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06-16-2013, 08:04 PM | ||
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Griffs Hamburgers
Per request, you shall now be informed about one of the best drive-ins in the greater Albuquerque area; Griffs.
Located at the corner of Central and Wyoming(in Sweet's hood), Griffs has been serving authentic, old-school drive-in burgers, shakes, fries, rings, and the like since 1960. Oddly enough, Griffs started in or was headquartered in KCMO. This from the Wiki: Quote:
But let's have a look at that old-school burgerage: Fuuuuuuuuuuuuuuuuuuuuuuuck yeah. This is what Sonic wishes it could be. |
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06-17-2013, 09:25 AM | #46 | |
Molôn Labé
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Quote:
Do a Prime Rib Thread or Lobster thread... A ****ing hamburger thread? Are you ****ing kidding me? |
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06-17-2013, 09:30 AM | #47 | |
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Quote:
There was a guy in Colorado that fed his leukemia ridden daughter hamburgers 3 times a day for 8 weeks. At the end of that hamburger binge her cancer was cured.
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06-17-2013, 09:34 AM | #48 |
Molôn Labé
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06-17-2013, 09:36 AM | #49 |
MVP
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I've been going to the lake through Cole Camp (then on to Stover) for years and never heard of this place. Very intriguing...
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06-17-2013, 09:39 AM | #50 |
Hey Loochy, I'm hooome!
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My mom is from Stover. I'll have to ask her if she's ever heard of it. I never noticed it in the millions of times I've drove from Sedalia to Versailles.
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06-17-2013, 09:49 AM | #51 |
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Town Topic > Winsteads > Flea Market > Wendys > Whataburger > Griffs
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06-17-2013, 09:51 AM | #52 |
Scarlett Johansson's boytoy
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06-17-2013, 09:52 AM | #53 |
Hey Loochy, I'm hooome!
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06-17-2013, 09:56 AM | #54 |
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06-17-2013, 09:57 AM | #55 |
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Herp-derping > bobbing for AIDS > YOU.
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06-17-2013, 10:42 AM | #56 | |
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Quote:
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06-17-2013, 10:44 AM | #57 |
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06-17-2013, 11:28 AM | #58 |
Hey Loochy, I'm hooome!
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Fast food is pretty much fast food. It's all the same class of food.
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06-17-2013, 01:58 PM | #59 |
GBM 8-12-15
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06-17-2013, 02:28 PM | #60 |
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I've found that the secret to eliminating the grey ring around the outside (that some people do actually like) as well as ensuring a nearly uniform medium rare all the way through the meat (instead of the more well done cuts on the outside of a large roast) is to do the reverse of what the cookbooks will tell you.
They suggest searing, starting high and finishing low. The better method is to cook the thing at 225 for as long as it takes it to get to 118 degrees and then pull it. Sear it very briefly after cooking to create the crust, but be careful so as not to create the overcooked outside again. You'll have a medium rare roast from the middle all the way to the crust. This method is not perfect because the bark on the outside isn't quite as good as it is on the cookbook methods. Additionally, if you have family members that like it a little more done, tough shit because there won't be any. But if you're looking for a roast that looks like that one, the only way I've been able to do it is low and slow.
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