The Unhealthiest Menu on the Planet

In our never ending search for intriguing foods, a jackpot was hit with what has to be the mother of all unhealthy menus. Seriously, there is a deep-fried cheeseburger on the menu.

Heart stopping, artery clogging foods are favorites all over the world and the American Midwest is certainly no exception. In Michigan, it’s Pasties in the U.P., cherry pies in Traverse City and the great Coney Island dogs in Flint. But for real gut busting nothing beats… CONTINUE READING >>

In our
never ending search for intriguing foods, a jackpot was
hit with what has to be the mother of all unhealthy menus.

Heart
stopping, artery clogging foods are favorites all over the
world and the American Midwest is certainly no exception.
In Michigan, it’s Pasties in the U.P., cherry pies in Traverse
City and the great Coney
Island dogs in Flint. But for real gut busting, cholesterol increasing,
Wolverine State food nothing

beats a gizzard. That’s right, a good
ole chicken gizzard, fried up and thrown down at the gizzard capital
of the world, Joe’s Gizzard City.

About
15 miles South of Lansing, in Potterville, Michigan we discovered
the undisputed king of the cooked chicken ventriculus. The
what? That’s just a fancy way of saying gizzard. It’s part
of a bird’s digestive system
that grinds up food and is where the word giblets originated. Gizzards
are a popular food throughout the world, served grilled in Asia,
stewed in Portugal, curried or barbecued in Pakistan, with

mashed
potatoes or a Perigordian Salad in France, in gumbo or even pickled
here in the States.

But for real greasy gizzard flavor, they’ve got to be battered up
and deep fried.

Battered and
fried is what Joe’s Gizzard City does best! Not just gizzards, the
fine chefs at Joe’s will fry up anything and everything. All of
the usual suspects are there on the menu — fish, onions, shrimp,
potatoes and even cheese.

But
the true CPR inducting, defibrillating, rib spreading bang
for your buck has got to be the Triple D Burger. A whopping
third pound of ground cow topped with onions, pickles, tomatoes
and American cheese, dipped in batter and doused in hot grease. Bun and
all. Consult your physician before attempting to eat this puppy,
as most insurance carriers count the Triple D as a preexisting condition.

If
that’s still not enough, perhaps some deep fried meatballs,
pickles or olives on the side will round out the meal. Too
heavy? Well then try the Battered Dog Melt. Nothing like two
hotdogs battered, deep fried and covered in chili and cheese
for a light snack. Joe has even figured out a way to fry up
spinach dip in stick form. That’s just messed up. Seriously.

Be
sure to save room for dessert. Really, how can cheesecake,
Oreos or ice cream get any better? Well by coating them in
batter and deep frying them of course. The granddaddy of them
all has to be the “Frinkie”. A deep fried spongy
snack cake smothered in caramel and chocolate sauces, slathered with
whipped cream topped off with a cherry. The candy cherry allows
one gets some fruit with one’s meal! Everybody wins.

On
our visit, we decided to stick to the namesake and order the
famous original gizzards. The menu called it a half pound,
but it was more than enough for a big snack for both of us…
with a lot left over. Joe, Jr.
must have some kind of wacky scale back there in the kitchen. Maybe
he inherited it from his dad Joe, Sr., as Joe’s has been passed
down from generation to generation of

the Bristol family since 1960.

Gizzard City
guarantees that their gizzards are “so tender you can cut
them with a spoon” and they were. Asking around, we discovered
the secret is that they are pounded and boiled before being dipped
and fried. Served “bite-sized” in a basket with cocktail
sauce, we popped the little nuggets down our gullets until our
grease quotient had been met and surpassed. Tasty enough, but
for us, a little went a long way.

While
they’ve been known to batter and fry almost anything at Joe’s,
it’s the gizzards that make them world renowned. They go through
400 pounds of the battered bird bites every week. And speaking
of batter, Joe knows how to use that too,
to the tune of about 25 pounds a day. Now that may sound like a
lot of breading and chicken parts, CUZ IT IS, but that won’t

last
a couple hours during the true gizzard chowing madness of Gizzard
Fest.

Every
June for nearly a decade now, downtown Potterville — both
blocks of it — is cordoned off for the one and only festival
of gizzard gluttony… Gizzard Fest. Three days of music,
dancing, tractors, fireworks, food, beer and the star of the
show… gizzards.

The undisputed highlight of the weekend is the big gizzard
eating contest. Two thousand pounds of poultry parts are prepared
for the perfervid participants.

The contestant
to consume two pounds of fricasseed chicken guts fastest is crowned
the champion. This is often

closely followed by the less public
gizzard puking ceremony.

We stumbled
upon Joe’s Gizzard City completely by accident. Lured in by the
big fiberglass chicken on the side of the interstate, we just
followed the droplets of grease leading to the front door.

So now the
next time you’re thinking, “gee, I sure could go for some
gizzards,” you’ll know right where to get them.

Just don’t get them stuck in your craw.

David & Veronica,
GypsyNester.com


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