{"id":2402,"date":"2010-02-22T11:37:17","date_gmt":"2010-02-22T19:37:17","guid":{"rendered":"http:\/\/burgersdogspizza.com\/?p=2402"},"modified":"2010-02-22T11:37:17","modified_gmt":"2010-02-22T19:37:17","slug":"update-big-a-angus-charbroil-was-big-az","status":"publish","type":"post","link":"http:\/\/www.peterstromquist.com\/?p=2402","title":{"rendered":"Update – Big A Angus Charbroil (was Big Az)"},"content":{"rendered":"

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Stopping by my two neighborhood stores, I have a choice between the nice Korean family at the independent market on one side of the street, or the new owner of the 7-Eleven, a nice Iranian family.\u00a0 I generally favor the Koreans, for no particular reason, I guess, other than consistency, because the prices are about the same at both stores.\u00a0 With the Koreans, there is always a smiling family member behind the counter, and with the Iranians, they have a lot of part-time employees, so friendliness can be hit and miss.\u00a0 Whatever, I’m just sayin’.<\/strong><\/p>\n

I talked about this pre-cooked burger early on, in this post<\/a>. This is an 8.5 ounce vending\/food service product from Pierre Foods in Ohio<\/a>, which furnishes product to school, vending, stores, the military, and so on.<\/strong><\/p>\n

Why I decided to pick up another one of these today, was new packaging and a new name caught my eye. Previously packaged in white freezer paper with the name “Big Az”, the sandwich is now in clear cello with a name change that has dropped the “Z”, it’s now the “Big A Angus Charbroil with Cheese”.\u00a0 It’s interesting they went with clear, when the trend among consumers seems to be vibrant photos\/graphics on a solid color package.\u00a0 But this is probably less expensive, for sure.
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So be it.<\/strong><\/p>\n

The instructions on my package suffered from smeared ink, so I’m gonna just punt on the microwave deal. Last time, I pronounced this better than most fast food burgers, we’ll see if they changed the formulation along with the packaging.<\/strong><\/p>\n

\"\"<\/a>The unwrapped frozen burger exhibits no frills; sesame bun, burger patty, cheese slice on top, cheese slice underneath. (Tho one cheese slice is half the size of the other, not sure if that is intentional). <\/strong><\/p>\n

This is a refrigerated product, so it’s mostly thawed.\u00a0 As such, like I do the home version of White Castles, I separated the meat and bun for heating. <\/strong><\/p>\n

I decided to go with 45 seconds or whenever the cheese was fully melted, for the patty.\u00a0\u00a0 And that reaction happened exactly at 45 seconds, so good guess, BurgerDogBoy.\u00a0 I threw the bun in for 15 seconds, removed, assembled, dressed (onion, pickle, mustard), and voila!<\/strong><\/p>\n

Was it as good as I remembered?\u00a0 Yes.\u00a0 Have they changed anything besides the packaging?\u00a0 Doesn’t seem so.\u00a0\u00a0 Do I still think this is better than most run-of-the-mill fast food burgers?\u00a0 Yes for flavor, but no for value (it’s $3.69 at my neighborhood 7-Eleven.)<\/strong><\/p>\n

I like the flavor, has some smoke added to be more “grilled-like”, the grind is ok, probably a bit finer than I usually prefer, but OK, nonetheless.<\/strong><\/p>\n

Maybe it’s less of a big deal, than I am making it out.\u00a0 Unlike BK and McD, this burger isn’t overwhelmed by the flavor and quantity of ketchup, which I loathe on my burgers.\u00a0 It might just be that simple.
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Stopping by my two neighborhood stores, I have a choice between the nice Korean family at the independent market on one side of the street, or the new owner of the 7-Eleven, a nice Iranian family.\u00a0 I generally favor the Koreans, for no particular reason, I guess, other than consistency, because the prices are about… Continue reading Update – Big A Angus Charbroil (was Big Az)<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[12,16],"tags":[639,642,2637,2638,3143,3632,3633],"_links":{"self":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts\/2402"}],"collection":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2402"}],"version-history":[{"count":0,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts\/2402\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2402"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2402"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2402"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}