Steer wrestling, a practice credited to legendary cowboy and rodeo star Bill Pickett, usually involves leaping onto a steer from the back of a specially trained horse. At the Madison
Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to
1 ripe tomato, sliced
iceberg lettuce
6 pieces of bacon
3 tablespoons mayonnaise
1 tablespoon North Carolina hot sauce (or more, to taste)
1/2 lemon, juiced
2 slices country bread
salt and pepper, to taste
Combine mayonnaise, hot sauce, and lemon juice in a small bowl. Set aside.
Cook bacon in frying pan until crispy. Pat bacon dry and drain the pan’s excess grease appropriately. Toast two slices of thick country bread in the same frying pan, flipping once halfway through toasting.
Spread a thick layer of the hot sauce-mayonnaise on both pieces of toasted bread. Add the tomato slices and sprinkle with salt and pepper. Arrange bacon and lettuce on top. Cut the sandwich in half and serve.
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This tiny city block in downtown Greensboro once had a gigantic reputation. Not so much for its charbroiled beef patties — though they, too, were plentiful — but for its colorful characters and their wild shenanigans.
In the 1950s, as Americans hit freshly paved roads in shiny new cars during the postwar boom, a new kind of restaurant took shape: the drive-in. From those first thin patties to the elaborate gourmet hamburgers of today, North Carolina has spent the past 80 years making burger history.