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10 episodes with george motz
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2 episodes with george motz
2 episodes with george motz
7 episodes with george motz
3 episodes with george motz
The BanterThe Guys discuss cookout foods for the 4th of July. Find out Mark's cheat code for eating hotdogs.The ConversationThe Restaurant Guys welcome George Motz, hamburger historian and operator of Hamburger America in NYC. George tells the story of his steady rise to expertise (and fame) and shares his passion for creating an authentic, multi-napkin burger experience. The Inside TrackThe Guys recently visited Hamburger America and found George at the flat top making burgers. They particularly enjoy George's featured hamburgers that he, along with the current creator, craft to be exactly like the iconic burgers found around the U.S. George tells how he had to re-create one that had not been served in years: The Doodle Burger.George: Between his memory, my memory and my photos, we actually did this sort of food forensics figuring out exactly what went into this burger. To the point where when he had the first bite of that burger, he criedFrancis: Oh, oh, that's amazing. I love it! It's like you're the Jurassic Park of Hamburgers.-George Motz on The Restaurant Guys Podcast 2025 BioGeorge Motz is an American television personality, burger flipper, author and filmmaker. George directed the 2004 documentary film Hamburger America and has written books detailing the history of the hamburger in the United States. He hosted the Travel Channel show Burger Land from 2012 to 2013. He is a contributor for First We Feast on YouTube with a series titled Burger Scholar Sessions. He is also the owner and head chef of Hamburger America, a luncheonette-style restaurant in SoHo, Manhattan.InfoGeorge's sitehttps://www.georgemotz.com/Hamburger America, NYChttps://www.hamburgeramerica.com/Join us for an elevated cookout at Stage Left Steak on July 5, 2025 featuring Barr Hill spiritshttps://www.stageleft.com/event/7525-not-your-average-cookout-ft-barr-hill-spirits/ Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe
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
(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 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
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