The Summer 2023 issue of Food & Dining Magazine — our 20th Anniversary issue — is now available in all the familiar places: Louisville area eateries and food shops, newsstands and online.
We’ve taken great pleasure in periodically linking F&D readers to Kevin Gibson’s “The Taste Bud” column, including new posts as well as ones pulled from the past. I provide the gist of it, then you click through to Kevin’s web site to finish reading the articles.
Regular readers know that Kevin “relishes” the task of subjecting his body to ultra-hot foods. This said, you already have a clue as to the plating twist to come, another in a recent series of his ever-entertaining paeans to pain.
The Taste Bud: Blind-Sided by The Back Door’s Burner Wings
My first-ever visit to The Back Door, the quintessential neighborhood dive in the rear of the Mid-City Mall, was in 1989. It would be the first of many, many such visits over the decades, during which I would eat plenty of the Back Burner Grill fare, from Back Door Bombers (spicy wontons) to wings to the gigantic plate of nachos that are perfect for a large group looking to soak up some of the buzz from their uncommonly strong Back Door cocktails.
But I had never tried the Burner wings, those listed as the hottest on the scale of Buffalo wings on the menu. As in: mild, medium, hot and Burner. There also are other sauces, such as teriyaki, sweet chili and chipotle honey lime, but my obsession with ultra-hot foods prompted me to finally take a step past the standard hot flavor of wings.
Follow the link, feel the burn, and don’t forget: Tomorrow (June 24) is Kentucky Craft Bash 2023 at Waterfront Park’s Festival Plaza.
Photo credit: Kevin Gibson.
Kevin Gibson has been a professional writer for more than three decades, having written about restaurants, beer, bourbon, sports, night life, music and plenty more. He has won numerous awards from The Associated Press, Society of Professional Journalists and Indiana State Press Association, among others, but can’t remember where he put most of them. In addition, he has written for publications like Food & Dining Magazine, LEO Weekly, Bourbon+ magazine, Thrillist, Alcohol Professor, Louisville Magazine and many more, including various newspapers. When he’s not busy writing books or stories about Louisville, he’s...Read more
