September 24, 2013
Arby’s has made a lot of money doing one thing very well: roast beef. Sure, they’ve branched out into other sandwiches, especially in recent years, and you’ll never find a more ardent defender of their Chicken Bacon Swiss sandwich than on this blog. But overall, it’s their thin-sliced roast beef that provides them with a reliable foothold in the fast food world. I was interested, then, to try the Smokehouse Brisket, It follows the usual Arby’s format pretty closely, but rather than roast beef, the beef here is smoked, and not only smoked, but smoked for “at least 13 hours,” as the website repeatedly assures us. Sounds interesting, but does it have the juice?
…To some extent, yeah. The Smokehouse Brisket is piled pretty high with smoked beef, which actually turned out pretty good. It has a nice, distinct flavor, and a texture that’s chewier than roast beef while still remaining pleasing. It’s also loaded up with smoked Gouda cheese (an interesting, if somewhat bland choice), crispy onions, BBQ sauce and mayo. Everything pulls together pretty well, but not overpoweringly so. One odd bit to note is that while the sandwich is designed to be served on a toasted bun, mine came on a basic sesame seed roll, and after comparing the two, I actually prefer the mistake, I don’t know if it’s work a special order, but given the circumstances, I thought it was worth mentioning.
The Smokehouse Brisket is a little pricier than the average Arby’s sandwich, coming in around $7.50 for a combo. I wouldn’t call it a must-buy, but if you’re at Arby’s and feeling a little adventurous, I’d check it out.
September 12, 2013
The Value Menu game is a competitive one. I discussed the best dollar burger options many years ago in Sandwichtalk’s youth, and there have only been more players getting in on the action since then. I don’t see anyone unseating the McDouble in terms of sheer value anytime soon, which makes the rest of them even more competitive. Chains need to use every tool at their disposal to get ahead, and for Burger King, this now means combining their two major standbys: burgers and fries.
Putting French Fries on hamburgers isn’t a new concept; my brothers have been doing it every time we go to Wendy’s for years. Neither is including potatoes in sandwiches, and as long-time readers will remember, I’m always a fan of adding taters to a wrap to make it a little more filling. What’s kind of interesting here though is that the $1 Fry Burger was clearly designed with the goal of being cheap and easy above all else. There aren’t any new sauces or anything, it’s literally just a value hamburger with a couple French Fries on it.
But it’s actually not too bad! Along with the burger and fries, it includes lettuce, mayo and ketchup. The texture isn’t too bad, and while it’s not the biggest patty Burger King has, it’ll do in a pinch. The combination of lettuce, mayo, and French Fries on a burger feels vaguely foreign, like something you’d get at a Burger King in Hong Kong. Again, this isn’t bad, it’s just kind of odd. One issue I can see with this burger, although it wasn’t a problem with the one I had, is uneven or scant distribution of fries. Ideally, it should have at least five or so fries on it.
Like the name says, the $1 Fry Burger is only one dollar. It’s definitely worth checking out, at that price. In the long term, I think Burger King has better chances of success if they continue with the higher-end, limited release sandwich concepts they’ve been rolling out for the last year or two, since this isn’t better than a McDouble by any stretch of the imagination. Still, that doesn’t mean it’s bad, and if you like it, you’ve discovered something new about yourself you can use anytime you get a combo at any other fast food joint too.