Rub's Dirty Little Secret

Rub Burger

Was thrilled to see an e-mail from Rev in early December rounding up the troops for our 3rd Burgercon.  This time, the group included Adam from A Hamburger Today, Rev & Jackie from Burger Conquest, George Motz from Hamburger America, Nick Solares from Beef Aficionado, Josh Ozersky from The Feedbag, and myself and Adam from BOTM.

There was some back and forth as to where we should go, but ultimately Motz settled the debate and arranged for a special burger lunch at Rub BBQ.  Now, if you have been to Rub, you may have noticed that there is no burger on the menu.  In fact, the only time they serve a burger is on Monday night as a special.  But, with a little influence from Motz, we were treated to a Tuesday lunch of burgers and bbq.

The meal began with BBQ Chili Cheese Fries.  The fries were cut thick and slathered in cheddar cheese and unbelievable chili.  These fries are great.  If there is any way to top these fries, Rub figured it out.  The Frito Pie.  What?!!!  Yes, a Frito Pie.  Take a bag of Frito's, add cheese, chili and jalapenos - cook it all together, and bam!  The most delicious nacho alternative ever.  I do not know how I kept myself from eating every last bit of this stuff, and completely ruining my appetite.  This stuff is dangerously good!

Rev, who had been to Rub numerous times before, and who had each time arrived after the smoked turkey had run out, insisted on trying a batch while it was still available, and I am glad he did.  Admittedly, I am not a huge turkey fan.  Always preferred the red meats, finding the white meats very dry and lacking the same great flavor.   While this won't change my opinion, it came as close as any white meat ever has.  Unbelievable smoked flavor, and not dry at all.  A huge white meat success.

Then we had bacon chunks.  Do I need to say anything else?

Most people would ask for the check at this point, but we were not close to done.  Expecting that the burgers would be the next food to hit our pallets, Andrew, the owner, surprised us with BBQ Chicken Wings.  They were also great, and paled only in comparison to everything else we had already devoured. 

Then came the burgers.  Now, you know we love big juicy steakhouse type burgers.  Not that the smaller, thinner burgers cannot be great, but our tendency is toward the large.  This was about to change.  Rub serves a very thin pattied burger made up of a secret blend of meats which they would not even give us a hint about, smashed down to about 1/2 an inch.  The burger is served with basic American cheese, slices of sweet pickles, onion and chipotle sauce.  I am not a fan of pickles, but OH MY GOD, is this burger good.  I figured I would take one bite with the pickles and then peel the rest off.  Did not happen.  Took one bite and could not stop.  This burger was off-the-charts good.  Despite such a thin patty, it was still pink in the middle, juicy, and filled with TONS of taste. 

As if we did not have enough to eat, Andrew insisted on us trying one more burger - the onion burger.  The onion is cooked right into the burger on the grill.  The result is a burger that is crispy on the outside, and unbelievably tasty and juicy on the inside. 

This was an incredible treat.  Hats off to Rub for changing my mind about the thin burger, and to George Motz for arranging this wonderful lunch.  Needless to say, going back to work after this gluttony was not easy, but totally worth it.   Will make my way back there on many a Monday night.  Trust me, don't miss this one.

 

Rub BBQ
http://www.rubbbq.net/
208 West 23rd Street
New York, NY 10011



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