Finally Got My Chance
On Oct1 We went to the White Sands Missile Range. Twice a year the Gov opens the Trinity Site where the first atom bomb was exploded. But that's not what I want to tell you. The site is about 20 miles from San Antonio New Mexico. And that's where the Buck horn tavern is. The Owner, Bobby Olguin was challenged to a burger throw down by Bobby Flay. Olguns green chili cheeseburger won and I've wanted to try one ever since.
If anyone here ever gets a chance, it' worth it. Bobby also owns the title of NM State Fair burger winner. Bobby is a trip as he walks around talking to everyone telling stories. When I left the waiting line was out the door.
San Antonio was considered a partial ghost town once.
Do the cheeseburgers glow in the dark when the lights go out??:grin2:
Originally Posted by hvacker
Not sure. When I go back I'll ask Bobby.
Originally Posted by benncool
The day of the test must have been one strange day for the town.
It's said the town knew something was up as all of the official cars coming and going.
I had a contract job at the top of Oscura Peak that overlooks White Sands where the test was done. From there, about ten miles away, the site looks like a perfect circle.
It's still radio active to some degree.
It will be radio active until your great, great,great,great,great,( x100000) children get old.
I saw that throw down and I watched that guy "double" roast his green chiles. Man does that increase the flame and flavor factor. I love green chile and those cheeseburgers looked awesome. I tried my hand at those and grilled them in an old cast iron skillet like he did but I did it over a mesquite fire. Everybody loved them.I want to take a detour up there the next time we travel to El Paso to see my wife's cousins.
I know one trick is Bobby uses at the Buckhorn 80% lean beef. Fat's flavor.
My wife also had cheese fries and thought the cheese sauce was great. We were guessing what it was and thought it was a mix of cheddar and Gruyere and of course chili. I tried that at home and it was close. Cheddar for the flavor and Gruyere for smoothness.
I hope you do detour there. He's a really friendly guy who's got more than a few stories.
When I make my burgers, I like to mix ground chuck, ground beef loin, and dice up some bacon fat, then add dehydrated onions, mix all together by hand, then put it through our Kitchen Aid to help mix it all up better.
A lot of people try to tell me to freshly diced onions but the dehydrated onions absorb some of the fat, which is good for lean beef, if using high fat beef, then use fresh onions, as it will add flavor to the beef.
Originally Posted by JayByrd