BBQ sausage burgers from that book, “Pitmaster”

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Tonights dinspiration* was taken from the book “Pitmaster”, by Andy Husbands and Chris Hart.

The book looks almost exactly like this… except maybe a little more 3D


I would just like to add; although Father’s Day was a few days ago, this would have certainly been a damn fine burger to make your father on said day, if smoky deliciousness is your father’s thing. A time machine modulus ala Napoleon Dynamite could transport you back if you’d like to appear that you love your dad more than someone who might measure the love they have for this pillar of a man using the currency of a shitty pair of socks.

Yeah we ate it with crisps and pickles


So, basically, I made the burger from the book.

This method of recipe writing is a heap easier than the method I would normally employ, I don’t mind telling you.

That’s the recipe… you might need to zoom in a little


Being a week-night dinner for the family (or myself and my two boys), there was no way this thing was going to hit the table without some side of roughage factor to it. Yes, we can all heartily argue that a pickle is a vegetable or that the burger mix has a little capsicum (pepper) in it, but there is no way on gods good earth that this would fly in our house hold. Long story short; there was a big fat tomato that came from Jennee’s garden staring me down, so, not to be labeled weak by a fricking tomato, I sliced that bastard up and that went onto the burger along with the king of burger lettuce – the iceberg. And it was damn well delicious.

I had a really good feeling about this…


Smoky, sausage-y, deliciousness.

A really fricking good burger.

Dear good lord yes


*Dinspiration. Inspiration for dinner. A term that will shortly (if it hasn’t been already) be coined by a TV celebrity chef who is speaking heartfelt words on behalf of a major restaurant chain on the subject of healthy, quick and affordable eating and how achievable these goals can be if you simply follow his/her recipes and shop and save at rah-di-rah supermarket. I think I just threw up a little…

The Fergburger experience, Queenstown, New Zealand

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The Fergburger experience is a real thing.

Previously I had only heard stories about Fergburger and it’s backyard dealings of quality burger product and accompanying side dishes, and how the burger junkies would come from miles around to get their fix.

This story gets damn good when I tell you it was these rumors and an unearthly desire to try the Fergburger for my own self that had brought me to New Zealand from my home in Australia.

The story teeters back to average-at-best when I tell you that is a complete fabrication… but we went to Ferg Burger anyway…

The folks at Fergburger make good burgers – burgers that are good enough to have the fine people of Queenstown lining up out of the little shop front and into the street for their little piece of Fergy love.

Fergburger really does love us


On the day that we passed through that little city, with it’s “experience Queenstown” and “Snow New Zealand” shops literally outnumbering the people in the streets by 2-1, it was experiencing a little of the ol’ wet stuff from the sky coming down (which was a relatively new NZ experience for us as it was all white fluffy stuff from the skies until now). Was this enough to deter the locals and tourists alike from lining said footpath in search of said Fergy goodness? Fuck no it was not. They were there, we were there and there was also a heap of staff there too – some taking orders, some making the orders and one nice young lady was handing out umbrellas to those in the queue who wanted one. We thought that was pretty nice. “Ferg really does love us”, we comment to ourselves.

The menu looks like this


It was time to eat some burgers.

The “Ferg Deluxe” (14.90) was both of the things it said it would be – it was made by the peeps at Fergburger and it was indeed deluxe. A big bun made next door at Fergbaker, big beef pattie, streaky bacon, cheddar cheese, salady stuff, aioli and tomato relish.
The burgers here are not small by any standards (certainly no quarter pounder) and this one, I thought, was even not smaller still… but as everyone around me opened their very own joyous, plump little individually wrapped meaty gifts, I realized that bigger-than-average was just the burger size around here… and I liked it!

The Ferg Deluxe


The “Morning Glory” (10.00), in stark contrast to its aptly name friend the “Ferg Deluxe”, showed none of the characteristics of an actual morning glory, which was a welcome surprise. It did, however, show many of the characteristics of a quality bacon and egg burger and for only 10 bucks it certainly could not be quaffed at.

The “Chief Wiggum” (14.90) was another moniker in a menu full of quirky burger names which, I’ve gotta be honest, I am truly a sucker for. Pork belly, a hash brown, salady things, aioli and apricot seeded mustard all came together in one of those big ol’ Fergbaker buns for the journey to my stomach. To be honest I think it could’ve done without the hash brown, but it was never going to reach Chief Wiggum status with it now, was it…

The “Cockadoodle Oink” (14.90) – see above comment re quirky burger name, and then I will go on to tell you I think a pig and a chicken are damn beautiful bedfellows on any given occasion (except possibly a more biblical bed-sharing of the farmyard), and this liaison certainly didn’t disappoint. Joined with their other friends the avocado, salady stuff, aioli and tomato relish, they were dressed up to the nines and ready to hit the town… or my face at the very least. Another winner from the peeps at Fergburger.

Clockwise from left – the Ferg Deluxe, the Cockadoodle Oink, the Cheif Wiggum and the Morning Glory. Not pictured – the rest of the menu except for the squid which is in the top left corner


Washed down with fries, onion rings and crumbed squid – I’m not sure why we got the crumbed squid but we got the crumbed squid – our bellies were full as were our toothy grins of happiness.

As far as burger joints in NZ go, Fergburger lets you know fairly quickly why it’s at the top of its game and still attracting a queue that is long enough to impede businesses 3 or 4 shops up the street* rain, snow or shine, as it has been for the last 15 years.

I tip my hat to you, Fergburger. Very nice indeed.

*Luckily for anyone else who may be unfortunate enough to want to open up next door to Fergburger, the next 2 shops up the street are Fergbaker and Mrs Ferg Gelateria (Fergburger’s baking and gelato making arms respectively. Both also well worth a visit too, I might add)

Chicken schnitzel burger and a small chat about nostalgia

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As you may or may not know, I am a huge fan of nostalgia.

I especially love food memories. Actually, it’s pretty much just the food memories that I really love.

The meals that my mum and nanna would cook mostly amazed the fuck out of young me… sometimes they didn’t really amaze me heaps (that would be the viciously-boiled-way-past-the-point-of-being-dead Brussels sprouts and the “stir fried vegetables” that would be slowly-braised-way-past-the-point-of-being-dead in the electric frying pan and then have a jar of store bought gelatinous strange looking stir fry sauce added. You can imagine my surprise when I went to Singapore when I was 15 and realised what a stir fry was actually meant to be), but most of the time I truly couldn’t believe how these ladies made things taste so good.

The chicken schnitzel was one such meal.

Chicken that was expertly crumbed (breaded) and then shallow fried in mum’s big* electric frying pan and then served with whatever else mum felt like rustling up. No set recipe, just whatever mum was feeling on the day. It was a classic in our house. When I think about it though, I’m pretty sure anything that was crumbed and fried was immediately lifted to the pedestal of “classic”, and often even granted “food of the gods” status.

Tastes change fo’ sho, but sometimes my face just begs me to let it have a little of those good ol’ times… and of course if my face has been a good boy, I happily oblige. If, on the other hand, my face has been behaving like the foul mouthed little sailor’s spawn, then I shall give it a damn good beati… n… g…

Chicken schnitzel – this time it’s going on a burger (sandwich) because I really like burgers.

Electric frying pan boogaloo.

The chicken schnitzels could’ve been a little smaller I guess…

Two good times.

CHICKEN SCHNITZEL BURGER

(per person)

1x 120-150g chicken breast, hammered out a little and crumbed. Your butcher may be able to do that for you**, if not just do it yourself
1 burger bun, you may buy this from the supermarket if you like. I don’t mind a dirty white death roll for a burger. Just as long as it’s not some kinda sour dough or other artisanal crusty crap that’s going to push the entire contents of the burger out of it’s arse and onto the floor
1 handful of coleslaw, home made or heck, you can even get that from the super market too, you lazy bastard
A splash of hot sauce or BBQ sauce

A squeeze of lemon juice

Salt and pepper

—————————–

Shallow fry schnitzels in a pan over medium heat for 2-3 minutes each side until cooked through.

Season with salt and pepper and a squeeze of lemon juice.
Layer burger buns with chicken, ‘slaw and sauce.
Get that right into your face so that it may smile again ☺

* That electric frying pan always seemed really big, but I realised years later that it was just a normal sized electric frying pan.

** Please do not use those fucked up looking “chicken schnitzels” or “crumbed chicken burgers” you can find in the freezer section at the supermarket

A tasty good burger

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best hamburger recipe
There are a few things I don’t often shy away from in this life.

A good burger, helping an old friend and helping a old friend make a good burger… that and carnie racing. I really love carnie racing…

Recently I was asked for a recipe for a tasty burger, hence my stupid little anecdote. Needless to say, the words that follow will indeed help my old friend, and also yourselves, to make a tasty burger in the comfort of your own home.

Also, after a lot of trial and error I have decided that I like a burger pattie that is around the 150g mark or even slightly smaller. There was once a time when I truly believed bigger was better but since having employed my new burgertechnology ™ (and experience gained from that one time I ended up in a prison cell for the night) I have come to the conclusion that bigger is not actually always better. Littler can also be better sometimes. I have indeed fallen in love with the slightly crumbly, yet still hella juicy texture of the thin-ish pattie. That’s another kinda pointless little story to add to the collection.

Fry den beef patties and then get some cheese on top so it melts damn you

Fry them beef patties and then get some cheese on top so it melts damn you

Burger mis en place

Burger mis en place

Do not, i repeat, do not forget to make some chips (fries)

Do not, I repeat, do not forget to make some chips (fries)

It's good to put it all on a plate so as not to get your table all dirty

It’s good to put it all on a plate so as not to get your table all dirty

TASTY BURGER (serves 4)

500-600g beef mince
Salt and pepper to season
8 slices Jack cheese or tasty cheese
4 buns that you think you may like to encase your burger
20 slices pickled cucumber (there is some in the burger sauce but add extra if you are a pickle fan. I am a pickle fan)
A few lettuce leaves. I like the crunch and refreshing crispness of iceberg but what ever you have in the fridge will do the job
A few slices of tomato, sliced thin so the whole burger doesn’t collapse into your lap and make it look like your navel just gave birth
Tasty burger sauce (recipe follows)
Oven chips to serve

• Make 4 balls out of the mince, keeping them fairly even in size
• Squash them down with your hand or a pizza tray or a lump of wood, so they are about 1cm thick
• Heat a little oil in a hot pan or get your grill/bbq nice and hot
• Season patties and cook over highish heat for 2 minutes
• Flip patties and put two slices of cheese on each. Cook for another 2 minutes for medium doneness
• Assemble with tasty burger sauce, pattie, pickles, tomato, lettuce and then more tasty burger sauce on the top
• Get that shit into your face

Burger sauce and flowers. Pretty as fuck... and really tasty too... except possibly the flowers. I didn't eat the flowers

Burger sauce and flowers. Pretty as fuck… and really tasty too… except possibly the flowers. I didn’t eat the flowers

TASTY BURGER SAUCE AKA. RUSSIAN-ESQUE DRESSING

1 cup mayonnaise
¼ cup tomato sauce (ketchup)
¼ cup diced onion (from roughly ½ small onion)
¼ cup chopped dill pickles
2 teaspoons yellow mustard
1 teaspoon each Worcestershire sauce and hot sauce

• Pulse all ingredients in a food processer until combined or chop the onion and pickles nice and fine and mix it all together in a bowl
• Left over dressing is really good to dip hot chips into, or pretty much just put it on everything…

Getting ready

Getting ready

Fully going for it. Really tasty stuff. I thanked myself for this one

Fully going for it. Really tasty stuff. I thanked myself for this one

Some places to eat tasty food between Tweed Heads and the Goldcoast

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Breakfast at Paddock was awesome. Anywhere that put's a little thought into it (and these folks certainly have) gets my vote every time

Breakfast at Paddock was awesome. Anywhere that put’s a little thought into it (and these folks certainly have) gets my vote every time

Last trip I made to Tweed Heads I pulled into the hospital and left the following day sans tonsils, appetite and with not so much as a good-bye peck on the cheek…

Bitch hospital and it’s quackish, prudish medicine men.

This trip was reserved for venturing up and down the coast between the Goldy (Goldcoast) and Tweed Heads with the sole purpose of eating all of the food with my diary totally clear of visits to the witch doctor and nary a throat sawing quack in sight.

Although a very beautiful piece of coastline it is (getting my Yoda on here) someone back in the day made a pretty big fuck up when they decided that they would slap the NSW/Queensland boarder smack bang in the middle of the place. Like Tweed Heads is here (literally here) and Coolangatta is there (once again literally). That is how far the two cities are apart. Yes it is a city and state boarder.
“That shouldn’t be an issue Graz”, I hear you say. “You’re really starting to get a bit whingy as you get older, mate.”
“Yeah and a little smellier, too.”
“Yeah and I don’t think he’s got much of a grip anymore.”
“I’ll tell you what he does have a good grip on though, his fricking c… o…”

Back to that pretty big fuck up; NSW and Queensland are on two different time zones for the 6 months of the year that daylight savings is in effect. Starting to get my gist yet? Picking up what I’m putting down, homeboy? In Tweed it’s 4:19pm and two steps away in Coolangatta it’s 3:19pm… it’s a fricking head-fuck I call tell you… trying to work out which state you’re in… I have enough trouble just trying to stay sober.

Now, we do have a few favourites up this way but this trip we made a conscious effort to stay far from our comfort zone, remove ourselves from the warm bosom of our mothers and basically just get the fuck into someone else’s place for a change of scene. The Byron-esque nature of the come-and-go restaurant scene and the ever-ready construction teams of city expansion and glorification up here truly lend themselves to a fresh experience and the customer having the opportunity to sample something new on a regular basis.

Dick yes. This was our jam!

But, first up it was time for a haircut and a beard trim – my first for the year… or maybe a year. Normally my shaggy dog looking head is something I really care very little about (FYI, one doesn’t win three “best in show ribbons” in the shaggy dog division by trimming ones shaggy dog look) but all of the hair dressers in this place, I swear to god, and they were moving in on our hotel under the cover of darkness. It was a pincer movement and a damn fine pincer movement at that. I was starting to feel more than just a little self-conscious.

In scenes not dis-similar to the shaving of Brendan Frazer in “Encino Man” or Tom Hanks in “Castaway”, or any other wookie-gets-shaved type scene from an outdated movie, suddenly I was cleansed… I was one of them… I would be pulled close to the bare, lactating breast of society once again… and fuck me I would breast-feed in public!

*How is it that, through the wonder that is the interweb super highway, I could tell millions of people about how we could make the world a better place, or share a beautiful poem or send random messages of kindness and love but instead I’m here telling fourteen people and a small dachshund about the day I got a haircut. Dear good lord*

Our regular couple o’ favourites are (in no particular order except JRs Smokehouse Barbecue is at the top because it’s my favourite);
JRs Smokehouse Barbecue
Lester and Earl
The Blacksheep Esspresso Baa
And we’ll always try in vain for a decent meal a few of the cut -from-the-same-mould, predictably shit-can restaurants from the Shit Restaurant Co. (producers of many quality dodgy restaurant strips and concepts in many popular tourist destinations. I think you would have come across their work some where on your travels)

But, as I mentioned earlier, we were on the search for something new and more importantly, quality. Here’s what we found/were pointed in the direction of by local intel;

Getting my a.m. coffee on at Larder

Getting my a.m. coffee on at Larder

A damn tasty pulled beef sandwich and cracking coffee at Griffith Street Larder

A damn tasty pulled beef sandwich and cracking coffee at Griffith Street Larder

Griffith Street Larder
• Great coffee, check
• Perfectly poached eggs, check
• Kickass sandwiches and salad bowls available at breakfast, check

Shaggy watching over the hot sauces

Shaggy watching over the hot sauces

Jamin' a bit of everything from Jamroc into our faces

Jamin’ a bit of everything from Jamroc into our faces

Kick-ass goat curry with red bean rice... just like I imagined it would taste

Kick-ass goat curry with red bean rice… just like I imagined it would taste

Jamroc
• Boondocks shopping center car park setting, check
• Moist and delicious grilled chicken and goat curry, check
• Heaps of hot sauce for the table, check
• Feed the family for a 50 bag of the finest Jamaican “green backs”, check

Breakfast at Poboy Cajun and Creole. The farmers breakfast (right) with oven roasted chicken breast, tomatoes, bacon and mornay sauce had me looking for a suitable park bench to nap on

Breakfast at Poboy Cajun and Creole. The farmers breakfast (right) with oven roasted chicken breast, tomatoes, bacon and mornay sauce had me looking for a suitable park bench to nap on

Dinner at Poboy was gumbo, jambalaya, poboy and more of the generous serves and affordable prices

Dinner at Poboy was gumbo, jambalaya, poboy and more of the generous serves and affordable prices

Poboy Cajun and Creole
• Cheap Creole and Cajun cooking, check
• Massive serves, check
• And insight as to why America is on the obesity-diabetic radar, check

Good burgers, crisp onion rings and fries, tasty dipping sauces and quick service is a winning recipe at Betty's Burgers

Good burgers, crisp onion rings and fries, tasty dipping sauces and quick service is a winning recipe at Betty’s Burgers

Simple and delicious

Simple and delicious

Betty’s Burgers
• Tasty burgers and sides that don’t cost your left arm, check
• Fast service, check
• A recipe that many other gourmet burger bars could learn a thing or two from, check

A pretty little sign and shit

A pretty little sign and shit

The fricking Philly cheese steak roll with onions, capsicum, mushrooms and jalapeños was off the hook

The fricking Philly cheese steak roll with onions, capsicum, mushrooms and jalapeños was off the hook

This pork, pistachio and apple sausage rolls was one of the best

This pork, pistachio and apple sausage rolls was one of the best

Paddock Bakery
• Massive wood fired oven and baking area enclosed with glass so it kinda like Seaworld and you can watch all of the orcas err, bakers and chefs at play… or work, check
• Great breads, pastries and breakfast in general, check
• Awesome little mythical country setting that quite probably actually has a waterfall that flows sweet, sweet lemonade, one street back from Goldcoast Highway, check

Burgster
• Closed Monday, check
• Sad face, check
• I will be back, check (Burgster was very high on my list, so you can imagine if you dare my disappointment when I was sussing their Facey page only to realise it had those dreaded words “closed today’. I almost had a tear but held it back enough for me to put it down to a high pollen count and me being a weak breed in general. It’s Monday – I know heaps of places do it (heck, I own a restaurant and even that bad boy is closed Monday), I do not hold that against anyone I was just real keen to give it a bash… next time for sure.)

• Weird checking of ones self, check

Go to these places and let your face enjoy the good times!

Main Street Burger Bar and Mr Cook, my year 11 form room teacher

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main street burger bar byron bay
The café roulette wheel that is Byron Bay has been spun once again – this time revealing another new burger bar oozing with all of the qualities that new age burger bars possess; an American milkbar-esque fit out, quality local produce, home made fricking soda and lastly a certain amount of hipsterism because as we all know, if there’s two things those mother fuckers can do it’s make a decent drink (weather it be coffee, soda or a cocktail, these guys can do it… DNA programming right there) and a damn fine burger.

The menu looks pretty damn tasty

The menu looks pretty damn tasty

The place looks nice. It’s fresh and sparkly and new, and it smells pretty. It also has plenty of different seating scenarios to make everyone happy; foot path dining section for people watching, a back car park dining section for car park dodgy deal watching, and booths if you wanna get a little romantic and act like love struck teenagers section.

Winning.

The beef burger sitting aside some very impressive hot chips

The beef burger sitting aside some very impressive hot chips

We sat our weary asses down in the car park dodgy deals section and waited oh-so-keenly for our burgers.

After an impressively short (or maybe “length of time impeded” to be more PC) wait the friendly happy people made their way to our table with our order.

The beef burger... I wasn't over exaggerating

The beef burger… I wasn’t over exaggerating

The beef burger ($10) hit the table, or should I say it slinked its way onto the table. It kinda looked a little ashamed of the fact that it was mostly a big sweet bun (more on that in a second) ready-for-a-shave-lathered with mayo, encompassing a cute little grilled beef patty. That bun was the well and the poor little beef patty just kept getting forced to put the lotion on it’s skin or it got the hose again. Although it was plenty tasty in it’s own right, that cute little beef patty didn’t really stand a chance. It was like watching the hoochy mummas ass devouring her panties… The beef patty was both out gunned and out classed by the big, stronger flavoured bun, which I might add (yeah, here we go) was also damn sweet. Don’t get me wrong, I like a sweet bun just as much as the next guy (but do not necessarily like the sweet buns of the next guy), but I also like a little tang to counter that sweetness… and at the end of the day this burger just didn’t have a tang. No tang from the pickles. No tang from the mayo. No tang from the ketchup. No damn tang. I was not a huge fan of this burger.

That pork shoulder burger

That pork shoulder burger

The pork shoulder burger ($14) was in a pretty similar state of affairs. It was labeled as being crispy pork shoulder but was closer to being a little dry pork shoulder and there wasn’t a whole heap in there for your time. After we all had a try the rest was left on the plate… “Feed it to the pigs, Errol”.

Our saviour, the Sloppy Joe

Our saviour, the Sloppy Joe

The one burger that we had that was really worthwhile was the “Sloppy Joe” ($18); beef patty, brisket, barbecue glaze and house ‘slaw. This thing was moist and delicious. The tang of the BBQ glaze and ‘slaw was easily enough to foil the sweetness of the bun, and the double meat easily spanned it’s circumference plus more. The brisket was moist and delicious. This thing should’ve been called the “Happy Joe” because it certainly made me a happy, happy Joe… or Graz… Nope, this burger needs to be called the “Happy Graz”!

While we were eating the drinks mixologists went off to their little drinks mixology lab where they did some science and mixed that with a little voodoo magic and flicked out some cracking soda ($6). Like, really really good soda. That burger and the home made soda… that shit was the goods… on point…FTW.

Those chips...

Those chips…

They also served up some damn tasty chips. Chips can often be over looked in such a busy operation but these guys had it sorted. Crisp and tasty and each completed with a nice little dipping sauce; chips with rosemary salt and aioli ($6) and sweet potato chips with chipotle mayo ($6) were once again both on point and FTW.

The competition in Old Byron Town is stiff, like a virile young Dirk Diggler stiff, and although this place gets a little leeway for being the new kid on the block, I feel that if they don’t iron out a few teething problems pretty quickly they may indeed find themselves being flung out of the other end of that café roulette wheel and onto the metaphorical and/or actual pavement. But if they can get it together this place will be a gem of the local scene with out a doubt…
main street burger bar byron bay
I’m just going to finish up sounding like Mr Cook, my year 11 form room teacher, and say this place has so much potential. Sooo much potential.

Main Street Burger Bar, Byron Bay.

Lester and Earl… a place to get barbecue and booze at Palm Beach

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lester and earl, palm beach, the gold coast
Jennee used the interweb super highway to locate another American style barbecue joint for us to try at the Gold Coast, so indeed we did drive there to consume said smoky sustenance from the hickory tainted pits.

Looking up a Lester & Earl from the carpark out back

Looking up a Lester & Earl from the carpark out back


After what would’ve possibly been a half days journey by horse and cart, we pulled into the exit of the car park and parked our vehicle. The pulling into the exit was not because I am big and tough and don’t even give a fuck, but merely because I wasn’t wearing my glasses and don’t see the very best.

It was now time for me to get excited. Game on.

I will probably return to become great friends with that bar

I will probably return to become great friends with that bar


Now, I’ll let you in on a little moderately widely known fact about me; I get excited by the whole eating experience. Like, really excited. Like, I get excited like the new age hipster who has just found himself a solid supply of organic hand-crafted artisanal rocks to compliment his recycled wooden pallet shabby chic open plan lounge room/bathroom motif. One thing that really does not excite me though, is the new age hipster who has just found himself a solid supply of organic hand-crafted artisanal rocks to compliment his recycled wooden pallet shabby chic open plan lounge room/bathroom motif. Those people cannot be my friend. I fricking kid you not (yeah. Like top knot. Great pun, me) that shit is absolutely rife up here right now… I fear we may need to cull shortly to thin out their numbers purely in the interest of protecting the species as a whole, for soon there will not be enough hand-crafted organic chia seed, kale and tumeric loaves to support the population…

I’m probably going to get in trouble because I said I don’t like something. It’s not very nice if you say you don’t like things. It is generalized, pigeon holed, bigoted malarkey… but I did it… and you may need to prepare yourself for the scenario where I don’t actually recant my comment even one little bit…

But it could probably be said that we are not here today to discuss my uneducated social commentary, but rather to discuss the lunch we had at the comparatively new (compared to say, the beach and shining white sand that are mere meters from its doors) serving-all-things-southern-and-soulful establishment, Lester and Earl.

A bit of the menu

A bit of the menu


To start off with; great name folks. Really good. Now, moving on…
Root beer

Root beer


We were seated and quickly ordered some drinks. I ordered a root beer because I though I was a cowboy. Root beer tastes kinda funny but kinda nice to me, so I drank it all up. There was a bit of confusion with the other drinks but it was all sorted out fairly quickly which is good but… I’ve read quite a few reviews from peeps who weren’t really happy with the service here so maybe writing the orders down as they come from the mouths of the people, even if that’s just for the bigger tables, might be a better start?? Don’t get me wrong, I’m as impressed as the next guy if I can order 8 meals and it all hits the table as requested but, well, that just aint always the case… jus’ sayin’.

We ordered the ass out of what I thought to be a good cross section of what was on offer; beef short rib, pulled pork, buttermilk fried chicken, the American Classic burger, ‘slaw, collard greens and mac ‘n’ cheese.

Some of the goodies we put in our faces

Some of the goodies we put in our faces


See, that is a pretty good cross section.

When we ordered the chicken our waitress apologized and told us the wait was going to be 15 minutes. Her apology would have been better spent on something else worth apologizing about, like maybe her damn cheeriness, because I really didn’t consider that to be a wait. I was pretty sure I didn’t come to lunch at a fast food chain restaurant and I knew for a fact I have taken longer than that for my morning “movement”. Maybe the people are just in more of a hurry up here…

The food came, we ate, and we were happy.

That burger

That burger


The burger was a highlight, as was the smoked short rib and the pulled pork. Pulled pork with Carolina mustard sauce is quickly becoming one of my favourite things in the world… my family is still first though, but pulled pork could take the top spot on a really shitty day though. And I reeeeallllly loved those waffle cut potato things, they made me feel like a child and I want to put them on my own restaurant menu. Fucking tasty, not-every-day-food, fried goodness. Oh, and I almost forgot about the smoked jalapeño and bacon poppers – soooo damn good, but if they were jalapeños the chef must’ve used some kind of spice removal kit on them because, much like a snake playing a soccer match, they didn’t have any kick at all. But, they were just so effing tasty I had to let it slide. The ‘slaw was good with a little Asian influence, and the mac ‘n’ cheese was indeed cheesy and maccy ☺
Mac'n'cheese
The pickles and collard greens were possibly the only thing I didn’t enjoy the heck out of. The pickle was a wedge of onion. Now some things just go together and I NEED some pickles with my barbecue, full stop … it’s kinda like Sunny without Cher, gypsies with out trinkets or a certain Victorian football club without a drug scandal. And the greens? Well they were a little too beef stocky for me. I like them to be a little more chicken stocky and bacon or smoked sausage smoky.
They have refresher towels so you can clean your beard and/or face afterwards. This made me very happy and the rest of the family very less embarrassed

They have refresher towels so you can clean your beard and/or face afterwards. This made me very happy and the rest of the family very less embarrassed


It was still a pretty damn well arranged little symphony that’s fo’ sho.

All in all a damn good lunch in a nice spot over looking the Pacific Ocean and the beaches that stop said ocean from enveloping the Gold Coast. Next time I will try a little later in the arvo so I can get stuck into the bottles of stuff they have at the bar!

Those not-quite-jalepeno-but-still-really-tasty-poppers that I almost forgot about

Those not-quite-jalepeno-but-still-really-tasty-poppers that I almost forgot about


Lester and Earl1097 Goal Coast Highway, Palm Beach

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