by lspeed | Jul 13, 2025 | KNOWLEDGE: MEAT ESSENTIALS
In recent years, the term Smashburger has become a fixture in conversations about casual dining and street food. It doesn’t refer to a brand (though one exists with the same name), but to a specific burger preparation method – flattening a ball of ground beef onto a hot griddle to create a thin, crisp-edged patty. The technique is straightforward, but its impact on texture and flavor has made it a fast rising star among cooks and consumers.
What Exactly Is It?
A Smashburger begins with a small portion of ground beef—often 3 to 4 ounces—rolled into a ball and placed on a very hot flat surface. Within seconds, it’s pressed down firmly with a metal spatula or a burger press. The result is a thin patty with increased surface area, allowing for more browning, which is where much of the flavor develops.
This browning process, known as the Maillard reaction, is key. The seared crust contrasts with the interior of the patty, which remains relatively juicy if cooked quickly. Cheese is often added while the meat is still on the grill, and toppings are typically minimal: pickles, sliced onions, a simple sauce, and a soft bun are common choices.
Origins & Context
The smashburger style isn’t new. Variations of it have existed in American diners and roadside burger joints for decades. Places like Dairy Cheer in Kentucky or Steak ’n Shake have long served thin, crispy-edged patties cooked on flattops. In parts of the Midwest and the South, it was standard practice to flatten burgers on the griddle, particularly in Oklahoma, where onions were pressed into the meat as it cooked.
Kenji López-Alt, a well-known food science writer, helped popularize the concept in the 2010s by explaining the chemistry behind the crust. He demonstrated that smashing the patty within the first 30 seconds on a hot surface produces the best results. Any longer and juices start escaping prematurely. Chefs began emphasizing the method and explaining the science behind why it produced a particular result. The real interest came when food culture was shifting toward minimalism and a focus on core ingredients. The Smashburger fit that ethos well.
Why It Caught On
Several factors contributed to the broader popularity of smashburgers:
-
Speed: Thin patties cook quickly, making them suitable for fast-paced kitchens and pop-ups.
-
Flavor: The thin crust formed during searing delivers a strong umami note that appeals to many.
-
Simplicity: The preparation requires no specialized ingredients or equipment beyond a flat surface and a spatula.
-
Visuals: Videos and social media posts showing the sizzling and smashing process helped fuel interest, particularly among younger audiences.
In many ways, the rise of the Smashburger coincided with broader trends in food: a preference for “authentic” or “honest” cooking, fewer ingredients, and visible technique.
Regional Variations
Though the core method is consistent, there are several regional and stylistic variations:
-
Oklahoma-style: Thinly sliced onions are smashed into the patty while it cooks, resulting in a slightly sweet, browned topping integrated into the meat.
-
California-style: Often layered with lettuce, tomato, grilled onions, and a mayonnaise-based sauce, loosely modeled after the In-N-Out style.
-
Multiple stacks: Some vendors serve double or triple smashed patties in a single burger for added texture and flavor.
Some operators experiment with different beef blends (such as brisket or chuck), cheeses, or sauces, but the underlying structure remains the same.
International Reach
The Smashburger style has moved beyond its American roots. Burger restaurants and food trucks across Europe, Asia, and Australia now offer smashed patties as part of their menus. In some cases, it’s marketed as an alternative to thicker gourmet-style burgers; in others, it serves as a reinterpretation of fast food classics.
In the UK and Australia, small independent chains have adopted the method with local beef and often pair it with craft beer. In places like Thailand, Japan, and South Korea, the method appeals to both expats and locals interested in American food trends. Online exposure has played a key role in spreading awareness.
What Next?
Whether the Smashburger is a passing trend or a lasting staple is to be seen. Its minimal ingredient list and speed of preparation suggest it’s likely to remain popular, particularly in small kitchens or high-volume settings. As with many food trends, its staying power will depend on continued consumer interest and how restaurants adapt or innovate within the format. At its core, the Smashburger is a return to basic cooking techniques applied with care and attention. It’s not a reinvention of the burger, but a refinement of something that’s been around for a long time.
And very soon, you will be able to enjoy it at Churrasco Phuket Steakhouse ….
Image Credit: https://barbecuebible.com/recipe/the-smash-burger/
_ _ _
© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
Reprinting, reposting & sharing allowed, in exchange for a backlink and credits
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all guest reviews here:
https://ChurrascoPhuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
by lspeed | Jul 13, 2025 | WINES: UNCORKING THE MYSTERY
While Tequila and Mezcal are the undisputed flag bearers of Mexican alcoholic fame, few outside the wine world realize that Mexico has been making wine longer than any other country in the Americas. Lately, Mexican wines seem to be experiencing somewhat of a renaissance – international awards, occasional appearances on dining menus, and teasing the interest of adventurous wine lovers.
Colonial Legacy
The story begins in the early 16th century, when Spanish conquistadors and missionaries brought Vitis vinifera vines to New Spain. The first vineyards were planted around 1524 in what is now Hidalgo, and by the late 1500s, production had spread to other regions including Coahuila and Baja California. So successful was the local wine industry that King Philip II of Spain eventually banned further vineyard planting in 1595 to protect Spanish exports—a prohibition that lasted for centuries.
Despite this setback, monastic orders and local settlers kept the tradition alive, especially in northern regions. Commercial production only regained real momentum in the late 19th and 20th centuries, but it wasn’t until the 1990s and 2000s that a true quality revolution began. Today, Mexico’s wines are attracting global attention for their boldness, character, and sense of place.
Key Wine Regions
The heart of Mexican wine production lies in Baja California, especially the Valle de Guadalupe, often referred to as “Mexico’s Napa Valley.” With a Mediterranean climate, oceanic breezes, and granite soils, it offers ideal conditions for viticulture. Over 70% of Mexico’s wine comes from this region. Other emerging wine regions include:
-
Coahuila (home to Casa Madero, the oldest winery in the Americas, founded in 1597)
-
Querétaro, known for sparkling wines and higher-altitude vineyards
-
Zacatecas, Aguascalientes, and parts of Sonora, where modern wineries are exploring new terroirs
Grape Varieties
Mexico does not limit itself to one signature grape. Instead, it embraces a broad portfolio of international and lesser-known varieties.
Red grapes dominate:
-
Cabernet Sauvignon – widely planted
-
Tempranillo – a nod to Spanish heritage
-
Nebbiolo – producing robust wines, distinct from its Italian counterpart
-
Grenache, Merlot, Malbec, Syrah, Zinfandel – common and often blended
Whites are fewer:
Wineries in Baja often practice creative blending, unconstrained by European appellation rules, which adds to the region’s experimental flair.
Wine Styles
Mexican wines tend to be ripe, bold, and expressive, thanks to the warm climate and intense sunlight. Oak aging is common, especially for reds, lending flavors of spice, chocolate, and smoke.
Popular wine styles include:
-
Full-bodied reds: Particularly blends of Cabernet, Syrah, and Nebbiolo
-
Crisp whites: Especially from higher-altitude vineyards in Querétaro
-
Rosés: Increasingly trendy among younger consumers
-
Sparkling wines: Produced mainly in Querétaro, often via the traditional method
-
Natural and orange wines: A niche but growing trend in small-scale boutique wineries
Noteworthy Producers
Several wineries have spearheaded Mexico’s rise on the global wine scene:
-
Casa Madero (Coahuila): The oldest operating winery in the Americas, offering a wide portfolio of well-regarded wines.
-
Monte Xanic (Valle de Guadalupe): A pioneering premium winery, known for its bold reds and crisp whites.
-
L.A. Cetto (Baja California): One of the largest and most accessible producers, widely exported.
-
Santo Tomás: Historic winery with a legacy dating back to 1888.
-
Vena Cava and Adobe Guadalupe: Boutique producers focusing on artisanal quality and unique blends.
-
Freixenet México (Querétaro): A major sparkling wine producer with international ties.
These wineries blend traditional and modern techniques, with many using sustainable practices and small-batch fermentation to express terroir.
International Recognition
Though still relatively niche globally, Mexican wines are gaining attention. In the past decade, wines from Baja California and Coahuila have won medals at international competitions such as Concours Mondial de Bruxelles and Decanter World Wine Awards.
Distribution is expanding too—especially in the U.S., Canada, and select European and Asian markets. Mexican wines are increasingly featured in starred restaurants and high-end wine shops, especially in cities like Los Angeles, New York, Tokyo, and London.
Challenges & Opportunities
Mexico’s wine industry still faces hurdles – water scarcity in Baja California, limited government support, high production costs, and competition with imported wines. But opportunities abound in wine tourism with Valle de Guadalupe becoming a destination with boutique hotels, farm-to-table restaurants, and harvest festivals drawing both domestic and international visitors.
Image Credit: Adobe Guadalupe Winery, Ensenada, Baja California / Mexico
_ _ _
© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
Reprinting, reposting & sharing allowed, in exchange for a backlink and credits
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all guest reviews here:
https://ChurrascoPhuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
by lspeed | Jul 13, 2025 | LIQUORS: LIFT YOUR SPIRITS
Pisco is a bold grape brandy that has long captured the hearts of South Americans. With a rich colonial history, a longstanding rivalry between two countries over its origins, and it’s starring role in cocktails like the Pisco Sour, this versatile spirit offers far more than just a kick.
Origins and History
Pisco traces its roots back to the 16th century, shortly after Spanish conquistadors introduced viticulture to South America. Seeking to replicate the wines of Spain, settlers planted European grape varietals across Peru and Chile. When surplus grapes emerged, distillation became a logical next step. By the early 1600s, winemakers in Peru’s Ica Valley began producing a clear, unaged grape brandy they called pisco—named after the port of Pisco, from which it was shipped.
The spirit quickly grew in popularity throughout the Spanish Empire. Its relatively high alcohol content and unique flavor made it a hit among both colonists and sailors. By the 18th century, pisco was already a staple in taverns from Lima to California.
The Peru–Chile Debate
Both Peru and Chile claim pisco as their national spirit, leading to a spirited (and ongoing) dispute. Peru insists on exclusive historical rights, pointing to the earliest records of production and the town of Pisco itself. Chile, on the other hand, produces a greater volume and has developed its own distinct styles and appellations.
This rivalry extends to trade agreements, branding, and even international festivals. In many global markets, Peruvian and Chilean piscos are now legally distinguished, much like how Champagne and Prosecco are labeled based on origin.
Ingredients and Production
Pisco is made by distilling fermented grape juice (essentially wine) into a clear brandy. However, its production is governed by strict rules—especially in Peru, where it is a matter of national pride.
Peruvian pisco must be:
-
Made from one or more of eight approved grape varietals (like Quebranta, Italia, or Torontel)
-
Distilled in copper stills without dilution (no added water)
-
Aged for a minimum of three months in inert containers (like stainless steel or glass)
Chilean pisco, while similar in spirit, allows more flexibility in production methods. It can be aged in wood and often has a different flavor profile due to local preferences and broader regulations.
Geographic Spread and Global Popularity
While pisco has long been a fixture in South American bars, its international reach expanded significantly in the 21st century. The cocktail renaissance in cities like New York, London, and Tokyo brought a renewed interest in artisanal and regional spirits. Mixologists embraced pisco for its versatility, floral notes, and historical depth.
Today, you can find bottles of both Peruvian and Chilean pisco on shelves in specialty liquor stores around the world. Export markets have grown steadily, with pisco bars popping up from San Francisco to Sydney.
Famous Cocktails Featuring Pisco
Pisco shines both sipped neat and in cocktails. Here are some of the most iconic drinks:
-
Pisco Sour – The signature cocktail of Peru (and unofficially, Chile too). It blends pisco, lime juice, simple syrup, egg white, and bitters for a tart, creamy, and aromatic drink.
-
Chilcano – A refreshing mix of pisco, ginger ale, lime, and bitters. Perfect for warm days and lighter drinking.
-
El Capitán – Often compared to a Manhattan, this cocktail uses pisco and sweet vermouth, offering a drier, fruitier twist on a classic.
-
Pisco Punch – A San Francisco-born favorite from the late 1800s, it combines pisco with pineapple, citrus, and sugar. Once wildly popular during the Gold Rush, it’s now making a quiet comeback.
Image Credit: https://www.olivemagazine.com/
_ _ _
© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
Reprinting, reposting & sharing allowed, in exchange for a backlink and credits
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all guest reviews here:
https://ChurrascoPhuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
by lspeed | Jul 13, 2025 | RESTAURANT BUSINESS: BEHIND THE KITCHEN DOOR
When it comes to steakhouses, some crave the polish of a classic à la carte steakhouse, as presented by Churrasco Phuket Steakhouse, while others are drawn to the energy and abundance of a rodizio-style churrascaria. But behind the scenes, for restaurant owners and operators, the decision between these two formats is about much more than aesthetics or ambiance.
Each model has its own operational demands, cost structures, and profit potential. Choosing the right one means balancing guest expectations with kitchen efficiency, labour management, and long-term financial viability. Here’s a breakdown — not just from the guest’s side, but also from the business owner’s perspective.
À La Carte Steakhouse: Premium Product, Precision Service
In an à la carte steakhouse, guests choose exactly what they want – their preferred cut, weight, and doneness. Sides, sauces, and extras are all ordered separately. This format emphasizes control and customization.
Advantages for Guests
Full Customization: Perfect for diners who know what they want and expect it done just right.
Perceived Prestige: High-end cuts, fine wines, and elegant plating appeal to business dinners and special occasions.
Quiet, Focused Experience: Often chosen for its more refined and intimate environment.
Advantages for Owners
Higher Margin: Premium beef cuts come at a cost, but when paired with up-charged sides, sauces, and drinks, margins can be strong.
Inventory Control: Easier to forecast and portion since everything is ordered individually and prepped per item.
Brand Identity: Easier to build a premium or fine-dining brand around the à la carte model.
Challenges for Owners
High Labor Costs: Skilled grill chefs, trained waitstaff, and a larger front-of-house team are essential for quality and service consistency.
Wastage Risk: Unsold perishable cuts, especially expensive ones like Wagyu or dry-aged beef, can lead to loss if not managed tightly.
Limited Table Turnover: Dining is slower-paced, which can reduce how many covers are served in a night — especially if guests linger.
Rodizio-Style Churrascaria: Volume, Theatre, Controlled Chaos
Rodizio restaurants offer a fixed-price, all-you-can-eat feast where servers move from table to table slicing grilled meats straight off skewers. It’s lively, interactive, and built for abundance.
Advantages for Guests
Variety: A parade of meats — from picanha and lamb to chicken hearts and ribs — allows exploration without decision fatigue.
Set Pricing: No surprises at the end of the meal, which appeals to groups and budget-conscious diners.
Entertaining Experience: Tableside carving, shared energy, and generous sides create a festive, social environment.
Advantages for Owners
High Volume, Predictable Sales: Fixed pricing means consistent revenue per guest. High turnover and group appeal can drive up total sales.
Centralized Prep: Instead of dozens of different à la carte dishes, the kitchen focuses on bulk preparation of skewered meats and buffet-style sides.
Lower Front-of-House Labor: Passador servers manage most of the guest interaction, reducing the need for traditional table service staff.
Challenges for Owners
Meat Cost Management: Offering unlimited meat means balancing cost with portion control — trimming waste and monitoring consumption closely is key.
Operational Complexity: Maintaining dozens of skewers at precise temperatures and rotation timing can be a logistical juggle.
Difficult to Upsell: With everything included, it’s harder to drive up average spend unless drinks or desserts are successfully promoted.
Which Is More Profitable?
That depends heavily on location, pricing strategy, and target market.
À la carte restaurants can command higher per-person spend, especially if they lean into luxury beef cuts, premium wines, and fine dining ambiance. However, overheads — staffing, rent (for upscale areas), and ingredient cost are also high. Rodizio models rely more on volume and efficient food cost management. If meat is sourced strategically and labor is streamlined, margins can be excellent, particularly in tourist-heavy or family-oriented areas where the concept has broad appeal. In some cases, a rodizio can outperform à la carte in sheer cash flow due to higher guest throughput and set pricing. But for long-term brand building, à la carte offers more flexibility and prestige positioning.
Which Is Easier to Operate?
Again, it’s a trade-off. Rodizio kitchens focus on repetition and rhythm. Once the skewer system is in place, the process becomes about timing and consistency. Labor can be more standardized, and table service is simplified. À la carte demands culinary finesse and front-of-house coordination. Every steak is cooked to a specific order, timing matters, and guest expectations are high. Training and experience are more critical. In general, rodizio is operationally simpler once the workflow is established, but à la carte offers more adaptability in pricing, portions, and specials — which can help with food cost optimization.
Other Factors to Consider as an Owner
Market Expectations: In high-income urban areas, à la carte may better match expectations. In resort towns or family-heavy markets, rodizio can shine.
Space Requirements: Rodizio often needs a large dining area and grilling infrastructure. À la carte can work in smaller, more intimate spaces.
Licensing & Food Safety: Rodizio’s tableside service and buffet setups may require stricter hygiene protocols, depending on local laws.
Staff Availability: If skilled chefs or experienced waiters are hard to find, rodizio’s format may be more sustainable in the long run.
The Choice
Making the call between à la carte and rodizio isn’t just about what’s on the plate, it’s about what goes on behind the scenes and on the balance sheet. Rodizio promises efficiency, volume, and theatre — a concept that works best where fun, generosity, and crowd appeal matter. À la carte is slower, more calculated, and often more prestigious — ideal for building a premium brand and delivering exacting quality.
Image Credit: https://insider.churrascophuket.com
_ _ _
© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
Reprinting, reposting & sharing allowed, in exchange for a backlink and credits
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all guest reviews here:
https://ChurrascoPhuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
by lspeed | Jun 29, 2025 | BLACK BOX: RANTS, RAVES, REVIEWS & RECIPES
As a restaurant owner, I welcome honest feedback. It helps us grow, keeps us accountable, and drives business. But over the past few years, online reviews have shifted from being helpful to increasingly hazardous. What once empowered consumers and businesses alike is now riddled with credibility issues, flawed filtering systems, and an absence of accountability on the platforms that host them.
Google’s AI Nonsense
Google, for instance, recently implemented AI-driven moderation of reviews. In theory, this should help weed out fake or malicious content. But in practice, the algorithm is blunt. We’ve had several legitimate, positive reviews from real guests disappear without explanation. These weren’t bots or spam—they were detailed, genuine accounts from happy diners. Yet there’s no recourse. No appeal. No person to talk to. Once the system flags a review, it vanishes into the void.
TripAdvisor’s Freefall
Once the go-to platform for travelers and diners, the platform always had and still has major flaws. The problem isn’t just fake reviews, it’s the lack of any interest in addressing them. For years, restaurant owners pleaded with them to investigate suspicious reviews or restore wrongly removed ones, only to be met with canned responses (if at all), or stone cold silence. It’s no surprise the platform’s popularity is in free fall. When businesses are treated as adversaries rather than partners, trust erodes fast.
The Litigation Response
In Germany, the situation has flipped in the opposite direction. Restaurateurs there have started using the country’s notoriously complex legal system to demand the removal of negative reviews. Send a legal notice to Google, and the company removes the review, no questions asked. That might sound like a win for business owners, but it’s just another flawed extreme.
And it’s not just a Germany problem. In Italy, businesses routinely sue for defamation over TripAdvisor reviews. Some courts have sided with them, leading to jail time for fake reviewers in some cases. In Thailand, strict defamation laws mean even a negative but truthful review can bring legal threats.
Reviewers themselves now have no way to contest such takedowns. Transparency is lost, and the public ends up with a sanitized picture rather than the full truth. So now guests self-censor, and platforms overreact to avoid litigation.
Three Suggestions
-
Transparent Moderation Logs: Platforms should provide businesses and reviewers with a clear log of why a review was removed or rejected. If an AI flagged it, say why. If a human did, provide evidence. No more silent deletions.
-
Verified User Programs: Require at least a shred of proof-of-purchase or visit confirmation for reviews to be published. Some platforms have flirted with this idea but never implemented it meaningfully. A verified review is more credible for everyone.
-
Balanced Appeal Systems: Both reviewers and businesses should be able to challenge decisions, whether it’s removal or publication. A basic arbitration step (even automated) would be fairer than the current black box approach.
The review ecosystem that is broken from both ends. Businesses are frustrated, guests feel powerless, and platforms offer little clarity. We need to move toward a review culture that rewards honesty, not manipulation, whether algorithmic or legal. Until platforms invest in real accountability, we’ll continue living in a world where the loudest voices, not the truest ones, shape reputations.
Image Credit: https://www.churrascophuket.com/
_ _ _
© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
Reprinting, reposting & sharing allowed, in exchange for a backlink and credits
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all guest reviews here:
https://ChurrascoPhuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
