Monday, September 3, 2018

Piggy McPigface

I’d finished my Saturday morning activities, and Nicola was on a whole day coaching session in Kilbirnie, so I decided to stop off in town for some lunch. I’ve been gazing longingly at Grill Meats Beer’s Piggy McPigface for some time (I’m subscribed to their page, natch, so I get all the updates).

But, wait! Isn’t Wellington On A Plate over? Why yes it is, eagle-eyed observer…but the finalists in each category (festival dish, burger, and cocktail) continue to serve their entry for the following week, pending judgement. And Piggy McPigface is one such finalist.

What’s in a Piggy McPigface? Pork, you’d think, and you’d think wrong. It’s described thus: Beef patty with Sriracha-candied bacon, bacon marmalade, bacon and pickle aioli and feta whip in a Pandoro bacon bun, with fries. Yes, it’s a beef patty, but with a lot of bacon added. It looks like this:

Biting into it, a substantial amount of marmalade and aioli squirted out of the burger and onto the board. I do wish burger makers would get the hang of this: if you add too much sauce or wet ingredient, (a) it’s wasted as it all squirts out, so you’re not doing anyone any favours, (ii) it causes instability in the burger, and (3) it’s very messy to eat the burger. Stop it! The burger just about managed integrity until the end, but it was a close-run thing. The chips were their standard chunky chip, crunchy and hot, with their own tomato ketchup. The Garage Project beer match was Fuzzbox, a cloudy pale ale, and tasty brew.

Other than that, though, this was a good burger. And so it should be, given that’s what their main stock in trade is. I cannot award it a 10 though, for the reasons above, but I’ll rate it a 9. Not that this counts for anything as voting closed last weekend. 

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