A Cool Ketchup Injection?

The Fry Poke technique, as previously explained, involves using a French (Freedom?) Fry to release some of the molten cheese’s heat through the top of the burger before consuming:

Fry Poking

As if that wasn’t strange enough, senior Jucy Lucy Restaurant dining behavioralist correspondent, Opheliac9, reports on a twist to the fry-poke involving a cool Ketchup injection:

A friend of mine, who introduced me to Matt’s and Jucy Lucy’s a few years ago, has another step: After the “hot fry injection” he squirts ketchup into the burger. His rationale is that it cools the cheese down faster, thus you get to eat faster… however, I think it’s disgusting. *shrug*

Having not seen this myself, I can only hope that he brings his own ketchup with him.

Tomato Ketchup Tub
Ketchup photo by tom.arthur

Bar Abilene Southwestern Juicy Lucy Review

I had a chance to check out the Southwestern Juicy Lucy at Bar Abilene over the weekend.

As I mentioned before, Carly discovered this gem while reviewing the menu. It took a few days to get over there, but we made a point of checking it out.

We started the night with some tableside guacamole, which never disappoints at Bar Abilene. The $5 Tecate cans and $6 Pacifico bottles went down well before we realized how much we were paying for what is otherwise normally Mexican beer. No beer prices on the menu should have been a sign.

Here’s a refresher on the lucy description:

southwestern juicy lucy hand pattied with rajas and cheese topped with jack and cheddar cheese

Here’s a shot of the presentation:

Bar Abilene's Southwestern Juicy Lucy

My first thought: what’s with all the fixins? I don’t need a tomato on a Jucy Lucy. I’m looking for meat and cheese with possibly some onions on top.

I’m not sure why they think it needs a layer on cheese on top to supplement the internal cheese but I’m never going to turn down cheese, so that’s a non-issue in my book.

Here’s a side shot once I had a chance to dig into it a bit. The burger seemed a bit pinker than I’d like for a lucy, but my bigger concern was the massive amount of non-beef or cheese items between the buns:

Bar Abilene's Southwestern Juicy Lucy

Here’s a closer look at all of the onions, lettuce, and tomatoes getting in the way:

Bar Abilene's Southwestern Juicy Lucy

While I applaud any restaurant that takes a shot at a Jucy Lucy, I think Bar Abilene’s biggest issue is that they’re trying too hard. They’re trying to make they burger match the restaurant rather than letter the burger be what it’s meant to be. Skip the fixins and stick with a burger with cheese inside with raw or fried options upon request. It’s less work for the restaurant and will deliver exactly what a Jucy Lucy connoisseur has come to expect.

If you’ve never had a Jucy Lucy before, do not make this your first stop. If you’re trying to stamp your passport at every location serving a Lucy, be sure to grab a drink somewhere else before you go.