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…)

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.

   

McDonald's is no longer cheap fast food

McDonald’s built its global fast food empire on an unmistakable taste and perennial value. But the aftermath of the COVID-19 pandemic has erased its hold on the value conversation. At one point, it was reported that a Big Mac meal was fetching nearly $20 at certain locations.

Prices have settled since then—but they’re still resoundingly higher than they were in 2019.

I tried the most expensive burger at McDonald's

And it also happens to be their best burger by a mile.

At a location in Austin, Texas, I ordered the Double Quarter Pounder with Cheese. The half-pound double cheeseburger came out to $8.32 with tax, though prices will vary by location.

Watch the full video on YouTube

Another cooked to order fast food burger

My recent run of expensive fast food burger tests all share one thing in common: they’re cooked to order.

That was true at Five Guys. It was even true at Jack in the Box with their $9 Smashed Jack. At Five Guys, that’s expected. At Jack in the Box, it didn’t help much. At McDonald’s, though, it actually makes a difference—and helps make the case that this burger is almost worth the price.

The Vitals: the spot: McDonald's locations worldwide  the eats: Double Quarter Pounder with cheese the bucks: $8.32 (w/ tax) the full nelson: the most expensive burger at McDonald's

Is the McDonald's Double Quarter Pounder with Cheese worth it?

Sadly, no.

It is a good—maybe even great—fast food burger, and it’s easily the best burger on McDonald’s menu. But the price puts it too close to genuinely better burgers from higher-quality chains and local spots.

McDonald’s, in a way, dug its own grave by over-delivering on value for decades. It’s simply too hard to believe that McDonald’s now costs as much as it does.

But give credit where it is due

McDonald’s introduced the Quarter Pounder in the 1970s as a competitor to Burger King’s Whopper. The beefier burger held its own as a heavyweight for more than four decades.

Then, in 2015, McDonald’s decided to upgrade quality by switching to fresh, never-frozen beef cooked to order. By 2018, the improved Quarter Pounder hit the market and received fairly positive reviews.

Today, the Quarter Pounder—especially the double—is the best burger at McDonald’s.

Is Fast Food Worth it anymore?

So—Is Fast Food Worth It Anymore?

This post is part of an ongoing series examining fast food chains through the lens of economics, value, and reality in 2026 and beyond.

If fast food is going to cost more, it has to earn its place.

You can explore more in the series here:

• Is Chipotle Worth It?
• Is Raising Cane's Worth It?
• Is Five Guys Worth It?

 

Five Guys serves one of the most expensive burgers in fast food

Five Guys Burgers and Fries has long been considered expensive for fast food. In 2026, they sell one of the most expensive burgers in the fast food space. Along with Shake Shack, Five Guys burgers now easily sail past $10 before you even think about fries or a drink.

Fast food prices keep soaring. And that makes the value conversation unavoidable.

Fast Food prices keep soaring

Last week, I tried a $9 smash burger from Jack in the Box. If you missed the video, you can catch my full dissatisfaction with the Smashed Jack there. But that was last week.

This week, I’m in the business of even more expensive fast food.

Which brings us to Five Guys.

Is this burger worth $12?

I tried to get my money’s worth. And at Five Guys, that meant getting every topping I could.

To their credit, Five Guys offers extras like grilled mushrooms and grilled peppers at no additional charge. At most places, those kinds of add-ons cost extra. Here, they’re included.

That’s a real point in their favor.

The Vitals: the spot: Five Guys locations nationwide the eats: Cheeseburger the bucks: $12 the full nelson: the most expensive burger in fast food

My History With Five Guys

I’ve had Five Guys a handful of times over the years, and it never really moved me. The first time I had it, I found it expensive. And it’s always irked me that they cook their burgers well done but still call them “juicy.”

For what it’s worth, I think the fries are the best thing on the menu.

A Pleasant Surprise

With all that said, I was pleasantly surprised this time.

The burger is massive. Despite the price tag, you are getting a substantial amount of food. It may come in a brown paper bag, but you’re getting one hearty meal, even without the fries.

In short: it was almost worth it.

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Almost worth it is still high praise

I get into this more in the video, but I do think Five Guys comes close to making a real case for value compared to other fast food restaurants.

The problem is context.

For working families, Five Guys starts to feel like a luxury fast food option—one that doesn’t always add up. I wouldn’t be mad about eating a Five Guys burger again. But I also don’t think it would be my first choice, especially if I could find a better burger restaurant for just a little more money.

Is Fast Food Worth it anymore?

So—Is Fast Food Worth It Anymore?

This post is part of an ongoing series examining fast food chains through the lens of economics, value, and reality in 2026 and beyond.

If fast food is going to cost more, it has to earn its place.

You can explore more in the series here:

• Is Chipotle Worth It?
• Is Raising Cane's Worth It?
• Is Casual Dining Worth it?

 

Fast Food Prices keep soaring in 2026

Last week I published a review of Popeye's iconic fried chicken sandwich to see if it was still worth it in 2026.

The answer turned out to be surprisingly easy: not only was it still reasonably priced, it also shocked me with how good it was.

That was last week.

This week, it’s Jack in the Box — and their nearly $9 smash burger called the Smashed Jack.

I had high hopes.

Can Jack in the Box pull of a Smash Burger?

I was skeptical. But I also got a strong endorsement: a DM on Instagram encouraging me to try the Smashed Jack.

And this wasn’t from a random follower. The person (who will remain unnamed) is associated with one of the more famous hamburger restaurants in America.

I was also warned it would be pricey. That part wasn’t surprising — and, oddly, it was a little encouraging. When something costs more, you expect more.

Especially from a chain that was recently named the worst fast food burger chain by Tasting Table. I can’t argue much there. I hadn’t eaten at Jack in the Box in about 15 years.

The Vitals: the spot: Jack in the Box locations nationwide the eats: Smashed Jack the bucks: $8.89 the full nelson: can Jack in the Box deliver a smash burger worth $9

a high price tag. full stop.

At $9, Jack in the Box is putting itself in Shake Shack and Five Guys territory.

And in the case of Shake Shack, that kind of pricing comes with expectations: better ingredients, better execution, better flavor. Or at least, that’s how it should work.

To be fair, the burger is a looker.

Both in the DM and in real life, the Smashed Jack looks good. The simplicity works: meat, cheese, bun, and a minimal set of toppings — lightly grilled onions, pickles, and a tangy sauce. Even the meat-to-bun ratio feels right.

On paper, this all makes sense.

Where the Smashed Jack falls short: ingredients

And then you taste it.

The patty is the downfall. It tastes heavily processed, with enough sodium to moonlight as breakfast sausage. The beef flavor is muted, replaced by a distinctly processed, overly seasoned profile.

The pickles are limp and bring no punch. The sauce is mayo-heavy and forgettable. What should be a simple, craveable smash burger ends up feeling engineered rather than cooked.

This is the kind of burger that looks right and eats wrong.

Is the Jack in the Box Smashed Jack worth the price?

Hell naw.

It’s not even worth eating.

The Smashed Jack is both bad and expensive, which is the worst possible combination. Shake Shack is leagues better. And honestly? I’d take a McDonald’s Quarter Pounder with Cheese over this without hesitation.

At $9, this burger doesn’t just miss the mark — it fails the entire value conversation.

Is Fast Food Worth it anymore?

This post is part of an ongoing series examining fast food chains through the lens of economics, value, and reality in 2026 and beyond.

If fast food is going to cost more, it needs to earn its place.

You can explore more in the series here:

• Is Chipotle Worth It?
• Is Raising Cane's Worth It?
• Is Casual Dining Worth it?

 

Best Super Bowl Food in Austin: Where to Order for Game Day 2026

The 2026 Super Bowl is upon us, and even if you don’t have a team to root for, it’s always a great excuse to have people over, crack a few beers, and eat very well. While there are plenty of Super Bowl recipes out there, they all involve that pesky concept of cooking. Sometimes it’s easier to outsource that part so you can concentrate on the crucial third-and-long moments — and, of course, the commercials.

If you’re looking for where to order Super Bowl food in Austin, these are my picks for the best Austin restaurants for Super Bowl takeout and catering this year.

PS — GO SEAHAWKS. There, I said it.

The Vitals: the spot: La Plancha  701 E Martin Luther King Jr Blvd Unit 101, Austin, TX 78702 the eats: tortas and tacos including buffet packages the bucks: $15 per torta, $25 a person for catering packages the full nelson: The best tortas in town for the biggest game of the year

La Plancha is a torta specialist from a chef whose accolades include a degree from the Culinary Institute of America. That’s reason enough to eat there — but here’s a better reason to order La Plancha for Super Bowl Sunday: tortas travel.

Unlike tacos, which tend to get soggy, tortas — the iconic Mexican sandwich — can handle some time in transit. Heck, they can sit around through a quarter of football… with timeouts.

If you really want to do it up, consider the catering package and set up a build-your-own torta bar at home. Whatever you do, place your order early. These bespoke Mexican sandwiches tend to sell out, especially around big game weekends.

The Vitals: the spot: Loro  2115 S Lamar Blvd, Austin, TX 78704 the eats: Loro Super Bowl Bundle: wings, ribs, BBQ pork sliders, Sesame Noodles, Corn Fritters, Chips n Queso 'n kimchee, dozen cookies the bucks: $190 and feeds 4-6 ppl  the full nelson: MVP of Super Bowl food to go The king of Brisket and the king of sushi make a compelling case to NOT light up the BBQ this year. Aaron Franklin and Tyson Cole teaming up

The king of brisket and the king of sushi make a very compelling case to not light up the BBQ this year. Aaron Franklin and Tyson Cole teaming up for your Super Bowl catering in Austin is like finding out Superman is your Uber driver — and he’s picking you up in the Batmobile.

This might be the ultimate Austin food flex for Super Bowl Sunday: smoked meats, wings, and sides that actually travel well and feed a crowd without stress. If you’re hosting and want one easy, premium order that covers all the bases, this is it.

The Vitals: the spot: Roots Chicken Shak 1801 E 51st St, Austin, TX 78723 (@HEB Mueller) the eats: Duck fat fried Chicken Strips, wings and sandwiches   the bucks: $$ the full nelson: You have to go to HEB anyways

I don’t know what’s more surprising: that a celeb chef like Tiffany Derry has an outpost of her fried chicken concept inside a grocery store (shoutout, H-E-B), or that it doesn’t cost much more than hitting up Raising Cane’s.

Either way, these duck fat fried chicken tenders will absolutely upgrade your Super Bowl takeout in Austin. Don’t skip the Caesar salad, either. You’ll thank me later.

The Vitals: the spot: Feral Pizza 500 E 51st St, Austin, TX 78751 the eats: NY-New Haven pizza hybrid the bucks: $$ the full nelson: My new pizza crush

I’m head over heels in love with the tomato pie at Feral Pizza. It skips the mozzarella in favor of a well-baked layer of tomato sauce with a fine dusting of Pecorino. The simple umami of the tomato lets the dough — fermented for 72 hours — really show off its sourdough character.

That said, since this is Super Bowl food, the Supreme with its meat-heavy point of view might be what the buzzed bros are expecting. This is not the time for nuance. It’s the Super Bowl. And someone from the Salesforce sales team will almost certainly need something to soak up the Jell-O shots they had for breakfast.

Place your orders now.

Whatever you choose for your Super Bowl food in Austin, pick up the phone and place your order sooner rather than later. The best Austin restaurants always book up fast for the big game.

The last thing you want to do is stand by your grill turning hot dogs when you could be on the couch, watching football, and feasting on some of the best Super Bowl takeout and catering Austin has to offer.

 

Why the price of fast food matters now

Last year, I published a review of Raising Cane’s tied to a then-surprising realization: fast food was getting expensive.

That reality hasn’t faded. If anything, it’s accelerated.

Along with groceries, the cost of dining out has soared, and it’s actively reshaping how — and how often — we eat. Value matters again. And not in the abstract. In real dollars.

Which brings us to Popeyes.

Love that chicken(sandwich) from Popeyes?

Popeyes single-handedly ignited the fried chicken sandwich wars in 2019 with the launch of its now-iconic fried chicken sandwich. It wasn’t just a hit — it was a cultural moment.

Food writers, food obsessives, and Reddit threads all converged on the same conclusion: this sandwich was great.

But in 2026, with fast food prices climbing across the board, the real question isn’t whether it’s good.

It’s whether it’s still worth it.

That’s what I set out to find.

The Vitals: the spot: Popeyes locations nationwide the eats: Classic Fried Chicken Sandwich the bucks: $5.49 the full nelson: is the iconic fast food fried chicken sandwich still worth it? 

A $1.50 Increase — And Why Context Matters

When Popeyes introduced the fried chicken sandwich in 2019, it cost $3.99.

Today, that same sandwich costs $5.49 — a 37% increase.

On paper, that sounds steep. In reality, a $6 sandwich that’s filling and well-executed is now the baseline in 2026. Whether at small chains, fast-casual spots, or food trucks, this is the new normal.

So the real test isn’t sticker shock — it’s value delivered.

The good, the bad and the ugly

Well, the only thing ugly about the Popeyes Fried Chicken sandwich is how it is served. Tucked in a folded wrapper, the sandwich gets smashed

Let’s start with the ugly.

The Popeyes fried chicken sandwich is not served delicately. It arrives tucked into a folded wrapper, slightly smashed, with a brioche bun that often looks like it lost a fight with a panini press or a George Foreman Grill (remember those?). The pickles were limp. The mayo felt forgettable.

And none of that mattered.

The chicken was juicy, aggressively seasoned, and substantial. A real piece of fried chicken — not a skimpy cut hiding behind breading.

As someone who rarely eats fast food and has had plenty of highly regarded fried chicken sandwiches (Hattie B’s included), I was genuinely impressed.

And yes — this was my first time ever eating the Popeyes fried chicken sandwich.

Is the Popeyes Fried Chicken Sandwich worth the price?

Unequivocally, yes.

When compared to small chains and food trucks charging double — sometimes more — the Popeyes fried chicken sandwich delivers real value. The portion is competitive. The flavor holds up. And the experience is fast.

This is one of the rare moments where fast food still delivers on the promise that made it an American staple for decades: flavor, value, and efficiency.

A word of advice: Location matters

I’d be remiss if I didn’t share the one factor that made this experience genuinely positive:

Choose your Popeyes location wisely.

Fast food loves to sell consistency as part of its DNA. Reality tells a different story.

My solution is simple: use Google Maps.

I drove to a Popeyes with higher reviews instead of the closest one — and it made a difference. After filming the video review, an employee asked what I thought and mentioned she had worked at that location for six years. She talked about regular customers.

That kind of pride and care is something we usually associate with mom-and-pop restaurants — not national fast food chains.

But it was happening here. And it mattered.

Use Google Maps

I opted to drive to location with higher reviews vs shorter distance and it made a difference. After filming the video review, an employee asked what I thought and shared that she had worked at the location for 6 years. She had regular customers. This was the kind of pride and care one usually associates with the classic Mom n Pop restaurant. But it was happening at a Popeyes. And not just any Popeyes and it made a difference.

Is Fast Food Worth it anymore?

This post is part of an ongoing series examining fast food chains through the lens of economics, value, and reality in 2026 and beyond.

If fast food is going to cost more, it needs to earn its place.

You can explore more in the series here:

• Is Chipotle Worth It?
• Is Raising Cane's Worth It?
• Is Casual Dining Worth it?

 

The Best Jambalaya I’ve Ever Had (Jambalaya My Way)

This is the best jambalaya I’ve ever had — and I make it at home.

This New Orleans–style red jambalaya leans on good andouille sausage, quality canned tomatoes, shrimp, and a long-grain rice that holds its texture. It’s rich, comforting, and even better the next day.

Below is how to make jambalaya my way, plus a few key tips that make a real difference.

Jambalaya Ingredients

(Serves 4–6)

• 6 tablespoons butter

• ½ cup chopped green onion (white and green parts)

• ½ cup chopped yellow onion

• 1 large bell pepper, chopped

• 1 cup chopped celery

• 1 garlic clove, minced

  • I use about 1 tablespoon; the original recipe calls for 1 teaspoon, which is nothing in my book

• 1 pound shrimp, shelled and deveined

• 1 pound andouille sausage

  • Use a good brand like Comeaux if you can

• 1 (16-ounce) can crushed tomatoes

  • Buy the good stuff here — it’s an easy upgrade

• 1 cup chicken broth (homemade preferred)

• Salt, to taste

• Cayenne pepper, to taste (don’t be weak in the knees)

• 2 bay leaves

• 1 cup long-grain rice (I use basmati)

• Hot sauce, for serving (I’m a Tabasco man)

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How to Make Jambalaya (Step-by-Step)

1. Melt the butter
   Melt the butter in a heavy-bottomed pot (an enameled Dutch oven is ideal) over medium heat.

2. Cook the vegetables
   Add the yellow onion, green onion, celery, bell pepper, and garlic. Cook until the onions are translucent, stirring often.

   • Tip: Add the garlic later if you’re worried about burning it.

3. Brown the andouille sausage
   Add the andouille sausage and cook until it turns from pale pink to deep red with light browning. This step builds flavor.

4. Add the shrimp
   Add the shrimp and cook just until they start to curl and turn pink. Shrimp cook fast — don’t overdo it.

5. Add tomatoes and broth
   Stir in the crushed tomatoes and chicken broth. Season with salt, cayenne, and bay leaves.

6. Add rice and simmer
   Stir in the rice, cover, and reduce heat to a low simmer. Cook until the liquid is absorbed, about 25 minutes.

   • Check at 20 minutes to avoid overcooking.

 

Key Jambalaya Tips That Matter

Buy Good Andouille and Tomatoes

You’ll pay for quality andouille — especially outside Louisiana — but it matters. The sausage carries the dish.
Same goes for canned tomatoes: splurge here.

Recommended:

• Comeaux Andouille

• Carmelina Crushed Tomatoes

Sausage before shrimp

Shrimp take almost no time to cook. Add the sausage first to develop flavor.

If you want extra shrimp flavor, make a quick stock from the shrimp shells and use that instead of chicken broth.

Rice matters

Firm long-grain rice is the right choice for jambalaya. Basmati works beautifully.

One of my favorite Cajun/Creole restaurants uses basmati in their gumbo, and I follow their lead.

Always rinse your rice until the water runs clear.

Why you should make jambalaya at home

This jambalaya tastes even better after it cools — and it’s fantastic the next day.

It also makes one hell of a side dish with fried chicken.

If you love jambalaya, don’t overthink it. Make it at home. And don’t sleep on using good andouille — it’s the difference between “pretty good” and unforgettable. P.S. here is a link to the cookbook where I got the recipe: Cooking up a Storm

More on This Dish

I wax poetic about this jambalaya — and why it means something to me — on my World’s Greatest Dad Substack:

👉 What’s Dad Cooking? Jambalaya My Way
https://worldsgreatestdad.substack.com/p/whats-dad-cooking-jambalaya-my-way

I break this down in more detail — including whether frozen chicken tenders actually hold up — in the latest episode of Outrageous Foods.

Where Is Cheap Eats in 2026? Check the Freezer Section.

It’s been over ten years since my TV series Cheap Eats sent me across the country in search of affordable food.

Back then, it was a boom time for food trucks, the rise of farm-to-table (at least in marketing), and an American palate that felt increasingly adventurous.

Today, that palate is still hungry for the next big thing — maybe too hungry.

Food trends, fueled by TikTok and other short-form video platforms, have pushed us into a constant stream of birria ramen burritos, BBQ brisket biryani, and other Frankenstein-style mashups. As alarming as that might sound to more seasoned (ahem, older) food folks like myself, a far more serious villain has entered the chat:

The high cost of eating out.

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When I filmed Cheap Eats, I had $35 to cover four meals: breakfast, lunch, snack, and dinner. The budget focused only on entrée prices — no tax, no tip, no drinks.

Even then, the number made sense.

Today, that budget feels like a time capsule from the pre-pandemic era. Since then, food costs have exploded. Restaurant wages are up. Rent, in many markets, has climbed right alongside them.

If I had to rebuild that budget for 2026? $80 feels reasonable. $70 would be a challenge.

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Enter: The Freezer Section

For most of my adult life, grocery shopping meant sticking to the perimeter: meat, fish, produce, dairy. Frozen food barely registered.

Then I became a parent.
Then I became a parent to a teenage boy.

“Can we get Raising Cane’s?” he asked me at the start of 2025.

That question quickly became a habit — and an expensive one.

Raising Cane’s is a billion-dollar franchise built on a very simple premise: fried chicken tenders and a beloved dipping sauce that lands somewhere between remoulade and a more aggressive Thousand Island. It’s also shockingly expensive.

At our location, combos start north of $10 and can push close to $20 for bigger appetites.

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Can You Replace Raising Cane’s at Home?

In an effort to curb my son’s Cane’s habit, I turned to the freezer aisle.

Specifically: premium frozen chicken tenders.

They aren’t cheap. At around $12 for a 24-ounce bag, you’re paying roughly 40% more than basic options like Tyson. But it’s still a significant savings compared to Cane’s.

I’ll jump straight to my son’s verdict:
“Not as good.”

Fair.

But here’s my take: premium frozen chicken tenders + an air fryer make a compelling substitute for fast food — both in price and convenience.

I’m not in the habit of eating fast food, or even fast-food knockoffs. But in my increasingly informed opinion, having a decent at-home alternative in a world where “cheap eats” barely exist anymore is a win.

Even if it isn’t as good as Cane’s.

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Cheap Eats Isn’t Dead — It’s Moved

Cheap Eats, as I knew it, may be gone.

But something else has taken its place.

Food tech — Instant Pots, air fryers, flattops, pellet grills — has given home cooks better tools and fewer excuses to overspend on dining out. And the freezer section? It’s quietly leveled up.

Even novice cooks can now compete with fast food that is no longer cheap.

And if you really want to replace Raising Cane’s at home?

I’ve got a recipe for their sauce.

Yeah. It’s that easy.