DIXIE KITCHEN BECAUSE IT IS TIME
TO DISH.
A LITTLE WHILE AGO I WENT TO
WICKED BARLEY TO TEST OUT THEIR
RESTAURANT AND GET A FLAVOR OF
THEIR AMBIANCE.
THANKS FOR JOINING ME.
YOU GUYS HAVE BEEN DOING A LOT
SINCE WE LAST MET.
NOW I HEARD ABOUT THIS NEW
BURGER YOU HAVE ON DECK.
TELL ME ABOUT IT.
>> WE ARE GOING HEALTHY.
IT IS A CURVE BURGER.
VERY POPULAR.
WE HAVE OUR WISCONSIN CHEESE
CURDS, WHICH WE GET FLOWN DOWN
WEEKLY FROM WISCONSIN AT A
SPECIAL CREAMERY.
WE JUST PLAYED AROUND ONE DAY
AND OF COURSE, ONE OF MY OTHER
BUDDIES THAT YOU'LL BE MEETING
IN A COUPLE MINUTES, LOVED THIS
BURGER AND HE WAS ADAMANT WE PUT
IT ON THE MENU.
I WAS LIKE, I DON'T KNOW IF
PEOPLE WILL GET THE BURGER.
WE POST IT, WE DID IT LAST WEEK.
HUGE, HUGE, VERY POPULAR.
SO IT IS ON A PRETZEL BUN.
YOU HAVE AN ALL-BEEF PATTY.
IT IS SHORT RIB AND BRISKET
BLEND.
WE PUT BACON, A SMOKED JALEPENO
>> Rance: YOU ARE TELLING ME
TOO MUCH.
SHOW ME.
I WANT TO SEE THIS BECAUSE IT
SOUNDS SO GOOD.
>> WE ARE GOING TO GET THE
CHEESE CURD GOING.
I HAVE SOME OF THIS STUFF READY
TO GO.
OUT OF THOSE SAME CHEESE CURDS I
MAKE A SPECIAL PATTY.
WE INCORPORATE A LITTLE RUE AND
SPECIAL INGREDIENTS.
WE THROW OUR LEFT LEG LAGGER IN
THERE, BECAUSE EVERYBODY LIKES A
SPIRIT, RIGHT?
WE ARE GOING TO DROP THIS IN THE
FRYE NICE AND GENTLE.
WE HAVE THAT GOING AT ABOUT 360.
WE LET THAT GO A COUPLE MINUTES.
WHEN IT COMES OUT IT IS A
BEAUTIFUL SIGHT WHEN IT IS ON
THAT BURGER.
ONIONS.
HOW DO YOU INCORPORATE THAT?
>> WE HAVE OUR GARLIC, JALEPENO
AND OUR ONION.
SO WHAT WE'LL DO IS DICE ALL
JALEPENOS.
I TAKE GARLIC, SLICE IT VERY
THIN.
WE PUT IT IN ITS OWN FAT.
WE LET IT MARE NAT
MARINATE.
>> Rance: BRAD, I'M FALLING IN
SORRY.
I KNOW THAT IS WEIRD, BUT THIS
SOUNDS LIKE THE MOST DECADENT
BURGER THAT I COULD EVER HOPE TO
ALLEY.
>> IT IS PRETTY GOOD.
>> Rance: OUR TIME IS WINDING
UP ON US.
DO WE HAVE SOMETHING THAT IS
CLOSED TO FINISHED?
>> I STARTED ONE OVER HERE FOR
YOU.
WE HAVE A GOLDEN CURD PATTY THAT
IS READY TO GO.
WE'LL LET THAT SIT ASIDE.
WE DROP SOME FRIES.
WE OFFER OUR FRIES AS A SIDE.
WE ALSO HAVE OTHER OPTIONS.
YOU CAN GO CURD WILD WITH IT.
YOU CAN GET MORE CURDS IF YOU
WANT TO.
YOU CAN ALSO GET PICKLES,
HOMEMADE CHIPS, WHICH AR SPICY
>> Rance: I LIKE HOW YOU MAKE
COMBINATIONS.
I KNOW WE ARE TALKING BURGER
HERE, BUT YOU FLIP THE WINGS
WITH THE ASIAN FLAVOR.
WHAT IS THIS ONE?
BACON?
>> BACON ON HERE.
MY ONLY RULE -- I TELL EVERYBODY
IN THE KITCHEN, ALL THE COOKS AN
THAT IS HOW I GET EVERYBODY
INFLUENCED IN THIS.
IF IT GOES WELL WITH BEER, I
DON'T CARE IF IT IS ITALIAN
INFLUENCE, ASIAN OR WHATEVER.
AS LONG AS IT GOES WITH BEER.
I'M GOING TO FINISH IT OFF AND
PUT THE PATTY ON TOP.
>> Rance: I HAVE TO TRY IT YOU
HAVE.
TO HOLD MY MIC.
THIS IS BIGGER THAN MY MOUT
>> ELBOWS OUT.