Now, I need to start this off with a couple of things. First, you may have heard about this place because Adam Richman happened to land here. We do some crossover, and I've noticed the Food Network folks surfing my site. I'm cool with that, because that means more exposure for all those restaurants I have visited. You know, Adam managed to do an entire Man Vs. Food show in Little Rock without visiting a single Little Rock restaurant (Scott, Cabot and Ferndale do not count and are not suburbs), but whatever, that might be a producer issue. And that cancelled ticket to see Mr. Richman when he visited my hometown? Probably just an error. I contribute to Food Network Magazine from time to time, so no harm no foul.
This all leads up to the fact that 18 of us showed up to dine on that particular Wednesday evening. A few had changed into t-shirts and such but most of us were in garb (our period SCA clothing) when we descended upon the restaurant. We were ushered upstairs to a semi-private room, where two waitresses took our orders and left us to our own devices.
The big difference between regular burger menus and Bub's is the weighing of said burgers. When you order a quarter pounder, you're ordering a quarter pound of beef that hasn't been cooked yet. The weight of that burger lessens as water and grease work their way out during the cooking process. The end result is a quarter pounder that's not a quarter pound - not unless vegetation, condiments, cheese and bun make up the difference.
At Bub's, that lost weight is taken into account. So the burger patties are actually closer to the advertised weight AFTER they've been cooked. And the burger the place is known for, the Big Ugly, starts with a 22 ounce nicely seasoned ground chuck patty. You can see the difference in the case up front.
This is important. Stay with me.
Burgers come in a variety of sizes and a variety of meats. In addition to the Big Ugly, there's a Not So Ugly half pounder, the Settle For Less Ugly quarter pound and the Mini Bub, an eighth of a pound. All these options are also available as elk burgers, for just a bit more. They come on custom made buns from Lucy's Bakery. There are also hot dogs and chicken, mahi-mahi and portabello mushroom sandwiches.
When we sat down, wait folks brought us these pans full of chili shooters. Yes, I thought this was odd at first, but it makes sense. They push the chili here, and it's good chili - chunky and full of vegetables and beans like my own, with a nice, almost Cincinnati flavor twang underneath. However, when I went to order my burger and asked for chili upon it, I was regarded with the sort of look you give a small child who has asked for gummy worms and cheese dip on his meatloaf. Apparently, chili on the burger is not a thing at Bub's. Hey, Bub's folks, if you decide to get about doing that, remember, I'm cool with you naming it after me.
Ed Walker's and the Kookamunga at the Kooky Canuck), this patty was flat as a pancake, a veritable smashy - though what they're smashing it with, I'm not certain. The choice of cheese is melted
The bun deserves note. The top bun had been buttered and left to lay on the griddle, rendering it almost hard in its crispiness. I mean, there was a LOT of butter there.
I was able to take my photos and consume my burger without attention for once, since my friends were all going at these huge burgers. And they all finished, which meant they were photographed and added to the walls.
Which is funny, since we were all wearing our SCA garb and having a good time. I suspect someone along the way will look up at that photo and wonder "why the funny clothes?"
SCA website or drop me a line with questions.
check out the eatery's website.