Latest / Tigs Bits Podcast / Smashburgers, Bacon Jam & 24K Gold?!

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Smashburgers, Bacon Jam & 24K Gold?! · Tigs Bits Podcast

0:00
I don't even know where to begin with this.
0:01
Like the savouriness, it's sweet, but it's not over sweet.
0:06
It's juicy. There's a kick, the bread, the
0:11
gold. Sign me up.
0:15
That's just amazing. If you're a fan of burgers,
0:28
food, competitions and a little behind the scenes action from
0:33
some of the best in the game, then you're came to the right
0:37
place. This whole show, it's going to
0:39
be about the duh Cajun burger cook off and everything that
0:44
happened down in Morgan City, LA and it was so dadgum fun.
0:49
I had an absolute blast and I think the best way kind of to to
0:54
get everything going is let me just show you a little highlight
0:58
video that I've been able to put together.
1:01
We have some interviews with Casey's in there, Rusty, Chef
1:05
Dave, some interviews in there with with three of the top six,
1:10
including the winner starring the podcast.
1:12
Congratulations on that. So we'll get to talking about
1:16
everything after this, but I want y'all to see the video
1:19
first. Let's get into it.
1:21
We're at the Cajun Burger Cook off in Morgan City, LA, right
1:25
under the iconic Hwy. 90 bridge. The grills were sizzling, the
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competition was tough, and these burgers were next level.
1:32
Now let's hear from the top finalists as they break down
1:35
their winning creations. I'm here.
1:37
With Rusty Noel and this is the Cajun burger cook off.
1:42
That's what we have. I got to think right off the
1:44
bat, there's a lot of great teams here.
1:46
We're going to be interviewing a lot of them, talking to them.
1:50
This guy's a favorite right off the bat, there's no doubt.
1:53
I know you don't want to think that, but you're a favorite.
1:55
And tell us a little bit about what you're going to be making
1:59
today. Good Lord, I've had a chance.
2:03
All ready to have a? Little sample.
2:06
So, so we all about the team, right?
2:08
So I let the team kind of figure out, hey man, what do y'all
2:10
think? It's it's not me going Hey,
2:12
we're using this. And so I did a round with the
2:14
Wagyu patties and I did a round with straight rib eye and let
2:17
the team decide. I'm not going to let the cat
2:19
quite out the bag, but you got to try a little bit of both and
2:24
and look, I tell them that the the burger is you know, it all
2:28
starts with a good Patty. Any good burger starts with a
2:30
great Patty. Got to be seasoned through and
2:32
through. Not just sprinkle some stuff on
2:34
top. But we have a topping that we
2:38
use. We have a topping.
2:42
It is smoked bacon. We put that bacon in in the pot,
2:46
black pot, cook it down real good, pull it out in that bacon
2:49
grease. We cook poblano Peppers,
2:51
Portobello mushrooms, purple onions.
2:54
Once they're cooked down, we crush all that bacon, add it
2:56
back in and add a little smoked Gouda cheese and that makes a
3:00
topping. And we put a little piece of
3:02
provolone on top to hold that together and it's church.
3:05
And then I got my little secret, my wing sauce, my smoky bacon
3:08
wing sauce, I put on the bottom of that bun.
3:10
That's a new ad. We've won a lot of burger cook
3:12
offs with this combination. But at the house and we were
3:15
doing a little practice work, I put that on the bottom and man,
3:19
it's just a game changer. Like it just, it makes you
3:23
think, man, what is that? Because it's not BBQ.
3:25
It's far from BBQ. I do not like barbecue on a
3:27
burger. I don't either I'm I'm not a big
3:29
fan of a BBQ burger. Never have been it.
3:32
It's too sweet. To me, if I'm Cajun right, if
3:34
I'm going to do a BBQ burger, I just want a whole Patty soaked
3:38
in pig stand and then put that on a bun and let's eat it.
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That's that's it. But other than that, I'm good.
3:44
I'm good. But I like to try different
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stuff. So this toppings out the box.
3:48
Oh, it is. There's no doubt.
3:50
I got to have the sample of that just by itself.
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I can't wait to see all of this come together.
3:55
I've had little samples of it all individually.
4:00
What a. This is heaven.
4:01
I'm pretty sure for if you like burgers like I do, I love
4:05
burgers. This is your place.
4:07
Yeah, I think this is this is what heaven will look.
4:09
Like. You know what, like every cook
4:11
off, right? I tell people there's 3 levels,
4:13
right? There's a, there's a group
4:15
that's just starting and we love people trying and starting and
4:19
they're just, it's, it's, it's not quite cook off level and you
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got a bunch of great burgers. And then usually you have 3 or 4
4:26
that you have to figure out how to separate from really good
4:30
burgers. And you have to be in that top.
4:32
You have to have the mindset of a judge and think, OK, if I'm
4:35
judging, what is going to make me, what is that burger going to
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make me go, all right, this one's different and good.
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You got it. You got to be on that set.
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And if you're not on your game today, there's some good chefs
4:45
here, Chef David right here. He doesn't, he doesn't.
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I'm going to throw him under the bus.
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So he got his torch over there. I don't know what he's doing,
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but he's already solicited two different cooking teams to help
4:55
him. But that's OK.
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We good. We we're going to do our thing.
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It's all hands on deck. We good friends and we like to
5:01
cook together, but we like to harass each other too.
5:03
Absolutely. It wouldn't be any other way.
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It wouldn't be fun if you did it any.
5:07
Other way? Good luck brother.
5:09
I'm going to get out of your way.
5:09
Let you appreciate y'all. Appreciate you.
5:12
Good luck. Thank y'all.
5:21
We're in the pot podcast making things happen.
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Casey, tell us what's going on with all of this.
5:27
We. Not only bring the controversy,
5:29
we bring the flavor, baby. We're making these smash burgers
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kind of like a hybrid smash burger.
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And yeah, I don't want to give away all our secrets, you know
5:38
what I'm saying? But.
5:39
Cook on a burger is so important.
5:41
You have to get a good brown on it.
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It's just ground meat, guys, so you have to make sure you cook
5:46
these burgers really well and give it a good amount of salt.
5:49
Beef can take a lot of salt, so we got a good amount of
5:51
seasoning on there and getting a nice deep brown color for
5:54
flavor. Hey, what's that brown stuff
5:56
called? That's called the Mayard
5:58
reaction. That's where all your flavor is.
6:00
That's where all your flavor is. You got to have it.
6:02
It is not optional on a burger. You have to get your burgers
6:05
cooked really well, guys. You can do it on a grill, You
6:08
can do it on a flat top. You can do it a skillet at your
6:10
house, but just make sure you get this cover color.
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You want to go in a medium high heat, not too hot, and just get
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a nice brown color on it. It's going to be delicious.
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Cakes come to the bag, baby come to the bag.
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So what we have here is a freshly made sourdough toasted
6:40
bun and then we have a rib eye cap.
6:44
We can put it with a pork billing Batty.
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It has pepperjack cheese, American cheese, formalized
6:53
onions and a gold made bacon jam.
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Now this is going to be topped with some fire roosted Peppers
6:58
and then sliced jalapenos. And then we're about some pour
7:01
out with get this Garter recorded.
7:03
That's test. Well, yeah.
7:05
Very well, So what we're going to do is we're actually going to
7:07
crown this. They took with real edible 24
7:12
carat goal 8. That's Maxilla and.
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This is what we serving to the Joseph my friend.
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I don't want, I want it all. Damn.
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And with this, like the savouriness, it's sweet, but
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it's not over sweet. It's juicy.
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There's a kick, the bread, the gold.
8:01
Sign me up. That's just amazing.
8:05
Number one, there was no bad burger.
8:07
There was not a single bad burger.
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There was nothing that was like, oh, I don't really think that.
8:13
What are they doing? That didn't happen a single
8:16
time. You had exotic stuff.
8:19
You had things from like a deep fried.
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I don't know what you call it. I don't, I don't know what you
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would call it, but it was like fish and shrimp and everything
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kind of put up and mixed together and then deep fried
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because anything went anything, anything goes at this deal.
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Anything could be basically could be considered a burger if
8:41
you put it between bun, that's a burger and man, that was very
8:46
interesting. Super, super good.
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Like from a just wow, this is different.
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I'm going to tell you right now, I think there were three people
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that did some type of a fried deal.
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I was only able to sample one of them.
9:00
Think Terry Wayne hit some of the others.
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Problem is 2021 people, 19, whatever the final score of
9:07
teams were, everybody had to produce like 300 or so samples
9:13
to give out. And I know that I heard Rusty
9:16
say that they gave out like 500 or so and I'm sure that happened
9:19
with other teams as well. Shout out to to Coastal Plains
9:24
Chip at Coastal Plains Beef. Holy cow, he came that morning,
9:30
gave every single team a 10 LB tube of meat just to help, just
9:35
for the samples and stuff because you know they're going
9:37
to be rocking and rolling and and cooking all day long.
9:40
So shout out to them. Going to have him on the show at
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some point in time too. Really enjoyed visiting with him
9:47
a lot. Super interesting guy, very cool
9:51
with what they're doing. Didn't know everybody about him.
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Chef Dave said they did 520 samples.
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I believe it. The place was packed.
10:00
It was juicy, baby. It was juicy.
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Shout out to the Cajun critic and Caleb Bryan for for putting
10:09
that on. Caleb Bryan is the Cajun critic.
10:12
Shout out to Caleb for putting that on.
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Man, it was fantastic weather. Horrible, terrible weather,
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stormy South Louisiana. But look, we know what to do
10:22
down here. It rains in Louisiana.
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We're going to be OK. It ain't never.
10:26
It's never an all day washout and it wasn't this day.
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Not a problem though, under a bridge, Red Hot Chili Peppers
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style like I said, and literally under the Hwy. 90 bridge, it was
10:38
dry. I never even knew what the
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weather was doing. I just knew it wasn't sunny.
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You could tell that it was cloudy, but other than that
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weather a non factor. The folks in Morgan City, they
10:49
came out man. They came out and they showed
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out and it was, it was fantastic.
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I got to give shout outs to all of the folks that I saw at this
10:57
event because they were there were a ton.
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First of all, Country Cooking with Joni got to visit with him.
11:03
He was with Chef Dave cooking that amazing, amazing burger and
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shout out to Chef Dave. I won't tell everybody right
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now. I don't and I don't know.
11:16
I don't know what my favorite burger was because I know
11:19
somebody's going to ask me what it what would you pick?
11:21
What was your favorite one? Number one, I wasn't a judge,
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thank God. Thank God I wasn't a judge.
11:28
That's what I told. I told everybody there that I
11:30
was super happy that somehow or another I didn't have to judge,
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man, if you put me on the spot and I had to pick which one was
11:39
the best. I'm not going to name a winner.
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I'm going to tell you what I liked about them.
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Number one, I do not disagree whatsoever with the winner.
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I do not disagree because it was one of my favorites.
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No doubt about it. KCP Brandon, I see you in the
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chat. I see you in here.
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Great job. Great job on that.
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So we got to go there. What I loved about it, I saw
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Terry. I saw Terry mentioned it too.
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Is it had that crunch, it had that.
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How do you pronounce? How do you say that correctly?
12:15
Is it Maylard or how do you pronounce that the right way?
12:19
I know how it's spelled, but how do you pronounce it?
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But that reaction that you get whenever you smash a burger down
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and you get that crunch, you get that crust on that burger.
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I love that and I'm a huge smash burger fan.
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I was kind of surprised that there were not more like
12:35
authentic, truly crunched down pressed smash burgers at this
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event. Really and truly I had a double
12:44
packed. Like if I was entering, what I
12:45
would have done is I would have double padded you with a just
12:49
some grilled onions and a smash burger with two patties and some
12:53
American cheese and a brioche bun.
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That's what I'd have given you and I would not have won or made
12:58
the final six. But may yard, May yard.
13:01
There you go. OK.
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And it's not spelled that way. So I want to make sure I know
13:05
how it was said in the video, but I just, I need to know for
13:09
sure. May yard Maynard or Maynard, not
13:13
to be confused with Maynard with tool.
13:17
We'll get into that guy next week on the Bubba exclusive.
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I have thoughts. Anyhow, back to burgers.
13:22
So you get that effect on that and I love it.
13:26
I love it. That's just really become one of
13:28
my favorite things. Of course, it's a lot of
13:30
people's favorite things, but you got that with their burger.
13:34
But you also got, I get people, friends of mine, I mean group
13:39
texts and we talk a lot about burgers and stuff.
13:42
They don't want it smashed, they don't want it ultra thin.
13:46
They don't like that for whatever reason.
13:49
And you get that hybrid thickness that stir in the pot
13:53
and them put out. So you still get a little
13:55
thickness, but you still got that sear.
13:58
So really and truly it is a hybrid as they said and it's the
14:01
best of both worlds. The one thing I discovered in
14:05
this whole burger cook off my take away is Tiggy needs to make
14:09
bacon jam for his burgers moving forward.
14:12
It's a little bit of little bit of work to do.
14:15
However, the results more than pay for themselves.
14:20
They weren't the only ones who did a bacon jam.
14:22
There were several. I mean, I guess in a sense you
14:24
call Rusty's a bacon jam. It wasn't as sweet.
14:27
It didn't have the brown sugar and stuff in it, but it was
14:30
still a bacon jam of a of a sense.
14:33
The guys who had the People's Choice, the Saint Mary's, I
14:38
believe it's Saint Mary's Sheriff's Department, their
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brisket burger had bacon jam on it and it was a delightful.
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It was delightful. Also got to meet true Nola at at
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Chef Dave's tent with with Joni and them.
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Super nice to meet him. A guy we're going to be
14:57
collaborating with in the future for sure.
15:00
That dudes awesome. So much fun, man.
15:03
So many good people Farm to fire Louisiana.
15:06
Of course, we love them. We got to catch up with them at
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the end. They were, they were, they were
15:11
judges. So they were a little
15:12
sequestered, couldn't, couldn't visit with them as much.
15:16
But I'm a huge, huge fan of them and their vision and the food
15:22
that they put out is just incredible.
15:25
I respect what the heck they're doing so much, so much.
15:30
If you haven't seen just this week, their story on AI think
15:34
it's a chicken bacon ranch sandwich.
15:37
It's man. It's the noises that they do
15:40
like. They really let the food tell
15:42
the story. The crunches, the noises that
15:49
unbelievable. All these guys, all these guys
15:51
that I'm talking about do this. It's why I follow them.
15:54
It's why I love being a part of this community.
15:57
They're all amazing. All of these folks are amazing.
16:00
And so if you're not following them yet, please, please do
16:04
check the chat. They're in here.
16:06
Follow them. Please do crazy, crazy eats.
16:10
Cajun eats crazy COO Yan the the food trailer that was out there.
16:14
I didn't experience it. I was so full of hamburgers, but
16:18
I had more than one person tell me just how great their food was
16:22
and they had some fries and all kinds of stuff.
16:25
So shout out to them. X by you, Terry Wayne.
16:29
Correct me if I'm wrong. I think they're the ones who had
16:32
the fried shrimp burger. Maybe I'm wrong.
16:35
So good. So good.
16:37
It was just so different that it was just a delightful,
16:41
refreshing little bite, just like in all the kicks.
16:45
Everything that you would have in South Louisiana, but
16:48
different from beef. Just different from beef.
16:51
Truthfully, if I'm judging this contest though, I would have on
16:56
that day, I wanted beef, I wanted AI, wanted an authentic
17:00
smash burger. Starting podcast would have
17:04
definitely been up there or they would have made the run.
17:07
They would have made the run. And don't let me discount
17:09
Rusty's 'cause I have not even mentioned it.
17:12
Dang, I got to be there during the process of picking.
17:17
Is it going to be Wagyu or we going to go with Rib Eye?
17:20
I won't say what they went with, but got to got to sample both.
17:26
I don't think you could go wrong either way.
17:29
That was kind of the that was kind of the take away from that.
17:32
But anyhow, so good, so good travelling with Taryn, got to
17:37
see Taryn. Taryn will be coming on the show
17:39
at some point soon as well. I love her content.
17:43
It's always great to catch up with her.
17:45
If you're not following her, you're missing out.
17:47
She's going around all around the state to these events, as
17:52
are our friends Amanda and Nathan at Travel to Boot.
17:56
So good. They have a podcast, or I guess
17:59
you would call it a podcast, a video cast.
18:02
What is a podcast anyhow? Is this really a podcast or is
18:05
this a video cast? Good question.
18:08
They are doing a video once a week to kind of recap and
18:12
talking about what's going on in Louisiana that weekend and then
18:16
they're going to all this stuff. Lot of energy with Amanda and
18:19
Nathan and I love it. I love it.
18:22
So go check them out. Good to see them, good to visit
18:25
with them. We didn't get to talk as much
18:27
because we're running around talking to all of the all of the
18:31
same people as well. What is the ultimate?
18:34
Y'all tell us what's the best meat that you can get to Sierra
18:38
Smashburger? Is it like 73277030?
18:43
Whatever it is 8020, you need to have that higher fat.
18:47
So is that what you would? Is that what you would would say
18:50
that we need to do? All right, here we go.
18:52
Brandon Smash burgers need to be made with 8020 ground beef.
18:56
Some are even fattier than that. It's also important not to mix
19:01
seasoning into the ground meat and only season the outside.
19:05
Mixing the seasoning in will give you the wrong texture.
19:09
OK. OK, Very good to know.
19:12
Very good to know, Chef Dave. Our Patty was 5050 rib eye cap
19:17
and pork belly. That's just, it's so ridiculous.
19:21
And it was, it was so good. It was so good.
19:24
Like I can't pick. I will not pick.
19:27
I refuse to pick. There was no burger that was
19:30
bad. I will say that the three people
19:32
that I interviewed had the elite burgers, but don't sleep, do not
19:37
sleep on I'm Sharon's Tasty Freeze.
19:41
I think it was it. That's the last burger I had and
19:44
it was what I went there for. It was just your burger with a
19:49
good old bun, good old burger, your condiments, just a solid
19:55
burger. And it was their same recipe, I
19:57
think, that they've been doing for 30 or 50 years, something
19:59
like that. It was fine.
20:03
Robert, our good friend Robert with the jambalaya pot.
20:08
It's always fun cutting up with that dude, but I missed out
20:11
after five times. I've been telling me to come get
20:14
it, to get some cracklins and pork skins, and I missed out on
20:17
them. But I know they're fantastic, no
20:19
doubt about it. I love that he has a bullhorn on
20:22
a microphone, that when he's not there, it's still just him on
20:26
repeat talking about cracklins, all that stuff.
20:30
It's just that dude is a trip. I love that guy.
20:34
He's so much fun. And then finally, I saw my
20:36
friends at Minez. I can't wait until they get
20:40
everything back up and running and I get to try some of that
20:43
Minez final thoughts on everything.
20:47
This event showed me just how tight this food content creator
20:52
network is is getting and I I love it.
20:55
You can see them in the chat here tonight.
20:58
They're hanging here with us. It is a network.
21:00
I'm honored. I am honored to be a part, an
21:05
outsider, whatever it is that I am, I'm just part of I'm honored
21:08
to be a part of it. And a huge shout out to everyone
21:11
that was there, whether you, whether I got to visit with you
21:15
or, or we or whatever it was, you were just there to, to
21:19
participate, have fun, eat some burgers, see what's happening.
21:25
Caps off to you, man. Caps off to you men and ladies
21:29
and babies. Saw a lot of kids and little
21:32
ones. Bouncy houses, man.
21:33
Just what an event. Just what an event.
21:36
And I can't stress this enough. Keep following, support these
21:40
creators out there because they're putting out incredible,
21:44
incredible food content for everybody and they do it every
21:48
single day. Man, it is inspiring.
21:52
They're some of the most inspirational people that I
21:54
follow. They're the people who can't
21:56
make me want to keep doing this, keep growing this.
22:00
I like to sit on this side of the fence and talk about them.
22:03
I love to eat, love talking about food.
22:05
They're great people. I mean, what's any better?
22:09
What could be better than that? What could be better than that?
22:12
I appreciate y'all hanging with us.
22:15
We're going to do this again next week.
22:17
We'll see y'all.