Archive for The Grinder
The Grinder – Grill ‘Em All Truck
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Grill ‘Em All Truck has been featured on Travel Channel’s Food Wars and this upcoming Sunday they will be on the Season Finale of Food Network’s Great Food Truck Race. The most important thing about them is that they’re all about the burger with some metal on the side. I’m a fan and you should be too! So with further ado, here’s Matt & Ryan getting put through The Grinder:
BB: What’s the best selling Burger on your truck and why do you think it’s so popular?
Ryan: There’s also the waste em all (green chilies, pepperjack, and beer soaked onions), kids love it cause there’s beer in the onions. Also, all our specials sell real well. The “exciter” – duck con fit sauteed in savory orange marmalade with garlic aioli and lettuce…on a burger. That thing is intense!
BB: Your favorite burger topping?
BB: What was the inspiration for the ‘blue cheer’ Burger? Munchos is such a great idea.
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| Metallica’s Kill ‘Em All Album Cover |
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| Grill ‘Em All Truck’s Logo |
BB: Love the logo but has Metallica contacted you about it?
BB: Have you considered banning anyone from eating at your truck for adding ketchup to the Burger?
BB: Marry-F@ck-Kill : Austin Daily Press, Spencer on the Go or Nom Nom. By the way, killing Tyler Florence is an option, just throwing that out there.
Follow Them:
The Grinder – Hamburger America’s George Motz
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George Motz is best known for being a burger expert. His documentary and book, Hamburger America is my burger bible and should be a part of every burger fan’s collection. George has also been keeping himself busy with the NYC Food Film Festival and the upcoming Chicago Food Film Festival taking place on September 24 & 25th. So after harassing George a few times, he was able to take time away from ravaging a burger to be put through The Grinder:
BB: What’s more of a crime? Having your Burger cooked well done or having ketchup on your Burger?
BB: If your life ended tonight, where would you eat your last Burger from?
BB: What’s the biggest mistakes most restaurants make when creating “New” Burgers?
GM: Straying from the tried-and-true soft, toasted white squishy bun tends to be the biggest mistake. And most who believe that a white squishy is not gourmet enough is forgetting that the hamburger itself should not be treated like a gourmet item.
BB: How many toppings is too many?
BB: I’m thinking about writing a book entitled Cheeseburger USA, you’re not going to sue me are you?
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| Hamburger America – the book |
BB: Is it true Josh Ozersky doesn’t want you on Ozersky.TV?
Want to know more about George? Check out:
www.HamburgerAmerica.com
www.NYCFoodFilmFestival.com
www.ChicagoFoodFilmFestival.
www.GeorgeMotz.com
The Grinder: Quickie’s Burger & Wings’ Evan Alichos
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From the first day that I stepped foot in Quickie’s it was a classic love story with their burgers (and food). The mastermind behind the entire Quickie’s menu and their weekly specials is owner Evan Alichos. He is always coming up with great new burgers and there are rumors abound that Evan and I will be creating a burger soon for Quickie’s but it’s only rumors at this point. I asked Evan, “Hey, Can I put you through the Grinder?” and you know the rest:
BB: How long did it take you to come up with the Quickie’s sauce (their signature sauce which is on all the burgers & sandwiches)?
BB: What’s the longest you’ve gone without eating a burger?
BB: So, what drink goes best with a burger?
BB: The number 1 mistake home cooks make when preparing burgers is?
BB: Were you trying to tell us something by choosing the name “Quickie’s”?
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| Quickie’s Kid or is it Evan….hmmm… |
BB: After taking a close look, I realized that the Quickie’s kid kinda looks like you. So, is it you?
The Grinder: Charm City Burger Company’s Chef Mike Saperstein
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As we near The Burgies in September I figured it might be a good time to start putting some of the people behind my favorite burger places through The Grinder. Charm City Burger Company is located in Deerfield Beach, Florida and well worth the drive from wherever you might be located. It’s got a wide variety of great burgers, fresh cut fries and Blue Bell Ice Cream Shakes. It’s also got Mike Saperstein, the mastermind behind all their burger creations. So without further ado, The Grinder:
BB: So what’s a “must” topping on any burger?
BB: How essential is the grind and blend of beef to a burger’s success?
BB: What’s next on the horizon for Charm City Burger Company?
MS: We are patiently looking for more locations. Our biggest project right now is launching a frozen version of our different burgers: Steak burger, Big fat Greek (lamb & feta), Banh Mi (Asian pork), & Mobster (Italian sausage) for the retail market. These incredible burgers will hit the stores in the next few months. We are also in the process of bottling our Secret Charm Sauce for retail sale. And the last project we have going on is we will be opening a Mexican street food quick service concept in Deerfield Beach by the end of the year.
BB: Any meat shakes on the way?
BB: Who created the characters of Charm City?
MS: The characters were my partner Evan’s idea, but as far as design goes we work together on the general ideas, and forward our vision on to our designer and he draws them up. It is a lot of fun. We think exactly like the artist so it’s a pretty easy process. It helps that he is extremely talented too.
BB: Why isn’t Burger Beast a character, I deserve it don’t you think?
We will see what we can do!The Grinder: Michael’s Genuine – Chef Michael Schwartz
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Michael Schwartz is having a stellar year. The man behind Michael’s Genuine Food & Drink won the Golden Grill Award at the SoBe Burger Bash 2010 as well as a James Beard award for Best Chef: South. And as if that wasn’t enough, his Harris Ranch Black Angus Burger (served only on the lunch menu) continues to rock the world of anyone who tries it. It was time I send a few ?s his way, it’s time for him to get put through The Grinder:
BB: How long did it take you to come up with the Harris Ranch Black Angus Burger?
BB: Is the Brioche Bun part of what makes your burger so stellar?
BB: The #1 mistake people make when creating burgers at home is….
BB: What’s your favorite fast food burger?
BB: Look, you can be honest with me. Have you ever put catsup on one of your burgers?
BB: Rumor has it that you are using your Golden Grill award as a bowl to eat cereal for breakfast. Is this true?
The Grinder: TLC’s Ultimate Cake Off & Ham On The Street’s George Duran
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Watching George Duran on Food Network’s Ham On The Street made me fearless with my crazy food combinations. I loved that show and if you’ve never seen it, I’d suggest you search it out. George now has a gig on TLC where he hosts Ultimate Cake Off but unfortunately you don’t get to see the Ham on the Street George Duran on there. If you’d like that version, I’d tell you to check out either George Duran or his Facebook Page. He’s a funny dude plus he let me put him through The Grinder:
BB: Back in 2009, my wife met you at the South Beach Wine & Food Festival Burger Bash. You mentioned that you liked your burger still “kicking and screaming” Anything change since then?
BB: In your cookbook, “Take This Dish and Twist It”, there are some great recipes and fans of Ham On The Street will appreciate your humor & quirky style throughout but there’s only one burger recipe. Why are you holding out on us?
GD: Dude, that burger recipe is the single best burger recipe in the country. No need for anything else. Actually, the recipe has evolved a bit and has been perfected. I now make the world’s best burger and anyone who wants to challenge me (bring it on Bobby) can come over and have a grill-off.
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| George’s World’s Best Burger |
BB: Which topping is a big no-no for burgers?
BB: As a New Yorker you’re qualified to answer this question, is NYC the Burger capital of the world?
GD: Hell yeah. Every week when I open New York Magazine or Time Out New York, there are 3 or 4 new burger joints popping up. And I’ll let you in on a little secret, America’s next big burger joint is opening here in NYC at the end of this summer. It’s called “4food” and it’s guaranteed to blow every burger joint out of the water.
BB: With your current hosting duties, what’s the likelihood of an Ultimate Burger-Cake Off episode?
BB: Would you get mad if I created a show called Spam on the Sidewalk?
GD: Do it man! Do it! Just pick up the phone when my lawyer calls…
The Grinder: SoBe & NY Wine and Food Festival’s Lee Schrager
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Most folks know Lee Schrager as the director of the SoBe and NY Wine & Food Festivals. I happen to think of Lee more as a Burger ambassador and giant Burger fan (which explains why the Burger Bash at both festivals are the world series of Burger events). So it’s a good thing he’s agreed to get put through The Grinder as I’ve got some questions that need answering.
BB: What’s your favorite type of burger?
BB: What’s the best burger you’ve had this year?
BB: What’s the best burger you’ve ever had?
BB: When is a Frita (Cuban Hamburger) going to be included in the South Beach Burger Bash?
LS: With your help in securing them, we would love to invite a Frita burger chef to the Festival’s 10th anniversary this year and the 5th anniversary of Burger Bash.
BB: When will Bobby Flay win a Burger Bash? Is he the Susan Lucci of the Burger Bash?
LS: Sadly it appears he is the Susan Lucci of Burger Bash because he’s always in the Top 3 but can never win the top prize.
BB: I’ve got a couple of suggestions for next year’s South Beach Burger Bash, can I send them your way?
LS: Yes, of course!
The Grinder: Food Network & Galavision’s Ingrid Hoffman
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Ingrid Hoffman came to Miami in 1985 from Colombia and in 1993 opened her first (and I believe only) restaurant “Rocca”. She is best known for the program “Simply Delicioso” on the Food Network and her spanish programs “Delicioso” and “Un Minuto Delicioso” on Galavision. Recently she partnered with Jim Heins to help create the Latin Burger & Taco Truck. And now she’s agreed to answer some questions for The Grinder:
BB: What is your favorite topping(s) on a burger?
BB: Are you ever going to create a recipe for a Colombian Fast Food Burger with sauces?
BB: Did you ever consider a Mazorca Desgranada for the Latin Burger menu?
BB: Is opening a restaurant again even a consideration for you?
BB: We know that you did the “Got Milk?” ad but if I created a “Got Burger?” ad would you like to be a part of it?
