Cook of the Week
by Nathan Straus

Mike Pugh

Mike Pugh is not the founder of the Callender Lake Store on FM 2339, but at this point he has worked at the store three years longer than the man he purchased it from, Ray Rands, who worked the store 11 years.

Mike bought the store in April, 14 years ago.

Mike is married to Debby Pugh, and has been for two years. They met when she became a customer at the store.

"It's been a great marriage, " Mike said. "I married the sweetest woman in the world by far."

Mike lives with his wife just down the road from the store, so he is spared in at least one aspect from the full brunt of the vicious gas prices these days.

As he finds it difficult to close the store Sunday mornings, Mike said he is unable to attend church. However, he added he is a Baptist through and through.

Mike enjoys fishing, as might be expected of a man who works in a store that sells fishing bait.

He also enjoys trap shooting, which he says is the most difficult form of clay shooting.

Mike has also run a lawn service for the past 10 years and offers year-round mowing service.

"It comes out of a bunker in different directions," Mike said. "You don't know which way it's going ahead of time."

The store, famous for its fried pies and fishing supplies, is also a good spot to grab a burger on the way to the lake.

"The previous owner had a grill installed and never used it," Mike said.

Mike has been cooking on the grill for every year of the time he's worked at the shop. He said his favorite part of it is meeting all the people who come in, and he's made many friends doing what he does.

"Some people just come in to talk and don't buy anything, " Mike said. "My favorite people who come in are the fishermen. Every one is different, and every one has got a story."

Mike Pugh was willing to share his recipe for the perfect burger, which, it turns out, is all in the meat.

1/3 Lb Hamburger

Ground chuck (for 1/3 lb burgers)

Sunbeam hamburger buns

Any desired toppings

"The key is to use 80/20 meat," Mike said. "It's the best grade."

The second number of the grade is the fat content. Anything less and holes will burn in the burger.

"We could make more money if we used a cheaper meat for our burgers, but it wouldn't be right," Mike said.

Mike can't speak for all his customers, but when he eats a burger from the grill, he likes it with everything on it, including jalapenos and mustard.

"Every Texan ought to eat that," Mike added. The grill serves 1/3 lb burgers, unlike many other places that use 1/4 lb patties.

As with all grilled beef, make sure the meat is fully cooked on the grill before consuming.

In addition to the creation of the perfect burger, there are two more recipes Mike works on.
Hamburger Steak
1 lb ground beef
‰ small onion, chopped
‰ cup bread crumbs
‰ tsp garlic
… cup chopped bell pepper

1 egg, beaten
Salt and pepper, to taste

Mix everything together and form into patties. Brown on both sides in a heavy skillet.

Add desired brown gravy mix and pour over meat, simmer for about 45 minutes. A different kind of gravy can be made by mixing one can of mushroom soup with one can of water.
Texas Goulash
1 lb ground beef
1 small onion
1 cup elbow macaroni
1 cup bell pepper
‰ tsp garlic
1 tsp chili powder
1 can stewed tomatoes
1 large can tomato sauce
1 can Rotel

Brown the beef and onions, drain the meat and add all other ingredients. Cook in a crockpot for two hours on high, or in a large skillet on low.