POPULARITY
10 episodes with george motz
4 episodes with george motz
8 episodes with george motz
3 episodes with george motz
2 episodes with george motz
2 episodes with george motz
2 episodes with george motz
7 episodes with george motz
3 episodes with george motz
Welcome to our summer cookout spectacular episode! We talk with renowned burger historian George Motz about the history of the hamburger, and about the wide range of regional burgers across the country, many of which are unknown outside their areas. Then we get an incredible burger recipe from Chef Jehangir Mehta, inspired by Indian street food, that's made with 25% mushrooms. Finally, our old friend J. Kenji Lopez-Alt stops by for a debate that's sure to spark conversation at your next socially-distanced outdoor gathering: Should potato salad be called a salad?This episode originally aired on August, 9, 2020, and was produced by Dan Pashman, Emma Morgenstern, Andres O'Hara, and Julia Shu, edited by Tracey Samuelson, and mixed by Jared O'Connell. The Sporkful team now includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Kameel Stanley, and Jared O'Connell. This update was produced by Gianna Palmer. Publishing by Shantel Holder.Every Friday, we reach into our deep freezer and reheat an episode to serve up to you. We're calling these our Reheats. If you have a show you want reheated, send us an email or voice memo at hello@sporkful.com, and include your name, your location, which episode, and why.Transcript available at www.sporkful.com.Right now, Sporkful listeners can get three months free of the SiriusXM app by going to siriusxm.com/sporkful. Get all your favorite podcasts, more than 200 ad-free music channels curated by genre and era, and live sports coverage with the SiriusXM app.
Mikee P hosts the usual crew of Justin Christein and Will Humphrey with analysis of the Coast to Coast Pick 5 wager for Sunday, March 16, 2025. The wager is RETAIL ONLY has a 15% takeout and a $1 minimum. The sequence is Gulfstream 8,9,10 and Santa Anita Races 4,6. Post Times:Friday, March 14 | 1:00 pmSaturday, March 15 | 1:00 pmSunday, March 16 | 1:00 pmBONUS RACING Monday, March 17 | 1:00 pmWAGERS CLASSIC MEETNOW EVERY FRI, SAT & SUN: COAST TO COAST PICK 5 – Santa Anita & Gulfstream Sequence - Low 15% takeout. CAW play excluded$2 PICK 6 – Traditional Pick 6 is back$3 ALL TURF PICK 3 – Low 15% takeout $3 LATE PICK 3 – Low 15% takeout$5 LATE DOUBLE – Low 15% takeoutCONTEST & PROMOTIONSMARCH 15/16/17: $30,000 POT O GOLD: 1/ST REWARDS members can choose one envelope from the Pot O Gold with mystery prizes of $5, $10, $20, $100, $1,000 and one lucky fan could take home the grand prize of $5,000. Not a member, sign up onsite.BONUS RACING MONDAY, MARCH 17: FREE admission, FREE parking and St. Patrick's Drink specials.SAT/SUN: 20/20 CONTEST: Formerly the $40 handicapping contest, compete in the new 20/20 format ($20 bankroll / $20 prize pool) to win entries into the next $500 handicapping challenge. Sign up at the 1/ST REWARDS Center.EVENTSSAT/MARCH 15-16: GEORGE MOTZ SMASHBURGER TRACKSIDE: Enjoy a famous George Motz smashburger on St. Patrick's Weekend with this special online package at santaanita.com/events.TICKETS AT SANTAANITA.COM$10,000 MYSTERY MUTUAL WINNEROn Sat, Jan 4, one lucky fan won the Grand Prize of $10,000 as part of Santa Anita's Mystery Mutuel contest. It's FREE to sign up for your chance to win $10,000! Go to the 1/ST REWARDS Center to join and you could be next!
Mikee P hosts the usual crew of Justin Christein and Will Humphrey with analysis of the Coast to Coast Pick 5 wager for Sunday, March 16, 2025. The wager is RETAIL ONLY has a 15% takeout and a $1 minimum. The sequence is Gulfstream 8,9,10 and Santa Anita Races 4,6. Post Times:Friday, March 14 | 1:00 pmSaturday, March 15 | 1:00 pmSunday, March 16 | 1:00 pmBONUS RACING Monday, March 17 | 1:00 pmWAGERS CLASSIC MEETNOW EVERY FRI, SAT & SUN: COAST TO COAST PICK 5 – Santa Anita & Gulfstream Sequence - Low 15% takeout. CAW play excluded$2 PICK 6 – Traditional Pick 6 is back$3 ALL TURF PICK 3 – Low 15% takeout $3 LATE PICK 3 – Low 15% takeout$5 LATE DOUBLE – Low 15% takeoutCONTEST & PROMOTIONSMARCH 15/16/17: $30,000 POT O GOLD: 1/ST REWARDS members can choose one envelope from the Pot O Gold with mystery prizes of $5, $10, $20, $100, $1,000 and one lucky fan could take home the grand prize of $5,000. Not a member, sign up onsite.BONUS RACING MONDAY, MARCH 17: FREE admission, FREE parking and St. Patrick's Drink specials.SAT/SUN: 20/20 CONTEST: Formerly the $40 handicapping contest, compete in the new 20/20 format ($20 bankroll / $20 prize pool) to win entries into the next $500 handicapping challenge. Sign up at the 1/ST REWARDS Center.EVENTSSAT/MARCH 15-16: GEORGE MOTZ SMASHBURGER TRACKSIDE: Enjoy a famous George Motz smashburger on St. Patrick's Weekend with this special online package at santaanita.com/events.TICKETS AT SANTAANITA.COM$10,000 MYSTERY MUTUAL WINNEROn Sat, Jan 4, one lucky fan won the Grand Prize of $10,000 as part of Santa Anita's Mystery Mutuel contest. It's FREE to sign up for your chance to win $10,000! Go to the 1/ST REWARDS Center to join and you could be next!
Mikee P grabs inthemoneypodcast.com top handicapper Dean Keppler for the $3 Turf Pick 3 at Santa Anita on Friday, March 14, 2025. It involves Races 5, 7 9 at Santa Anita. Post Times:Friday, March 14 | 1:00 pmSaturday, March 15 | 1:00 pmSunday, March 16 | 1:00 pmBONUS RACING Monday, March 17 | 1:00 pmWAGERS CLASSIC MEETNOW EVERY FRI, SAT & SUN: COAST TO COAST PICK 5 – Santa Anita & Gulfstream Sequence - Low 15% takeout. CAW play excluded$2 PICK 6 – Traditional Pick 6 is back$3 ALL TURF PICK 3 – Low 15% takeout $3 LATE PICK 3 – Low 15% takeout$5 LATE DOUBLE – Low 15% takeoutCONTEST & PROMOTIONSMARCH 15/16/17: $30,000 POT O GOLD: 1/ST REWARDS members can choose one envelope from the Pot O Gold with mystery prizes of $5, $10, $20, $100, $1,000 and one lucky fan could take home the grand prize of $5,000. Not a member, sign up onsite.BONUS RACING MONDAY, MARCH 17: FREE admission, FREE parking and St. Patrick's Drink specials.SAT/SUN: 20/20 CONTEST: Formerly the $40 handicapping contest, compete in the new 20/20 format ($20 bankroll / $20 prize pool) to win entries into the next $500 handicapping challenge. Sign up at the 1/ST REWARDS Center.EVENTSSAT/MARCH 15-16: GEORGE MOTZ SMASHBURGER TRACKSIDE: Enjoy a famous George Motz smashburger on St. Patrick's Weekend with this special online package at santaanita.com/events.TICKETS AT SANTAANITA.COM$10,000 MYSTERY MUTUAL WINNEROn Sat, Jan 4, one lucky fan won the Grand Prize of $10,000 as part of Santa Anita's Mystery Mutuel contest. It's FREE to sign up for your chance to win $10,000! Go to the 1/ST REWARDS Center to join and you could be next!
Mikee P grabs inthemoneypodcast.com top handicapper Dean Keppler for the $3 Turf Pick 3 at Santa Anita on Friday, March 14, 2025. It involves Races 5, 7 9 at Santa Anita. Post Times:Friday, March 14 | 1:00 pmSaturday, March 15 | 1:00 pmSunday, March 16 | 1:00 pmBONUS RACING Monday, March 17 | 1:00 pmWAGERS CLASSIC MEETNOW EVERY FRI, SAT & SUN: COAST TO COAST PICK 5 – Santa Anita & Gulfstream Sequence - Low 15% takeout. CAW play excluded$2 PICK 6 – Traditional Pick 6 is back$3 ALL TURF PICK 3 – Low 15% takeout $3 LATE PICK 3 – Low 15% takeout$5 LATE DOUBLE – Low 15% takeoutCONTEST & PROMOTIONSMARCH 15/16/17: $30,000 POT O GOLD: 1/ST REWARDS members can choose one envelope from the Pot O Gold with mystery prizes of $5, $10, $20, $100, $1,000 and one lucky fan could take home the grand prize of $5,000. Not a member, sign up onsite.BONUS RACING MONDAY, MARCH 17: FREE admission, FREE parking and St. Patrick's Drink specials.SAT/SUN: 20/20 CONTEST: Formerly the $40 handicapping contest, compete in the new 20/20 format ($20 bankroll / $20 prize pool) to win entries into the next $500 handicapping challenge. Sign up at the 1/ST REWARDS Center.EVENTSSAT/MARCH 15-16: GEORGE MOTZ SMASHBURGER TRACKSIDE: Enjoy a famous George Motz smashburger on St. Patrick's Weekend with this special online package at santaanita.com/events.TICKETS AT SANTAANITA.COM$10,000 MYSTERY MUTUAL WINNEROn Sat, Jan 4, one lucky fan won the Grand Prize of $10,000 as part of Santa Anita's Mystery Mutuel contest. It's FREE to sign up for your chance to win $10,000! Go to the 1/ST REWARDS Center to join and you could be next!
Mikee P grabs young gun Jackson Muniz for the 1/st Racing Coast 2 Coast Pick 5 for Sunday, March 9th. $1 minimum, 15% takeout and Non CAW- Retail Only Wager. Gulfstream Park Races 9 10, Santa Anita 5, 7, 9. Sunday, March 9 | 12:30 pm Post WAGERS CLASSIC MEETNOW EVERY FRI, SAT & SUN: COAST TO COAST PICK 5 – Santa Anita & Gulfstream Sequence - Low 15% takeout. CAW play excluded$2 PICK 6 – Traditional Pick 6 is back$3 ALL TURF PICK 3 – Low 15% takeout $3 LATE PICK 3 – Low 15% takeout$5 LATE DOUBLE – Low 15% takeoutCONTEST & PROMOTIONSSAT/SUN: 20/20 CONTEST: Formerly the $40 handicapping contest, compete in the new 20/20 format ($20 bankroll / $20 prize pool) to win entries into the next $500 handicapping challenge. Sign up at the 1/ST REWARDS Center.MARCH 15/16/17: $30,000 POT O GOLD: 1/ST REWARDS members can choose one envelope from the Pot O Gold with mystery prizes of $5, $10, $20, $100, $1,000 and one lucky fan could take home the grand prize of $5,000. Not a member, sign up onsite.EVENTSSAT/MARCH 15-16: GEORGE MOTZ SMASHBURGER TRACKSIDE: Enjoy a famous George Motz smashburger on St. Patrick's Weekend with this special online package at santaanita.com/events.TICKETS AT SANTAANITA.COM$10,000 MYSTERY MUTUAL WINNEROn Sat, Jan 4, one lucky fan won the Grand Prize of $10,000 as part of Santa Anita's Mystery Mutuel contest. It's FREE to sign up for your chance to win $10,000! Go to the 1/ST REWARDS Center to join and you could be next!
Mikee P grabs young gun Jackson Muniz for the 1/st Racing Coast 2 Coast Pick 5 for Sunday, March 9th. $1 minimum, 15% takeout and Non CAW- Retail Only Wager. Gulfstream Park Races 9 10, Santa Anita 5, 7, 9. Sunday, March 9 | 12:30 pm Post WAGERS CLASSIC MEETNOW EVERY FRI, SAT & SUN: COAST TO COAST PICK 5 – Santa Anita & Gulfstream Sequence - Low 15% takeout. CAW play excluded$2 PICK 6 – Traditional Pick 6 is back$3 ALL TURF PICK 3 – Low 15% takeout $3 LATE PICK 3 – Low 15% takeout$5 LATE DOUBLE – Low 15% takeoutCONTEST & PROMOTIONSSAT/SUN: 20/20 CONTEST: Formerly the $40 handicapping contest, compete in the new 20/20 format ($20 bankroll / $20 prize pool) to win entries into the next $500 handicapping challenge. Sign up at the 1/ST REWARDS Center.MARCH 15/16/17: $30,000 POT O GOLD: 1/ST REWARDS members can choose one envelope from the Pot O Gold with mystery prizes of $5, $10, $20, $100, $1,000 and one lucky fan could take home the grand prize of $5,000. Not a member, sign up onsite.EVENTSSAT/MARCH 15-16: GEORGE MOTZ SMASHBURGER TRACKSIDE: Enjoy a famous George Motz smashburger on St. Patrick's Weekend with this special online package at santaanita.com/events.TICKETS AT SANTAANITA.COM$10,000 MYSTERY MUTUAL WINNEROn Sat, Jan 4, one lucky fan won the Grand Prize of $10,000 as part of Santa Anita's Mystery Mutuel contest. It's FREE to sign up for your chance to win $10,000! Go to the 1/ST REWARDS Center to join and you could be next!
The Food Court: 2025 SEASON PREMIERE We're BACK and kicking off our brand-new season with none other than Adam Richman, host of The Food That Built America! The HISTORY Channel's most mouthwatering series returns Sunday, February 23 at 9/8c, diving deep into the game-changing food pioneers who revolutionized America's kitchens and snack aisles.Adam joins us to break down the epic origin stories behind Doritos, Tostitos, Pace Picante Salsa, Raisinets, Milk Duds, Chips Ahoy, and more. From risk-takers who redefined convenience to the bold minds behind Panda Express, Cinnabon, Top Ramen, and ICEE, this season explores the branding brilliance that changed how we eat! Season 6 Premiere Episode: "Tortilla Takeover" How Mexican food became a nationwide obsession The creation of America's best-selling salsa The birth of iconic snack chip brands like Doritos & TostitosWe also chat about George Motz's burger heaven, Hamburger America , and of course, the Super Bowl —because what's football without snacks?Hit play NOW on Spotify, Apple Podcasts, or wherever you listen! Follow & rate us! And don't forget to check out @the_food_court_rolandos on Instagram for behind-the-scenes bites!
#84. On this episode of The meez Podcast, Josh Sharkey is joined by Emmy award-winning filmmaker, author, and burger historian George Motz. Known for his documentary "Hamburger America" and the accompanying guidebook, George shares how his fascination with burgers began and discusses the rise and fall of their popularity in America. They dive into some of the country's most unique, lesser-known burgers and explore the origins of the iconic sandwich.George also talks about his restaurant, Hamburger America, and its collaboration with the Schnipper brothers, as well as their innovative limited-time offerings. This episode is packed with insights into George's journey and passion for burgers, filmmaking, and more! Where to find George Motz:WebsiteInstagramLinkedInWhere to find Hamburger AmericaWebsiteInstagramWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(01:57): How George got into burgers(04:47): The rise and fall of the burger's popularity(09:25): Unique burgers you've probably never heard of(12:06): The burger's origin(18:00): Hamburger America: The restaurant(28:12): George's partnership with the Schnipper brothers(32:37): Hamburger America's LTO's(37:54): George's thoughts on scaling Hamburger America(39:27): What else takes up George's time(42:08): The Shmashua
The Food Court: Tom Parker Bowles Dishes on Royal Recipes & More! On this week's royally delicious episode of The Food Court, we're thrilled to welcome Tom Parker Bowles, award-winning food writer, restaurant critic, and yes, the son of Queen Camilla! He's here promoting his latest book Cooking and the Crown: Royal Recipes from Queen Victoria to King Charles III, where he mixes history, royalty, and irresistible recipes. Get ready to dive into 100 mouthwatering dishes that have graced the tables of royalty through the ages!We chat everything from London chocolates (spoiler: they're superior to American chocolate, sorry not sorry ) to the best NYC burgers . Tom tries the legendary ham and cheese at George Motz's Hamburger America, where you can also snag the limited-time Crabby Patty! Plus, if you love NY pizza , don't miss our top picks—Mama's Too and L'Industrie Pizzeria. You'll be hungry just hearing about it!From Mexican food in Brooklyn (yes, you MUST try Kellogg's Diner ), to our Wimbledon tradition of the Oliver Reed bar challenge (it's epic ), and our favorite London spots like Dishoom and The Phat Pundit, this episode has it all! Catch the royal culinary vibes on Spotify or wherever you get your podcasts! Don't forget to rate us and follow us on Instagram at @the_food_court_rolandos. And don't wait—Tom's book is available now on Amazon! Buy it now and bring some royal recipes into your kitchen!
Bethany Hall and George Motz join Dave for some chef trivia, musical athletes, and long gaps between sequels.Bethany Hall would like to plug About Those Miscarriages I Had and Other Messes I've Made and recommends BlueyGeorge Motz would like to plug Hamburger America and recommends his kid's crossword puzzlesAnd finally, Dave Holmes is on Twitter @DaveHolmes. Find us on Twitter and Instagram! We are @TroubledPodWritten by Riley Silverman and Danielle Radford, recorded remotely over Zoom and produced by Christian Dueñas and Laura Swisher.Join the MaxFun fam:maximumfun.org/join
On this very special episode, it's all about beef, and we have a number of experts talking about the subject. First up is George Motz, the chef-owner of Hamburger America, the wildly successful burger counter in New York City. George knows a thing or two about beef, but we didn't only focus on the hamburger. We talked about all sorts of beef cuts and how George likes to shop for rib eyes and shoulders all summer long. We even got some expert advice for preparing beef before it hits the grill. Also on the show, we have a really great conversation with Dr. Phil Bass, a meat science professor at the University of Idaho. Dr. Bass has worked as a meat cutter and, later, in higher education, researching and teaching about the science of beef. We speak about innovations happening in the world of beef, as well as some brand-new cuts(!) that you will be finding in the grocery store in future. Finally, Matt and Clayton talk about how they like to cook with beef, including Korean stews, tacos, and slow-braising adventures. It's a really fun episode that will certainly raise your beef IQ.This special episode is supported by Beef. It's What's For Dinner on behalf of the Beef Checkoff. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
The hamburger god George Motz is back on today's show, and it doesn't disappoint. George is a writer, a TV host, and the guy with the cool hair and an endless well of knowledge about the hamburger. On this episode we talk about the opening of his wildly popular new NYC restaurants, Hamburger America. The first few months has brought long lines and introduced a very opinionated city to one of the finer burgers around. He hear about it all, as well as George's take on the modern burger scene.Also on the show, Aliza and Matt talk about the rebirth of the terrine in NYC restaurants. Terrine is an unquestionably dated dish, firmly stuck in time, a relic of 1970s dinner parties and the pages of a favorite vintage cookbook. But clearly there is new energy, a compulsion to slice off a little culinary history for eager diners. Aliza ran with the idea in a recent story on TASTE.Subscribe: Apple Podcasts, Spotify, GoogleMORE FROM GEORGE MOTZ:A New Luncheonette Serves the Hamburgers America Deserves [Eater]The Carolina Slaw Burger [Garden and Gun]How George Motz Spends His Sundays [NYT]The Terrine Fan Club Is Now Recruiting [TASTE]
Eric and the iconic Burger Scholar George Motz hang out and talk about bombing moments in and outside of the kitchen. George shares his story of a bombing moment that took place in his early band days. Let's just say mixing whiskey and beer may lead to a drum set being destroyed. He also recounts a tale of an electrical fire at the Food Film Festival right before the mayor came. More importantly, Eric asks the important question: what's the secret to having the best burger? They discuss witnessing bands getting into fights on stage, and Eric shares the story about playing "Truth or Dare" with Madonna. BUY MY NEW BOOK Dumb Ideas TODAY! Book Your Trip to The Impractical Jokers and Eric Andre Get Shipped Faced Tour: https://www.getshipfacedcruise.com/ Rate and Review Bombing with Eric Andre hereDo you like listening to Bombing and want extended conversations with more bombing stories every week? Then check out Big Money Players Diamond, a new subscription available exclusively on Apple Podcasts, where you can get exclusive material from all my interviews for the show, plus 100% ad-free episodes every week. See omnystudio.com/listener for privacy information.
Dive into the sizzling world of culinary tales with Roland and Paul as they unravel the fascinating journey of Instagram sensation, Olivia Tiedemann! Discover the secrets behind Olivia's meteoric rise from social media stardom to becoming a private chef extraordinaire. Join the trio as they spill the beans on Olivia's exciting collaboration with Hedley & Bennett, exploring the fabulous world of aprons. Get ready to tantalize your taste buds with insights into Olivia's culinary escapades at the Food Network Food and Wine Festival in Miami! Secure your tickets now for a front-row seat to this gastronomic extravaganza: SOBEWFF Tickets!But wait, there's more! Olivia dishes out the deets on her stint working the line at George Motz's latest culinary haven, Hamburger America. Don't miss a beat – download the episode on Spotify or your favorite podcast platform to join the flavorful conversation!Tune in for a culinary rollercoaster filled with spice, collaboration, and a dash of glamour. Get ready to be whisked away into the vibrant world of Olivia Tiedemann – it's a feast for the ears! #FoodieAdventures #PodcastDelight #CulinaryJourney
This week, we explore some of the iconic dishes of the Midwest. First, we talked to chef Paul Fehribach about Midwestern cuisine and the history of its unique dishes as they evolved from generations of immigrants. From the evolution of Midwestern-style barbecue to Cincinnati chili, considered by Paul to be one of the oldest examples of fusion cooking. Paul Fehribach is the author of Midwestern Food, A Chef's Guide to the Surprising History of a Great American Cuisine. Then, we take a field trip to New York City and visit Burger Scholar George Motz at his new restaurant, Hamburger America, to see what makes an epic hamburger. He walks us through some of the most iconic burgers he's tasted, their histories, and their different cooking techniques. George Motz is a filmmaker and author. His latest book is The Great American Burger Book.
This week on Special Sauce we hear more about what makes a great burger with Hamburger America's George Motz
Ths week on Special Sauce I catch up with my old running partner George Motz, America's first bona fide burger scholar. George has just opened his very own burger joint Hamburger America.
Vietnam War veteran George Motz joins Gianna Volpe in the WLIW-FM studio for the Heart of The East End HOTsounds segment underwritten by William RiS Gallery ahead of the Warriors Rock concert honoring veterans, as well as active military and first responders on Nov. 10 at Westhampton Beach Performing Arts Center. Listen to the playlist on Apple Music
Break out your spatula and tongs because this week on the podcast we are joined by grillmaster and television personality, George Motz! We get the literal hottest tips from this burger expert about the best way to grill burgers (it's not outdoors), discuss the "stunt burger" phenomenon and bond over our similar opinions on the abomination known as surf and turf. We then flip the metaphorical burger patty to discuss George's experiences as a kid taking the train into NYC to see matinee shows at the infamous CBGB (not to be confused with Studio 54). We also discuss the best food to eat at shows, our own culinary experiences as touring musicians/comedians and did you know there are jails on cruise ships? Finally we play a food-centric game of CHANGE DOT DORK where we debate the merits of paying your parents rent, serving veggie burgers at school and the enduring legacy of BBQ Fritos. Be sure to check out George's signature burger now available on Virgin Voyages and his new NYC restaurant Hamburger America, which is opening soon!See omnystudio.com/listener for privacy information.
Wow, the hamburger god George Motz is our guest on today's show, and it doesn't disappoint. George is a writer, a TV host, and the guy with the cool hair and an endless well of knowledge about the hamburger. On this episode we go over some big topics, including the origins of the burger in America, Shake Shack vs. In-N-Out, and the best burger blend to buy for at-home grilling. He also talks about his new NYC restaurant, Hamburger America, and what makes the perfect restaurant burger. We hope you enjoy our talk with George.MORE FROM GEORGE MOTZ: How to Cook the Perfect Burger [The Manual]The Carolina Slaw Burger [Garden and Gun]How George Motz Spends His Sundays [NYT]FOLLOW, FOLLOW, FOLLOW:instagram.com/motzburgerinstagram.com/mattrodbardinstagram.com/taste
This week on Cooking Issues, George Motz a.k.a. The Burger Scholar, is in studio. George has written multiple books on the history and regional traditions of hamburgers, he is a frequent host for First We Feast on YouTube, and is actually opening a burger joint. Hosted on Acast. See acast.com/privacy for more information.
Are you looking to up your burger game at the campground this summer? Then you need to grab a copy of The Great American Burger Book: How to Make Authentic Regional Hamburgers atRead More The post The Great American Burger Book by George Motz appeared first on The RV Atlas.
We talked to George Motz about his new book, "The Great American Burger Book (Expanded and Updated Edition): How to Make Authentic Regional Hamburgers at Home" (AVAILABLE NOW), summer cooking tips, his upcoming new NY restaurant, his tv series Bucket List and so much more...
Burger Scholar George Motz has spent decades researching, writing about, cooking, and eating America's favorite food: Hamburgers. His documentary film, Hamburger America, was recognized by the US National Archives as an integral part of American food history. On this episode, he shares the history of the burger and its variations across the country.Heritage Radio Network is a listener supported nonprofit podcast network. Support A Taste of the Past by becoming a member!A Taste of the Past is Powered by Simplecast.
9:14pm - A long time ago, we had this guy on the show to talk about his then new and unique patio/outdoor heaters. Tonight, we revisit these units, learn about their improvements and see how overcoming a potentially crippling incident has only bolstered their desire to be the market leader in this segment. Tyson Traeger from Wood Pellet Products joins me to talk about all of this and we'll also talk about what it's like to have such a polarizing last name in this time of industry specifically!9:35pm - After Tyson, I welcome back a show friend and the person wo is widely considered to be thee global authority on hamburgers of any and all kinds, George Motz. The bulk of the conversation tonight centers around a huge endeavor that he calls "Hamburger America"! You might ask yourself, what is that? Well, imagine going to Soho (NYC) and being able to saunter up to the counter and get a hamburger from George Motz's restaurant! Sound like a dream stop while checking out the NYC? Well, it's soon to become a reality this summer and we are going to talk all about it!.Visit The BBQ Central show Sponsors:Primo GrillsPitts & Spitts BBQ Pits - Use "bbqcentral" at checkout ($500+) for free spice packBig Poppa SmokersFireboardCookin PelletsPit Barrel CookerThe Butcher Shoppe - Save 10% When You Mention "The BBQ Central Show"JC Newman Cigars - Try The Angel Cuesta Brand
The loose meat sandwich is the only burger at the fictional restaurant from Roseanne's Lanford Lunch Box. Who better to share his knowledge of the Loose Meat sandwich than Burger Scholar, Cook Book Author, First We Feast celebrity, and restauranteur George Motz?
Motz is the pre-eminent expert on the history of the American hamburger and a scholar of different regional burger styles and their cultural significance. His 2004 documentary “Hamburger America” was made as a side project, but it went on to spawn books about burgers, a TV show about burgers, magazine spreads about burgers, a YouTube series about burgers and, coming, maybe, in July, a burger restaurant in the Lower East Side. This week, a revised and expanded edition of his 2016 regional cookbook called “The Great American Burger Book” is also being released. So let's start some beef!
Darin welcomes back one of our first guests, George Motz, for a long overdue chat on Snacky Tunes. George, aka the Burger Scholar, shares many delicious tales about what he's been up to for the last decade, including the launch of his new book, The Great American Burger Book, the opening of his new restaurant, Hamburger America, and how his TV show, Burger Land, still stands up today. Then it's a trip to the archives when Brooklyn pop dance duo, Crush Club, cruised into the studio and got us groovin' with a live performance. Wielding funk, house and Latin-style percussion influences, the band garnered a strong following with popular singles like "Louder" and "We Dance." They talked to us in depth about dance lyrics, and the all important bass bod.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world's top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It's an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.
"Burger Expert" is an actual job—and George Motz is the man who claims the title. We chat with Motz about what exactly that means, and how he makes his onion-laced smash burgers. Later, senior food editor Chris Morocco talks about how he developed his Easiest-Ever Grilled Veggie Burgers. Learn more about your ad choices. Visit podcastchoices.com/adchoices
Smash Burger, Sliders, Patty Melt, Sloppy Joe und mehr. Die Welt der Burger ist vielfältig und braucht dringend eine eigene Enzyklopädie. Und daher: here you go! Die beiden Food-Nerds Andong und Per haben Burger-Pro Vladi Gachyn von goldies zu Gast und zu dritt bringen sie euch die kleinen Feinheiten und Unterschiede näher. Denn die Burger-Unterschiede sind schließlich nicht, was drauf ist, sondern WIE es gemacht wird, welches Fleisch genutzt wird and so on. Holt die Blöcke raus und schreibt mit, um euer Burger Game zu professionalisieren.Wem die USA mit Shake Shack zu weit weg ist, muss jetzt also nach Berlin zu goldies Smashburger, denn nur hier bekommt ihr die berühmten Martin's Famous Potato Rolls. Und wer noch tiefer ins Thema eintauchen will, schaut mal bei den Burger Scholar Sessions von George Motz vorbei oder lässt sich sein Buch zu Weihnachten schenken.Und nun die Frage: Welche Art von Burger darf es für euch sein? Schickt uns gerne eure Highlights!Folgt uns, damit ihr keine Folge verpasst. Außerdem freuen wir uns über ein volles Postfach unter hello@imbiss3000.de und auf Instagram. Schickt uns gerne eure Themenvorschläge und Feedback. Und wenn ihr uns, wo es geht, noch fünf goldbraun frittierte Sterne als Bewertung rüberschickt, sind wir alle mega happy. Hosted on Acast. See acast.com/privacy for more information.
We enter the world of intergalactic sushi joints and cannibal banquets with food stylist Janice Poon. She tells us about her work on horror and sci-fi films, from feeding vegan vampires to wrangling snails to make arm escargot. Plus, we learn hamburger history with burger scholar George Motz; Bianca Bosker explores the origins of the PB&J; and we make a fragrant beef stew from Vietnam.Get this week's recipe for Vietnamese Beef Stew with Star Anise and Lemon Grass (Bò Kho) here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Stitcher | Spotify Hosted on Acast. See acast.com/privacy for more information.
Sona Movsesian has been Conan O'Brien's assistant for 13 years, and podcast co-host for five, but their relationship feels more like brother and sister. Sona loves snacks, and Conan loves to manically knock them out of her hands. Sona likes to watch TV at her desk, and Conan likes to tell the world what an awful assistant she is. And her new book, The World's Worst Assistant, is an up close and personal look at just this sort of high jinks. A card carrying, native Californian, it is Sona's birthright to love In-N-Out Burger -- and she does! So professional hamburger expert, George Motz, joins the show to do a deep dive on the iconic hamburger chain. Why isn't there an In-N-Out in your town? What does it mean to order your fries Animal Style? Why do the employees smile so much? George tells all! Sona loves chocolate. She eats it every day. And if she doesn't? She gets a headache. Neuroscientist Dr Nicole Avena is an expert on this topic and tells host Rachel Belle why humans are born to be addicted to sugar. Follow along on Instagram! This episode is sponsored by Ooni Pizza Ovens, the world's first portable pizza oven company! Rachel Belle has been making incredible, chewy, bubbly, melty pizzas in her Ooni for more than three years. If you want to make the best homemade pizza of your life visit: www.ooni.com/yourlastmeal See omnystudio.com/listener for privacy information.
Free for all listeners: The Ultimate Guide to Automatic BookkeepingThis week I had a chat with Barry Wallace, Managing Director of Dash Burger, a fast casual restaurant that specialises in something called a smash burger.Barry opened the first location on Kevin St just 18 months ago, and the concept has taken off like a rocket. There is already a second location on Capel St with imminent plans to expand nationwide.In this chat, we talk about Barry's creative passion for food and his eagerness to constantly improve on his ideas… through what he calls, marginal gains.We also talk about Barry's journey in business, from humble beginnings in food trucks, to franchising in Europe and finally creating Dash Burger, his proverbial secret sauce.Find out more about Dash Burger here: https://www.dashburger.ie/Join Barry for an ‘eat and meet' with the burger legend himself; George Motz, on Thursday 19th May: https://www.eventbrite.ie/e/dash-burger-presents-the-george-motz-pop-up-world-tour-tickets-327968401317
The mutton chopped human hamburger encyclopedia enters the Sherman Oaks Food Building to talk Apple Pan everything, that Oklahoma smash onion celebrity, Big Mac vs. Whooper, Jordan's BIG new burger idea, all the L.A. favorites, and what exactly makes a burger a burger.
MJ's guest today has been named by The New York Times as the “foremost authority on hamburgers,” and “America's biggest burger name,” by Eater LA; he's a well-traveled Emmy Award-winning freelance filmmaker, author, and photographer - George Motz. George shot, produced, edited, and directed his documentary, Hamburger America which was nominated for a James Beard Award and recognized by the US National Archives as an integral part of American food history. In 2016, George authored his first cookbook, “The Great American Burger Book.” He hosted and co-executive produced Travel Channel's Burger Land, based on his book “Hamburger America, a State-by-State Guide to Great Burger Joints.” You can watch George on his show Burger Scholar Sessions on Complex Media's First We Feast, now in its 5th season. In this episode, MJ and George discuss his time at Catholic University, his career in commercial photography and filmmaking. George gives us a history lesson in the origins of the original burger, and talks about some of the best burgers (without playing favorites) in the Midwest and out West, including In-N-Out Burger's Double-Double to the Triple Double. George discusses his documentary Hamburger America, his Motz Burger pop-up, wherein 2 hours he sold over 150 burgers from his burger window slide at his Brooklyn home; his Niche Niche pop up where Jean-Georges stopped by and why he started The Food Film Festival. Grill or pan-fry a burger your way and grab a cold one because this is a juicy one! A huge thank you to George Motz! Follow him on IG at @motzburgerCheck out his website: georgemotz.com Watch his current episode https://www.youtube.com/watch?v=t0AH7h9zZ_4 This episode's in-studio wine:Garnier et Fils Chablis 2019Ragtime Rye - New York Straight Rye Whiskey_____________________________________________________________Until next time, cheers to the mavericks, philosophers, deep thinkers, and wine drinkers! Don't forget to subscribe and be sure to give The Black Wine Guy Experience a five-star review on whichever platform you listen to.For insider info from MJ and exclusive content from the show sign up at Blackwineguy.comFollow MJ @blackwineguy Thank you to our sponsor: Taub Family Selections. Taub Family Selections is a dynamic fourth generation, family-owned wine import company with a truly enviable portfolio of fine wines from 11 countries. They are proud to represent an exceptional portfolio of high quality, terroir centric and historic producers from around the world, including Italy and France - where they have an exciting roster of burgeoning vignerons from Burgundy coming your way soon. Learn more at www.taubfamilyselections.comThank you to our sponsor: Independence Wine and Spirits - or IWS. IWS is one of the hot up-and-coming distributors of fine wines and spirits headquartered in New York City. Like Taub Family Selections, IWS is owned by the Taub family, who have re-entered the NY wholesale market, bringing the family back to its roots in distribution where they held court from 1951 – 2004.To learn more about IWS go to: https://independencewine.com See acast.com/privacy for privacy and opt-out information.
The king of burgers George Motz helps save America and keep us well fed. See omnystudio.com/listener for privacy information.
The Burger Scholar, George Motz joins the Bothering Strangers podcast to talk about In-N-Out vs, Whataburger, Impossible Meat and Beyond Meat, and why flyover states actually have good food. --- Support this podcast: https://anchor.fm/max-heering2/support
We are joined by oracle of the burger, George Motz. George is serves as host of the YouTube show "Burger Scholar Sessions" from First We Feast. He spoke with Dan and Jake about preserving and spreading the word of the burger from regional recipes and the styles of the people making them. George also gives advice that may inspire you in all walks of life. It's a wild one. Grab a burger and check out his show on YouTube on the First We Feast network!
Emmy-winning and James Beard-nominated filmmaker, author, photographer and the “foremost authority on hamburgers” as dubbed by the New York Times, George Motz stops by to talk about the history, the styles and the craftsmanship that go into creating some of the most unique burgers in the country. Motz also shares some of his favorite out-of-the-way burger joints, and explains why the age-old technique of smashing burgers on a flat top will always be fashionable.
Bourbon and hamburgers... two great tastes that taste great together! Dan chats and drinks with George Motz, the author of “Hamburger America” and “The Great American Hamburger Book.” George is the resident burger scholar on "The Burger Show" on Complex Media’s "First We Feast." Did we mention that he knows a thing or two about burgers? Right! Also on the show, the founder and whiskey maker at Kentucky's Rabbit Hole Distillery, Kaveh Zamanian, who is also into burgers, but not as much as he's into whiskey. And on this episode, we're getting way into Kaveh's whiskey. You're gonna wanna bust out the rocks glasses and napkins for this juicy episode. Learn more about your ad choices. Visit megaphone.fm/adchoices
We enter the world of intergalactic sushi joints and cannibal banquets with food stylist Janice Poon. She tells us about her work on horror and sci-fi films, from feeding vegan vampires to wrangling snails to make arm escargot. Plus, we learn hamburger history with burger scholar George Motz; Bianca Bosker explores the origins of the PB&J; and we make a fragrant beef stew from Vietnam. See acast.com/privacy for privacy and opt-out information.
Martijn Defauw begon Rebelle om zijn eigen koers te kunnen varen. Dat hij snel herkend werd door recensenten aller aard had hij nooit durven dromen. Ondertussen heeft hij een bloeiende zaak, is hij een graag geziene gast op culinaire events, schreef hij een kookboek, heeft hij zijn familie dichtbij en was hij een van de chefs in het programma Ja Chef. We praatten over zijn wrok met school, zijn ervaringen in het verre oosten en zijn toekomstdromen, met een rebelse toets. Meer info over Martijn en Rebelle vind je hier: ▸ http://www.restaurantrebelle.be ▸ https://www.facebook.com/thisisrebelle ▸ https://www.facebook.com/restaurantrebelle The Burger Show met George Motz vind je hier: ▸ SEASON 1: https://bit.ly/3nsCGK9 ▸ SEASON 2: https://bit.ly/3nAepSe ▸ https://www.georgemotz.com Meer weten over eten? Volg me op instagram en/of facebook: ▸ http://www.overetenpodcast.be ▸ http://www.facebook.com/overetenpodcast ▸ http://www.instagram.com/overetenpodcast ▸ http://www.instagram.com/heartofagave
This week's episode is one I have been really looking forward to... I'm joined by the Burger Sage himself, George Motz. You may have caught one of his shows on the Travel Channel, maybe you came across his book, Burger America, at the book store or maybe you, like me, have drunkenly binged nearly every episode of his YouTube series, Burger Scholar Sessions. If none of this is ringing a bell, you've got a lot to look forward to and I hope this episode is a great starting point for a stronger appreciation of the American burger. We'll be covering some of my favorite cities to play and George will let you in on some the best burger experiences in those cities. I think this is an episode that deserves a beer while you listen. Enjoy my conversation with George! You can find George on Instagram at @motzburger You can find us on Instagram at @food.ontour If you have any questions, comments or, most importantly, food recommendations, you can send those to foodontourguys@gmail.com
(December 1, 2020 – Hour One) We start out the last month of 2020 with a BANG! Thee burger king of the universe, George Motz, joins me to talk about his induction into the BBQ Central Show Guest Hall of Fame a few…
(December 1, 2020 - Hour One) We start out the last month of 2020 with a BANG! Thee burger king of the universe, George Motz, joins me to talk about his induction into the BBQ Central Show Guest Hall of Fame a few months ago. I will also ask him about his turkey jouyrney this past Thursday and much more! Make sure you keep tabs on his website for that SMASHULAH After George, I welcome first time guest and the creator of "The Bad Jew", Rebecca King. Originally from right here in Cleveland, Rebecca has spread her wings and flown west to land in Los Angeles and give the world of "pop up" business a try. She is known in the streets of LA for her "Porkstrami" and sandwiches that go by the name of "The Reubecca" and "The Danny Boy". Rebecca has brought a new twist on some old classics that you will want to try if you are in the area! We will talk about her time here in Cleveland, the move west and what business is like for her this year. BBQ Central Show Sponsors! The BBQ Guru Big Poppa Smokers Butchers BBQ Green Mountain Grills Cookin Pellets Fireboard Smithfield Southside Market & Barbecue - 10% off with code "bbqcentral" The Pit Barrel Cooker Pitts & Spitts The Butcher Shoppe - Save 10% When You Mention "The BBQ Central Show" B&B Charcoal Vortic Watches
(December 1, 2020 - Hour One) We start out the last month of 2020 with a BANG! Thee burger king of the universe, George Motz, joins me to talk about his induction into the BBQ Central Show Guest Hall of Fame a few months ago. I will also ask him about his turkey jouyrney this past Thursday and much more! Make sure you keep tabs on his website for that SMASHULAH After George, I welcome first time guest and the creator of "The Bad Jew", Rebecca King. Originally from right here in Cleveland, Rebecca has spread her wings and flown west to land in Los Angeles and give the world of "pop up" business a try. She is known in the streets of LA for her "Porkstrami" and sandwiches that go by the name of "The Reubecca" and "The Danny Boy". Rebecca has brought a new twist on some old classics that you will want to try if you are in the area! We will talk about her time here in Cleveland, the move west and what business is like for her this year. BBQ Central Show Sponsors! The BBQ Guru Big Poppa Smokers Butchers BBQ Green Mountain Grills Cookin Pellets Fireboard Smithfield Southside Market & Barbecue - 10% off with code "bbqcentral" The Pit Barrel Cooker Pitts & Spitts The Butcher Shoppe - Save 10% When You Mention "The BBQ Central Show" B&B Charcoal Vortic Watches
Distant Socializing Ep.10 - George Motz, Burger Expert from New York! by Geeky Amreeki
Barry Levenson is a mustard connoisseur who founded the National Mustard Museum. International vinegar consultant Lawrence Diggs wrote the book on vinegar and explains how to make it at home. George Motz explains why lard makes food taste so good.
Brett rediscovers a food he forgot about, which makes him want to discover more foods. Hamburgers are good, and can be done a million different ways. Brian watches a burger guy named George Motz on YouTube, who may have one of the coolest careers ever. Brett has fast food complaints, and Brian’s raging about thousand island dressing. Nutrigrain bars have shrunk, Comcast commercials are annoying and hypocritical, and Brian has a musical revelation that may add a new artist to his playlist.
Robert F. Moss on the long history of BBQ. Nick Zukin describes authentic barbacoa. Tommy Copeland coaches a varsity grill team in Ennis, Texas. George Motz has eaten thousands of burgers all over the country.
Robert F. Moss on the long history of BBQ. Nick Zukin describes authentic barbacoa. Tommy Copeland coaches a varsity grill team in Ennis, Texas. George Motz has eaten thousands of burgers all over the country.
And a debate about potato salad… Welcome to our summer cookout spectacular! We talk with renowned burger historian George Motz about the history of the hamburger, and about the wide range of regional burgers across the country, many of which are unknown outside their areas. Then we get an incredible burger recipe from Chef Jehangir Mehta, inspired by Indian street food, that’s made with 25% mushrooms. Finally, our old friend J. Kenji Lopez-Alt stops by for a debate that’s sure to spark conversation at your next socially-distanced outdoor gathering: Should potato salad be called a salad? Get 500+ more great Sporkful episodes from our catalog and lots of other Stitcher goodness when you sign up for Stitcher Premium: www.StitcherPremium.com/Sporkful (promo code: SPORKFUL). Transcript available at www.sporkful.com.
George Motz is a well-traveled Emmy award-winning freelance filmmaker, author and photographer. He’s also been called the foremost authority on hamburgers by The New York Times, and he’s the author of Hamburger America, a State-by-State Guide to Great Burger Joints and a cookbook titled The Great American Burger Book. We met years ago when one of his other passions, the Food Film Fest, came to Charleston, SC, and his enthusiasm and passion for education and fun around food really inspired me. And since our meeting, he’s gone on to be something of a pop-up burger legend with his Smashburger events that he’s held all over the world. In short, the burger is probably one of the most iconic foods recognized as “American” around the world, and so it’s time to delve into a juicy discussion about it topped with plenty of trivia for the holiday weekend.
George Motz is a well-traveled Emmy award-winning filmmaker, author, and photographer. He also has been hailed by the New York Times as a leading authority on hamburgers. We talk about the history of burgers, regional cooking methods, and more. https://www.georgemotz.com Follow on Instagram @motzburger @eargabpodcast
Andrea Chesman argues that using animal based fats in cooking is not only more tasty, but also more healthy as well. George Motz explains why Lard and Tallow often taste better than the vegetable oils that replace them. Elaine Khosrova celebrates delicious butters from around the world.
Jason Turbow tells us about the time a bagel union beat the Mafia. George Motz explains why grease makes fast food so tasty.
Rob Petrone throws his hot burger takes at America’s foremost hamburger expert, George Motz. Rob also shares the best place in North America to get fries and opens up about his recent health scare.
Douglas Preston shares his "The Lost City of the Monkey God: A True Story." Buddy Levy describes a Western explorer's discovery of the Amazon River. Jason Turbow tells us about the time a bagel union beat the mafia. George Motz explains why grease makes fast-food so tasty.
Jeffery Pilcher explains how tacos became a staple on fast food menus. Peter Reinhart makes the perfect pizza. George Motz identifies the best regional burgers. Andrew Tsui shares the most humane way to kill a fish. Stanford's Clayborne Carson on the early years of Martin Luther King, Jr.
Anne Boyd Rioux returns to talk about why "Little Women" still resonates with modern audiences. Rachel Mabey Whipple and Clint Whipple are back to discuss the impact disposable gifts have on the environment. We learn more about snowflakes from Kenneth Libbrecht, of Caltech. George Motz, hamburger connoisseur, has something for every palate. Author Tim Hayes uses horses for mental health therapy.
Sara Giller and Katie Muehlenkamp introduce themselves and get to know each other over a bottle of wine and by asking basic questions with embarrassing consequences. They also interview famed burger expert, filmmaker and cookbook author George Motz and get him to spill meaty secrets over several rounds of beer. This episodes SIZZLES!
(December 31, 2019 - Hour One)
(December 31, 2019 – Hour One)
(December 31, 2019 - Hour One)
(September 24, 2019 – Hour One) Tonight we close out the month of September in grand fashion. We kick off the first hour with a conversation with America's foremost hamburger authority, George Motz! George has written a number of burger books, done a burger…
(September 24, 2019 - Hour One) Tonight we close out the month of September in grand fashion. We kick off the first hour with a conversation with America's foremost hamburger authority, George Motz! George has written a number of burger books, done a burger movie and may or may not be working on a burger musical! We will find out how one becomes THEE burger authority, where the best burgers are, regional styles of burgers, how to make a great burger and who knows what else we'll get into! I have been waiting to book George on the show and I am incredibly excited to finally talk with him tonight! George's Books Can Be Found HERE BBQ Central Show Sponsors! The BBQ Guru Big Poppa Smokers Smithfield
(September 24, 2019 - Hour One) Tonight we close out the month of September in grand fashion. We kick off the first hour with a conversation with America's foremost hamburger authority, George Motz! George has written a number of burger books, done a burger movie and may or may not be working on a burger musical! We will find out how one becomes THEE burger authority, where the best burgers are, regional styles of burgers, how to make a great burger and who knows what else we'll get into! I have been waiting to book George on the show and I am incredibly excited to finally talk with him tonight! George's Books Can Be Found HERE BBQ Central Show Sponsors! The BBQ Guru Big Poppa Smokers Smithfield Butchers BBQ Green Mountain Grills Cookin Pellets Fireboard Southside Market & Barbecue - 10% off with code "bbqcentral" Smoke Sheet Newsletter - Sign Up Here
This week on @rolandsfoodcourt @siriusxm with @gennaro.pecchia & @noainjection Saturday at 9:00PM EST #factionradio 103 We mix high culture & fine food! We chat n chew with @foodfilmfest Director @motzburger about the 12th Annual www.foodflilmfest.com happening Oct. 24-28th in NYC Starting with the irreplaceable @anthonybourdain @partsunknowncnn World Premiere featuring @lowereastnyc We also on-air taste tested some extraordinary chocolate mousse that you will taste while you watch films onscreen by talented film makers who deal in food like @estouest @mylifeinsourdough #merci
"Burger Expert" is an actual job—and George Motz is the man who claims the title. We chat with Motz about what exactly that means, and how he makes his onion-laced smash burgers. Later, senior food editor Chris Morocco talks about how he developed his Easiest-Ever Grilled Veggie Burgers. Learn more about your ad choices. Visit megaphone.fm/adchoices
From 2008: Hamburgers – okay, and French fries – are so much a part of American culture that it is no surprise that somebody like George Motz would attempt something as crazy as Hamburger America: One Man’s Cross- Country Odyssey to Find the Best Burgers in the Nation. And it’s not just a book – Motz created includes a DVD that captures all the sizzle, steam and personality of some of the best burger joints in America. What makes Motz an expert? Who knows – who cares?
@burger Fans Rejoice #siriusxm #factionradio for @rolandsfoodcourt @siriusxm with @gennaro.pecchia @noainjection as we talk #burgerlife with a couple of experts! First, #andrewzurica @hard_times_sundaes brings us to speed on his latest good #hamburger happenings from @brooklyn all the way to #brazil He also gives away his secrets to creating a great #roadside burger at home. We also have the great fortune to chat with The Man Around All The Greatest Burgers @motzburger We the scoop on his new & completely revised #hamburgeramerica that covers 200 #classic #burgerjoints across #america We also learn about cooking #smashburgers at home & pro tips on how to spot the best burgers around the City & beyond. #ha3 #hardtimessundaes #burgers
Opie and the gang return to Gebhards in NYC! Chef Carl Ruiz, Chris Distefano, and friends of the show discuss fruity cocktails, beer, ghosts, black & white cookies, Madonna, Greek Salads, and a surprise guest calls into the show! Let's put it this way- A lot happens in this fun-filled episode 10! We all know Chef Carl: https://twitter.com/carlruiz Chris is a very funny man who pisses Carl off a lot: https://twitter.com/chrisdcomedy William Shear - Chef to Madonna and others. Restaurant consultant and kitchen/bar designer. Creator of the Smashula with partner, George Motz: http://www.williamshear.com/clients/ Gloria Chabot is Carl's sous chef and awesome baker. Also, a perineal supplier of Berger Cookies from Baltimore: https://twitter.com/googontheroad Robert Mathers - Westwood One Suit: https://twitter.com/rdmathers Tim Sabean - The man who brought Opie to The Westwood One Podcast Network: https://twitter.com/TimSabean See omnystudio.com/listener for privacy information.
It’s our 15s, tiaras and tulle for everyone…we gladly welcome abuelitas …as we lose Toys R Us, remember Playworld…retail jobs lead to misery…maybe trucks’ souls can be stolen…frita vs fritanga…tourists know nothing…George Motz’s Hamburger America…one stoplight town = great burger…cue the construction…maybe we’ve all eaten slug burgers…drive-thrus led to frozen patties…the incredible shrinking BK chicken sandwich…let’s all order the unofficial Burger Beast special at McDs…craving some Culvers frozen custard…can you count the times DJ says Burger Beast…orgasming at In/Out, there’s a joke in there somewhere…save Pincho Factory hot dog…stick to ice cream Dairy Queen…Croquetapalooza…Cuba had its Julia Child…check your IG daily, listeners…download the Burger Beast app kids & visit the Burger Museum starting June 1…stop staring at us Mayor McCheese …our first double last soda of the dessert…
Maria Shriver has spent a lifetime in the public eye, but there's one thing none of us know about the award-winning journalist and author... until now: What she would eat for her last meal! On this episode of YLM, Rachel gets to the bottom of perhaps the most iconic American food of all - the hamburger. She learns about the earliest origins of the dish from burger authority, documentarian, and tv host George Motz, whose book "The Great American Burger Book" is about to release its 3rd edition. Thrillest writer Kevin Alexander traveled the USA and ate 330 burgers in a year, then compiled a list of the 100 best burgers in the country. Which burger is best? You'll have to listen to find out! Buy Maria's new book "I've Been Thinking: Reflections, Prayers and Meditations for a Meaningful Life" wherever books are sold. And finally, we are humbled and honored to announce that Your Last Meal has been nominated for a prestigious James Beard Award for Best Podcast! Rachel and Aaron will be attending the award ceremony in NYC on April 27. Fingers crossed!
Like Bite & Share has now released over 50 episodes, and in that time we’ve introduced you to some expert grillers. So we’ve invited a few of them back onto the show to ask them how to fire up the Very Best Burgers at your home barbecues. The expert panel includes: George Motz, the world’s […]
Like Bite & Share has now released over 50 episodes, and in that time we’ve introduced you to some expert grillers. So we’ve invited a few of them back onto the show to ask them how to fire up the Very Best Burgers at your home barbecues. The expert panel includes: George Motz, the world’s […]
George Motz of Hamburger America joins the show to talk about how he turned his niche hamburger expertise into a thriving career in film, television, and other media.
George Motz of Hamburger America joins the show to talk about how he turned his niche hamburger expertise into a thriving career in film, television, and other media.
It looks like a Hopper painting plunked incongruously down on a busy commercial street in West Los Angeles — The Apple Pan, home to freshly-baked pies and what hamburger aficionado George Motz says may be the best burger in America. But the affection Angelenos have for The Apple Pan only starts with the food. It’s […]
TODAY’S GUEST: GEORGE MOTZ, AUTHOR, HAMBURGER AMERICA: ONE MAN’S CROSS-COUNTRY ODYSSEY TO FIND THE BEST BURGERS IN THE NATION(July 2008) Hamburgers – okay, and French fries – are so much a part of American culture that it is no surprise that somebody like George Motz would attempt something as crazy as Hamburger America: One Man’s Cross- Country Odyssey to Find the Best Burgers in the Nation.And it’s not just a book – Motz created includes a DVD that captures all the sizzle, steam and personality of some of the best burger joints in America.What makes Motz an expert?Who knows – who cares? Anybody who can point me to my next great burger is an expert to me.Subscribe to Mr. Media for FREE on YouTube: http://www.youtube.com/subscription_center?add_user=MrMediaRadioFor more interviews like this one: http://www.MrMedia.com What is Mr. Media® Interviews? The calm of Charlie Rose, the curiosity of Terry Gross and the unpredictability of Howard Stern! Since February 2007, more than 1,000 exclusive Hollywood, celebrity, pop culture video and audio comedy podcast interviews by Mr. Media®, a.k.a., Bob Andelman, with newsmakers in TV, radio, movies, music, magazines, newspapers, books, websites, social media, politics, sports, graphic novels, and comics! Twitter: http://www.twitter.com/andelmanFacebook: http://www.facebook.com/MrMediaRadio
Sef “Burger Beast” Gonzalez, is a South Florida food blogger, social influencer and event producer. He’s been featured on “Burger Land” with George Motz, has curated events for the South Beach Wine and Food Festival, and has also founded a calendar’s worth of well known food events like the Burgie Awards, El Main Evento, Croquettapalooza, the […]
Sef “Burger Beast” Gonzalez, is a South Florida food blogger, social influencer and event producer. He’s been featured on “Burger Land” with George Motz, has curated events for the South Beach Wine and Food Festival, and has also founded a calendar’s worth of well known food events like the Burgie Awards, El Main Evento, Croquettapalooza, the […]
The Cider party continues! Tune in to another cider-themed episode of Beer Sessions Radio as Jimmy Carbone is joined by Chris Lehault, Serious Eats cider writer, Michael McAvena of Virtue Cider, Josh Bernstein, author/journalist & George Motz, founder of the Food Film Festival. This week’s cider chat is about the seriousness of the category. Do big brands help or hurt craft cider? What makes a cider “artisanal”? This is guaranteed to be one of the more interesting cider conversations out there right now! This program was brought to you by GreatBrewers.com “Cider is such a small community, everybody is still excited about everybody else.” [03:00] –Chris Lehault on Beer Sessions Radio
Actress/Model Kristina Anapau (True Blood, Black Swan, Cursed...) & Author/TV Host George Motz (Burger Land, Hamburger America...) join us on The Matthew Aaron Show this Wednesday (5/15) as we broadcast LIVE from Taste Chicago in Burbank starting at 4pm PT. Kristina will be joining us live to discuss how she first discovered her love of acting and her current role as the fairy Maurella on HBO's TRUE BLOOD. She will also give us some insight on what to expect for True Blood's upcoming sixth season which will debut on HBO June 16th. The fifth season will be released on DVD/Blu-ray on May 21st. George took some time last week to record an interview with Matt to talk about his diverse career as an Emmy winning Filmmaker, Author, burger expert & Host of BURGER LAND on the Travel Channel. Show starts at 4pm PT (6pm CT / 7pm ET). Stop on by Taste Chicago and experience the show in person, stream it from our website, or subscribe for free and download the show on iTunes. You can also listen on the go on your Android/iPhone/iPad device via Stitcher. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app
America’s foremost hamburger expert. Since the release of his documentary film Hamburger America (on the Sundance Channel in 2005), and now the book of the same name (Running Press, 2008/2011), he has been asked daily of his opinion of where to find some of the best burgers in the country. He has taught a course on hamburgers at NYU, and has consulted for many hamburger restaurants. In 2006, Hamburger America (the Film) became required viewing in a food course at Princeton University and was nominated for a James Beard Award. Hamburger America (the book) can now be found in just about any bookstore.
Welcome to a very special episode of Snacky Tunes in honor of the CMJ Music Marathon 2012. Darin and Greg Bresnitz get the show started off with some music from Slam Donahue. Tune in to hear about the band’s introduction to Cantora Records, and their old drive filled with hundreds of songs. Hear about their favorite foods from their hometown in Connecticut. Charles Grantham stops by from the Food Film Festival to explain the concept of the event. Later, he goes into the juicy details of food porn! George Motz, the founder of the Food Film Festival, calls in to talk about what’s new for this year’s event. Hear about Sunday’s oyster roast, and what it means to George and his family culture. This episode has been brought to you by Tekserve. “The side of your brain that appreciates sexual pornography also enjoys food and food pornography.” [46:00] — George Motz on Snacky Tunes
This week Snacky Tunes gives you the inside scoop on the upcoming NYC Food Film Festival(Oct 13-16) with the help of the festival’s creator George Motz, (of Hamburger America fame) who is also the new host of the Travel Channel’s Made In America. They chat about some of the films and food events that you shouldn’t miss as well as George’s takes on some of the best hot sauces and potato chips. Tune in later as Laura Stevenson of Laura Stevenson and The Cans graces the studio with her soulful voice and a select live set of some her newest tunes. This episode is sponsored by Heritage Foods USA‘s No Goat Left Behind intiative.
DJ Never Forget & Terry Diabolik are back in the studio together for the first time in ages! Greg Barris from L’asso Pizza takes some serious shots at Chicago and it’s pizza culture while showing us his comic side, while George Motz defends Chicago’s food culture and recaps his Food Film Festivals sucessfull venture into the Windy City. Later on, She Keeps Bees joins the show to talk about their new record and play three very different songs live. This episode was brought to you by Full Service – the best bass party in Bushwick. For more information visit www.fullserviceparty.com Photo 1: Greg Barris, Photo 2: George Motz, Photo 3: She Keeps Bees
When I made a list of interesting people I wanted to interview on camera for a series called Chewing the Fat, Alton Brown was at the top of the list. I have always found Alton to be interesting, provocative, smart, and funny, so we were thrilled when Alton agreed to do it. Who did we get to shoot, direct, and edit the Alton videos? None other than Hamburger America director and author George Motz. I'd never even heard of Luxembourg noodles until Alton Brown shared this story with us, but I sure do love the idea of noodles, crackers, and butter. The Feasting on Asphalt DVDs are available at Foodnetwork.com and the book is available at Amazon.com.
When I made a list of interesting people I wanted to interview on camera for a series called Chewing the Fat, Alton Brown was at the top of the list. I have always found Alton to be interesting, provocative, smart, and funny, so we were thrilled when Alton agreed to do it. Who did we get to shoot, direct, and edit the Alton videos? None other than Hamburger America director and author George Motz. This webisode finds Alton musing about what's it like when he's on the road shooting, talking, and eating with strangers. As he says, food connects all of us. Much food for thought, Alton. The Feasting on Asphalt DVDs are available at Foodnetwork.com and the book is available at Amazon.com.
When I made a list of interesting people I wanted to interview on camera for a series called Chewing the Fat, Alton Brown was at the top of the list. I have always found Alton to be interesting, provocative, smart, and funny, so we were thrilled when Alton agreed to do it. Who did we get to shoot, direct, and edit the Alton videos? None other than Hamburger America director and author George Motz. With the holiday season upon us, we thought it would be righteous to have Alton weighing in on one of our all time favorite Serious Eats subjects, pie. Needless to say, he shares our reverence for a great piece of pie and the piemakers behind them. The Feasting on Asphalt DVDs are available at Foodnetwork.com and the book is available at Amazon.com.
When I made a list of interesting people I wanted to interview on camera for a series called Chewing the Fat, Alton Brown was at the top of the list. Why? Because whenever I have watched him on the Food Network or chatted with him (ever so briefly) when I was an Iron Chef judge, I have always found Alton to be interesting, provocative, smart, and funny. We were thrilled when Alton agreed to do it. Who did we get to shoot, direct, and edit the Alton videos? None other than Hamburger America director and author George Motz. On this week's Chewing the Fat, Alton Brown talks about what he discovered about the whole notion of hospitality when he hit the road in Feasting on Asphalt. We figured hospitality is a worthy subject come holiday time. Alton says that regrettably hospitality has come to mean showmanship. That, he says, is not what eating food that's been cooked for us is all about. The Feasting on Asphalt DVDs are available at Foodnetwork.com and the book is available at Amazon.
About six months ago we decided that it would be fun to produce more original video segments for Serious Eats. When I made a list of interesting people I wanted to interview on camera for a series called Chewing the Fat, Alton Brown was at the top of the list. Why? Because whenever I have watched him on the Food Network or chatted with him (ever so briefly) when I was an Iron Chef judge, I have always found Alton to be interesting, provocative, smart, and funny. We were thrilled when Alton agreed to do it. Who did we get to shoot, direct, and edit the Alton videos? None other than Hamburger America director and author George Motz. On this week's Chewing the Fat webisode, our man Alton goes deep into the world of fried chicken. Southern fried chicken, to be exact. Alton and his crew show up at what is one of the world's great fried chicken joints. The crew eats all the available chicken, leaving Alton holding the bag—or should I say, his hog. Does he end up going fried chicken-less? Watch and find out. The Feasting on Asphalt DVDs are available at Foodnetwork.com and the book is available at Amazon.
About six months ago we decided that it would be fun to produce more original video segments for Serious Eats. When I made a list of interesting people I wanted to interview on camera for a series called Chewing the Fat, Alton Brown was at the top of the list. Why? Because whenever I have watched him on the Food Network or chatted with him (ever so briefly) when I was an Iron Chef judge, I have always found Alton to be interesting, provocative, smart, and funny. We were thrilled when Alton agreed to do it. Who did we get to shoot, direct, and edit the Alton videos? None other than Hamburger America director and author George Motz. This week's Chewing the Fat finds Alton discussing race, class, and food. In fact, as Alton himself notes, it's impossible to take a motorcycle eating trip down the length of the Mississippi River without discussing these issues. Ms.Clara Brantely, the extraordinary African-American woman Alton is conversing with, is the cook at Jim's Cafe in Greenville, Mississippi. The Feasting on Asphalt DVDs are available at Foodnetwork.com and the book is available at Amazon.
About six months ago we decided that it would be fun to produce more original video segments for Serious Eats. When I made a list of interesting people I wanted to interview on camera for a series called Chewing the Fat, Alton Brown was at the top of the list. Why? Because whenever I have watched him on the Food Network or chatted with him (ever so briefly) when I was an Iron Chef judge, I have always found Alton to be interesting, provocative, smart, and funny. So one day Alton came over to Serious Eats World Headquarters and sat down for an hour and a half, one-on-one interview, which was shot, directed, and edited by none other than Hamburger America director and author George Motz.. Nominally the subject was Feasting on Asphalt 2: The River Run, Alton's Food Network series and its companion book. Alton and I ended up chatting about everything from the pleasure derived from feeding people to the art of the doughnut, the subject of the webisode we're posting here. The series may have run its course on the Food Network, but the subjects we discussed are timeless. So pull up a chair and watch as Serious Eats chews the fat (and the doughnuts) with Alton Brown. If you want to buy the DVD of Feasting on Asphalt 2 you may do so at amazon.com
Jason heads over the East River into Long Island City for the Gothamist / A Hamburger Today 2006 QBQ event and talks with George Motz, Mister Cutlets, and Adam Kuban. (Running Time 16:55)
Jason heads over the East River into Long Island City for the Gothamist / A Hamburger Today 2006 QBQ event and talks with George Motz, Mister Cutlets, and Adam Kuban. (Running Time 16:55)
© 2020-2025 Ivy Podcast Discovery LLC
