Top Notch Beefburgers

-Got beef?

The Burgers of Chi

*This post was lost in the shuffle and the txt ruined so I am re-posting it
(This is from the sites 1st month, see ya tmw with a new one)

You didn't think I was based solely on the Northside, did you? you were wrong, if its good, I'm going and I don't care where I have to travel to get it. Ive been on trips for food much farther than the southside. In fact a trip to get food out south is a regular thing for me. Alot of family of mine is from Beverly and surrounding areas so I know the south side almost as good as I know the north and a few of my favorites are located out there so don't sleep on me. Folks I plan my vacations around food, if there is a festival, sightseeing or nice museum in the place I'm visiting its a small plus. If there is a big bash or party that I'm going to out of town, the first thing I do is start researching on food there.

There is only one place to start my Southside food finds with...Top Notch beefburger, a southside institution and perhaps Chicago's most famous burger joint. If you've been to Beverly you know Top Notch. Its been in the neighborhood since 1942 when G.I Joe and his cronies use to roam the streets and stop in for one of their hand formed fresh ground daily beef pattys and their world war two style French fries.


Since 1942 in Chicago's Beverly neighborhood on the southside

Top notch has the type of burgers your parents grew up on and not the garbage that so many places serve today. They haven't changed a bit since their inception. They use the fresh ground beef, they cut the fries in house and fry them to perfection, they even use the same cheese, just good old American processed cheese. The go to order at top notch is a deluxe cheeseburger meal with grilled onions, deluxe includes lettuce, tomato, pickles, grilled or raw onions and a cup of mayo. If your a fan of milkshakes, then you best get one here, they are made old school and are thick and milkey. This burger has tasted the same way since the first time I went here years and years ago, its an old school burger joint with tons of regulars and waitresses from the neighborhood attending school. The sign-in cards to start and end the workday are the same, the cash register is old school and the equipment looks like antiques. Last time I was here a regular came in and before even being asked he was given a large coke and a paper clip, don't ask me what for, he then ordered "just a bun" to eat and they brought it out for him to munch on while he played with his paper clip.


deluxe cheeseburger platter exactly the same as the first platter they ever served (66 years later)

Overall Grade: A-

Strengths- as far as an old school burger joint goes your going to be hard pressed to find a place who's only thing has changed since they opened are prices.

Weakness: I'm hard pressed to find one. If you don't like American cheese than I guess that's its kryptonite.

Top Notch Beefburger
2116 W 95th St
Chicago, IL 60643
(773) 445-7218
Website

Wings O' Flavor

-KingT's Wing Fling

The location of 3109 N. Halsted has been a royal pain in the rear end to its renters. I cant recall a food joint that has lasted longer than three years in the space it is at behind CVS and next door to a Domino's pizza at the corner of Clark and Halsted. Maybe its because the last few renters were all Mexican taco joints but more likely is the fact that none of them were any good. When I saw the last taco place had closed down I was almost positive we would see another one move in. Little did I know that the Lakeview/Lincoln Park Northside neighborhoods would be getting a new wings only spot, along with regular and sweet potato fries, that seems to have the right idea. Its called Wings O' Flavor and is run by a wonderfully nice couple who spent 8 years living in the Caribbean and have now opened a wing shack of their own in Chicago.


New on the scene and its for real

I've been meaning to get over there since I'd seen they opened about a month or so ago. I finally got over there and I'm glad I did. The interior is pretty plain and its spotless as far as cleanliness and they do have a TV for you to watch while you wait for your wings to be made. If your looking to get in and out, then go get the nasty ass pigeon wings from Domino's next door. The couple who own the joint have the right idea, they do wings and they do them well. In fact they do them to damn near perfection. As of right now they offer the wings in 6-8 different sauces. Obviously they don't risk using store bought cheap stuff and every sauce is made in house and tested before being put on the menu. I had heard that the jerk was the way to go and considering the couple spent all that time on the islands I figured they must have a good recipe for the sauce. I asked if it was really hot and she said "yes" and asked if I wanna switch flavors. I told her no and that it was a good thing since jerk should be hot and not sweet.


Jerked Wings with extra authentic Jerk sauce for dipping

The wings were fried but I don't think they use any batter as you can see in the pictures. From what I could tell they just fry them with the sauce. I thought the jerk was some of the most authentic jerk sauce Ive had in the city or states. Not the hottest ever but it was hot and maybe too hot for some. I really liked that they gave a little extra cup of it for dipping. It's too bad they don't make whole jerk chickens b/c this guy knows his jerk sauce/marinade. Two big thumbs up for the jerked wings, Tons O' flavor. I prefer my wings smaller rather than larger and these wings are pretty big and meaty but still very good. They didn't suffer from being too meaty and thus too chewy. They were just right.


Real Island Flavor and the best wing sauce I've had in the city

I was in a daze when I went in and couldn't decide on a 2nd flavor totally forgetting to make it Buffalo I went with the Thai Sweet Chili. Once again I was pleasantly surprised at how much flavor these packed. I'm not a total anti BW3 guy but there is no reason to be eating their ok wings coated in ok sauce when you got this place that serves up much better product at a much better price. I'm very much looking forward to trying the rest of the flavors including that Buffalo and a Caribbean lemon pepper sauce that was also recommended.


Thai Sweet chile was the perfect compliment to the spicy jerk wings

I am none too happy that this place has been pretty empty when I've been there and driven past it. Shame on anyone who lives in the area, likes wings and hasn't tried them yet. Put in an order for the Bears game this weekend and invite your friends over and spread the word about this new place that packs the punch with wings of flavor. The prices are fair, and they do buckets of wings for all your football party needs. Also available is the special of 15 wings and fries for $9.99 My only complaint was they charge 50 cents for ranch or blue cheese. The couple is really nice and there's free parking in the lot at CVS so this is a great spot to pick up a platter of wings or just enough for you should you live or be by the area. Ill def. be back sooner than later. Check this place out for all your gameday needs in the land of chicken wings.


These wings sure do bling...

Wings O' Flavor
3109 N. Halsted
Chicago, IL 60657
(773) 697-7032

A Texas Dinner in the Heart of Chicago

--Tailgatin' and how to make mofos start playa hatin' (Recipes)

I'm no expert on smoking a brisket but a few weeks ago I gave it my 2nd go around at it. I was happy with the results, it was like a win in the 1st week of the NFL season, you'll take it and like the results but know there's room for improvement. I rubbed it with a homemade rub and used Jim Goode's BBQ Mop which consisted of butter and bacon-not bad-among other things. When it comes to the four bastions of BBQ everyone knows that Texas and its beef, specifically brisket is 25% of America's BBQ heavens. So there was only one thing to do if I was going to give it my 2nd go at a real Texas smoked BBQ brisket. Do some research in the "Legends of Texas Barbecue" Cookbook by Robb Walsh. This along with his other books make up a series of the best mens cookbooks around as far as I'm concerned. If you are a BBQ man and have a collection of books that doesn't include this one then order yourself a copy right now. Not only are the recipes and cooking tips from world BBQ champions and pitmasters from throughout the state of Texas, but its also a history lesson and has a complete guide to the Texas BBQ trail and every store/butcher you need to know should you ever get in your car and decide to do it up yourself.


a must own for any BBQ head

I never really follow a recipe to the core but instead I take different ingredients and techniques that catch my eye and put them all into one. I decided I would concoct my own rub made up of the different spices that I got from the Central Market in Dallas, TX. I was happy with my chili based rub and thought it would also work real well for chili sauce for hot dogs so it was a successful experiment from that standpoint.


assorted spices for a rub

Jim Goode's BBQ Mop (From Legends of Texas cookbook)

"This mop is so good, you'll be tempted to eat it like soup"

4 cups beef broth
2 bay leaves
1 teaspoon dried oregano
2 tablespoons butter
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped green pepper
1/2 cup minced garlic
2 tablespoons Rub
1/2 teaspoon dry mustard powder
1/2 teaspoon salt
1/2 teaspoon ground white pepper
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne
finely grated zest of 2 lemons
juice of 2 lemons
2 tablespoons soy sauce
2 tablespoons white wine vinegar
1 tablespoon olive oil
1 tablespoon Asian sesame oil
1 pound thin-sliced bacon, finely chopped

Bring the broth to a boil, add the bay leaves and oregano, and reduce the heat to a simmer. Melt the butter in a skillet over medium-high heat and add the onion, celery, green pepper, garlic, beef rub, dry mustard, salt, black and white peppers and cayenne. Cook for 5 to 7 minutes until the onion wilts. Add the broth, lemon zest and juice, soy sauce, vinegar and oils. Stir to mix.

Cook the bacon until soft, and add the bacon and drippings to the broth. Simmer until reduced by about one quarter, about an hour. Makes 6 cups. Note: You could cut this in half and still have enough to mop your beef with. Its also really good when poured onto the sliced brisket.

mop during simmering


after

I decided on baked beans and German potato salad to go along with the beef brisket. On top of the slices of brisket I also had cheap hamburger buns along with sliced onions and pickles for brisket sandwiches. As has become my custom for my BBQ beans I start off by sauteing some chopped pieces of bacon until crispy and then remove them. Into the bacon grease goes an assortment of peppers and onions until they become translucent. I then sprinkle a bunch of the rub on the peppers and onions and then pour half can of beer into the pot to deglaze it and unload a couple cans of Bush's baked beans into there along with a half to a whole cup of BBQ sauce and let them cook for 45 minutes.


BBQ Baked Beans Simmering

I used my trusty Texas BBQ book for the German potato salad recipe. One of the reason sausage is so big along with beef in Texas is many of the states settlers were Eastern European and German and they were the ones who started the meat markets that have lasted through generations. A popular side dish for Texas BBQ is German potato salad due to the pitmasters heritage and family recipes from back home made with ingredients readily available here.


German Potato salad is easily my favorite...its got bacon

Like I said up above I really didn't go by a recipe but instead followed the tips that have stuck in my head thru time. Here are a few things to know when smoking your own brisket.

Brisket Tip's

1) The rule of thumb for timing a brisket is 1 hour per pound at 250F, but you have to add another 15 minutes for every time you open the lid or let the fire go below temperature. Most cooks figure 1.5 hours per pound to be safe, or 15 hours for a 10 pound brisket.

2) once you remove the fat cap and allow for shrinkage, a brisket yields about half of the weight you started with, so a 10 lb brisket should yield 5 pounds of meat.

3) I always smoke with a combo of cowboy charcoal and hickory wood, in Texas mesquite is very popular. Make sure not to use too much of either or else your temperature will get too hot. You want to keep it right around 220 degrees.

4) Wrapping a brisket in foil after several hours of smoking yields a tender product with minimum amount of work. I take it a step further and take a tip from Saveur and pour a bottle of beer into the brisket wrapped in foil and let it cook another couple of hours.


limit the amount of times you remove the lid so the temp stays afloat

When the brisket is ready to be removed from the heat simply take it in the foil but be careful not to spill it. The meat is ready when a thermometer reads 185 at the thick end or when a probe is entered with little resistance. Remove the brisket from the foil and discard the foil in the trash. Allow the brisket to sit and cool for at least 15 minutes before slicing. If your going to go through the time to make this then make sure you have enough for leftovers. I love a Texas brisket sandwich.


The aroma will have you licking your chops


Sliced Brisket


a Texas dinner plate never leaves an inch of room


and leftovers for brisket sandwiches

Note: Serve sandwiches with sliced pickles and onions on a cheap bun and maybe with some BBQ sauce if that's your style.

-Sampling America's "Micro Fooderies"

On a recent trip to Dallas my uncle brought me back the spices seen above along with some real Texas sausage. I am told that every single market and grocery store in Texas carries some sort of Texas sausage. He was told by a local that Opa's had the best sausage in the state that was available at most grocery stores. Like so many other pit bosses and sausage makers they use recipes that have been in the family for generations on end.


some damn fine sausage

From Opa's website: "What makes Opa's Smoked Meats so irresistable? First, it is the long standing tradition and continued commitment to produce only the finest quality smoked meats. We use authentic German recipes that have been in our family for generations. They call for fresh ingredients including select cuts of beef, pork, chicken and turkey. Not to mention a special blend of spices along with a process that slowly smokes the meat for full flavor. For almost sixty years, the Opa's family has perfected the art of making sausage and other smoked meat products. It's part family tradition, part hard work, and part passion. Put it all together and the end result is 100% delicious. In fact, after just one bite we're confident you'll agree."

Which I completely do. All I did was grill these over fresh charcoal and slathered them in Open Pit BBQ sauce. They also make for a fine sausage sandwich. No need to add peppers and cheese.


Opa!!! Texas, much like Chicago and Wisconsin, loves their sausage

Its a damn shame we don't have anything like these tubes seen below around Chicagoland and it got me thinking that someone should open up a specialty grocery store that carries the roadfood of America all under one roof. A place where you could get Texas sausage found next to South Loisiana Boudin or Door County Cherry Pie or Michigan Blueberry Pie, treats from Hawaii and meats from Alaska. Imagine the selection of soda pop-whatever it is you call it. It would be great.


Texas Smoked Jalapeno Cheese Sausage

OPA'S SMOKED MEATS
Fredericksburg, TX
1-800-543-6750
Website w/ mail order avail.

A couple of NW Indiana Burger Gems

-Got beef?
The Burgers of Indiana

Even though I grew up in the late 80's & 90's I've always had a fascination with Drive-In's like that of someone who came from the 50's or 60's. Not only are the structure and layout along with the great signs they boast reasons they attract me but obviously its the food too. I also happen to be captivated by Northwest Indiana as a whole. Its a place I love to ride around and explore and imagine what this once bustling metropolis used to be like in its prime.

If this site interests you along with going to the places (mainly food) that survived time then your like me. The kid Seth Thomas aka "dev null" really had a passion for it and I enjoyed his pictures and stories.


Old Post Card from an old Drive-In-Highland, IN (Pic from: rootsweb.ancestry.com)

When Highland was once in its prime it was a place that boasted many Drive-In's. So much so that I count at least eight from a post on this topic over at LTHforum. Many of the buildings that survived boast the Mid-Century modern style of architecture. The days of what I described above are long gone but a few of these old school burger joints including, Johnsen's Blue Top Drive-In, have survived and remain a must stop if in the area or cruising on Highway 80/94. It rests on a busy stretch of Indianapolis Blvd, about two miles south of the interstate. Its almost impossible to miss the real deal Drive-In sign.


What a Sign! I cant help but stop when I see one like this

This amazing Picture above is by Peter Engler (ReneG) posted at LTHforum


I pulled in on a quiet Monday afternoon

Its pretty obvious to see that Highland, IN was once a burger destination back in the day. I cant imagine how many drive-In and burger joints there were but you get the idea from the ones which have survived in this town of around 25,000 located in NW Indiana that the number is quite a few. If your heading into Indiana for any Fall roadtrip with your family and friends or partner then I would suggest stopping at Blue Top or if your even in the mood for a quick day trip Highland is about 30 minutes from downtown Chicago. On my first and so far only visit I had a very pleasant experience. I went there thinking that they would serve a 30's style thin patty burger but instead they offer big burgers and they let you know it on the menu. More on who "their burgers" are later in this post. On top of a Drive-in they also have an indoor area with plenty of memorabilia from the old Rt30 Speedway.


Hey, who hasn't been on youtube? that list is more impressive


Johnsen's Blue Top Drive-In Burger Choices

There was an interesting selection of burgers when I looked at the menu, obviously a burger is what I was going with. What really caught my eye though were the prices. It seems to me like a deluxe meal price of over ten bucks is a little high for a burger drive In in NW Indiana. They do include fries, soft drink and a scoop of sherbet or ice cream, which seems to be a old school trend of the areas burger shacks, but still its a steep price for lunch in that area. They also offer smaller sizes of each of their burgers. I had to pass on the signature Big Ben double cheese and instead went with a "Highlander" while my buddy ordered a ranch burger. The Ranch came on a sesame seed bun with lettuce, tomato, onion, bacon and ranch dressing. It was quite enjoyed by my buddy and as you can see below its a big burger and they do a good job in prepping them.


Johnsen's Blue Top Ranch Burger


Ranch Burger comes with lettuce, tomato, onion, bacon and ranch dressing

My burger was much better than I expected it to be. I didn't think it would suck. I just wasn't sure it would be any good. In some mentions of the place it says the food is ok but the atmosphere on a busy night and the old school decor were the real reasons to go. I like it enough that I would easily go back just for it. The addition of a nice crisped burger patty to a well made BLT was perfect. The bacon was crispy and the bread was toasted to perfection. Unless your stopping for your burger at the local McDonald's or Burger King you wont find any pre made frozen patties at these spots. Fresh butchered ground beef cooked to order is what your going to get when you order a burger. Its because of this I found it to be more than acceptable.


Johnsen's Blue Top "Highlander" burger


The Highlander comes with bacon, lettuce, tomato and mayo on toasted bread

If I'm having a good old fashioned burger than this is about as far as I want to go as far as creativity and it worked real well. Its a club sandwich with a meat patty instead of turkey. In a time where everyone is in a rush to make some crazy burger by putting everything on it or some fancy burger where they put stuff you've never heard of on it, Highland is filled with a couple joints that haven't changed a thing in forever. I would highly recommend a stop at Blue Top if your in the area or passing thru. At least check it out and have one of their much talked about malt's. Now I'll show you why its worth a day trip from Chicago up to this stretch of Indianapolis blvd if your a burger guy like I am. There just so happens to be another old school burger joint just down the road from Blue Top.

Miner Dunn Hamburger's (Highland, IN)


Since 1932: Lit up at night (Pic from Roadsidepeek.com)

When you leave the parking lot at Johnsen's if you swing a left onto Indianapolis you'll end up at the once thriving burger chain called Miner Dunn Hamburgers. I think a poster from LTHforum put it best when talking about Miner Dunn and Johnsen's Blue-Top "Places like this, and Johnsen's Blue Top just up the road, are gems if only for their nostalgia factor. But, in the case of Miner-Dunn (I haven't been to Johnsen's yet), the burgers are good, too. Not the beefy, dripping rare steakhouse burgers we get in Chicago, but precious in their own right." If your from an older generation and come from the Chicagoland area you might even remember Miner Dunn and their hamburgers and signs that were once prevalent in the Chicagoland region. The MD burger and its logo have been around over 70 years since the first one opened on Calumet ave in Hammond, Indiana. I'm almost certain this location in Highland is the only one that still exists.


The menu boasts...Its not "Dunn Right" unless its a "Dunn Deal"

Miner Dunn is just another great example of a place that doesn't change anything (as long as the menu is good) is one that can last thru time. Nothing has changed here, its old and most of the people eating there are old too but there's also plenty of HS kids and families as well. The burgers served here are the same as always and also my go to style. The term "30's style" burger was coined by Mike Gebert and its the way burgers were made before they became big behemoth monsters thanks to the fast food joints and such. Its a thin patty with cheese if you want and mustard, onions, pickles and ketchup if you like it, I'm not five y/o so I don't. I like just the first three ingredients on mine. It should be served in a regular old bun and placed in butcher paper and wrapped up to get a little steam action. Nothing has changed about the way MD makes theirs and they are exactly as described by me. One thing that's a little different is they also include relish on theirs. Again, not my style, but I tried it since its their way and always has been. You get an order of really good fries and a small orange sherbet with a meal deal.


The fries at Miner Dunn are some of my favorite anywhere

Miner also happens to be the place that (I think so anyway) Johnsen's is calling out when they talk about the size of the burger. I enjoy this style very much and I must say that because of this I like MD better. In fact on what was still my only visit I was so impressed that MD could easily make the list of my favorites in the country. If anything just for the fact you can feel like your back in the times when the once thriving burger joint was a favorite of the area. However I wouldn't send someone to a food joint because the decor and atmosphere are great. The burger is the bomb and I've been thru a few in the last year. Check it out sometime soon. Before you know it treasures like these two will be extinct across the country.


Miner Dunn's cheeseburger meal is classic Americana

Johnsen's Blue Top Drive In
8801 Indianapolis Blvd
Highland, IN 46322-1553
(219) 838-1233



Miner-Dunn Hamburgers
8940 Indianapolis Blvd
Highland, IN 46322
(219) 923-3311

The Apple Haus

Eating like a local:
Regional food specialties
-With Fall comes the Apple harvest

Ah yes the football season is underway and the leaves are falling and there is a crisp bite to the air and with all of that we know that Fall is here. I happen to be born in July so I'll always be a summer lover but Fall is right behind summer as far as my favorite time of the year. I love the hoodie weather and the food that comes with it leading up to winter. The only thing good about the cold to me is the food that makes it comforting. But before we get into winter lets get back to Fall because its here and that means so is the apple harvest.

As someone who loves to ride and explore, Fall is a great time to cruise around and see whats out there especially in the Midwest where the trees turn yellow and gold and the apples are abundant. I had never been to the historic little village of Long Grove, Illinois until yesterday when the food gods smiled down on me. I had to go to Schaumburg to do a work related thing and as luck would have it Long Grove and the Apple Haus weren't too far away. I love historic villages and walking through them and Long Grove was a cool little spot where you could feel the history. Here are some photos of the village.

What's that you ask?

Long Grove is beautiful especially the historic part with a few sections of shops and food stops and a bunch of old houses and buildings built way back when people first started settling there. The original schoolhouse still stands and is now a confectionery company. Along with many boutiques and ladylike shops is a treasure that the people in the area know all about. The Apple Haus is located in the square and is a shop specializing in...you guessed it-apple goods. I got the recommendation to try this place out from a post I made on LTH asking about where to get all the good stuff that comes with an apple harvest. You know the pies, donuts, cider and cakes.

Make this your first and last stop when touring Long Grove

So when you approach the store the first thing that gets you is the amazing aroma outside the shop. The smell from the fresh fried cider donuts would have Homer Simpson in eternal bliss. That's what I felt, at first I thought someplace in the area was frying up some amazing chicken or something of that sort. It wasn't until I entered the store that I put two and two together that I realized the wonderful smell was coming from the cider donuts being fried.


#1 for a reason-one bite and you'll know why

One thing I knew I would be leaving with were those donuts and so I did a quick browse of the store and checked out what else they had to offer. What did they have? how about everything you can make with apples and then some. Jam's, jelly's, butter, fresh baked breads and so many other baked goods including from what I hear, the best apple pie in Chicagoland. Luck wasn't with me, since it was the afternoon they had no more pie's but I told them I will be back for my pie very soon. I'm not big on pie but I love apple pie with a scoop of vanilla ice cream. I know, who doesn't? I told the friendly staff that I would like a dozen cider donuts, a gallon of house brewed cider and since I'm a sucker for slushies that I wanted an apple slushie too.


Apple Haus makes a pretty cider and at $7.95 a gallon a good deal


The Apple Slushie was very appley and very good

But what about the donuts? Oh yes the apple cider donuts. The fried delight that makes a guy like me who rarely even eats donuts go crazy for them. Since I've never been big on chocolate I always liked my treats fruit based or to have something fruity rather than chocolaty. Well one of my secrets, along with ADD and always moving around, to not expanding into Kevin Federline form is that I stay away from the donuts and treats like ice cream and cake and it helps that I don't have much of a sweet tooth. But what really helps? The fact that I live nowhere near this spectacular little apple shop that makes one of the best treats in Chicagoland. Even as someone who doesn't eat alot of them I know that these are good and you will have no reservations about checking them out and grabbing a couple dozen next time your in the vicinity of Long Grove.


I hope you guys brought some for you cause these are for me


Dude stop drooling and growling, you sound like Homer Simpson

If you need a reason to get out to Long grove other than its near Ikea or something to do the 1st wkd of October then I got one for you. Long grove will be hosting its annual apple festival from Oct.2-4, 2009. "Many visitors remark about the memories they have of the charming village of Long Grove. Whether it is the excitement of a festival, a unique shopping find, lazy summer days, or traditional Christmas cheer you will be sure to create your own Long Grove memories." the website will tell you. Now I will say that aside from the Apple Haus there wasn't a shop I wanted to go into.

The only other store that I might of hit up

If your girl has been bugging you about doing something fun or taking her somewhere then I suggest a drive to Long Grove to enjoy a crisp fall day. Just remember to "forget" your credit card and don't bring too much cash. There's a bunch of girlie shops that sell candles and dresses for your dogs and boutiques and such. Since shes sure to drag you in and out of them it could be smart to not have any cash. Don't worry, it'll all be worth it for a couple of cider donuts and she might even give it up later that night. The romantic charm of the village will do that to ladies.

Covered bridge...one car at a time please

Apple Haus of Long Grove
230 Robert Parker Coffin Rd
Long Grove, IL 60047-9539
(847) 634-0730
Website

Apple Fest (Oct 2-4 2009) info