South of the Border Juicy Lucy!
- Thread starter BobBrisket
- Start date
Dang Bob, we always stop at South of the Border on our way through South Carolina, but never saw such juicy lucy's on the menu. :noidea:
:noidea:
In fact, I'd have to say your post is at least 10 notches up from the food at the authentic South of the Border; however, that doesn't mean that the food is an accurate representation of what you might get there. I would suggest that next time, if you want to try to try to pass your food off as something you would get South of the Border, you should at least post a picture of someone riding a jackalope, so it isn't immediately obvious you're not a pretender.
:noidea:
In fact, I'd have to say your post is at least 10 notches up from the food at the authentic South of the Border; however, that doesn't mean that the food is an accurate representation of what you might get there. I would suggest that next time, if you want to try to try to pass your food off as something you would get South of the Border, you should at least post a picture of someone riding a jackalope, so it isn't immediately obvious you're not a pretender.
Mike Twangzer
is One Chatty Farker
- Joined
- Jun 20, 2014
- Location
- Driftwoo...
Don't stop now .... yer just getting started ...
So you turn a grill into a flower pot, then run outta grill space.
That's odd.
Looking Good Rex!
That's odd.
Looking Good Rex!
BobBrisket
Moderator
Titch and Greg, I don't have a recipe written down, but this is pretty much how I always do it.
Taters-standard russets, but I do like Yukon golds too. Large chunks so they hold up and don't break down so much. I like them with a lil bit of texture to em.
Eggs and yolks. Had about 8 in that batch.
Finely chopped celery, black olives, and pickles. Celery seed. These are optional based on your crowd: onion, fresh or pickled jalapeno. I tossed in one seeded and very finely chopped 'peno.
Pickle juice. Just to thin it out a bit.
Lastly, the most important parts and ratios. French's mustard is my go to. (Hint: The best damn mustard around, well, 2 best around......the cheap, thick mustard you get in the lil packets, but you will need lots of packets and the mustard from Whataburger. LOL!! Those of you that know WB, know what I mean.) I will use 2 parts mustard to 1 part mayo. Mayo can be any. We use Kraft or Best Foods. You can use the lime flavored types too. If you can find Mexican brand mayos, those are really good, but I find them sweeter.
I go with a healthy squeeze of mayo and twice that of mustard. Mix, taste and adjust. At this point, I will taste for salt and pepper is a must. I think Kosher salt stands out better. Fresh cracked pepper is good too but not a must. Pickle juice just to thin it out a little.
Growing up, my grandmother made the best damn salad. That's where I based my recipe. She would also add green olives, and her's had a good bit of fresh or pickled 'penos. I hold back on those so my wife and kids will enjoy it.
NOW......best way to eat it the next day is nice and cold, in a bowl, with several good squirts of Louisiana, Trappey's, or Tabasco hot sauce. I make it just to eat it like that the following days until gone!! LoL.
That's pretty much it. I also enjoy a warm, German salad too. Plenty of recipes out there. You could add tomato, chopped garlic, but I stick with my simple standard recipe.
Enjoy!
Bob
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BobBrisket
Moderator
Gore-That place looks like fun!!
Sid-Funny you bring up AZ!! There are some really good places in AZ that make a really good Sonoran.
Bob
Sid-Funny you bring up AZ!! There are some really good places in AZ that make a really good Sonoran.
Bob
BobBrisket
Moderator
Well, that was a lefty from a old UDS project. With 3-22's and 2-18's......I have enough grill space, but not enough yard space. LOL.:laugh:
BrisketRex
ShadowDriver
somebody shut me the fark up.
a la Adams - "Amen!"
Good to see you putting in some hours to post photos of ridiculous(ly good) food on the Interwebs for us. :roll:
Keep 'em coming, brother. Looks like you're still in good form down there.
Now, I've got to go investigate this Sonoran hotdog thing... can be found locally in ABQ in the right place.
Additionally, thanks to Gore for the reminders of all the crazy billboards for Pedro's South of the Border along I-95. This old Tarheel hasn't been on that route in a LONG time.
Good to see you putting in some hours to post photos of ridiculous(ly good) food on the Interwebs for us. :roll:
Keep 'em coming, brother. Looks like you're still in good form down there.
Now, I've got to go investigate this Sonoran hotdog thing... can be found locally in ABQ in the right place.
Additionally, thanks to Gore for the reminders of all the crazy billboards for Pedro's South of the Border along I-95. This old Tarheel hasn't been on that route in a LONG time.
BobBrisket
Moderator
Thanks, Marc. Don't know if they have a Sonoran dog, but the Dog House Drive In is a must stop for us when we go to Abq. Also, we will drive to Abq JUST to eat at Pappadeaux!! Venture out to Bernalillo County. They have some really good stands etc that sell really good carne seca/jerky. There are also a couple of really nice Mexican Style Carnicerias there. Latinos Unidos Carniceria is where we bought our meat when we were staying at the KOA in Bernalillo. They are make some good grub there!!
Bob
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Pitmaster T
Babbling Farker
- Joined
- Apr 3, 2011
- Location
- Texas
Had to click this thread Bob. Felt certain it was about female. Um...
BobBrisket
Moderator
I cannot resist roadside Americana and always have to stop. I'm not sure which has more road signs leading the way, South of the Border, The Thing (of which I've visited many times and I'm sure you know well), or Wall Drug. Heck, I've visited them all more than once!
tom b
somebody shut me the fark up.
- Joined
- Oct 12, 2015
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- Temecula...
Awesome! all of it, no such thing as too much pron
scp
is Blowin Smoke!
Great Pics...thanks for sharing!
