Monday, June 28, 2010

Fuddruckers - Orlando, FL

 It's really is sad that so many, ALL but 4, of the Fuddruckers have closed in South Florida.

Really... Elk Meat? This is Orlando, not Alaska.

Such odd selections... The Ostrich was a thin flavorless burger.


Who doesn't love an unlimited toppings bar for your burger?

Fries & Onion Rings! The best combo ever!

... and top the fries off with Nacho Cheese!
Well-Done Fuddruckers. Well-Done!

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Friday, June 25, 2010

Alabama Joe's - Lake Worth, FL

Crimson Tide fans rejoice, this is your watering hole. Tide decor everywhere with plenty of other NCAA teams represented but this place is true to the Crimson Tide. 

Every waitress in the place had a smile on. Our particular waitress had a great sense of humor and made the experience VERY enjoyable! We started with 'sloppy skins' topped with Alabama Red chili. Nice sweet spice! Solid choice. 

Double Stack ordered the BBQ Burger - topped with Swiss, AJ's BBQ sauce, lettuce, tomato. He enjoyed all 10oz of grilled greatness. The bun was crispy yet soft on the inside. One flaw, too much bun. 

Lunchbox ordered the Alabama Burger - topped with cheddar & Alabama red chili. Overall the grilled flavor was the best part of the burger. Could of used more chili and less bun. 

On a scale from rare to well-done: 
Alabama Joe's overall rating: Medium-well   

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Thursday, June 24, 2010

"Sharing our leftovers..."

 Hunting the lion burger butcher

By Annalyn Censky, staff reporter

NEW YORK ( -- A small Arizona restaurant found itself at the center of a nationwide backlash that included a bomb threat after it announced plans to offer lion burgers this week as part of a World Cup promotion.

But following the supply chain back to the mom-and-pop butcher that processed the alleged lion meat turns up an even more bizarre tale.

The story started when Cameron Selogie, owner of Il Vinaio restaurant in Mesa, Ariz., bought about 10 pounds of so-called African lion meat, planning to mix it with ground beef to make burgers honoring the FIFA World Cup's South African location. Selogie sent an e-mail newsletter to his restaurant's patrons advertising the special.

That newsletter -- which was the sole publicity Selogie had planned -- exploded into a media blitz when one of the e-mail recipients turned out to be an animal activist.

She spread word to a local TV station, and the news has since circled the globe, even garnering a brief write-up in the online version of London's Daily Telegraph.

Lion burgers are an attention-grabbing idea, but it raises the question: How, exactly, does an Arizona restaurant manage to get its hands on African lion meat?

Welcome to the mysterious world of back-alley exotic meat purveyance.

Selogie said he bought the meat through a Phoenix distributor, Gourmet Imports-Wild Game -- a one-man operation owned by Rick Worrilow. Selogie says he did his research, and was told that the meat came from a free-range farm in Illinois that is regulated by the United States Department of Agriculture.

Meanwhile, Worrilow, who essentially serves as a middleman between farms, meat processors and restaurants, also said the meat came from a completely legal plant in Illinois. And even though he didn't know the name of that plant, Worrilow said he was confident that the meat was inspected by federal regulators.

So where's this supposed African lion farm in Illinois?

Well, here's one clue: When the meat arrived at Il Vinaio on Tuesday evening, Selogie said it came in packaging with the name "Czimer's Game & Sea Foods."

Czimer isn't a free-range farm. It's a butcher shop located just outside of Chicago in Homer Glen, Ill.
Lions, ligers and bears ...
Czimer's website advertises standard wild game: pheasants, quail, ducks, venison, buffalo and so on. But then, sprinkled through the product list, some wilder offerings pop up. Like llama leg roasts. Or camel cutlets.

And African lion meat. You can snag it in shoulder roast, steak, tenderloin or burger form -- or, for a bargain, try the ribs at $10 a pound.

So where does Richard Czimer, the company's owner, get these lions?

The meat is the byproduct of a skinning operation owned by another man, Czimer said in an interview with He declined to name that gentleman.

"This man buys and sells animals for the skin, and when I need something and he has ability to get it, I will bargain for the meat. It's a byproduct," he said.

And where does that mystery man get the lions? "I wouldn't have any idea," said Czimer, who operates a small retail store in addition to his wholesale business. "He has his sources, and I do not infringe on his business, just as he does not infringe on mine."

He's willing to take a hands-off approach: "Do you question where chickens come from when you go to Brown's Chicken or Boston Market?" he asked.

Czimer's exotic-meat dealings have landed him in hot water before. Back in 2003, Chicago newspapers covered his conviction and six-month prison sentence for selling meat from federally protected tigers and leopards. Czimer admitted to purchasing the carcasses of 16 tigers, four lions, two mountain lions and one liger -- a tiger-lion hybrid -- which were skinned, butchered and sold as "lion meat," for a profit of more than $38,000.

His supply chain may be murky, but like the Arizona restaurateur and the meat salesman, he expressed total certainty that his lion meat is USDA-approved and thoroughly inspected by regulators before it reaches his processing plant.

But here's a twist: The USDA says it doesn't inspect lions bred for meat. That's the job of the Food and Drug Administration.

Is it legal to eat lions? Yes, according to the FDA's communications team. The African lion isn't currently a federally protected endangered species and it qualifies as a game meat, FDA spokesman Michael Herndon said in an e-mail.

While the African lion is not considered endangered by U.S. regulators, it is classified as "threatened" by the Convention on International Trade in Endangered Species, an international protection agreement.

As for Czimer, his shop is officially registered with the FDA and has been inspected by state regulators, Heardon said.

Meanwhile, back in Arizona, Selogie is taking the protests in stride. He plans to have bins of ice water outside for picketers who brave Arizona's 100-degree heat to protest as he serves up the burgers on Wednesday and Thursday night.

"I do feel bad that people are so concerned about this. But for most people, this is the king of the jungle and that's the only reason they can give me for their concern," he said. "We're not doing anything to endanger the species."

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Wednesday, June 23, 2010

CG Burgers - Round 4

This place has officially become a weekly lunch hot-spot! The burgers are great and every time we go the place is jam-packed! Maybe its the bun, but something about the burgers always keep me wanting more...?

Today's choice for Lunchbox, as shown above, was the Kobe Burger w/swiss, onions & bacon. Another job well done!


CG Burgers
4575 Military Trail
Jupiter, FL 33458-4833
(561) 340-3940

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Monday, June 21, 2010

"Sharing our leftovers..."

The 'S. Benz Explosion'               

2lbs Ground Beef
1 Pack of Liptons Onion Soup Mix
1 Tbs - Soy
1 Tbs - Worcestershire
Salt & Pepper (to taste)
8oz Cream Cheese (softened)
1 large jalapeno (seeded & finely chopped)
Ciabatta Bread
(servings: 3-4 Burgers)

Step 1:
Combine Lipton Soup Mix, Ground beef, Soy, Worcestershire, Salt & Pepper then set aside.
Step 2:
In separate bowl combine cream cheese and jalapenos.
Step 3:
Per burger - make 2 patties: Each should be the width of your palm. (6 - 8 total). After each is formed, place a Tablespoon amount of the cream cheese/jalapeno mixture in between the 2 patties. Make sure to press edges firmly together to avoid 'splitting while grilling'
Step 4: 
Grill to liking.
Step 5:
Add toppings and Enjoy!

Thanks to S. Benz of Hobe Sound, FL for this incredible creation!

Thursday, June 17, 2010

CG Burgers - Round 3

Round 3 of CG Burgers was interesting. As you can see I decided to go with the Burger of the Day - Sausage Burger (yes, a ground patty of sausage) with grilled peppers and onions. Again, they hit a home run! It literally was like eating my Aunt Doris' sausage and peppers. Every bite had equal parts and the sausage flavor was dynamite. The bun, also was super soft/moist. This place is slammed with guests but they put out a great burger every time.

My side-kick Bruni ordered the California Burger (Avacado, Tomato & Sprouts). He knew the meat was going to be tasty, and it was. But the overall flavor of the burger was weak. It needed some cheese. Still a great overall burger but missing something...

If you are ever up in the Jupiter/Abacoa area(Donald Ross & Military), TRY CG BURGERS!!!!

Wednesday, June 9, 2010

"Sharing our leftovers..."


Chili's NEW Hand-Crafted to Perfection Burgers

I decided to try the Avocado Burger. Not horrible. Not great. Lacking in sauce. Overwhelming pickle & tomato flavors. The bun was the highlight.

Overall rating - Medium

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Sunday, June 6, 2010

"Sharing our leftovers..."

When the wife wants a burger, I make sure to deliver. Nothng beats firing up the grill on a Sunday night making burgers for my wife.

Cheese, onion, pickle, ketchup & mustard.

 Mmm... Good!

Friday, June 4, 2010

CG Burgers - Round 2

Round 2 - CG Burgers

I decided to try the Cuban Burger: melted Swiss, ham, pickles & mustard. Again, the burger was out of this world. Job well done. For a place to pump out so many burgers so fast, they do a great job. Try the fries! Even sweet potato fries...

Summer is here and the place was packed with high school kids. The door  was constantly open with new guests early entering to fill their bellies with a great burger.

Round 2 - CG Burger overall rating: Well-Done