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2010 Maxim Food Awards: Hangover Helper

Maxim knows there comes a time when every man must learn to fend for himself. So instead of sending you on the road to fill your belly, this year’s food awards are sending you into the kitchen, with help from the country’s best chefs. Try not to set anything on fire.

After a night of boozing, beering, and blacking out, you need some way to work yourself into a blissfully greasy food coma. This sandwich is the key to your recovery.

CHEF: Michael Symon
Lolita, Cleveland, OH

Iron Chef Michael Symon’s two must-haves when fighting a hangover are fat and spice, and his Lipitor Special sandwich is loaded with both. He calls this gut bomb “a culinary nightmare,” but coming from the man who won best burger at this year’s South Beach Wine & Food Festival for his Fat Doug (a burger topped with pastrami, Swiss, coleslaw, and mustard), we know it’ll hit the spot. “Man, does it cure a hangover in a hurry,” says the Cleveland-born chef. “Wash it down with a Bloody, suffer through a Browns game, and you have the perfect Sunday.”

A sammy with two kinds of meat, two kinds of eggs (mayo, y’all), and a slice of cheese for good measure? You should be in cardiac arrest just reading that.
From Chef Michael Symon


1 good quality brioche hamburger bun
4 slices smoked bacon
1 one-inch-thick slice of Taylor pork roll
2 slices white American cheese
1 egg
3 slices pickled red onions (available in stores)
1 tsp. Miracle Whip
1 Tbs. pickled jalapeños (available in stores)

1. Render bacon till crisp in a medium sauté pan over medium heat.

2. Set bacon aside but reserve fat in pan to fry the pork roll for 1 minute per side.

3. After flipping pork roll, top it with cheese to melt. Remove pork roll and set aside.

4. Cook egg over easy.

5. Drain excess fat from pan and toast bun in the pan—it’ll still soak up that good bacon grease.

6. Place Miracle Whip on bun, top with pork roll, bacon, egg, jalapeños, and pickled onions, and eat immediately.

From staffer Mike Dawson, editor of all things booze and beer.


2 oz. vodka
4 oz. tomato juice
1 oz. unsweetened lime juice
11/2 tsp. Worcestershire sauce
6–8 dashes Tabasco sauce
Fresh ground pepper
Bacon salt
Celery stalk
2 strips crisp bacon

Combine vodka, juices, and Worcestershire in a shaker. Add one heavy dash each of pepper and bacon salt. Shake, then pour over ice in a pint glass. Top with 2 grinds of pepper and 2 dashes of bacon salt. Garnish with a lime wedge. Slide celery stalk and bacon slice in. Serve.