Food from all 50 states tier rankings.

[DogFaced PonySoldier]

Oklahoma


Onion


Burger.


Yeehaw, baby. We finally get the recognition we deserve for SOMETHING.

[jerrybell]

Well Utah was just embarrassing for being represented by funeral potatoes. Those definitely didn't deserve more than a D.

[randy.56]

Interesting state choices, Indiana my state, always something fried, Disagree with New York pizza, it's the best. So we had pulled pork, and brisket ranking high, as a states choice. Do not dump any chocolate on my biskets.

[Carolyn]

His audience is pretty young. Apparently, California got a lot of votes for something called a California Burrito, which has french fries in it. So, for his audience, that is the most popular dish for the state. I didn't watch the entire video. I just checked Louisiana and California to see what the dishes were.

[DogFaced PonySoldier]

I love how he said the "crispy French fries" part of that burrito - but those were the soggiest looking, saddest damned fries I've ever seen. Then they had the gall to mention the 'crunch' of the fries in their critique! WTH?

[Craigar]

I have yet to run across a recipe that uses kraut in a Runza. I have a couple of the old, local church recipe books and I have never seen it mentioned. If anyone should know, it would have been the old ladies that put those recipes together.

[Spinaker]

Weird.....they picked tater tot hot dish for MN. True, it is a thing here. And it is really good. However, I call foul! I would argue that they botched the recipe, in their example. You have never actually had TTHD until you've eaten half the damn pan. That's how it works, the best flavors come out AFTER you are full and you continue to eat it. These clowns have no idea how to eat a hot dish.

I would say the Juicy Lucy is more of a unique MN food. Burger patty with molten hot cheese hidden in the middle. The great battle of the first still rages in MN.

https://www.thrillist.com/eat/minneapolis/juicy-lucy-history-minnesotas-unique-burger

Also, I am not a Texan......but is it really TEXAS BRISKET if it is cooked on a pellet rig? (not too mention a Treager) Give me post oak and live fire please! Somethings MUST remain sacred.

[Andrrr]

That Jucy Lucy war is real!
+1 on the Tater tot hot dish, although around here it’s a casserole 😉

[Skip]

I thought a casserole was the pan you cooked the Tater Tot Hotdish in?? Lol...those guys are crazy!

[Spinaker]

Yep! In Sconi it’s casserole! Andrrr

[Willy]

I'm an Arizonan, and while I love a good Sonoran dog, there is no way it is a state dish. I'll bet 90% of Arizonans have never had one. That said, I'm stumped as to what our state dish should be.

[Carolyn]

Bison. Definitely Bison or a Mammoth Burger depending on how far back you want to go.

[Willy]

Carolyn I don't think bison were ever in Arizona in any numbers, if at all. Correct me if I'm wrong.

synodog Yeah, or cheese crisps. Neither of which are "everyday" popular, but do seem authentically Arizonan.

[Carolyn]

Willy, you are correct. They were brought in from other places, based on what I have been reading. Hmmm, that leaves you with, what? Cowboy beans?

[Huskee]

FYI Michigan's "pastie" is pronounced pass'-tee. It is not a nipple cover for burlesque dancers, it is a hand-held pot pie. Although, anything is possible if you try.

[Steve R.]

Willy, the owners are apparently from St. Ignace, MI (no idea if that makes it more likely to be authentic or not), but I wouldn't know the difference if they did try to fool me. 🤔

[Willy]

Steve R. If'n they're from St. Ignace, they should know what a good pasty is. For a rough idea, a pasty is--roughly!--a "dry-ish" beef stew baked in a pie crust, turnover style. I hope you enjoy them.

[Huskee]

Steve R. I've had both great and 'meh' tourist trap pasties from St Ignace, so ya just never know. If you ever find yourself in the UP I got a place to get a great one.

[FireMan]

“They didn’t do the pickin of the “dish” selected. Tis why there were a few weird ones in the votin booth, I mean tater tot’s & chocolate dripped biscuits? IMHO I’d take a quality fried cheese curd over a pulled pork.

[Berner9]

FYI Michigan's "pastie" is pronounced pass'-tee. It is not a nipple cover for burlesque dancers, it is a hand-held pot pie. Although, anything is possible if you try.

Huskee- you ever make a homemade pastie? I might have to try. They have always been so dry the times I’ve tried them. Never had the desire with that said.

[Huskee]

I haven't. Yeah they need a decent amount of gravy, and extra gravy on the side to dip in isn't a bad idea since they can be dry sometimes. Hard to pack all that gravy in a soft-but-flaky shell w/o leaking!

[Steve R.]

I cringe every time I see a Hot Brown touted as some kind of can't-miss staple of Kentucky food. I've lived within two hrs. of Louisville most of my life and I don't know anybody who lives here who eats that crap. There, I said it.

[Spinaker]

LOL, Hot Brown? I mean the name alone should give the idea that it is "crap"

[Craigar]

My wife makes them for me for Sunday breakfast after the Derby. Probably because I end up drinking about a quart of her juleps.

[Steve R.]

Spinaker, I probably shouldn't say crap, it's actually not bad at all. Just no locals that I know of acually eat it, ever. Don't get me started on mint juleps. 🤪

The Brown Hotel in Louisville is where it was first made, hence the name.

[Spinaker]

Also, as a native Iowan........That was NOT an IOWA CHOP. An Iowa Chop must be at least an inch thick and cooked just past medium rare. Also, let's be real......the fried pork tenderloin is king in Iowa.

Location: Newton's In Waterloo, IA (My old man's hometown)

[tstalafuse]

Dang, now I am thinking I should have gotten in on Meathead's great give away. Newton is just 900 miles with just a few hundred miles more to Chicago. Nice place to stop for the night, eat, pick up new smoker the next day, and on the way home stop to eat again...

[Huskee]

That bun cracks me up.

[Spinaker]

It's an after thought! Huskee