GolfHos

Jucy Lucy or Juicy Lucy?

While having never actually eaten  :airquotes: one  :airquotes: , Karen has made and served a version and after eating it, I would have to believe it can be none other than the latter.  At least that was always my assumption. 

Where did you find the conflict?

Actually Fuzzy should know.  The joint that supposedly introduced it is a few miles from his house.

http://www.adrianstavern.com/menu/index.htm

http://en.wikipedia.org/wiki/Jucy_Lucy

Seems that both spellings are used here in the land of the 4 time Super Bowl LOSERS.

Just bought about 5 pounds of ground beef today. I'm going to try making the Ju(i)cy Lucy today.

Maybe Fuzzy can chime in and tell us which one is the best (Matt's Bar's Jucy or the 5-8 Club's Juicy).

BTW, has anybody done the Pat's vs. Geno's (http://funfoodfight.blogspot.com/2008/06/pats-vs-genos.html) taste test?

Interesting.  I guess I was wrong (or at least was told wrong) I thought it originated at a place called The Lion's Tap a famous hamburger joint in M. Le Fuzz's neck of the woods but apparently not.

Although knowing him (he's very cosmopolitan on all things Twin Cities) I would bet dollars to donuts he's been to one of those joints.

Lion's Tap is the bomb for a great greasy burger, fries and a cold beer.

I have been to the 5-8 a few times (years ago) but not Matt's. And I've got to be honest....I've never tried a Jucy/Juicy Lucy.

(http://i213.photobucket.com/albums/cc18/Sweepspear/waiting.jpg)

[sm_thumbsup2]

I used provolone, so I guess this is technically more like the "Juicy Lucy" from the 5-8 Club, which offers a choice of cheese. Matt's "Jucy Lucy" is always American.

Mine ended up pretty thick (~1.25" thick after cooking), which is thicker than I'm used to, but I liked the meat-cheese ratio.  (I didn't put any cheese on top.) Whenever I get a double cheeseburger from McKingNOutTheBoxJr, they usually put too much cheese on it, and the flavor of the meat is overwhelmed.

Plus, the cheese gets melted nicely, which generally requires covering the burger with a lid for a few minutes to steam if pan frying (and not possible if using a George Foreman grill).

Sweet!  Sounds good.

Anything special for the bun?  One of my faves is Karen gets these "onion" buns.  A little heartier than a typical white bread hamburger bun.  Great also with thin sliced roast beef.

Ciabatta. Grilled.

Damn.  +1  Now I want one.

Just out of curiosity, was it Dino chicken nuggets and Smiley potatoes for the kids?

I know Maddie would have nothing to do with a Ju(i)cy Lucy on grilled Ciabatta.

My daughter usually hates eating any kind of beef, but she liked it. My son eats anything placed in front of his face.

My mom used to make these 40 years ago, except they were called Stuffed Hamburgers.  She'd also put tomatos and onions on the inside.