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MeridianDog - Frostop Questions
Posted on 5/14/13 at 7:39 am
Posted on 5/14/13 at 7:39 am
quote:
I did a stint as a hamburger chef (grill man) in a Frostop burger place while in high school. i could clean two griddles, strain the fryer grease and mop the kitchen in less than 20 minutes at end of shift. My boss loved me because I kept the grill line squeaky clean. I was skilled at both Lot-O-Burger and butterburger grilling, hot dog fabrication, fish sandwich dressing, french fry and onion ring frying. I knew how to load a freezer cart with rootbeer mugs to Frostop corporate specifications and I could fill a mug to the rim and never make any foam. Back in those days, folks complained if their mug had any foam.
Lot-o-burgers were the first burgers I ate and I want to duplicate them at home. May be dumb questions, but here goes . . .
What is the recipe for the mustard/mayo sauce? Are there onions in it and what is the ratio of mustard to mayo?
Is the meat seasoned? It seems sometimes there is something more than salt & pepper.
This post was edited on 5/14/13 at 7:40 am
3
Posted on 5/14/13 at 9:42 am to Stadium Rat
just get a package of ground beef from the store and put it in a skillet whole with some salt and pepper on it, thats the key to a good burger.
Posted on 5/14/13 at 9:53 am to LSU-MNCBABY
What's great about making the burger with the meat right out of the package and seasoned only on the outside, which I do anyway, is that the meat has not been handled or overworked like so many people do when forming the burger shape. The less you handle it, the better the burger. Don't know about Frostop, though.
Posted on 5/14/13 at 9:57 am to Gris Gris
Yup.
Wow, you already got a thumbs down for that post. This place is amazing
Wow, you already got a thumbs down for that post. This place is amazing
This post was edited on 5/14/13 at 9:58 am
Posted on 5/14/13 at 10:00 am to Gris Gris
So you are saying a pre made burger patty will be better than fresh hand ground beef short ribs that are "handled" into a patty.
Posted on 5/14/13 at 10:02 am to jmtigers
quote:
So you are saying a pre made burger patty will be better than fresh hand ground beef short ribs that are "handled" into a patty.
Extruding meat chunks through a grinder=tender and juicy
Forming into a ball with your hand=tough beef jerky type junk
Posted on 5/14/13 at 10:04 am to Stadium Rat
quote:
What is the recipe for the mustard/mayo sauce? Are there onions in it and what is the ratio of mustard to mayo? Is the meat seasoned? It seems sometimes there is something more than salt & pepper.
I'm going on 48 year old memories here.
Mustard Mayo mix was 2/3 mustard and 1/3 mayo. We used Kraft at the place I worked. Just get it lighter and you will be fine. We still use Mustard Mayo mix on burgers at our house. Usually mix it on the bun. If the kids and grandkids are all coming, we make a squeeze bottle to make it easier. The grandkids think mustard mayo mix is special stuff.
The Frostop owner (Mr Wilson) purchased his meat from Swift packing. It had flakes of butter mixed in with the meat. You could see them (yellow bits of butter) in the frozen patties. You could do this by incorporating melted butter into the raw gorund beef if you like. IMO it added a nice flavor to the meat. Seasoning was salt and pepper mix only.
The sesame seeded buns on the Lot-O-Burger were toasted on a grill that never had anything other than buns placed on it. We used one grill for cooking meat, one grill for toasting buns.
There was no onion in the mustard mayo mix. We used chopped onions on the bun. The dressing order was toasted bun (bottom), cooked patty, dill pickles, tomato, lettuce, onion, mustard mayo mix and toasted bun (top). We only used mustard mayo on one side (top side). The toasted bun bottom was placed on the patty when it was turned and spent a minute or two there as the second side of the patty cooked. Th etop bun was dressed and then married to the bottom with meat in place.
What you tasted that made you think there was more than salt and pepper seasoning was probably the butter.
I miss that burger. The Lot-O-Burger was $0.45 when I worked there. Butterburger was $0.25. I can remember when Lot-O-Burger went to $0.49 and ButterBurger to $0.30. You would have thought WWIII had started. Mr. Wilson kept the Lot-O-Burger at $0.49 fearing what it would do to his business if he had a $0.50 burger on the menu.
This post was edited on 5/14/13 at 1:03 pm
Posted on 5/14/13 at 10:04 am to jamboybarry
You haven't thought this through.
Posted on 5/14/13 at 10:05 am to LSUAfro
quote:
You haven't thought this through.
Orly?
Posted on 5/14/13 at 10:09 am to MeridianDog
frozen hockey pucks of chuck with incorporated butter chunks. Now we are talking some elite properly "handled" burgers. Someone needs to send these ideas to flemings so they can improve on their steakhouse burger.
Posted on 5/14/13 at 10:15 am to AlxTgr
quote:
Yup.
Wow, you already got a thumbs down for that post. This place is amazing
That's because I support MD's posting of whatever he cooks whether its something of interest to me or not. Big woo. It means nothing. You got two of them already.
This post was edited on 5/14/13 at 10:22 am
Posted on 5/14/13 at 10:19 am to jmtigers
quote:
So you are saying a pre made burger patty will be better than fresh hand ground beef short ribs that are "handled" into a patty.
I didn't say anything about a pre-made burger patty. I was referring to the picture and the post below it and not handling the meat at all from package to skillet rather than taking it from the package and forming a patty with it.
Fresh ground on the spot at your home would be optimal and would be, I assume, loosely formed into a patty or whatever shape you want, but I don't grind my own ground meat.
Posted on 5/14/13 at 10:22 am to Gris Gris
quote:Yes. And two for yours
That's because I support MD's posting of whatever he cooks whether its something of interest to me or not. Big woo. It means nothing. You got two of them already.
Posted on 5/14/13 at 11:58 am to AlxTgr
It's a compliment that so many folks are giving my posts attention.
Posted on 5/14/13 at 12:04 pm to Gris Gris
The disdain for MD's posts make no sense to me. The guy doesn't claim to be some masterchef. He cooks what he likes to eat and he takes great pictures.
He is easily one of my favorite posters on the site since his arrival.
I wish the damn snobby element would just stay the hell away if they don't like them.
Not like he is making pickle pie of Honey Boo Boo's Spaghetti.
He is easily one of my favorite posters on the site since his arrival.
I wish the damn snobby element would just stay the hell away if they don't like them.
Not like he is making pickle pie of Honey Boo Boo's Spaghetti.
Posted on 5/14/13 at 12:12 pm to TigerMyth36
quote:
Not like he is making pickle pie of Honey Boo Boo's Spaghetti
If he wanted to incite a FDB riot, he'd give it a try, though
Posted on 5/14/13 at 12:15 pm to LSUGUMBO
Well the Pickle Pie was a failure. I think whoever made that one needs to take another stab at it.
Although to satisfy Sir Rohan, they need to make their own pickles from their home farmed cucumbers and grind their own flour down at the mill.
Although to satisfy Sir Rohan, they need to make their own pickles from their home farmed cucumbers and grind their own flour down at the mill.
This post was edited on 5/14/13 at 12:17 pm
Posted on 5/14/13 at 12:18 pm to TigerMyth36
quote:
Although to satisfy Sir Rohan, they need to make their own pickles from their home farmed cucumbers
probably not from "home farmed cucumbers" but there are plenty of restaurants serving burgers that make their own pickles. it's not hard, expensive or labor-intensive.
quote:
and grind their own flour down at the mill.
now you're just being ridiculous
Posted on 5/14/13 at 12:25 pm to TigerMyth36
TM, there are a lot of folks on this site who don't cook much at all or who like homecooked meals like the ones MD does and who would even like to know how to gussy up a can of beans if they're on a budget or under time contraints or for a variety of other reasons. The way some people attack others here, I'd bet there are lurkers who read and try some of his dishes without posting so they aren't tarred and feathered for liking what they like.
I don't care when Taco Bell has a new Dorito flavored shell coming out or when that rib sandwich comes along at Mickey D's. I just don't read those threads. However, some people like that food and some people here are college kids on a budget and some people like to talk about late night drunk food or hangover foods. It's a damn LSU food board, for crying out loud. It's just not necessary to act like an arse unless you have a personality deficit. There's a way to deliver your opinion without being a complete jerk about it and the argument about trying to better the culinary tastes of people or things along those lines is complete and utter BS. Spirited arguments, critiques and opinions are fine as long as they are not personal attacks.
I look forward to many "thumbs down" for this post.
MD, I mix mayo and mustard together in a bowl before I put it on my burger, more mustard than mayo. I prefer it mixed up before application. No ketchup on mine.
I don't care when Taco Bell has a new Dorito flavored shell coming out or when that rib sandwich comes along at Mickey D's. I just don't read those threads. However, some people like that food and some people here are college kids on a budget and some people like to talk about late night drunk food or hangover foods. It's a damn LSU food board, for crying out loud. It's just not necessary to act like an arse unless you have a personality deficit. There's a way to deliver your opinion without being a complete jerk about it and the argument about trying to better the culinary tastes of people or things along those lines is complete and utter BS. Spirited arguments, critiques and opinions are fine as long as they are not personal attacks.
I look forward to many "thumbs down" for this post.
MD, I mix mayo and mustard together in a bowl before I put it on my burger, more mustard than mayo. I prefer it mixed up before application. No ketchup on mine.
Posted on 5/14/13 at 12:33 pm to Rohan2Reed
quote:As are most of your posts.
now you're just being ridiculous
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