Yeah, yeah, Shake Shack’s coming. But till then?

Photo courtesy of
‘Shake Shack (Times Square)’
courtesy of ‘shinya’

Unless you’ve been under an internet rock you’ve seen the news that Shake Shack has confirmed they’re opening a DC location. Like In-n-Out Burger, you either get the obsession or you don’t. I’m not going to tell you what to think.

But I will ask, what are you going to do till 2011? BoltBus up to NYC to feed your fix?

If you’re at all a DIY type you could follow the instructions from last year’s Serious Eats post on how they replicated the Shake Shack burger at home. If you’re impatient you can skip right to the recipe but I’ll tell you up front that the only pain in the ass part is going to be the three different beef cuts you’ll need ground: a 2:1:1 mix of sirloin:chuck:brisket.

You can do it yourself with a $38 KitchenAid attachment if you have the mother of all mixers or you can try a place like Del Ray’s Let’s Meat On the Avenue. Or get any old grocery to grind the three separately – they’ll do it if you can actually get the meat counter to pay attention to you – and mix em yourself.

Well I used to say something in my profile about not quite being a “tinker, tailor, soldier, or spy” but Tom stole that for our about us page, so I guess I’ll have to find another way to express that I am a man of many interests.

Hmm, guess I just did.

My tastes run the gamut from sophomoric to Shakespeare and in my “professional” life I’ve sold things, served beer, written software, and carried heavy objects… sometimes at the same place. It’s that range of loves and activities that makes it so easy for me to love DC – we’ve got it all.

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4 thoughts on “Yeah, yeah, Shake Shack’s coming. But till then?

  1. Forget another burger place. When are we getting real (as in non-”Asian Fusion”) Japanese and Chinese-style ramen?

  2. You can also “grind” in a regular food processor. Cut into 1″ cubes, combine in small batches in the right proportions in your food processor, do about 10 one second pulses.

  3. I bet Wagshal’s could help you out with the “sirloin:chuck:brisket” mix. They already sell a 50/50 they premix. Which is damn good with a little salt and pepper and thrown on the grill.

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