I admit I have an attitude. It’s a projection of my persona, mostly public, intended to inspire and not detract, to promote, not to criticize; especially when it comes to food and drink, and even the arts and entertainment arenas. In those games, your reputation is as good as your last drink or dish served, or your last performance, be it music played, sung, danced, or created in a piece of art. And the same can be said for columnists. My reputation is on the line with every word I write, and depending on the section of the paper upon which my words are printed, you either love me or hate me. In fact a few will emaciate themselves in worry of the daggers (words) I may send in volley, but thankfully F&D and A&E pieces are not involved, except on rare occasions. I have an attitude because I never know what is going to happen to me. I can be happy and content one moment, and on the way to the Emergency Room the next. I have an attitude because I look out and see a sea of mediocrity, and I want to do my part in improving people’s lives, aiming for them to see common sense and actually do something besides continually wallowing in the swill with the rest of the hogs; promoting their own self-pity, and self-fixing on negative emotions or situations they have no control over. And I write this to tell you to educate others in your life, those that may not be so self motivating, since they might not get that talk that totally changes their outlook on life.
So when I take my attitude to breakfast, lunch, or dinner, I am sending a shot across the bow to restaurant owners or managers. You’re on notice. Someone’s watching. Be on your best behavior or the possibility of a negative word-salad is on the way, with a sour-rancid dressing. Of course that doesn’t apply to McKenzie’s.
I love McKenzie’s Barbeque & Burgers in Conroe. They’ve got great Q, and burgers. Even breakfast. For me it’s a life changing place, when on that day in September going on five years ago, I met an old Vietnam Veteran and his dog Petra, and was welcomed into a new World of Veterans that led to volunteer opportunities, and even this writing gig.
I approached the counter, with confidence in mind, and I asked the manager Scott Mullins, “Can you impress me?”
I had just got back from my surgeon’s office, who had worked on me 15 years ago, and since we both lost weight, we barely recognized each other. He looked at my chart, asked how I was feeling, and came to the conclusion that since my gallbladder had indeed returned to normal that it didn’t need to come out. And he was right. On palpitation, I felt no pain, and it made sense to bother it unless the bile storage duct was in distress.
On the way back to Conroe, I felt like having a hamburger, and as I entered I-45 from the Hardy Toll Road I decided on McKenzie Cheeseburger. I knew that McK’s had a great burger basket, but I was looking for something that was worthy of celebrating keeping a body part.
My arriving statement of impressment rattled the counter girl, so Mullins stepped up, and we commenced in building a burger. With the ½ lb Angus Beef patty I asked for a nice char, but definitely wanted some pink in the middle. Scott started calling out things: Jalapeno Sourdough Bun. Check. Pepper Jack Cheese. Check. A few sauteed jalapenos. Nice. And even with the spice, it was rolling mild, with just a small uptick when the jalapenos were encountered. I asked for a bed of sliced lettuce to prevent a soggy bun, and a few chopped onions, as well as three strips of bacon and an over-easy egg, which Mullins cooked himself.
The first bite was incredible, and as the burger juices and some egg yolk coated my thumb, I knew it was going to be an experience. I had raised the level of the enhanced cheeseburger and taken it to new heights. The meat is the real star of course, perfectly spiced, and the cascading flavors of the patty, its juices, the cheese, bacon, egg, as well as the spice from the bun, and jalapenos. Well, it was a special time. I didn’t even ask for mustard or barbeque sauce, which I felt may have detracted from the burger’s natural essence; and it really worked. I mean, I don’t go for a quality steak, and ask to ruin it with a store bought sauce. So the right decision was made. But if a bacon jam, homemade aioli, thin sliced or guac’d up mashed avocados, or a Tahini/Tzatziki sauce, or a Miso-Dijon Blend would have been available, I would have taken it further.
Of course it’s an expensive burger basket for all the add-ons, but to celebrate something that has real meaning in your life, I’d consider it a necessary expense to pamper yourself for a special occasion. Going off the menu is always a risk, but the pleased palate is your indicator when you are satisfied with the goal.
Stephanie Crawford, a seasoned burger chef with McKenzie’s, put my masterpiece together. Bravo to her I say. You can’t miss her, with her pink hair being a dead giveaway. McK’s is in its 30th Year, and the restaurant has evolved in that time, now taking the entire building.
Before I left, Scott asked me to try McK’s Oreo Pudding. It’s a chocolate pudding with crushed Oreo’s ends strategically placed.
“Alright.” I said. “But just a little.”
This was my first time hearing of the desert, and in retrospect I should have asked for a tub, but with my recent medical history, having too much sugar could be an issue, so I’ll leave it to you to order, for I need to stay away from sugary temptation for a while.
So the next time you have something to celebrate, and I mean really celebrate, a trip for a McKenzie’s burger should be in order, and a Celebratory Cheeseburger for The Ages is a well justified prize.