A Big Mac Patty Melt is a frivolous but wonderful thing. It’s definitely a recipe that doesn’t need to exist. It falls under the same category as deep-fried mac n’ cheese and fried chicken and waffles – recipes that are a bit much. But I’m willing to bet that there are moments in your life when you’re glad these over-the-top dishes are there. When the phrase “Don’t just eat a hamburger, eat the help out of it” couldn’t ring truer. And I had one of those moments last week when I made this Big Mac Patty Melt.
I’m back with another installment of my Overthinking Classics series. And today, I’m tackling what many North Americans consider to be the most iconic pasta dish of all time – Spaghetti and Meatballs. This dish has graced countless menus, found its way into the weekly rotation of numerous households, and even had a star-making turn in a Disney classic. Now, it’s always dangerous to meddle with a beloved classic such as this. And don’t worry, I believe that your Nonna’s is way better and I would love to try it. But this is how I like my Spaghetti and Meatballs. And if you have yet to swear allegiance to any particular rendition, this might be the spaghetti and meatballs for you. So let’s dive in!
It’s time for another installment of my ongoing Overthinking Classics series. If you’re new here, Overthinking Classics is a video series where I dissect beloved dishes, overthink them from every angle, and rebuild them into my version of perfect. I say “my version of perfect” because what you look for in, say, a plate of pasta might be very different than what I look for. Today, I’m tackling the classic cheeseburger. A year-round favorite that really comes into its own in the summer. Pair this bad boy with a milkshake and a side of fries for the full nostalgic experience.
This is not a BBQ blog for one very simple reason, I am not a BBQ expert. I’m what you would call an enthusiastic amateur. I enjoy eating BBQ, I enjoy BBQing but I am still very much a novice in terms of skill. Mostly because when I do something good on the grill I struggle to replicate it. This immediately suggests I don’t understand what I got right. But I have been making inroads. I feel fairly confident smoking beef ribs for instance because today’s Smoked Beef Ribs with Sumac Onions forced me to buckle down and figure the damn thing out. So maybe that’s the key to my future BBQ success. Make it part of my work and I’ll actually pay attention and document the process.