A Yummy Feast Worthy Of A King Is Hours Away

This night we shall eat like kings. Burger Kings to be accurate which is a special joy in this house and one only allowed for special occasions. There are 3 reasons for this, 1st Burger King is reasonably expensive, particularly when set against to it’s golden arched rival. 2nd, it just tastes so fantastic that I’ve never wanted to get used to it, which is also because of the 3rd reason which is that if I had one whenever I possibly could, my silhouette would resemble that of an American.

Burger King’s burgers of course are famously flame grilled as though done on a barbeque rather than as opposed to most of the others which are fried on a hot plate. A gas barbeque of course, as to have a charcoal barbeque in a restaurant would most likely incur the righteous wrath of health and safety.

Personally I like to make my own burgers and it is an endless search to find the perfect recipe to combine consistency and flavour and although it is a hallowed undertaking, I do rather fear that Burger King have found the Holy Grail.

In some parts of Australia, particularly the ACT, Burger King is also named Hungry Jacks, the reason being that somebody had got in first and taken the name and then clung on for years while the global company tried to affirm it’s right over the name. Eventually, whether by legal redress or by the exchange of a large amount of currency, Burger King won the right to call itself by its own name, but in many cases the Hungry Jacks name has been retained.

One of the most engaging books I have read is entitled “Grinding It Out” by Ray Kroc who turned McDonald’s from a small outlet in San Bernardino, California who sometimes franchised their business, into the worldwide phenomenon it is today. Kroc was working as a travelling rep selling Magimix and was not able to work out why this small company managed by a pair of brothers required so many until he went to see them and realised that they used them to blend ice cream for their milk shakes. He became interested in opening restaurants as a plan to sell more Magimixes.

I often think of this when I am stood over the barbeque and wonder why nobody has so far worked out how to franchise out a barbeque restaurant. It would, like Burger King, have to be managed using a very large gas barbeque as a charcoal barbeque would kick out far too much smoke and would be too difficult to maintain efficiently, unlike a gas barbeque which is far more easily managed.

Almost every area of commerce these days can be franchised. Whether it is the obvious like burger and other fast food outlets to cleaning companies and shops, it makes sense for anyone who wants to have a business but either doesn’t have the winning scheme or the money to instead buy into something that is established and proven to be successful. Of course they don’t have operational independence but the necessity of hard work and energy needed for it to work are the same, as are the rewards.

But that’s all for another day. Earlier this week I had a cheque from my grandmother’s estate which was the largest that I have ever had. We have been waiting for ages for it which is down to the banks stalling over shutting accounts and transferring the money. And months ago I assured my wife that when it came through we would dine like kings. Tonight I will make it so.

For Weber barbies take a look at 2bbq