Archive for the Restaurant BBQ Category

EuroChomp SausageFest 2009: Maxi Doner, the Pork Sundae of Munich

Posted in EUROCHOMP, Pork Sundae, Restaurant BBQ, REVIEWS [Restaurants] with tags , on June 10, 2009 by chomposaurus

Doner is a Turkish specialty, and since Germany has a lot of Turkish communities, it is now a German specialty as well, so much so that while in Italy later in the trip, we found Doner signs in German. Normally, ordering straight up “doner” (just say that one magic word) will get you a pita or gyro-wrap filled to the brim with shaved lamb meat, tomato, lettuce or cabbage, and yogurt sauce. But at one magical Munich doner hut, blissfully open late after many pints of dunkel, Doner was taken to the next level. For there, on the sign, was the Maxi Doner.

maxidoner

It was, quite simply, the pork sundae of the continent. Atop a layer of shaved doner chicken lay fresh-fried greasy fries, doused in garlicky yogurt goodness. It’s great food for the well-lubricated mind: greasy, hot, meaty and easy to eat and transport. Mushing all three primary ingredients together created the perfect blend of potato grease, grilled meat grease, and yogurt grease, ready to do battle with whatever you’ve drank that evening. So even though we’d eaten dinner 3 hours ago, and some spaghetti ice two hours ago, we both finished our Maxi’s without a second thought.

If someone were to open up a stand selling these next to a state school football stadium, they would become millionaires in a fortnight.

The Pork Sundae

Posted in Pork, Pork Sundae, Restaurant BBQ, STUFF ABOUT MEAT with tags , , , on July 1, 2008 by chomposaurus


It’s so brilliant, I can’t believe they don’t sell it on every street corner in the city and along every boardwalk on the beach. Allow me to introduce you to the Pork Sundae, served in a (styrofoam) pint glass. A layer of baked beans on the bottom, creamy coleslaw in the middle, a hearty heaping of pulled pork on top. With drizzled BBQ sauce playing the part of chocolate syrup, of course. Despite what you might think at first, the result is neither disgusting nor overpowering; it’s like eating a hearty, meaty stew with a fork. One might even find it analogous to a very sweet chili. And don’t worry about the cole slaw; I’m not the biggest fan myself, but the sweet crunch of the lettuce fits perfectly with the mushy beans and chewy pork. The important part is that all the ingredients are fresh, which they were at Blackwater BBQ in College Park, Orlando. But it wouldn’t be hard to whip up your own version, which would probably be a hit at any 4th of July Party. Just don’t steal my idea of opening a pork sundae stand on the beach.