Adding a baking soda and water solution to ground beef can make it more tender and juicier. The solution raises the pH of the meat, which alters the charge of the muscle filaments. This causes the filaments to repel each other, which keeps them apart during cooking. This means the meat doesn't squeeze out moisture
What I like about this is you can make a super juicy meat mixture even if you use lean ground beef because of the sauce you add and stock. With regular burgers you need high fat content to get a juicy tasty burg
This is an intense, everything home made version which is great if you have all day. I made these these for the first time last week. You can use any bun if you grill it first. Many many recipes on youtube. I used the beef broth recipe. I used 2 pounds of hamburger which was way too much but we ate them for 3 days in a row and every time they got better!!! The hamburger never tasted old. You couldn't do that with leftover cooked hamburger patties. We topped with yellow mustard and my home made bread and butter pickles. They will be a staple in our household! Oh and I sauteed minced onion with the hamburger.
Native Iowan Growing up consuming these regularly. Homemade. My mom would add a can of Campbell Gumbo soup. We lovingly referred to them as Gumbo Burgers. Served with the same fixins. And of coarse plenty of fresh Sweet Kern for a summer dinner. Try it. You wont be disappointed.
This is one of the best Maid-Rite recipes I've seen on TH-cam, so congrats & thank you for that! So, the original Maid-Rite recipe was best preserved at Taylor's Maid-Rite in Marshalltown. The other people losing it over your recipe are likely used to the newer, revised version at the many other (inferior, imo) chains present across Iowa. There are a few tricks of the trade here, but first off, no other seasoning besides salt (and mustard later) is needed. Definitely no Worcestershire sauce in the OG recipe. The primary key here is the quality of the meat you use. The meat should essentially steam itself to become super tender - and the finer you chop the onion, the better. The onion should be infused throughout the meat and the liquid sauce/fat from the beef. Also, the two primary ways of serving are 1) taking the meat directly from the pot with a small amount of the juices to lightly soak into the bun, or 2) taking meat from the juice and grilling it on a griddle. Generally, you do not want to evaporate all the liquid. Just take out the meat and griddle it a bit, but leave the liquid. Last, no cheese. You can if you want, but the OG recipe is no cheese - again, the meat mixture should stand on its own, so adding cheese wouldn't really be necessary if you....Maid it Rite...
When you get to do West Virginia you should look into pepperoni rolls. I've seen you do a similar bread dough in a few videos. There are very few foods that are state wide. The only other i can think of would be our hotdog sauce. It's not a chili based sauce. It's ketchup and mustard and onion (including those dried ones that give a distinct flavor) boiled with ground beef. But the pep rolls are the main.
Just discovered your channel and am enjoying a binge. Confused by forming patties here, though. The claim (5:22) that more surface area allows more browning is true, but why would a patty allow more surface area than the loose beef?
As a born & raised Iowan I’ve had lots of Maid-Rites. I’ve tried different copy cats & will try yours, hoping to find the right combination. The original had secret ingredients. My closest restaurant is in Lexington MO. I will be going soon to satisfy my desire for the real deal. Enjoyed your video. 👍🏼
Iowan here, good rendition of a maid rite however I think the key to getting that sauciness you talked about in the beginning is adding the cheese to the beef while it’s cooking, you can get creative with that too, my family will add western dressing and ketchup right to the beef so assembling is even easier, pickles however are a must
What are you gonna cook for Oregon? For years I’ve been trying to figure out what our regional specialty food is? Salmon? Bacon covered donuts? Tweeked out homeless people?
Bro... A Suggestion/important suggestion.!!.. Did you noticed that in other videos you have 8k, 10k, 14k, 20k,..... Views but in butter chicken video you have literally 800k+ views.... So, Now you know, Just start making Indian dishes as much as possible(especially non-veg) if you want rapid growth of your channel😉. And Love from India...🧡🧡. Also hit like comment if you read it otherwise I will keep commenting again...😅😅
As an Iowan. Get this straight. The maid rite is not our favorite sandwich! Heck for me personally I consider it to be about the trashiest sandwich ever. Just thinking about this makes me want to vomit.
A "Loose meat" sandwich is a Tavern sandwich. If you say loose meat, tavern, maid rite, you will get something completely different than a sloppy joe. Thats just my experience being born&raised here. I guess main difference is sloppy joes are usually sauced while tavern sandwiches are just seasoned. Actually, maid rites came before sloppy joes. A chef by the name of Joe made his own version of the recipe at a Maid Rite, and thats what became the tomato based sauced sloppy joe we know.
"loose meat" was my nickname in highschool
I would have chilled with you.
W nickname bro🤨😏😂
Hold up
I will absolutely not ever go through this much trouble for a maid rite sammich, but it looks amazing
Adding a baking soda and water solution to ground beef can make it more tender and juicier.
The solution raises the pH of the meat, which alters the charge of the muscle filaments. This causes the filaments to repel each other, which keeps them apart during cooking. This means the meat doesn't squeeze out moisture
Iowan here and yay for made rites but also pork tenderloin sandwich is awesome
What I like about this is you can make a super juicy meat mixture even if you use lean ground beef because of the sauce you add and stock. With regular burgers you need high fat content to get a juicy tasty burg
Iowa 80 baby! I I love stopping at that truck stop. It always has parking, and has some good food, plus an awesome shop for truck accessories.
My recipe contains 7 spices, fresh garlic, broth, vinegar, Worcestershire, and butter. Simmered for 2 hours. Delicious.
The Maid Rite is an Iowa staple!
This is an intense, everything home made version which is great if you have all day. I made these these for the first time last week. You can use any bun if you grill it first. Many many recipes on youtube. I used the beef broth recipe. I used 2 pounds of hamburger which was way too much but we ate them for 3 days in a row and every time they got better!!! The hamburger never tasted old. You couldn't do that with leftover cooked hamburger patties. We topped with yellow mustard and my home made bread and butter pickles. They will be a staple in our household! Oh and I sauteed minced onion with the hamburger.
Mom be looking gooooood!! Also true Iowan food is the pork tenderloin, LOTS and LOTS of pig farms in Iowa!
Tis also the state food of Indiana, so I thought I'd shed some light on a lesser known, locally popular restaurant.
@@AdamWitt Am totally aware that the Pork tenderloin is an Indiana favorite!
Native Iowan Growing up consuming these regularly. Homemade. My mom would add a can of Campbell Gumbo soup. We lovingly referred to them as Gumbo Burgers. Served with the same fixins. And of coarse plenty of fresh Sweet Kern for a summer dinner. Try it. You wont be disappointed.
This is one of the best Maid-Rite recipes I've seen on TH-cam, so congrats & thank you for that!
So, the original Maid-Rite recipe was best preserved at Taylor's Maid-Rite in Marshalltown. The other people losing it over your recipe are likely used to the newer, revised version at the many other (inferior, imo) chains present across Iowa.
There are a few tricks of the trade here, but first off, no other seasoning besides salt (and mustard later) is needed. Definitely no Worcestershire sauce in the OG recipe.
The primary key here is the quality of the meat you use. The meat should essentially steam itself to become super tender - and the finer you chop the onion, the better. The onion should be infused throughout the meat and the liquid sauce/fat from the beef.
Also, the two primary ways of serving are 1) taking the meat directly from the pot with a small amount of the juices to lightly soak into the bun, or 2) taking meat from the juice and grilling it on a griddle. Generally, you do not want to evaporate all the liquid. Just take out the meat and griddle it a bit, but leave the liquid.
Last, no cheese. You can if you want, but the OG recipe is no cheese - again, the meat mixture should stand on its own, so adding cheese wouldn't really be necessary if you....Maid it Rite...
Sounds like a Sloppy Joe without sauce. Taco Bell used to have a Bell Beefer which is what this sounds like.
Thanks for featuring this sandwich!!
Aww yeee. It's good stuff.
Keep up the great work Adam!!
Thanks Kimmie! I'll do my best!
You NEVER add cheese to an Iowa Tavern/Loose meat sandwich.
Thats rite...unless it's a cheese rite lol...slice of American or cheese wizz
When you get to do West Virginia you should look into pepperoni rolls. I've seen you do a similar bread dough in a few videos. There are very few foods that are state wide. The only other i can think of would be our hotdog sauce. It's not a chili based sauce. It's ketchup and mustard and onion (including those dried ones that give a distinct flavor) boiled with ground beef. But the pep rolls are the main.
Just discovered your channel and am enjoying a binge. Confused by forming patties here, though. The claim (5:22) that more surface area allows more browning is true, but why would a patty allow more surface area than the loose beef?
As featured in the 90’s sitcom Roseanne.
I like this guy
As a born & raised Iowan I’ve had lots of Maid-Rites. I’ve tried different copy cats & will try yours, hoping to find the right combination. The original had secret ingredients. My closest restaurant is in Lexington MO. I will be going soon to satisfy my desire for the real deal. Enjoyed your video. 👍🏼
Secret? There's only 2 ingredients in the original: Lipton dry onion soup mix and ground beef. Maybe some water if your beef isn't fatty enough.
McDonald's makes nothing like this, so how is this a copycat of their burgers?
Kansas is gonna be bierocks
oy the shnoz cam has returned
❤
Iowan here, good rendition of a maid rite however I think the key to getting that sauciness you talked about in the beginning is adding the cheese to the beef while it’s cooking, you can get creative with that too, my family will add western dressing and ketchup right to the beef so assembling is even easier, pickles however are a must
Maid-Rites never had ketchup. Back in the day they didn’t even have it available in their restaurants.
You're awesome bro!
Further proof that unless it is Southern, Appalachian, or Soul Food, the Midwest is always correct.
Never heard of it and I’ve lived in Iowa the last 25 years and never heard of it
Yeah i was thinking this was like a cousin to the sloppy joe 😂
What are you gonna cook for Oregon? For years I’ve been trying to figure out what our regional specialty food is? Salmon? Bacon covered donuts? Tweeked out homeless people?
❤❤❤
You should have just gone to Canteen lunch in the alley
Kansas brisket or BBQ? 👀
Bro... A Suggestion/important suggestion.!!.. Did you noticed that in other videos you have 8k, 10k, 14k, 20k,..... Views but in butter chicken video you have literally 800k+ views.... So, Now you know, Just start making Indian dishes as much as possible(especially non-veg) if you want rapid growth of your channel😉. And Love from India...🧡🧡. Also hit like comment if you read it otherwise I will keep commenting again...😅😅
Sloppy Joe???
As an Iowan. Get this straight. The maid rite is not our favorite sandwich! Heck for me personally I consider it to be about the trashiest sandwich ever. Just thinking about this makes me want to vomit.
To each their own, my g. I know plenty of Iowans personally who would beg to differ. Can't yuck somebody else's yum, this stuff is subjective.
Iowan here, this is just about as far away from a maid rite as you can get. At least do some research on what you are doing!!!
Its called sloppy joe. With tomato sauce or without. I grew up in the “midwest” and never heard of a loose meat sandwich. Its called sloppy joe.
A "Loose meat" sandwich is a Tavern sandwich. If you say loose meat, tavern, maid rite, you will get something completely different than a sloppy joe. Thats just my experience being born&raised here. I guess main difference is sloppy joes are usually sauced while tavern sandwiches are just seasoned. Actually, maid rites came before sloppy joes. A chef by the name of Joe made his own version of the recipe at a Maid Rite, and thats what became the tomato based sauced sloppy joe we know.