Well, one day. Maybe on the way to North Carolina next month.

you guys ever tried round steak wrapped in hickory smoked thick cut bacon its soooo good

I keep getting more and more hungry for Red Robin everytime I come into this thread

The heck with Red Robin. Today it'* off to the store for the thick cut hickory smoked and fire up the grill. We got clouds and rain today but warm. Glad I have a covered deck!.

X2....Yummmy!!!!!

What part of PA do you live? I grew up in Hawley and then moved to Philly but still visit often.

Also regarding the burger. They are so much better if you have your own meat grinder / food processor so that you can season and chop your own beef. And when using bacon to wrap a burger, you can get a nicer chop of meat that is less fat (think more like filet mignon) and when you wrap it in bacon, the bacon adds the grease and moisture for you, and allows the meat to soak up additional flavors.

When you use an already fatty meat, like you could buy in stores, that oil from the fatty meat will clash with the bacon and you lose out on some flavors.

Also, I'm a lettuce tomato ON TOP of the burger guy, what'* this have the burger sitting on it junk??? :P

IMO everything should be on top of the patty.

I feel the same way, but looking at that burger, I think it would be a little unbalanced with everything on top of the burger. If someone handed me a burger like that, the last thing on my mind would be "Hay, the lettuce is under the burger!?". Even if it did cross my mind, it wouldn't make it past all the burger in my mouth to actually become words.

PS: That was a lot of burger.

I live 50 mile NW of Scranton in the sticks.

Ahh gotcha, I was to the east, so you are more tunkhannock / clarks summit kind of guy.