BURTS TIKI LOUNGE

Who I'd like to meet:

Anyone over the age of 21 interested in drinking and into music and fun. You can get this cool shot glass for only 5 bucks:

CHECK OUT OUR OWN SCOTTY KERBEIN'S REVIEW FOR HIS WORLD FAMOUS FLAMING PICKLED EGGS: THE INCREDIBLE,EDIBLE PICKLED EGG By Greg Thilmont Oct 2, 2008 - 10:34 AM Scotty Kerbein, founder of Scotty's Famous Pickled Eggs, wants to spice up your bar-based protein diet quotient. So this guy walks into a bar carrying two jars of pickled eggs ... No, really, he did. Here's the scenario: Enjoying some R&B at Junior's Tavern the other evening, I noticed a guy bringing in two big glass containers filled with pickled eggs. The jar lids were topped with "le coq," the kitcheny French rooster motif, for handles. The solid albumen ovals were sloshing about in a chili pepper-laden brine solution. I had to ask, and photo ... It turns out guy was Scotty Kerbein, a bartender at the punky Burt's Tiki Lounge and founder of Scotty's Famous Pickled Eggs -- a Utah company. Kerbein told me that he has been supplying pickled eggs to bars like Burt's, Junior's, Bar-X and the Republican for nearly a year. Pickled eggs (and other vittles) go way back, generations, in Kerbein's Germanic family heritage. He made some for some bar buddies a while back, and the demand was so great he's now a wholesale producer/supplier. Kerbein's pickled egg jars feature a rocking logo with a chicken bearing a fired-up blow torch -- a nod to the heat of the jewels. Normally, pickled eggs in bars look as old as a taxidermy jackalope head nailed to a wall and even more forlorn, bobbing at their specific gravity in a skanky, turgid brew. But these proto-babies are fresh (as far as the concept of 'freshness' holds true to pickled food--there is something known as shelf life even for preserves). Kerbein says he moves his product quickly, so his eggy inventory rotates oten. After speaking with Kerbein, I hankered for a hunka pickled egg as never before. Literally. My barkeep, Derek, fished out one of these organic Fabergés out for me, placed it on a little paper plate and added a few peppers and onion slices for garnish. I grabbed a plastic cocktail fork and tried to spear the egg. Its outer tension resisted the tines. The egg slid to the side. I expected the equivalent of eating a latex Super Ball. I gave slight finger-tip stability with my left hand to the egg for a second stab. The fork pierced the vinegar-cured veil handily. I ate the first half. It basically had the consistency of an ordinary hard-boiled egg. The yolk, in fact, was almost fluffy rather than grainy or pasty. The egg was indeed spicy, but not too fiery, regardless of all the habaneros menacing the brine. I finished the other half off post haste, ate the onion slices and nibbled the peppers. To borrow from Jules in Pulp Fiction, that was a tasty picked egg. No longer will I reserve my pickled egg eating for lost weekends and their late-night lubricated eating dares -- as long as Scotty's Famous Pickled Eggs are in the jar. That musty container of mysterious, rubbery oblong orbs languishing behind the counter at some truck stop in Wells, Nevada will have to wait. Forever. Note: While Kerbein is still in the start-up phase of his world-wide pickled egg provider domination, he does accept special orders for jars. Contact him at zod726@gmail.com or 801-664-4397. .. .. ..