the bucks: plan on $15 person
the full nelson: easy access, top tier Austin BBQ with an Old school Texas vibe

Terry Black's Barbecue most definitely makes the 10 best list of Austin BBQ round ups. In casual conversation, Terry Black's may get drowned out by names like Franklin BBQ or La Barbecue, which can add cookbooks, TV shows and a cult like following to their names. But that's not to say Terry Black's doesn't deserve a cookbook or a feature on a show like Best Thing I Ever Ate.

You ask me, they got the best darn classic Texas sausage link in town.

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Pork Chile Verde

It's a hearty, comforting Mexican icon. Superb in tacos, burritos, over rice or even just in a damn bowl, Pork Chile Verde is a staple on both sides of the border. Thanks to one of Food & Wine's Best of the Best cookbooks from years back, I stumbled upon a Rick Bayless version where chunks of pork shoulder are braised slowly in an oven along with tomatillos, cilantro and pickled jalapeños. Despite countless versions of Pork Chile Verde out there, I have yet to steer from this one. And my cookbook has the stains to prove it.

Here is how you make it.

Ingredients

• 2.5 pounds of pork shoulder, cut into 1.5" cubes
• 1 pound tomatillos(husks removed)
• 3-4 cloves of garlic
• 3-4 pickled jalapeños, stems removed and seeds removed if you want less heat(def. leave at least half in!)
• 1/2 cup of cilantro, rinsed and divided
• 2 cans of Cannellini beans, drained and rinsed
• 1 tablespoon Worcestershire sauce
• 1 teaspoon of salt + more to taste
• sugar to taste

Essential Equipment

• Dutch Oven/ Enameled Cast Iron oven
• Blender or Immersion Blender

Prep/cooking time

• 15 minutes of prep, cooking time 3.5 hours(3 hours inactive)

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The Vitals:
the spot: DeSano Pizza tested in Austin TX + locations in Nashville, Los Angeles and Charelston SC
the eats: Neapolitan Pizza
the bucks: small pies for $12, large pies for $21, plan on $15 person
the full nelson: Real Deal Neapolitan pizza that can satisfy the non pizza elites

There are two kinds of pizzas in this world. One is the kind you crave at 2am, ideally by the slice at a place like Joe's Pizza in NYC. The other kind of pizza is the one you might have had to make reservations for, perhaps a week or six in advance. DeSano Pizza tastes like the latter though far more accessible and kinda satisfies that 2am vibe as well.

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I don't always drop $40 a pound for steaks. But some things are worth it. Like birthdays. For my annual revolution around the sun, the Mrs. scored me two premium steaks: local(Texas) Wagyu Ribeyes from a couple local butcher shops. Suffice to say these are premium butcher shops and we ate well that day. Which one was actually worth the money?

Keep scrolling, friend.

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The Vitals:
the spot: Spicy Boys Fried Chicken 1701 E. 6th St. Austin, TX 78702
the eats:bone in fried chicken
the bucks: $11
the full nelson: how to get hooked on dark meat chicken

I've been eating fried chicken all wrong. I like white meat. And I order white meat almost every time. The thing is, you can't do that at Spicy Boys Fried Chicken. It ain't on the menu. And it's because like most awesome chefs, they know their food better than you.

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The Vitals: the spot: Antonella's Italian Kitchen 841 Conestoga road Bryn Mawr, PA 19010 the eats: Meatball Hoagie the bucks: $9 the full nelson: when your meatball fix needs a double shot of gluttony 

Antonella's Italian Kitchen is proof that the suburbs of Philadelphia can churn out a legit hoagie. Sure, some people might not think getting a Meatball sub is that hard. They probably have never had a real hoagie. Or a grinder. Yes, they all mean the same thing but when you are in a part of the country that will passionately correct you on the proper nomenclature of a giant meatball sandwich, you are certain you are going to eat a very, very good, giant meatball sandwich. (more…)

The Vitals: the spot: Hot Chick 7th N 17th Street Richmond VA 23129  the eats: Fried Chicken meals + Fried Chicken Sandwiches the bucks: $11-$15 a person the full nelson: Better Nashville Hot Chicken than I had in Nashville . . .

Hot Chick Fried Chicken hits the mark

Down in the historic Shockoe slip of Richmond VA, Hot Chick Fried Chicken hits the two most important factors in great fried chicken: crunchy exterior and juicy meat. Bam. That's it. That's what it takes. And the crazy part is that when I took my first bite of Hot Chick and experienced that crunchy exterior and juicy interior, it happened not in the dining room, but after it had been bagged up and brought back to an AirBnB some 10 minutes away. That is an exceptional feat. (more…)

The Vitals: the spot: Central BBQ 147 E. Butler Ave Memphis TN +multiple locations in Memphis and Nashville the eats: Ribs, pulled pork, pulled chicken, mac and cheese, collard greens the bucks: $15 a head for meats by the pound and sides, sandwiches run under $10 the full nelson: a Memphis BBQ institution that disappointed . . .

Central BBQ in Memphis Tennessee has its fans, of this I am sure. Yeah I could tell you their high score on Yelp and the fact that they make the rounds of best BBQ in Memphis lists. But I like to source my own intel from, well, you: (more…)

The Vitals: the spot: Green River BBQ 131 Highway 176 Saluda NC 28773 the eats: Pulled Pork, Ribs, Tomato Pie, Collard Greens the bucks: $10 a head when you order meats by pound + sides the full nelson: decent BBQ in a cozy North Carolina mountain 

Green River BBQ had a tough act to follow. The day before me and my crew had an epic Eastern Carolina BBQ lunch from The Pig in Chapel Hill N.C. and that was some of the best barbecue I have had in years. Green River BBQ at best might make for a decent lunch stop when trekking in the mountains of North Carolina but you will be getting your pulled pork fix and that is seldom a bad thing. (more…)

Top 3 Quarantine Cooking Hacks

Let's face it, we have been cooking a lot. So much so, that coming up with my Top 3 Quarantine Cooking Hacks was pretty much a no brainer. These are a few of many, but certainly reflect on some of my fav hacks for recipes that have become weekly staples at Casa Khan. So in no particular order, let's get into it . . . (more…)

Seekh Kabob Recipe

It has been a minute since I have been at the kitchen, or should I say the grill? After three weeks of road tripping I found myself longing to experiment with takeout comfort foods at home. Which found me wanting cross this one off the bucket list: Seekh Kabob.

Thanks to the internet and a global pandemic, I really had no excuse not to figure this one out. Added bonus: I made my very first chutney. Spoiler alert: it's as easy as making salsa  (more…)

The Vitals: the spot: The Pig Whole Hog BBQ 630 Weaver Dairy Road Chapel Hill N.C. 27514 the eats: Pulled Pork, Pork Ribs, Pork Cheek, you get the idea  the bucks: $10 a head if you're doing meats by the pound the full nelson: why folks from North Carolina love their bbq

The Pig Whole Hog BBQ is pretty much exactly that. A whole hog that has been rendered oh so tender with robust with flavor that can only come from whole hog cooking. And The Pig ain't serving up your average swine either. Their pork is locally raised, hormone and antibiotic free. Plus you can get pulled pork sandwich for $6 bucks. My kinda spot. (more…)

The Vitals: the spot: Brotherton's Black Iron Barbecue 15608 Spring Hill Lane #105 Pflugerville TX 78660 the eats: Brisket by the pound, Brisket Bahn Mi, Boudin the bucks: $13-$20 a person depending on whether you go sandwich or plate the full nelson: Central Texas Craft BBQ in the northern environs of greater Austin 

Brotherton's Black Iron Barbecue in someways is part of the Central Texas barbecue new wave that started with Franklin's BBQ in 2009. Unlike Franklin's, the line isn't excessive and it's not part of the East Austin BBQ lineup. In fact Brotherton's technically isn't even in Austin. It's in Pflugerville, a town about 15 miles north of downtown Austin. But they got a brisket worth waiting in line for and they got the vision to put that brisket into a Bahn Mi. Yeah, Brotherton's is a real find. (more…)

The Vitals: the spot: Steak 'n Shake vs Freddy's Frozen Custard and Steakburgers locations throughout US the eats: double steakburger w/ cheese.  the bucks: Steak 'n Shake: $3.99  Freddy's: $5.89 the full nelson: a smashed burger chain throw down!!

Steak 'n Shake vs Freddy's: a smashed burger chain throw down. Being a childhood fan of Steak 'n Shake, it seems ridiculous that I'm finally getting around to writing about this spot. But perhaps it was all mean to be. Enter Freddy's Frozen Custard and Steakburgers, a relatively new player in the burger chain world and a burger I did not have the pleasure of growing up on. A tried and true veteran vs the young hot shot rookie. Who comes out on top? (more…)

The Vitals: the spot: Giovanni's Deli 4309 Landis Ave Sea Isle City, NJ 08243 the eats: Sopresatta Special, build your own combo(the Ali) the bucks: $8-$12 the full nelson: my fav Italian American deli on the South Jersey Shore

I've been coming to Giovanni's Deli for the last 5 summers, pretty much every time I'm down at the Jersey Shore. I have my in-laws, who hail from the Philly area, to thank for making me a Giovanni's Deli regular. This is a deli that just feels like home. A home away from home built on cured meats and killer hoagie rolls. Now let's talk about what you need to order . . . (more…)

The Vitals: the spot: Three Fold Noodle and Dumpling Co 611 S. Main St. Little Rock AR 72201(one of two locations) the eats: The Half and Half - Dumplings + Noodles the bucks: $10 the full nelson: legit dumplings in a slick setting that makes you respect the Little Rock food scene

Three Fold Noodle and Dumpling Co is the kind of place you want to have in your neighborhood. I've been to Little Rock once before, over 20 years ago and me thinks the food scene has changed a lot. Slick atmosphere, authentic Chinese fare and affordable prices make a statement in any city and that's what makes Three Fold Noodle a total gem. Now let's talk about what you need to order . . . (more…)

Tri Tip Roast

Tri Tip Roast is a flat out flavorful and affordable cut of beef that takes to the grill like beer at a baseball game. This cut is commonly found in California but don't be surprised to find them at your local butcher shops and Costcos. I have been on a big Tri Tip kick as of late and if you are looking for some Bang for your Steak Buck for this 4th of July, look no further. (more…)

Chimichurri recipe: the last word on BBQ sauce

I wish Argentina was a little closer. Their style of barbecue, asado, has long been the blueprint of many backyard bbqs at Casa Khan. For years I relied on the food processor and red wine vinegar for my benchmark chimichurri recipe. Then one fine day I found myself without red wine vinegar and too lazy to pull out the food processor. I turned to plain old white vinegar and my chef's knife. The result was a more balanced chimichurri recipe with better texture. I realize comparing American BBQ sauce to chimichurri is apples to oranges but man do I reach for it so much more often when it comes to my grilling adventures. The next time you are cooking up steak and sausages, try this recipe out. Maybe even for 4th of since it's around the corner (more…)

The Butter Chicken Recipe

This is it. The reason I tell people to buy an Instant Pot: the butter chicken recipe from famed Instant Pot Food Blogger Urvashi Pitre who literally is called "the butter chicken lady". The first time I tried this I told my wife we aren't ordering Indian takeout anymore. Yeah, this is a good one . . . (more…)

The Vitals: the spot: La Tunita 512 2400 Burleson road Austin TX 78741 the eats: Birria de Res tacos the bucks: $2 a taco, $3 for the consommé with meat, $3 for the queso taco. plan on $10 a person the full nelson: a signature taco trend lands in Austin

With a belly full of braised short rib tacos I present to you perhaps the most important taco trend hitting the US: Birria de Res Tacos. If you caught my post last year about Birrieria Gonzalez in Los Angeles, you caught wind that the Tijuana method of cooking beef in an earthen oven, cooked till falling part, and served with an intense earthy chilé studded broth had been sweeping the city. Well now it's here in Austin TX. And it's done with . . . brisket. (more…)

The Vitals: the recipe: Traeger Baby Back Ribs Vol. 1 + 2 the smoker: Traeger Ironwood 885 the time: Vol 1: 3+ hours Vol 2: 7.5 hours the full nelson: A masterpiece is a work in progress but my belly is motivated for the finish line

Ok everybody, so you probably know I recently got a Traeger grill. Since moving to Austin, the land of smoked meats, my backyard grilling escapades have been exclusively an open fire affair where I unleash my inner Argentinian Asado. Well, now that I got a grill that excels at smoked meats it became time for me to begin my journey of Traeger Baby Back Ribs. Here comes my exploits aptly titled Volumes 1 and 2. (more…)

Pumpkin Seed Pesto Recipe

When we discovered our son had a peanut allergy, my view of food was forever altered. My old man was a doctor, so I had some knowledge of nutrition, the foods to eat regularly, and those foods to eat sparingly. Yeah, you probably imagine my fondness for the latter. But, food allergies? That is a whole other ball game. No wiggle room there. None at all. With my kid allergic to peanuts, walnuts and pecans, our allergist said to avoid all tree nuts and peanuts. We carry an epi pen at all times. My son has never been to a Thai restaurant. When we travel to foreign countries(back when you could do that before Covid-19) we carry a card that translates his allergies into the language spoken in whatever country we were visiting. Parents with kids who have food allergies adapt and make do, period. As the years have rolled on, my vigilance has turned into a longing for the allergy to just magically go away. Wishful thinking perhaps but there is nothing wrong hope. And there's nothing wrong with finding tasty ways around the allergy. With that let me share a Pumpkin Seed Pesto recipe that is nut free and darn tasty too. (more…)

5 kid friendly recipes for Father's Day 

Father's Day is that day for Dad to be spoiled, preferably by his own brood. Here are 5 kid friendly recipes to do just that for all ages with appropriate adult supervision as needed. (more…)

The Vitals: the spot: Southside Market & BBQ 534 Highway 71 Bastrop, TX the eats: Hot Gut Sausage, spare ribs, pork steak, coleslaw, pinto beans, potato salad the bucks: $15 a head if you're looking for a proper spread by the pound  the full nelson: the oldest bbq in Texas but not the best

Southside Market & BBQ is the oldest barbecue restaurant in Texas. Their sausage is of legend and their history is very much the evolution of Central Texas Barbecue whose primetime star, brisket has popped up at in barbecue joints nationwide over the last few years. Southside Market has been on my bucket list for a long time and as luck would have it, in the age of Covid-19, their Bastrop location has a drive thru so there I went. (more…)

The Vitals: the spot: Peace Bakery & Deli 11220 N. Lamar Blvd Austin TX 78753 the eats: Shawarma plate, falafel plate, hummus, tabouli  the bucks: $7-$14 the full nelson: Middle Eastern eats on par with the best I have had in the Dearborn/Detroit area. Basically as good as it gets w/o needing a passport

It has been way too long since I've posted about a restaurant mostly because of Covid-19 and the fact that Bang for your Burger Buck has evolved into a catch all for recipes and all sorts of food adventures. My last post was for Eid and the hummus recipe I shared there got me thinking about the best Middle Eastern food I have had in Austin. Time to take a bite into Peace Bakery. (more…)

Eid Holiday Dinner recipe

The word "Eid" is derived from the Arabic word feast and is a celebration to the end of a month long dawn to sunset fast. The Eid Holiday Dinner is in reality many meals served throughout the day. My memories of the holiday growing up consisted of visiting home after home and hitting up a spread of edible delights. In my 20, though I didn't partake in the fasting, when I would pop over to my fav Bangladeshi restaurant, the menu served at night during Ramadan was off the chain. I'm talking like 5 times the items served typically served In honor of that I present to you my recipe for an Eid Holiday dinner, broken down course by course. (more…)

Jalapeño Serrano salsa recipe

Jalapeño Serrano salsa found me a couple years ago when shooting the pilot for Cheap Eats. At a taqueria in Minneapolis, this creamy green salsa was served over Al Pastor tacos. It was powerfully spicy and instantly addicting; a salsa like no other I had never come across before. Then I moved to Austin and the stuff was everywhere. Commonly referred to as Salsa Doña because it is a fixture at Austin's Tacodeli, this green salsa is worth obsessing about. I know I have, which is why I started to make it at home. It's fantastic on breakfast tacos, carnitas, al pastor and steak tacos. You're gonna want to make this salsa part of your taco night program. Trust me. This is what you will need. (more…)

Brisket Pho: the greatest leftover recipe hack ever

It doesn't get any simpler. Boiling water. Leftover brisket. Instant Pho. And it is so incredibly delicious. To my peeps in San Antonio, you might have caught the episode of me making this Brisket Pho on the show Texas Eats with David Elder. And if you didn't, not to worry, this is as easy as it gets. (more…)

Ultimate Steak Taco Recipe

If you haven't seen it yet, head over to Variety.com and watch the Ultimate Steak Taco recipe video here. I was flattered and pumped when they asked me to participate in their Binging Bites series and I can't think of a better go to recipe to share than this Ultimate Steak Taco recipe. This should be the last Carne Asada, or should I say Khané Asada recipe you will ever need to search for. Let's hit it. (more…)

Tater Mac: a Big Mac Slider

Big Mac Slider could have been the best google search I could have done lately, second only to my search for Big Mac Sauce. If you have been keeping up my recent wave of recipes; you may have caught my previous slider recipe: White Castle in your own Castle. Well now it's time to take on a Big Mac Slider. Meet Tater Mac: my take on a Big Mac Slider. (more…)

a Slider Recipe

A slider recipe. Really? Yeah, it seems so simple you don't even need one but consider these two fundamental burger realities:

1. Everybody loves the sound of making burgers on the grill but they don't always come out primetime.
2. Everybody loves the sound of sliders but lots of restaurants serve up overpriced lil' burgers and let's be real: White Castle is awesome in idea, less so in reality. Unless you are hammered.

Which brings me to an enchanted recipe that merges two great ideas to into an easily executed reality: making sliders in the backyard. (more…)

Culver’s Burger Review:

Is It the Most Underrated Fast Food Burger in 2026?

Culver's is known for Midwest comfort food served in a fast food setting—but it’s still not a household name nationwide.

Founded in 1984, Culver’s has grown to roughly 1,000 locations across 26 states. That’s impressive—but compared to chains like Shake Shack or McDonald's, it still flies under the radar.

Here’s the surprising part:

The burger is almost as good—and cheaper.

So the question becomes:

Is Culver’s the most underrated fast food burger in 2026?

What Is a ButterBurger?

(And Why Culver’s Version Is Different)

According to George Motz, a traditional Wisconsin butter burger is exactly what it sounds like:

A burger topped with 2–3 tablespoons of butter.

Simple. Decadent. Slightly unhinged.

It’s the kind of Midwest move that makes every other burger feel like diet food.

But that’s not exactly what Culver’s does.

Butter on the Bun

Culver’s takes a more restrained approach.

Instead of loading the patty with butter, they lightly butter the bun.

Is it the same thing? No.

Is it still good?

Absolutely.

How the Burger Actually Tastes

Culver’s ButterBurger is, at its core, a very good smashed-style burger.

Honestly, it’s right up there with Shake Shack.

The beef is the star of the show—rich, well-seared, and flavorful.

There are some minor flaws:

• the cheese isn’t always fully melted
• there’s no signature sauce (just mayo, ketchup, mustard)
• the bun can be a little stiff

And fair warning: they use red onion, which can come off a bit harsh for a burger this size.

But at this point…

we’re nitpicking.

Because overall?

It’s an excellent fast food burger.

Watch the full review here

Culver's Burger Review

Is Culver’s Worth It?

Yes.

Culver’s absolutely belongs in the conversation with top-tier fast food burgers like In-N-Out Burger and Shake Shack.

It’s not perfect—but what it gets right matters most:

the beef quality.

At around $8 and ~800 calories, this is exactly what a solid fast food burger costs in 2026.

And compared to the competition?

It holds up—and then some.

The Vitals: the spot: Culver's the bucks: $7.98 w. tax the full nelson: an underrated fast food burger

Culver's is indeed an underrated fast food option and easily belongs in the conversation with elite fast food burger options like In-N-Out and Shake Shack. The burger isn't perfect but what it gets right, the beef quality, matter. The price and calories are about what one would expect, $8 and 800 calories are what a respectable burger will cost the wallet and the body these days. Folks, Culver's is worth it.

Final Verdict

Culver’s is one of the most underrated fast food burgers in America.

It may not have the hype.

But it has the quality.

And in 2026…

it’s absolutely worth it.

Still hungry?

Check out more finds from the Worth It Series:

• Is In-N-Out Worth It?
• Is the new Whopper Worth It?
• Is Whataburger Worth It?

Al Pastor Pork Ribs on a Traeger (Smoked Party Ribs Recipe)

Party ribs are one of the biggest viral BBQ trends right now—and for good reason.

Instead of cooking a full rack, ribs are cut individually before smoking. That means more surface area for seasoning, faster cook times, and an easier path to great results.

Susie Bulloch (aka Hey Grill Hey) highlighted the rise of party ribs back in 2024, and since then they’ve become a go-to method for home cooks looking to simplify BBQ.

I wanted to take that idea and push it further.

So I brought in one of my favorite flavors:

Al Pastor.

What is Al Pastor?

Al pastor is a classic Mexican taco filling made from thinly sliced pork marinated in a deep red chile and achiote-based sauce.

It’s traditionally cooked on a vertical spit (trompo), a technique brought to Mexico by Lebanese immigrants—similar to shawarma.

The result is pork that’s:

• Smoky
• Slightly tangy
• Deeply savory
• With crispy, caramelized edges

It’s one of the best tacos out there—and it works incredibly well with pork ribs.

🔥 Why This Recipe Works

• Party ribs = more surface area = more flavor
• Al pastor marinade = deep penetration over time
• Cooking on a Traeger = consistent smoke + easy temp control
• Final high heat = trompo-style char

👉 Translation: you get BBQ tenderness + taco flavor

Ingredients

• 1.5 lbs of spare ribs cut indidually

(marinade)

• 3 guajillo chiles (stemmed, seeded)
• 2 cloves garlic
• 2 tbsp white vinegar
• 1/4 cup orange juice
• 2 tbsp achiote paste
• 1 tbsp kosher salt
• 1 tsp cumin
• 1 tsp Mexican oregano
• 1/2 tsp black pepper
• 1–2 tbsp neutral oil

Marinating steps

• 1. Blend or mix all marinade ingredients until smooth
  2. Add ribs and coat thoroughly
  3. Cover and refrigerate for at least 4 hours (overnight preferred)

  👉 I marinated mine for 48 hours, and the flavor really developed without breaking down the texture.

How to Make Al Pastor Party Ribs on a Traeger

1. Preheat the smoker

• Set your Traeger to 250°F

2. Smoke the ribs

• Remove ribs from marinade and shake off excess
• Place directly on grill grates
• Smoke for 2–3 hours
• Spritz with water every 45 minutes

3. Wrap and tenderize

• Wrap ribs tightly in foil
• Increase temp to 300°F
• Cook for 30 minutes

4. Finish with a hot sear for color

• Remove from foil
• Increase heat to 400°F
• Grill for a few minutes until edges caramelize

👉 This step gives you that al pastor-style char

🌮 How to Serve

You’ve got options:

• Serve as-is (BBQ style)
• Chop and use for tacos
• Finish with:
  • Fresh lime
  • Cilantro + onion
  • Salsa

Final Verdict: Are They Worth It?

This is where party ribs really shine.

You get:

• Faster cook time than full racks
• More flavor per bite
• And with the al pastor marinade, something that feels completely different from standard BBQ ribs

👉 These are absolutely worth it—especially if you want BBQ with a twist.

Whataburger Review:

Is Whataburger the Most Overrated Fast Food Burger in 2026?

Whataburger has built a fiercely loyal following, expanding from Texas to 17 states with over 1,000 locations.

But despite its popularity, the burgers aren’t universally praised.

In fact, at this point, it’s fair to ask:

Is Whataburger overrated?

After multiple visits over the years, my answer is simple:

yes—and in 2026, it might be the most overrated fast food burger.

Iconic Branding

If there’s one thing Whataburger absolutely gets right, it’s branding.

Not just good—iconic.

The location I reviewed was newer, but if you’ve ever seen a vintage Whataburger, you know the look

The A-Frame

Those classic A-frame buildings are part of fast food history. I remember seeing similar spots growing up in Los Angeles—the birthplace of car-centric fast food.

They evoke a kind of Americana burger nostalgia.

Unfortunately…

the burger doesn’t live up to it.

Whataburger: Home of the Mid Burger

I’ve eaten at Whataburger four times over the past 11 years.

That alone should tell you something.

In 2026, I decided to give it one last shot.

And it failed.

Miserably.

What Went Wrong

The standard Whataburger comes with mustard.

They forgot it.

I added grilled onions and jalapeños—still not enough to save it.

The beef patty tasted salty and overly processed, lacking any real depth of flavor.

But the real issues?

Price and calories.

The Vitals: the spot: Whataburger locations in Texas and 16 other states in the South and Midwest the eats: Double Meat burger, cheese, grilled onions, grilled jalapenos, lettuce, tomato, onion, pickles, mustard(they forgot) the bucks: $8.92 w/ tax the full nelson: NOT WORTH IT

Is Whataburger Worth It?

At nearly $9 and 955 calories, this is a burger that simply doesn’t justify itself.

And this isn’t a one-off experience.

On previous visits, I’ve tried the Patty Melt and the chicken strips.

Ironically, the chicken strips were the best thing on the menu.

But…

it’s called Whataburger.

Not WhataChicken Strips.

Watch the Full Review

If you need more convincing, I break it all down in the full video review:

Last Bites

Whataburger is a burger to avoid.

Yes, Texans are loyal—and that loyalty runs deep. But in this case, it feels misplaced.

In my 2026 fast food rankings:

• Below McDonald’s
• Below Burger King
• Roughly tied with Jack in the Box

And that’s not good company to be in.

Need more reviews?

This post is part of the “Is It Worth It?” series, where I break down fast food through the lens of price, value, and reality in 2026.

Check out more:

• Is In-N-Out still worth it?
• Is McDonald's Big Arch worth it?
• Is the new Whopper from Burger King worth it?

 

The Best Food in Austin Texas: April 2026

The best food in Austin Texas this month includes fried chicken food trucks, ½ lb brisket smash burgers, chef-driven sandwich pop-ups, and a legit contender for the best fish and chips I’ve ever had.

Take notes… or just bookmark this page.

 

The Vitals: the spot: Cockti Fried Chicken 2701 E Martin Luther King Jr Blvd, Austin, TX 78702 the eats: Fried Chicken Sandwich, Bone in fried chicken, Chicken Nuggets the bucks: $9.50 the full nelson: Not your Grandma's Fried Chicken

Cockti Fried Chicken is a favorite of chefs — and for good reason.

An all dark-meat menu, genre-bending flavors, and food truck pricing make this one of the best food spots in Austin right now.

This is fried chicken for food people.

Szechuan peppercorn, guajillo chile — bold flavors that hit. And yes, it looks great on camera… but it sounds even better. The oohs and ahhs are real.

Bonus: the sandwich is big enough to share.

The Vitals: the spot: Woodneck Kitchen Pop Up  the eats: Carnitas Breakfast sandwich the bucks: $13 the full nelson: Cheffy comfort food from a gang of culinary upstarts

There’s probably a story behind the name “Woodneck Kitchen.” Doesn’t matter.

The real story is the crew behind it — think a pack of Casey Affleck characters from Good Will Hunting… but they can actually cook.

The carnitas breakfast sandwich is the move.

A housemade Kaiser roll holds crispy, juicy carnitas and a fried egg together like it’s meant to be. Add in killer salsas and you’ve got one of the best bites in Austin this month.

Cardiologist recommended? Maybe not.

Worth taking a statin for? Absolutely.

The Vitals: the spot: Si Baby-Q  the eats: Brisket Smashed Burger the bucks: $13 the full nelson: One damn heavy and rich burger

Austin has no shortage of BBQ — so standing out matters.

Si Baby-Q does it with creativity (South Asian flatbreads, smoked kimchi)… but also with straight-up value.

This is a double smash burger with two quarter-pound brisket patties seared on a tallow-soaked plancha.

It’s heavy. It’s rich. It drips.

And for $13? That’s real value — which is exactly what earns a spot on the best food in Austin list.

The Vitals: the spot: Murray's Tavern 2316 Webberville Rd, Austin, TX 78702 the eats: Fish n Chips the bucks: $24 the full nelson: Best fish n chips in town, maybe the state

Austin isn’t known for fish and chips.

Which makes this even more impressive.

Murray’s Tavern delivers one of the best versions I’ve had — anywhere.

Tartar sauce gets swapped for remoulade (a smart move), the portion is generous (8 oz — easily shareable), and the batter is light, almost tempura-like.

This is a certified banger.

Check please

These four spots are heavy hitters for the best food in Austin Texas this month.

I couldn’t make it to a fifth…

But that just means May is already loading.

 

Got Leftover Pho Broth? Here’s How to Add Perfect Beef at Home

This is the pho sequel your Instant Pot has been waiting for.

There's always leftover Pho broth

Especially when you’re feeding a 14-year-old.

Mine will inhale all the meat and noodles in five minutes, declare he’s done, and get up to leave.

Son, we are not leaving that liquid gold behind.

How to Make Pho Beef in an Instant Pot

If you’ve got leftover pho broth, the easiest move is simple:

add more beef.

Here’s how I do it.

Ingredients

• 1.5–2 lbs beef brisket or chuck roast
• 1 cup water
• 1 tbsp fish sauce
• 1 tsp sugar
• Optional: smashed garlic + sliced ginger

Cook

• Pressure cook on high for 45–50 minutes
• Natural release for 15 minutes

Rest the meat, then slice or shred and portion into your pho bowls.

You now have tender, flavorful beef without needing to make a full batch of broth.

Why This Works

Pho broth is labor-intensive.

Ask any Vietnamese cook—they’ll tell you the same thing. It takes time, technique, and patience.

So let the restaurant handle that part.

But once you’ve got leftover broth at home, you can stretch it into another meal by adding fresh protein.

Pho is still relatively affordable, but once you start adding extra meat, the price climbs quickly.

This is the workaround.

Why You Should Be Doing This

Making pho beef in an Instant Pot is:

• easy
• fast
• repeatable
• and honestly… kind of a no-brainer

Also—you’re going to need an Instant Pot.

And if you don’t have one yet…

what are you doing?

Final Thoughts

If you love beef pho, just add more beef.

Real talk—this isn’t the sexiest dish.

Pho is a symphony of flavors that shows up dressed head to toe in a beige tuxedo.

Deal with it.

In-N-Out Burger Review:

Is In-N-Out Still Worth It in 2026?

In-N-Out Burger has built a loyal, almost cult-like following around its burgers.

Celebrities crave it late at night (including Oscar winner Michael B. Jordan), loyalists swear by it, and I’ve always called it one of the best values in fast food.

But in 2026, with rising prices everywhere, the question is simple:

Is In-N-Out still worth it?

Why Is In-N-Out More Expensive Now?

Like every fast food chain, In-N-Out has raised prices in recent years.

According to Food & Wine, the price of a Double-Double (their signature double cheeseburger) increased from $8.59 to $11.44 (with tax) in Los Angeles between 2020 and 2024.

That kind of jump isn’t unique—but it does change how we think about value.

What I Ordered (and What It Cost)

I’ve been ordering the same thing at In-N-Out for years:

3x2 Animal Style
(light lettuce, plus raw onion and chopped chilis)

It’s a killer burger.

In Scottsdale, Arizona, that order came out to $7.78 with tax, slightly more than what I typically pay in Austin.

So yes—it’s still under $8.

But the real question is:

Does it still feel like a deal?

The Vitals: the spot: In-N-Out locations in California, Arizona, Texas, Nevada, Utah, Idaho, Oregon, Colorado, Tennessee  the eats: 3x2 animal style  the bucks: $7.78 w/ tax (Scottsdale AZ) the full nelson: WORTH IT

Is In-N-Out Still Worth It?

Yes.

Even after trying newer, “improved” fast food burgers like the Big Arch and Whopper, In-N-Out still stands apart.

There’s something about the flavor—the balance of beef, sauce, and freshness—that hits differently.

And importantly, the price is still more competitive than most fast food chains in 2026.

The One Flaw of In-N-Out

The burgers run small.

To feel like a full meal, I usually go with three patties instead of two.

And while it may feel lighter than something like a Double Quarter Pounder, the calorie count adds up quickly—thanks in large part to that iconic “pink sauce” (a mayo-based Thousand Island).

Looks Can Be Deceiving

If you judged this burger purely on appearance, you might call it mid.

I did.

The bun didn’t look perfect. I’ve seen better-looking burgers elsewhere.

But the flavor?

It completely delivered.

Final Verdict

Fast food isn’t cheap anymore.

But In-N-Out is one of the few places where the value still holds up.

In a world of $10+ burgers, In-N-Out remains one of the last chains where you can still feel like you’re getting your money’s worth.

And that’s why—despite everything—

it’s still worth it.

Burger King Whopper Review:

Is the New $8 Whopper Worth It in 2026?

On the heels of McDonald's releasing their viral Big Arch burger, Burger King rolled out an “improved” version of the Whopper.

And yes—there was even a CEO moment.

Burger King’s CEO posted a video of himself eating the Whopper, widely seen as a subtle jab at the viral clip of McDonald’s CEO tasting the Big Arch.

Marketing aside, the real question is:

Is the new Whopper actually better—and more importantly, is it worth the price in 2026?

What Changed in the New Whopper?

According to Burger King, the upgrades are simple:

• Better bun

• Better mayo

• Better packaging (it now comes in a box)

The campaign leaned heavily into social media, especially TikTok and Instagram, where the Whopper was consistently praised on the first bite—but criticized on the last.

The conclusion?

Apparently the bun and mayo were the problem.

What the New Whopper Gets Right

The Mayo

Surprisingly, this was the biggest upgrade.

There’s been a noticeable trend across fast food—cheap, overly runny mayonnaise that just doesn’t hold up. I’ve seen it recently at chains like Raising Cane's and Popeyes.

The new Whopper mayo? Better.

Not quite Hellmann’s or Duke’s level—but closer than expected.

The Box

I initially thought this was a throwaway upgrade.

A box? Really?

But in practice, it actually works—especially for drive-thru and delivery. The burger holds together better, and presentation is noticeably improved.

The Bun

The bun… might be better?

To be fair, the last time I had Burger King (around 2020), it was borderline inedible. This time, the Whopper actually tasted like I remembered it growing up.

Which, honestly, is progress.

The Vitals: the spot: Burger King locations worldwide  the eats: Whopper the bucks: $7.57 w/ tax  the full nelson: decent but overpriced

Is the New Whopper Worth It?

Short answer: no.

Longer answer:

I was genuinely surprised. Burger King made the Whopper good again. It tasted familiar—in a nostalgic, fast-food kind of way.

But in 2026, “good” isn’t enough anymore.

At nearly $8, the Whopper is competing with:

• regional chains like In-N-Out Burger

• fast-casual spots like Shake Shack

• local food trucks and independent diners

And in that context, it just doesn’t hold up.

Yes, the mayo is better.

But not $8 better.

McDonald’s Big Arch Review: Is the Viral Burger Worth It?

McDonald’s recently debuted a new burger called the Big Arch, and it’s already generating buzz online.

The burger has even gone viral thanks to a clip of McDonald’s CEO Chris Kempczinski taking a very careful bite during a promotional appearance.

But internet fame aside, the real question is simple:

Is the McDonald’s Big Arch actually worth the price—or the calories?

What Is the McDonald’s Big Arch?

The Big Arch is essentially a supercharged version of a Big Mac-style burger.

Imagine the heft of a Double Quarter Pounder with Cheese, but topped with:

• three slices of white cheddar

• crispy fried onions

• shredded lettuce

• pickles

• the new Big Arch sauce (which feels very similar to Big Mac sauce)

The result is a massive fast food burger that pushes well over 1,000 calories.

That’s a lot of burger.

But does it deliver value?

 

The Price of the Big Arch

At my local McDonald’s in Austin, Texas, the Big Arch costs $8.99 by itself.

I skipped fries and a drink, but a combo meal would easily push the total past $13.

Welcome to fast food in 2026.

The Big Arch Is a Big Burger

One thing is certain: you will not leave hungry.

While spending almost $10 on a burger at McDonald’s might feel strange, credit where it’s due—the Big Arch might be the best burger McDonald’s has ever made.

That’s largely thanks to the improved quarter-pound patties, the same fresh beef used in the Double Quarter Pounder with Cheese.

If you have the appetite, the Big Arch delivers a satisfying burger experience.

A Burger With Internet Fame

By now you may have seen the viral video of McDonald’s CEO Chris Kempczinski eating the Big Arch.

He was widely mocked online for taking a very delicate bite and referring to the burger as a “product.”

But the CEO did get one thing right.

The Big Arch delivers that unmistakable McDonald’s flavor—the taste that built one of the biggest fast food empires in the world.

The Vitals: the spot: McDonald's locations worldwide  the eats: Big Arch the bucks: $8.99 the full nelson: delicious but dangerous

Is the McDonald’s Big Arch Worth It?

My verdict: worth the money, not worth the calories.

The Big Arch is undeniably delicious. If you’re a fan of Big Mac sauce, this burger will feel like a dream.

In many ways, it’s essentially a Big Mac on steroids.

But that’s also the problem.

The burger is almost an overdose of McDonald’s flavor.

Sure, it’s fun as an occasional indulgence. But considering how easy it is to find a McDonald’s almost anywhere, the Big Arch could be dangerous territory for anyone trying to keep fast food in moderation.

In short:

The Big Arch might be McDonald’s best burger yet.

Just eat with caution.

More Fast Food Reviews

• Is McDonald’s Too Expensive Now? • Is Five Guys Worth the Price? • Is the Popeyes Chicken Sandwich Still Worth It?

Where to Eat During SXSW 2026

Where to Eat During SXSW 2026 in Austin

SXSW 2026 is days away, and one question will come up again and again: where should you eat in Austin during SXSW?

While Austin has plenty of restaurants worth a solo trip to the city, downtown Austin is the most convenient place to grab a bite during the festival. Between conference panels, concerts, and startup pitches, these spots are perfect for a quick meal or a proper break from the SXSW chaos.

Here are a few of my favorite places to eat during SXSW 2026 near downtown Austin.

The Vitals: the spot: Manny's 301 W 5th St Suite A, Austin, TX 78701 the eats: Mojitos, cafecitos, pan de lechon and empanadas the bucks: $$ the full nelson: Cuban cravings in downtown Austin

It’s hard to imagine finding great Cuban food outside of Miami (or Tampa… iykyk). But when the craving hits, go where the cafecitos are flowing.

Manny’s is the kind of place where a quick espresso can easily turn into empanadas and a pan con lechón. I’m a lechón guy, so the roast pork sandwich is usually my move.

And yes—there are drinks. After three mojitos, you might forget you’re at SXSW and not sitting in a charming café somewhere in Little Havana.

If someone asks “Where should we eat during SXSW 2026?” Manny’s is a strong answer.

The Vitals: the spot: Two Goose Market 706 N Lamar Blvd, Austin, TX 78703 the eats: Texas BBQ the bucks: $$ the full nelson: a hot new Texas BBQ spot just outside of downtown

Two Goose is brand new to the Austin BBQ scene, but it’s already generating buzz.

If you came to Austin for SXSW, you probably heard one thing repeatedly: Austin takes BBQ seriously.

The pitmaster here comes from one of the city’s most celebrated barbecue spots. In addition to smoked meats, you’ll also find breakfast tacos, good coffee, and one of my favorite chicken salads in town.

But make no mistake: BBQ is the draw.

Order a platter, grab some brisket, and enjoy one of Austin’s most iconic food traditions. It’s just a short Uber ride from the SXSW madness downtown.

The Vitals: the spot: Parkside 301 E 6th St, Austin, TX 78701 the eats: farm to table chef driven comfort fare the bucks: $$-$$$ the full nelson: an old school gastropub that's a downtown Austin gem

Parkside has been around long enough that the word “gastropub” still shows up in its bio—and honestly, that’s part of the charm.

Chef-driven burgers, oysters on the half shell, and a strong cocktail program keep Gen X, Millennials, and Gen Z all happy.

If you’re navigating SXSW crowds, happy hour is the move. Slide in for a burger, some oysters, and an Old Fashioned.

Or a mocktail if you’re keeping it light before the next showcase.

Either way, Parkside is a great answer when someone asks:

“Where should we eat during SXSW 2026?”

The Vitals: the spot: Taqueria 10 de 10 206 Trinity St unit 110, Austin, TX 78701 the eats: Al Pastor(Adobada), Carne Asada, Vulcans  the bucks: $ the full nelson: Tijuana style taco stand 

You can’t visit Austin without eating tacos.

Taqueria 10 de 10 brings Tijuana-style taqueria energy to downtown Austin. The burnt-orange al pastor (called adobada) is the standout, along with carne asada tacos.

But the real move?

Order a Vulcan.

Think of it as a hybrid between a cheesy quesadilla and a crunchy tostada loaded with meat.

It’s tucked into an alley downtown, but it’s close enough to SXSW venues to make the short detour worth it.

And yes—you should absolutely get a Vulcan.

Even if you’re not a Star Trek fan.

Last Bites

Austin has far more restaurants worth exploring, especially if you venture beyond downtown.

But if you’re looking for great food near SXSW 2026, these spots will keep you well fed between panels, parties, and late-night shows.

Dig through the blog for more Austin food recommendations—and enjoy SXSW 2026.

More Austin Food Guides

• Best Tacos
• Best BBQ

Subway Review: What Happened to the $5 Footlong?

What Happened to Subway?

Subway was once the fast food sandwich chain that seemed to rival McDonald’s. The appeal was simple: healthy(ish) food and strong value.

That value is mostly gone.

In 2026, Subway is surprisingly expensive—and facing much stiffer competition from fast-casual sandwich shops, grocery delis, and local spots.

So the question becomes: does this mean the end of Subway?

What Does a $5 Footlong Cost in 2026?

I went to Subway to try the All-American Club.

A footlong sub rang up at $12.98 with tax. And yes, there was also a tip option at checkout.

The sandwich comes with turkey, ham, bacon, your choice of cheese, and all the veggie and sauce toppings you want.

On paper, that sounds like a lot.

Where’s the Meat?

It’s important to point out what’s missing.

No soda. No chips. And honestly… not much visible meat.

Not that there wasn’t meat in the sandwich—you just can’t really see it.

And that’s part of the problem.

Subway All American Sub review

The Vitals: the spot: Subway locations worldwide  the eats: DAll American Sub the bucks: $12.98 (w/ tax) the full nelson: the death of the $5 footlong

A Totally Edible—but Chintzy—Sandwich

I picked the All-American Club because it ranked highly on several “best Subway sandwich” lists, including one from Tasting Table.

I was honestly prepared for the worst.

And while the sandwich was totally edible, it ultimately felt chintzy.

Subway’s greatest strength is also its greatest flaw: customization.

You can pile on a ton of veggie toppings, and to their credit, the vegetables actually taste fairly fresh for fast food. But it also throws off the ratios.

The result? More bread than anything else.

It’s almost like a po’ boy by culinary design—except not for your pocketbook.

Not in 2026.

The Death of the $5 Footlong

Subway became a fast food icon because of value. That value helped offset the reality that the food itself was pretty mediocre.

But with 2026 prices, Subway feels like mid-tier food at premium prices.

The $5 footlong era—arguably Subway’s peak—is long gone.

At least we still have the old commercials.