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…)

P. Terry's Burger Review: Is Austin's Favorite Burger Chain Worth It in 2026?

Fast food is usually a pretty simple transaction.

You hand over your money. They hand you a burger. If the burger is good enough, you come back.

But every once in a while, a restaurant gives you another reason to return. For me, that's what happened with P. Terry's.

I've long viewed the Austin burger chain as Texas' answer to In-N-Out. The formula is familiar: fresh burgers, fresh-cut fries, shakes, and a menu that doesn't try to be everything to everybody. The burger has always reminded me of In-N-Out, though I thought it fell just short in the flavor department.

Recently, I discovered a simple hack.

Add mustard.

Suddenly, the burger moves much closer to that craveable, almost Animal Style flavor profile that makes In-N-Out so addictive.

That alone made P. Terry's worth another visit.

Then the company announced something that made me want to review it even more.

P. Terry's recently expanded its employee ownership program, giving longtime team members an ownership stake in the business.

In an era when many restaurants ask customers to help support employees through tips, P. Terry's has taken a different approach. They're making employees stakeholders.

That's worth talking about.

Watch my full Outrageous Foods review below.

P. Terry's Review by the Numbers

Taste: 8.8/10

I've always believed In-N-Out had a slight edge. Not anymore. Or at least not by much.

The mustard trick completely changed the experience for me, giving the burger more acidity and bringing it surprisingly close to the flavor profile I associate with Animal Style. The burger was juicy, balanced, and satisfying without trying to reinvent the cheeseburger.

And while I almost never order fries... P. Terry's fries absolutely destroy In-N-Out's.

Yes, I realize the irony that I rarely order them.

Why It Didn't Score Higher

In-N-Out still gets the nod from me by the slimmest of margins.

There's something about that unmistakable grilled-onion-and-mustard combination that remains one of the great fast-food burgers in America. But the gap is much smaller than I remembered.

Price: 7.9/10

My meal came to a little over eight dollars. Nobody is confusing that with cheap. Not in the way we talked about cheap ten or fifteen years ago.

But context matters.

In 2026, a quality burger for eight dollars starts to feel almost refreshing. The burger itself was substantial, and had I shown a little restraint while ordering, I probably could have spent even less.

Why It Didn't Score Higher

Eight dollars isn't pocket change. But compared to many fast-food and fast-casual burgers pushing fifteen to twenty dollars, P. Terry's occupies a sweet spot that feels increasingly rare. It's not cheap. It's value.

And those aren't always the same thing.

Calories: 7.0/10

I ordered the triple. That was my decision. Naturally, it became a serious meal.

The upside?

I skipped the fries entirely.

From a calorie standpoint, I'd rather spend those calories on another beef patty than a side of fries. Could I have ordered less? Absolutely.

Just as I could have spent less money.

Why It Didn't Score Higher

A triple cheeseburger isn't pretending to be health food. But if you're going to indulge, I'd rather indulge on the burger than waste calories on something I didn't really need. Everything comes back to making choices that fit into an otherwise balanced diet.

Final Thoughts on P. Terry's

When I started reviewing fast food, I thought I was searching for the best burger. Lately, I've realized I've been asking the wrong question.

The better question is:

Which restaurants deserve our business?

Taste still matters. Price matters. Calories matter.

But increasingly, I find myself paying attention to something else.

How does a company treat the people who make the food?

P. Terry's deserves credit here. Rather than asking customers to help support employees through larger tips, the company is creating opportunities for employees to become owners. That's a different philosophy. And one I deeply respect.

It doesn't magically make the burger taste better.

But it absolutely makes me feel better about where my money goes.

Last Bite

I still think In-N-Out has the better burger by the narrowest of margins. P. Terry's unquestionably has the better fries. Even if I rarely order them.

But the thing that impressed me most had nothing to do with the food. It was the company.

Some restaurants ask customers to tip because they want to support their staff.

P. Terry's seems to be saying something different:

Give us your business because we're investing in our people.

That's a message worth rewarding.

Taste: 8.8/10

Price: 7.9/10

Calories: 7.0/10

Overall: 24/30

Ali Khan Bonus Points (Company Values): +2

Final Score: 26/30

One of the easiest fast-food recommendations I've made all year.

NADC Burger Review: Is the $16 Smashburger Worth It in 2026?

Smashburgers used to be cheap. In fact, before "smashburger" became part of the culinary lexicon, many of us simply called them steakburgers. Growing up in the Midwest, I remember watching the cooks at Steak 'n Shake press little pucks of beef onto a flat-top grill until the edges crisped into something magical. Back then, nobody thought they were eating gourmet food. Fast forward a couple of decades and the smashburger has become one of the defining foods of modern American dining. Shake Shack helped elevate the style nationally, Los Angeles pop-ups turned it into an Instagram sensation, and now it seems like every city has a dozen places claiming to make the perfect smashburger. I even spotted one while traveling through Spain last month. Which brings me to NADC Burger. Created by Michelin-starred chef Phillip Frankland Lee and professional skateboarder Neen Williams, NADC has become one of the hottest names in the smashburger world. The concept is refreshingly simple: one burger, a handful of sides, and an obsessive focus on ingredients. That simplicity also comes with a price. Nearly $16 for a single cheeseburger before tax and tip. So I wanted to answer the question I've been asking throughout this entire season of Outrageous Foods: Is it actually worth it? Watch the video:

NADC Burger Review by the Numbers

Taste Score: 8.9/10

There's no getting around it. This burger is outstanding. The first thing that struck me wasn't the Wagyu beef or the Martin's Potato Roll. It was the juiciness. Quite simply, this may be the juiciest smashburger I've ever eaten. The beef is aggressively seasoned, the American cheese melts beautifully into the patties, and the burger sauce ties everything together without overwhelming the meat. On paper, none of these ingredients feel particularly luxurious. Martin's Potato Rolls, American cheese, ketchup, mayonnaise—they're all supermarket staples. Yet somehow, they combine into something that feels distinctly NADC. That's harder to accomplish than it looks.

Why It Didn't Score Higher

As good as the burger is, it isn't attempting to be fine dining. It's not as decadent as Au Cheval or as deeply layered as some of the country's best chef-driven burgers. Instead, NADC succeeds because it embraces restraint. Everything serves the burger rather than competing with it.

Price Score: 5.8/10

Sixteen dollars for a cheeseburger is no longer shocking. That's the strange reality of dining out in 2026. NADC uses Wagyu beef, premium New School American cheese, and clearly invests in quality ingredients throughout the menu. Even so, you're still eating a burger on a Martin's Potato Roll with sauce, pickles, onions, and cheese. By the time tax and tip enter the equation, you're approaching twenty dollars for a single burger.

Why It Didn't Score Higher

The burger is expensive because it's good. The problem is that it's still expensive. If you're dining with a family, adding fries, drinks, or a beer quickly turns burger night into an eighty- or hundred-dollar outing. That's simply the new math of dining out.

Final Thoughts on NADC Burger

What fascinates me most about NADC isn't the Wagyu. It's what the restaurant says about where American burgers have gone. A style of burger that once represented inexpensive roadside comfort food has evolved into something chefs obsess over. Michelin-starred restaurateurs are opening burger concepts. Social media has transformed smashburgers into culinary status symbols. And somewhere along the way, sixteen-dollar cheeseburgers stopped feeling unusual. Could you make something approaching seventy percent of this burger at home? Absolutely. Martin's Potato Rolls are readily available. American cheese is easy to find. Burger sauce is essentially ketchup, mayonnaise, and pickles. Even smashburger technique is surprisingly approachable on a flat-top or cast-iron skillet. And yet... I still wanted another NADC burger. That's perhaps the highest compliment I can give it.

Last Bite

NADC serves one of the juiciest smashburgers I've ever eaten. It's distinctive, expertly seasoned, and genuinely memorable. Whether it's worth twenty dollars after tax and tip depends entirely on your budget. But one thing seems increasingly clear. The age of the twenty-dollar cheeseburger has arrived. The only question left is how often we're willing to pay for that last thirty percent that separates a very good homemade burger from a truly great one. Overall Score: 14.7/20 Outstanding burger. Expensive habit.

Torchy's Tacos Review: Does Texas' Cult-Favorite Taco Chain Still Live Up to the Hype in 2026?

Torchy's Tacos wasn't supposed to become a national chain. It started in 2006 as a tiny Austin food trailer, where founder Mike Rypka famously rode around on a Vespa handing out free chips, salsa, and taco samples just to convince people to stop by. Apparently, it worked. Today, Torchy's operates more than 120 restaurants across 16 states and generates nearly half a billion dollars in annual revenue. The average location reportedly brings in close to $4 million a year—more than the average Chipotle. But success has brought criticism. Spend five minutes on Reddit and you'll find plenty of people insisting Torchy's isn't what it used to be. Some blame private equity. Others point to rising prices or say the tacos simply aren't as good as they were fifteen years ago. So I wanted to find out for myself. In my latest episode of Outrageous Foods, I reviewed Torchy's based on the three things that matter most to me: taste, price, and calories.

Watch the full review!

Torchy's Tacos Review by the Numbers

Taste Score: 8.2/10

I'll say it. The tacos were really good. Maybe I got lucky. Maybe Austin locations are simply better than newer outposts around the country. Whatever the explanation, both tacos delivered exactly what I wanted. The Trailer Trash remains one of Torchy's signature creations, while the Beef Barbacoa proved that sometimes the simpler taco is the better one. The tortillas held together, the fillings were generous, and every bite reminded me why Torchy's developed such a loyal following in the first place.

Why It Didn't Score Higher

Great tacos still exist all over Texas, particularly at independent taquerias and taco trucks. Torchy's isn't trying to compete with the neighborhood taco stand around the corner—it's trying to deliver a consistent experience across more than one hundred locations. That's a much harder job.

Price Score: 5.2/10

Torchy's isn't cheap. Two tacos make a meal. Three make a very satisfying dinner. Depending on what you order, you're looking at somewhere between the mid-teens and twenty dollars before you've even thought about chips, queso, or a drink. I skipped all of that. Just tacos. Tap water. Even so, the bill adds up.

Why It Didn't Score Higher

Viewed against other fast-casual chains like Shake Shack or Raising Cane's, Torchy's doesn't seem wildly overpriced. The problem is that tacos have traditionally been one of the best values in dining, and that's becoming increasingly difficult to say as prices continue to climb across the board.

Calories Score: 8.3/10

This may have been the biggest surprise of the meal. The Beef Barbacoa was remarkably reasonable from a calorie standpoint, proving that red meat doesn't automatically have to become a nutritional disaster. Leaner cuts, fresh toppings, avocado, and tomatillo salsa kept the calorie count in check without sacrificing flavor. Even the indulgent Trailer Trash wasn't outrageous. Three of them would still land around 900 calories, which is a substantial meal but hardly the calorie bomb I've seen elsewhere in fast food.

Why It Didn't Score Higher

Calories have a funny way of sneaking up on you. One taco feels harmless. Add chips, queso, a fountain drink, and dessert, and suddenly the math changes dramatically. The tacos themselves deserve credit. The full Torchy's experience is where restraint becomes more difficult.

Final Thoughts on Torchy's Tacos

Torchy's has become something of a victim of its own success. When a tiny Austin food trailer grows into a national chain, expectations inevitably change. Some people remember the original. Others blame expansion. Still others blame private equity or rising prices. Maybe they're right. Maybe they're remembering a different Torchy's than the one I visited. All I can tell you is what landed on my tray. The tacos were flavorful, generously portioned, and surprisingly reasonable from a calorie standpoint. While the prices have certainly crept upward—as they have almost everywhere else—I walked away with more respect for Torchy's than I expected.

Last Bite

Torchy's may no longer be Austin's best-kept secret, but it also isn't the disaster some corners of the internet would have you believe. Independent taco trucks will always be part of what makes Texas special. But if I'm traveling, on a road trip, or simply looking for a dependable taco almost anywhere in Texas, I'd happily stop at Torchy's again. Overall Score: 22.0/30 The tacos still hit. The prices don't. But in 2026, that's becoming true almost everywhere.

My Low-Calorie Chicken Breast Meal Prep Recipe (Mustard Binder Method)

Meal prep—not workouts—is probably the biggest reason I've managed to stay in shape. Sure, I enjoy sweating through an hour of boot camp even in ninety-degree Texas heat. Burning five hundred calories feels great. But the truth is, what keeps me from gaining weight isn't what happens during that hour. It's what happens Tuesday afternoon when I'm hungry and need lunch in five minutes. What gets in the way of eating healthy in modern life is time. Full stop. Like most families, ours is busy. We're constantly running to the grocery store because I'd rather buy fresh food than fill the pantry with shelf-stable processed snacks. That also means I don't want to overbuy. Food spoils. Plans change. To make things even more interesting, my son is a teenager with the metabolism of a hummingbird. He can demolish refined carbohydrates without a second thought. Meanwhile, my wife and I tend to build lunches around salads and lean protein. That's why I almost always keep cooked chicken breast in the refrigerator. Recently I stumbled onto a little trick borrowed from the barbecue world that has made my meal prep even better. Mustard.

Why Use Mustard as a Binder?

Barbecue cooks have been using mustard as a binder for years. The idea is simple: coat the meat with a thin layer of mustard before seasoning so the spices adhere evenly. What I hadn't considered until recently was how well this works for healthy meal prep. Unlike oil-based marinades, mustard contributes very few calories while helping create an even coating of seasoning. Better yet, it adds a subtle tang and pairs beautifully with herbs. I happened to use a dill pickle mustard because that's what I had on hand, but Dijon, yellow mustard, spicy brown, or whole-grain mustard all work beautifully. In fact, I'm a firm believer in keeping multiple mustards in the refrigerator. They're inexpensive, low in calories, and each brings its own personality to the table.

Ingredients

• 2 boneless, skinless chicken breasts
• 2–4 teaspoons mustard (your favorite variety)
• Kosher salt
• Freshly cracked black pepper
• Herbes de Provence
• optional 1-2 teaspoons neutral oil (for the pan)

Instructions

Pat the chicken breasts dry with paper towels. Spread about one to two teaspoons of mustard evenly over each breast. Season generously with kosher salt, black pepper, and Herbes de Provence. Heat a heavy-bottomed nonstick skillet over medium-low heat. Add a small amount of oil if needed. Cook the chicken, turning once or twice, until the internal temperature reaches 160–165°F. Allow the chicken to cool completely before slicing or storing. Refrigerate and use throughout the week for salads, wraps, grain bowls, or quick lunches.

Why This Method Works

As the chicken cooks, the mustard and herbs become surprisingly aromatic. The kitchen smells like the beginning of a classic French pan sauce—mustard, herbs, and roasted chicken—even though the finished chicken remains clean and versatile enough for meal prep. The biggest benefit, however, is flexibility. Because the seasoning sticks so well, I can use less(or no) oil without sacrificing flavor. Those calories may seem insignificant on one meal, but over the course of a week they add up. And if you're someone like me who also enjoys restaurants, barbecue, burgers, and the occasional drink, saving calories at home gives you a little more flexibility when you go out. Healthy eating isn't about perfection. It's about making the better choice often enough that it becomes your default. This chicken has quietly become one of mine. It arguably enhances the flavor and, at the very least, breaks up the monotony of chicken breast—arguably one of the world's least exciting foods.   If you're looking for another healthy weeknight protein, check out my Reverse-Seared Traeger Salmon recipe.

Portillo's Italian Beef Review: Is Chicago's Famous Chain Worth It in 2026?

Portillo's is Chicago's fast-food institution. Most famous for Italian beef sandwiches and Chicago-style hot dogs, the chain has grown far beyond its local roots. The menu stretches from burgers and ribs to shakes and salads, and despite its growth, Portillo's remains one of the first places locals recommend to visitors looking for a taste of Chicago. Which raises an interesting question. Can a regional chain preserve the quality of a beloved local specialty, or does growth inevitably water things down? The Italian beef is the perfect test case. If you've never had one, imagine a sandwich built around thinly sliced roast beef soaked in seasoned jus and piled onto a sturdy roll. It's one of Chicago's defining foods and, depending on who you ask, one of the best sandwiches in America. In fact, after a great Italian beef, you may start looking at the Philly cheesesteak a little differently. Perhaps that's a debate for another day. While visiting Chicago, I stopped by Portillo's to see whether its most famous sandwich is still worth the hype. As always, I scored it on taste, price, and calories.

Watch the full review

Portillo's Italian Beef Review by the Numbers

Taste Score: 8.2/10

"It scratches the itch." That was my immediate reaction. Is it the absolute best Italian beef in Chicago? Probably not. But that's not really the point. The beef is tender, savory, and loaded with enough jus to remind you why this sandwich became a Chicago institution in the first place. Every bite delivers exactly what you're hoping for when you order an Italian beef. Most importantly, I never feel disappointed eating one. That's a bigger compliment than it sounds.

Why It Didn't Score Higher

Chicago's independent beef stands are still the standard. Part of what makes regional food special is the obsession that comes from local operators perfecting one thing for decades. Portillo's is excellent. But the very best neighborhood spots still have an edge.

Price Score: 8.0/10

In the context of fast food, Portillo's is remarkably reasonable. A lot of national chains are charging similar prices for burgers and chicken sandwiches that simply aren't as satisfying. In the context of Chicago food, however, Portillo's is a little more expensive than some local beef stands. Not by much. Maybe a couple of bucks. And when you factor in multiple locations, late-night hours, consistency, and convenience, that premium becomes pretty easy to justify.

Why It Didn't Score Higher

Reasonable isn't the same thing as cheap. Portillo's offers solid value, but some of Chicago's smaller independent spots still offer a better deal.

Calories Score: 7.9/10

The Italian beef with hot peppers clocks in at roughly 743 calories. That's not exactly health food. But it is a substantial meal. Considering the amount of protein and sheer satisfaction you get from the sandwich, I think the calories are fairly well spent. This isn't a sad desk lunch. It's a legitimate indulgence. And there are certainly worse ways to spend 743 calories.

Why It Didn't Score Higher

Let's not pretend this is a salad. Seven hundred-plus calories is still a meaningful commitment, especially once fries, a drink, or a slice of Portillo's famous chocolate cake enter the picture.

Final Thoughts on Portillo's

What impresses me most about Portillo's isn't that the food is good. Plenty of chains serve good food. What impresses me is that Portillo's has managed to preserve the quality and identity of a distinctly Chicago food while expanding far beyond its hometown roots. Most restaurant chains eventually lose something as they grow. Quality slips, corners get cut, and the food becomes increasingly generic in pursuit of consistency. Portillo's has largely avoided that fate. The Italian beef remains recognizably Chicago, and perhaps more importantly, it remains genuinely satisfying. The result is a chain restaurant that can hold its own in a city filled with independent operators serving the very same specialty. That's no small accomplishment, and it's one of the reasons Portillo's remains such a beloved institution throughout Chicago and beyond.

Last Bite

Portillo's may very well be the best regional fast-food chain I've visited. The food is unique, the menu is expansive, the prices remain reasonable, and the experience feels unmistakably tied to the city that created it. Most importantly, it serves as a reminder that growth doesn't have to come at the expense of quality. Overall Score: 24.1/30 Portillo's isn't just a successful chain. It's proof that regional food can scale without losing its soul.

H-E-B True Texas BBQ Review: Is Grocery Store Barbecue Worth It in 2026?

H-E-B is one of the most beloved brands in Texas. And unlike Whataburger, Texans aren't the only ones singing its praises. The grocery chain has built its reputation on balancing value with quality, which is why some people are surprised to discover that H-E-B also serves barbecue. When I first moved to Austin eleven years ago, I was genuinely impressed. The barbecue was solid and compared favorably to many of the legacy barbecue places around town. But barbecue in Texas has changed dramatically since then. The craft barbecue movement has raised the bar, with places like LeRoy and Lewis, Burnt Bean, and La Barbecue redefining what great barbecue can be. Those places often come with long lines and limited hours. H-E-B offers something many of them don't: Convenience. In my latest Outrageous Foods review, I stopped by H-E-B True Texas BBQ to see how it scored on taste, price, and calories. Watch the full review!

H-E-B True Texas BBQ Review by the Numbers

Taste Score: 7.9/10

The meats were good. Really good. Brisket, turkey, ribs—I enjoyed all of them. H-E-B delivers competent, satisfying Texas barbecue, and considering you're eating inside a grocery store, that's no small feat.

Why It Didn't Score Higher

Barbecue has evolved. Like it or not, the craft barbecue movement changed expectations. While H-E-B's barbecue is very solid, it's hard to put it in the same class as the elite joints pushing creativity and technique to another level. My sides were decent too despite chatter that they can be the achilles heel, but they lack the innovation and cultural mashups happening throughout modern Texas barbecue. Bottom line? H-E-B barbecue is excellent for a grocery store. But it isn't elite barbecue.

Price Score: 5.0/10

My three-meat plate cost nearly $30. That's a lot of food, but it's also approaching what you'd pay at elite spots like Micklethwait.

Why It Didn't Score Higher

Thirty bucks isn't cheap. And that's the problem. At that price, H-E-B finds itself competing with some of the best barbecue in Texas. If I have thirty dollars and the choice is between H-E-B and Micklethwait, the answer is easy. I'm going to Micklethwait.

Calories Score: 4.0/10

This platter was an absolute monster. Brisket: 370 calories Turkey: 190 calories Ribs: 600 calories Fried okra: 810 calories Coleslaw: 350 calories Total: 2,320 calories. Even split between two people, that's 1,160 calories each. We're talking Five Guys territory. And somehow the biggest caloric bomb on the plate wasn't the meat. It was the fried okra.

Why It Didn't Score Higher

A day's worth of calories is staggering, even for a platter intended to be shared. And honestly, one of the reasons I enjoy doing these reviews is that it forces us to understand what we're actually eating. H-E-B perhaps gets unfairly put through the meat grinder because they publish calorie information while many barbecue restaurants don't. But calories are calories whether they're posted or not. And if nothing else, this experience made me appreciate just how quickly fried foods can add up.

Final Thoughts on H-E-B True Texas BBQ

H-E-B barbecue absolutely scratches an itch and, in the context of grocery store dining, you really can't do much better. In fact, I'd love to find a supermarket that does sushi as well as H-E-B does barbecue, though I suspect I'd have to fly to Japan for that.

And therein lies the brilliance of the whole thing. This is Texas after all, where barbecue is king, and of course a beloved institution like H-E-B would figure out how to serve good barbecue. In many ways, True Texas BBQ is simply another reason why Texans are so fiercely loyal to the grocery chain.

Nothing comes free, however. Calories are calories, and barbecue has become expensive. So when you order that three-meat plate, understand that you're consuming roughly a day's worth of calories and spending nearly enough money to eat at some of the state's elite barbecue joints.

Which raises an uncomfortable question.

If you're already spending thirty dollars, perhaps it's worth waiting a few hours in line and treating yourself to the very best barbecue Texas has to offer.

Last Bite

H-E-B True Texas BBQ is convenient, tasty, and better than most grocery store food has any right to be. But for nearly thirty dollars, I'd rather spend a little more time and get truly elite barbecue. Overall Score: 16.9/30 Good barbecue. Not great barbecue. And certainly not cheap barbecue.

Best Food in Madrid, Spain: Where to Eat in 2026

When it comes to answering the question of where to find the best food in Madrid, one could spend a lifetime chasing the answer. What I can offer instead is my own Madrid food guide—a collection of restaurants and food experiences that made my first trip to Spain, and my first trip to Europe as an adult, unforgettable. Kind of crazy to say those words out loud, but better late than never. This was a family vacation, so our choices reflected that. But one thing quickly became clear: Spain is a place where one can eat high and low and find both experiences equally rewarding. Some of my favorite bites came from formal restaurants, others from humble cafés and bars where lunch cost little more than a couple of coffees back home.

La MaMa

The Vitals: the spot: La MaMá, near Santiago Bernabéu Stadium the eats: Tomato salad, Grilled Squid, Shrimp with rice, croquettas, the whole menu the bucks: €20-€40 the full nelson: Michelin Bib Gourmand winner that could pass for a Michelin 1 star restaurant 

Tourist Bonus: Walking distance to Real Madrid's legendary stadium Our most formal meal in Madrid came at La MaMá, a Michelin Guide Bib Gourmand restaurant located near Santiago Bernabéu Stadium. Honestly, if someone told me this place had earned a Michelin star, I wouldn't have argued. Spain makes lunch the main event, and by our second day I had fully embraced the concept. Perhaps a little too enthusiastically, because we ordered enough food to feed a small army. Yet the dish I still think about wasn't some elaborate tasting menu creation. It was a tomato salad topped with smoked herring. A tomato salad. The tomatoes in Spain are simply remarkable. The dish ended up being one of the highlights of the entire trip and a reminder that extraordinary ingredients often require very little embellishment. Thank God my wife isn't afflicted with the same food obsession that plagues me because I nearly lost my mind over the thing. The staff spoke English, graciously accommodated my son's peanut and tree nut allergies, and humored my embarrassingly poor attempts at speaking Spanish.

Bajo Cero Heladería

The Vitals: the spot: Bajo Cero Heladería, near the Royal Palace the eats: Gelato, cappuccino, croissants filled with Jamón the bucks: €10-€15 the full nelson: Get the damn gelato Tourist Bonus: Perfect stop before or after visiting the Royal Palace Twenty-five years ago, when friends returned from Europe raving about gelato, I promised myself I too would someday experience the magic. Of course, America has since experienced its own ice cream revolution and quality gelato no longer carries quite the same mystique it once did. Still, Spain sits next door to Italy and shares plenty of culinary DNA. Which means one thing: Get the damn gelato. Bajo Cero proved to be the perfect stop before one of those tourist attractions everyone does because, frankly, everyone should. While my son indulged in gelato, I enjoyed a cappuccino and a croissant stuffed with Spanish jamón. Let's just say I consumed an irresponsible amount of jamón during this trip and regret absolutely nothing. Affordable and with multiple locations throughout Madrid, Bajo Cero quickly became one of those places we recommended to anyone who asked.

La Venencia

The Vitals: the spot: La Venencia the eats: Sherry and Pinchos the bucks: €10-€15 the full nelson: Hemingway vibes and the art of sip and nosh

Tourist Bonus: Old Madrid atmosphere that feels frozen in time La Venencia is first and foremost a sherry bar, and according to legend, one of Ernest Hemingway's favorite haunts. Then again, if you spend enough time researching Madrid, you'll discover Hemingway apparently drank everywhere. The sherry is the attraction here. In America, sherry is often relegated to dessert wine status. In Spain, it feels much more like a cocktail, one that pairs beautifully with pinchos and small bites. The place gets crowded and the service is brisk. Photos aren't allowed, which somehow only adds to the old-world atmosphere. I managed to sneak a few on my phone, though perhaps Hemingway himself would approve of keeping some things mysterious. What I loved most was the rhythm of the place. A sip of fortified wine. A little bite. Another sip. Another bite. No giant meal. No fuss. Just the simple pleasure of eating and drinking, which the Spanish seem to pursue with both constancy and consistency. Honestly, that felt like Spain in miniature.

Café Hortensia

The Vitals: the spot: Cafe Hortensia the eats: Fabada, Asturian cider, hearty northern Spanish cooking the bucks: €20-€30 the full nelson: some of the heartiest cooking of Northern Spain in the middle of Madrid

Tourist Bonus: One of the best places in Madrid to explore Asturian cuisine Café Hortensia was high on my list because I wanted to experience the food of Asturias, the region in northern Spain known for hearty cooking and famously hard cider. The signature dish is fabada, a rich bean stew loaded with cured pork and blood sausage—the kind of meal built to sustain one through a cold winter. Naturally, I ordered it on a ninety-degree afternoon. The restaurant was offering a €22 two-course lunch, which felt like one of the better values we encountered during our time in Madrid. Alongside the famous fabada, I enjoyed a fish dish cloaked in a sauce so rich it bordered on decadent. The Asturian cider provided a welcome lift and tasted nothing like the sweet concoctions college students consume back home. We even finished lunch with an herbal liqueur, because by that point I had fully embraced the Spanish way of life. Or at least my approximation of it.

Last Thoughts on Madrid

Madrid reminded me of Tokyo—not because the cities are similar, but because both places take food seriously at both ends of the spectrum. Of course one can find plenty of fine dining, but greatness can be found in the €10-20 range. And once you move into the €20-30 category, the quality becomes truly extraordinary, especially with tried and true regional Spanish fare. Still, there were two noteworthy standouts: The Tomato salad from La MaMA was the right-hand knockout blow I didn't see coming. My eyes are always drawn to rich, fatty meat dishes because I am, above all else, a savory eater. But this salad was every bit as savory as the Fabada at Cafe Hortensia, but better suited for the warm weather we experienced in Madrid. The Fabada is the dish I will attempt to create at home though . .  stay tuned for that. As I write this back in Austin, Texas while waiting for my son's late-night volleyball practice to end, I can't help but laugh. There's a decent chance dinner tonight will come from a fast-food drive-thru. Such is life. But for one glorious week, life tasted like sweet and tart tomato salads, thirst quenching Asturian cider, savory jamón, and sherry.

Sonic Tropical Heat Smasher Review: Should Burgers Be Sweet?

Sonic thinks they should. The fast food chain's newest limited-time burger, the Tropical Heat Sonic Smasher, takes a classic smashburger formula and adds something that has been causing food arguments for decades: pineapple. Pineapple on pizza remains one of the internet's favorite food debates. But pineapple on a smashburger? That felt like new territory. So I headed to Sonic to find out if their Tropical Heat Sonic Smasher was actually worth ordering in 2026—or if this sweet-and-spicy smashburger experiment should have stayed on the drawing board.

What's on the Tropical Heat Sonic Smasher?

According to Sonic:

"Two juicy, hand-smashed patties made with Angus beef, stacked with melty pepper jack cheese and crispy bacon, topped with a Jalapeño Pineapple Glaze—bringing the perfect sweet-heat kick to every bite. Balanced with crisp lettuce and creamy mayo—all on a soft potato bun."

On paper that sounds like a Guy Fieri trip to Flavortown. Smashburger. Bacon. Pepper jack cheese. Sweet and spicy glaze. Potato bun. What's not to like? Unfortunately, the answer starts with the beef.

Watch the Full Review!

Sonic Tropical Heat Smasher Review by the Numbers

Taste Score: 5.7/10

This score surprised me. Going in, I assumed the Jalapeño Pineapple Glaze would be the problem. It wasn't. In fact, the sauce was one of the highlights of the burger. The sweet-and-spicy combination worked surprisingly well, especially alongside the pepper jack cheese and bacon. The burger itself was juicy in that greasy-fast-food sort of way that can be satisfying when you're in the mood for it. I like to call it JGG: Juicy, Greasy, Good. Something that screams late night bite or "Im gonna eat my feelings" or "Im skipping the gym today" But then I started pulling the burger apart. And tasting individual elements. And that's when the problems became obvious. The beef on it's owned tasted strange. Not bad enough to spit out. But close. Not bad enough to demand a refund. But enough to push to the side. In other words: gross Almost mystery-meat adjacent. The bacon, cheese, and even pineapple glaze do a tremendous amount of heavy lifting here. Without them, the burger simply doesn't stand on its own. The lettuce wasn't particularly fresh either, although oddly enough it didn't hurt the overall experience. Oh and that mayo was CHEAP and not in a good way.

Why It Didn't Score Higher

The toppings were better than the beef. That's never a good sign for a burger.

Price Score: 4.6/10

The Tropical Heat Sonic Smasher cost me $8.32 with tax. That's not cheap. And while the burger includes bacon and pepper jack cheese, neither of those additions are enough to justify the price. Especially when there are better burgers available for similar money. Or less.

Why It Didn't Score Higher

For roughly the same amount of money, I'd rather go to In-N-Out. Spend a little more and I'd much rather have Shake Shack. Either option delivers a better burger experience.

Calorie Score: 5.2/10

At 870 calories, the Tropical Heat Sonic Smasher is a serious burger. A double smashburger with bacon, cheese, mayo, and a sweet glaze should be calorie-dense, so the number isn't shocking. The good news? It actually feels substantial. The bad news? The burger isn't good enough to justify the calorie investment. I didn't even finish it.

Why It Didn't Score Higher

If I'm spending nearly 900 calories on a burger, I want something memorable. This wasn't.

Final Thoughts on the Sonic Tropical Heat Smasher

I genuinely expected the pineapple glaze to ruin this burger. Instead, it turned out to be one of the best parts. The real problem was the beef. The toppings successfully masked it most of the time, but every bite eventually reminded me that something felt off about the burger itself. And that's a difficult problem to overcome when the burger costs more than eight dollars and carries nearly 900 calories.

Last Bite

The Tropical Heat Sonic Smasher scored 15.5 out of 30 in my Worth It? review series. That's firmly in "mid" territory. Not terrible. Not offensive. But definitely not worth it. Surprisingly pineapple(sauce) works. The beef doesn't. And that makes it easy to drive right past Sonic and keep looking for a better burger.

Taco Bell Shredded Beef Dipping Taco Review:

Can Taco Bell Actually Pull Off Birria?

I haven’t been to Taco Bell in over 30 years.

And honestly?

That was intentional.

Once you discover taco trucks and actual regional Mexican cooking, Taco Bell starts feeling less like Mexican food and more like a late-night survival strategy.

So I returned fully expecting disappointment.

Instead?

I was… semi impressed.

Watch the Full Review!

Taco Bell Shredded Beef Dipping Taco Review by the Numbers

Taste Score: 6.8/10

Better than expected. Much better.

The biggest surprise here is that the shredded beef actually tastes decent.

Not “life changing.”

Not “authentic birria.”

But perfectly passable fast food.

Honestly, if someone handed this to me at a random airport Mexican restaurant, I probably wouldn’t complain.

The consommé-style dipping sauce helps, and the beef has far more flavor than the ground beef Taco Bell built its empire on.

Why It Didn’t Score Higher

Because actual birria exists.

And once you’ve had properly slow-cooked birria tacos from a legit taco truck or Mexican restaurant, this still feels like fast food cosplay.

Still…

credit where credit is due.

This was far better than expected.

Calories Score: 7.1/10

At 285 calories per taco, the numbers are surprisingly reasonable.

Two tacos comes out to a fairly modest fast food meal calorie-wise.

And honestly?

You probably shouldn’t eat more Taco Bell than that anyway.

Why It Didn’t Score Higher

While the calories are relatively low, the meal itself feels small.

And personally, I can’t imagine eating three of these things without immediately regretting my life choices.

Price Score: 5.8/10

Turning Taco Bell’s Shredded Beef Dipping Tacos into a proper meal will cost you around $9.

And that’s where the value conversation starts getting shaky.

There was a time when $10 at Taco Bell felt like an outrageous amount of food.

Now?

It barely qualifies as a meal.

Why It Didn’t Score Higher

At this price point, you’re entering legitimate taco truck territory.

And if you live somewhere with a strong Mexican food scene, spending the same money on actual birria becomes a pretty easy decision.

Unless you live in somewhere like Bismarck, North Dakota.

In which case…

maybe Taco Bell is your birria plug.

Final Thoughts on Taco Bell’s Shredded Beef Dipping Tacos

The name may be absurdly long, but the tacos themselves were far less disappointing than I expected.

And honestly, that alone feels like a win for Taco Bell.

No, this isn’t authentic birria.

No, it won’t replace a real taco truck.

But in the context of fast food?

These tacos are surprisingly competent.

Apparently if you give Taco Bell 30 years, they eventually start catching up with the times.

Last Bite

If you want real regional Mexican food, seek it out.

Support taco trucks. Support family restaurants. Support the real thing.

But if you find yourself in a Taco Bell drive-thru?

You could do a lot worse than the Shredded Beef Dipping Taco.

Freddy’s Steakburger Review:

Is It Actually Worth the Hype in 2026?

Six years ago, I wrote a piece comparing Freddy's Frozen Custard & Steakburgers to an old favorite of mine: Steak 'n Shake.

At the time, Freddy’s blew Steak ’n Shake out of the water.

So I figured it was time to revisit Freddy’s in 2026 and see how their famous steakburger holds up in today’s smashburger landscape.

What followed was an enormous disappointment.

Watch the Full Review!

Taste Score: 7.2/10

Freddy’s feels stuck in the past

The biggest issue?

The burger simply lacked flavor.

The beef was under-seasoned, oddly lean tasting, and somehow…

dry.

Which honestly feels impressive considering smashburgers are usually designed to maximize crust, fat, and flavor.

The whole experience felt muted:

• weak mustard
• overly thick onions
• stale bun
• unseasoned burger

And in today’s smashburger era, that’s a serious problem.

Why It Didn’t Score Higher

Modern smashburger chains have raised expectations dramatically.

Whether it’s:

• Shake Shack
• Smash burger food trucks
• or even restaurants bending to the Smash burger trend …the category has evolved.

Freddy’s somehow feels frozen in time.

Even though it was founded in the 21st century.

Price Score: 5.8/10

Freddy’s is priced almost like a premium burger chain

At roughly $8, Freddy’s costs just shy of what you’d expect for a modern fast food smashburger in 2026.

That wouldn’t necessarily be a problem…

if the burger delivered.

Why It Didn’t Score Higher

The quality simply doesn’t justify the price anymore.

If the burger had stronger seasoning and fresher ingredients, maybe this lands closer to a 6 or even a 7.

Instead, it felt regrettable.

Calorie Score: 7.5/10

At under 700 calories for a double cheeseburger, Freddy’s lands in a fairly respectable range for fast food.

And honestly, there’s a useful lesson here:

Skipping:

• mayo-heavy sauces
• bacon
• excessive toppings

can dramatically reduce calories without ruining the burger experience.

Why It Didn’t Score Higher

Minimalism only works when the fundamentals are strong.

And unfortunately, the burger itself still tasted bland.

Final Thoughts on Freddy’s Steakburgers

I genuinely liked Freddy’s back in 2020.

But six years later, the smashburger landscape has changed dramatically.

Consumers now expect:

• stronger beef flavor
• better buns
• fresher toppings
• more seasoning
• more texture

And Freddy’s no longer feels competitive.

Either my standards changed…

or Freddy’s quality slipped.

Possibly both.

Last Bite

If you’re craving a proper smashburger in 2026?

Spend a few extra bucks and go to Shake Shack.

At least there, the burger itch actually gets scratched.