The Back 9 in Addison closed shop for a few days to give the bar and grill a fresh coat of paint, and do a little remodeling. You will find the new space more inviting, and the food a little more inventive. For those that travel to some of Addison’s hot spots and are not especially fond of the smoke, you will also find that the Back 9 has taken some measures to improved that situation as well, with added ventilation and a non-smoking area. In the next few days you will also some new furnishings that were held up by the snow storms in the East.
We checked in to the Back 9 to plow through some of the new menu, and enjoy an old favorite that is a bit over the top. The Friday Burger is definitely wacky with its juicy half pound patty, topped with bacon, fresh jalapenos, fries, cheese sticks and a fried egg for good measure. It is not for everyone, but for those that love a good challenge, this burger is for you. We asked one of the staff to help us eat the burger and it was actually larger than her head. Continue reading →
The ghost pepper is said to be the very hottest naturally grown pepper known on the planet. Ringing in at warp factor nine, or up to 1,050,000 on the Scoville scale. In comparison, the jalapeno is a mere 2,500 on average. Weapons grade caspium starts at a 2,000,000 rating. The ghost pepper is one mean pepper. In its native home of India, the pepper is called Bhot Jolokia, and is often used by natives to ward off elephant attacks. It is one bad ass pepper and should be feared.
Dallas resident and professional competitive eater Alex “Moose” Perez ignored these facts last evening when he accepted a special eating challenge that involved the ghost pepper. It was at the Addison pub Back 9 where he was offered the challenge of eating one whole pizza laced with a ghost pepper sauce. The challenge was to eat the entire $25 pizza and it would be his for no cost what-so-ever. He would join the ranks of dozens of people who have accepted the challenge, but only a single entry actually won. Moose would be number two. Continue reading →