The search for the best loose meat or tavern sandwich has changed again. It started with just searching in Sioux City then expanded to Siouxland and has now expanded to everywhere loose meat or tavern sandwiches are found.
The point system has also changed. It started as a star based award system, then changed to points with the overall score as the average of all the points added together from the different categories. As a result there are several ties for first, second and third place. That has changed to the following:
1. The establishment the sandwiches are served in. Is it clean, nice looking, is the staff friendly and professional, etc.? is there something unique about the establishment other places do not offer?
2. The overall appearance of the sandwich when it is served. If the sandwich is wrapped vs. served on a plate, it will be based on how it looks when the wrapper is opened. Does the sandwich look like it will fall apart? Is it put together with correct proportions of the ingredients it is made from?
3. Portability - how easy would it be to eat the loose meat sandwich in a moving car, or while standing without loosing most of the meat and without the sandwich falling apart?
4. Price - is the price of the loose meat fair for the sandwich served?
There is no expectation of 5 star dining with the finest cuisine made by celebrity chefs but the establishment shall be nice, clean, hospitable and the sandwich shall be made well and look good before it is consumed.
The remaining categories will be:
5. Meat - the spices blended in with the meat, the moisture content, the overall flavor, is there too much fat or not enough? is the meat too lean or to fatty? the overall texture. is there something unique other establishments do not do? is there something in the meat that does not belong? is there something in the meat that alters it from being tavern meat?
6. Condiments - what type of condiments are used? how well proportioned are they with other condiments? are the condiments fresh, good tasting? does one over power another? is there something unique about the condiments other establishments do not do?
7. Bun - the size of the bun in coordination with the amount of meat. is the bun too dry or too moist? is it to thick? type or style of the bun. is there something unique about the bun not used by other establishments?
The total possible points will be: 100
There will be no tie.
The sandwiches will be consumed as ordered with what they come with. Nothing will be added to dress up the sandwich and nothing will be left off the sandwich. They will be ordered with everything that is supposed to come on the sandwich based on how the establishment makes them.
The slate is wiped clean all establishments that have been tested in the past are starting at zero. May the best establishment win.
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