Food from all 50 states tier rankings.

[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.

[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?

[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.

[Spinaker]

It's an after thought! Huskee

[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. CATSUP! From a former authentic Yooper! And don't be fooled if the food truck says hamburger is authentic. ;-)

[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]

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

[Huskee]

That bun cracks me up.

[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.

[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]

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!

[Huskee]

Steve R. Gravy! And like anything a so-so pasty/pastie place will produce so-so results. Like Cubanos or burgers, a great pasty/pastie is GREAT!

[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.

[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)