127 FCM COVER - Fox Cities Magazine

Steve “Doc” Hopkins of Timeline Saloon & BBQ in Bonduel.
The gargantuan patty is prepared on a
charcoal grill, which is found in the middle of
the restaurant. The bricks used to build the
grill are from the house that Doc’s wife,
Rhonda, grew up in. A cornerstone that was
set in the top of the house and dated 1903,
when the house was built, is ironically the
same year Harley Davidson established. The
square stone was given a new home in the
grill structure as well.
Actually older than the restaurant itself,
(Doc devised the challenge before he opened
for business) the burger is still the reigning
champ; no one has been able to bury it.
Route 15 Sports Bar’s Zeus Challenge.
“One guy got three inches to the end and
hit a brick wall,” Hopkins says.
If a diner can put it away in one hour (and
is able to fend off a food coma), the $45.99
challenge is paid for and the victor gets to
board Hopkins’ 10-person, seven-engine,
3,500-pound motorcycle for a photo and
schedule a time to take a spin on it with Doc.
Another supreme burger can be found at
Route 15 Sports Bar in Greenville. Weighing
in at four pounds, The Zeus Challenge must
be polished in an hour.
Owner Jim Wabiszewski, who bought the
place in September 2010, says his friend and
previous owner of the bar created the
challenge. Wabiszewski notes that he’ll be
revamping the menu but Zeus will prevail.
“What’s hysterical is the bun this thing sits
on,” he says. “That’s what does a person in!”
The bun measures a whopping 10 inches
in diameter, but the burger components are
assembled with rhyme and reason. Only two
people have finished it.
“There was a time when I’d worked all
day long and started to think I could eat the
whole thing,” Wabiszewski says, laughing.
“Yeah right!”
Go Out on a Limb
Seven miles west of Winneconne is
Haase’s Supper Club in the unincorporated
community of Borth. But its location isn’t as
important as what it’s serving.
In true supper club fashion, Dan Natrop
and his wife, Laura, serve four choices of prime
rib on Saturdays, the biggest weighing in at 105
ounces. While not an official food challenge,
the roast of repute is a regular favorite.
“[Customers] try to eat it, and then they
eat it the next day and probably the week
after,” he says.
If that isn’t enough, each prime rib order
comes with a choice of potato, soup and
salad, rolls, relishes and hot bread.
Looking north, Black Otter Supper Club
in Hortonville also woos diners with its roast.
It offers two challenges: the Super Cut Prime
Rib, which weighs in at 116 ounces, and the
Extreme Cut Prime Rib, which defies
traditional dinner plates at 160 ounces.
The club’s website reports that in the
seven years that the challenge has existed,
only three people have finished the Extreme
Cut, which stands taller than a bottle of A1
Steak Sauce.
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FOX CITIES Magazine
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