What up, what up?It's your boy Belu Weets coming at you with episode three for the Between the Buds podcast.I am joined by my co-host, my buddy, my friend.You already know his name, Hypebeast.What you doing?
What's happening, world?We're back again, man, with another vid for you guys.Man, it's been a long one, man.I'm excited to get back in the studio with you, virtually, of course.But how you doing, man?How you living?
Life has been lifin', you know?The baby just turned one, and I know our daughters share around the same birthday time, so I saw you celebrate your daughter's birthday.My daughter just hit a year.
There's been some life events that, that is part of the natural part of life. You know, we all grow old and we all survive to live, but only live to die.And I lost someone close to me being my uncle.
So I want to say rest in peace to my uncle Carl on this episode.My oldest is named after him, the middle name.So may he rest in heaven, rest in peace.And I'm looking out for his son, who was like my brother, my much younger cousin, Connor.
Love you, man.Cheers to you, Unc.
Man, so I know we talked about that, the passing of your uncle briefly a couple of days ago, man.And I'm sorry to hear that, man.My condolences to you and your family.But what I didn't know, you did mention that his name was Carl.
I don't know if you know this, and actually, I know you don't know this.Carlton, my name, I was named after my uncle, Carl, who also passed away.So yeah, man, I'm named after Carl as well. He was actually murdered.I grew up in the trenches, man.
A lot of people don't know that, man.They see the vernacular.They see the upkeep, if you will, and they just assume, oh, this is a little suburban kid.No, I grew up in the trenches, ladies and gentlemen.
So yeah, man, I had an uncle that passed away due to domestic violence.But yeah, man, rest in peace to your uncle as well.We'll take a drink for him.
Yeah, for sure, man.And I never know that about your uncle, so that's very interesting.As long as I've known you, I never knew that.What is that, a Funky Buddha you're drinking?Yeah, man.Drinking that Vibin Groove Vibe lager.
It's a really good, crisp, light beer.Go on to the weekend.
If I'm not mistaken, Funky Buddha is notorious for IPAs, correct?
Unfortunately, they are.They have a variety of IPAs, but they have really good seasonal beers.And they're starting to go into the other spectrum of other types of beers.
And they actually have the brewery down in South Florida, a couple breweries down there.
When you say unfortunately, what's unfortunate about an IPA?
You know I don't like that liquid grass taste. I don't care how much stronger it is, man.I don't like that bitter.
It's not about the strength.Well, actually, it is.That's 100% correct.But it's more so about full flavor.
Yeah, but you know, I remember, I don't know about you, but my very first beer, first time ever tasting a beer, my dad gave me a sip of Ice House.You remember Ice House back in the day?
Do I?Yeah, of course.So that was the first beer I tasted.And then I didn't drink another beer until I turned 14.I was with my friends underage drinking for New Year's Eve, and I chugged a Heineken.
And then as I got older, I remember doing Old English for them struggle beers.Yeah, you were all low-tier beers, it seems like, straightening up.I think we all were.We all were, for sure.And I didn't know what
IPA was, a porter was, a stout until some hippie dude I worked with was like, you drink a bunch of bullshit beers.And I'm like, well, what do you drink?And he's like, oh, I drink a grapefruit sour.And I'm like, that sounds fruity as hell.
What you talking about?Right, you talking shit.Yeah, like he drinking beer, he was drinking a little bitch made beers, talking about fruit, bitch ass beer, so. So I got curious about the brewery scene, and I went to Orlando Brewery.
And I remember running into, I used to work at a hotel, and I ran into a co-worker there.And I'm looking at this menu, I'm looking at this whole variety of things, and I don't know what the hell is what.
So the girl's like, do you want to get a flight?And I'm like, what's a flight?
And she's like, you get to pick four beers to try, but we also have a pre-made flight where you get eight and we'll make, we'll give you one of each and you figure out your favorite.And at the time it was like 15 bucks.
So I was like, okay, 15 bucks to try four ounces of eight beers.I don't sound too bad.So I went from IPA to stout.So I had IPA, a red ale, a porter ale. Golden Ale, all that.
And that's where I found my favorite being the Stout Porter and the Goldens and IPA.It's like, I can't do it.But I do drink Highlight, disclaimer.I do drink Highlight from Cigar City.I rock with that.
Yeah, man.I definitely can agree, man.IPAs are an acquired taste.My original gravitation towards them were 1,000% because of the ABV content levels.
So I felt like, you know, I'm a liquor drinker, but, you know, during certain seasons of the year, I definitely consume a little more beer than spirits.
So I went with the IPAs, man, just off the muscle, man, just understanding that, hey, I got a mission to accomplish. what's going to get me lit quick, and that's where I went.
But then when I understood, you know what I mean, like beer is cultivated from hops.So I just kind of respected the game plan of the brewery or the people that were developing that beer.So like, it is what it is, man.
But I ain't gonna bust your balls too heavy on that, man.I just know you're not an IPA drinker.
Yeah, yeah, yeah.But you mentioned spirits.So I do want to touch up on that.What was like your, what is your go-to when it comes to the spirits?
Man, I am not your traditional black person, brother.Like, you know, you know, you know us, man.Like if you meet one guy, like he drinking Henny every time you see him, That's that.You know what I mean?
We tend to find a spirit, and there's nothing else, right?I'm not that guy.Again, it goes back to seasonality.And I really switched gears to that when I transitioned from an Alabamian to a Floridian.
Because as you know, this Florida heat is a different kind of heat from Alabama heat. So for me, I couldn't be on a boat or on a pool day swigging whiskey or bourbon or scotch.It's not conducive for the lifestyle of a Floridian.
So for me, during the summer months, typically you'll find me drinking tequila mostly. But during the winter months, when it's getting a little cooler outside, I'll switch gears back to my Alabama roots, man, and I'm going whiskey.
But as far as like my spirit of choice, Are we talking brands?Are you asking me brands?Or are you just asking me?
More so in spirits.I don't want to dive into brands too much, because everybody can be nitpicking with that.
But before you answer, make sure y'all follow the Between the Buns podcast on Instagram, TikTok, YouTube, Spotify, all your social medias, wherever you stream your podcasts or want to watch live episodes.
You touched up on some spirits, because I definitely had.I was more of a rum drinker in my early 20s. And then I realized, I had not realized, but it was more so as I kept drinking rum, I wasn't feeling it anymore.And then I switched to vodka.
And then I didn't feel nothing off of that.So I went to beer.And then as I got older, I went to the darker whiskeys and the bourbons and the cognacs.And that's where I started getting to that little stereotypical talk.
So when you mentioned that, I was like, OK, OK, I get what you're saying.
1,000%, man. And I think like everybody in a coming of age story in life, you tend to try things until you figure it out, figure out what works for you, what doesn't work for you.I feel like everybody has a horror story for one particular spirit.
In my case, man, the older I've gotten, I've just kind of hit this level of immunity to where nothing really bothers me or phases me. You know, I could drink rum, I could drink vodka, I could drink tequila.
Typically, this would be the point in time where I would say I don't turn down anything but my collard.Look at you, look at you.Because I really don't, man.To be honest, man, I can handle most spirits.
My priority go-tos are definitely going to be tequila and a good whiskey, man.
You know, I think it shows a lot about growth when you talk about that.You talk about, you know, what we did when we were younger, how we switched from drinking certain things.And I think it goes along with growing pains.
And something with growing pains is something we all do as human beings.
There's something about this podcast, if you'll notice, there was an actual intro on this episode versus the previous episodes in which you heard the theme song, you saw the clips.So this podcast has grown over time.
And that just shows us as individuals, human beings, and podcasters, the process of growth and getting to that perfection.Everything isn't going to be perfect the first time.Everything will not always be perfect.
1,000%, 1,000%.And just to echo that, I would like to say, the whole inception of this podcast was to really bring to light versatility of content creation when it comes to what me and Travis do, which is food content creation.
So I love this secondary, sometimes job, but primarily hobby. of going around the world, going around the country primarily and trying burgers and taking cool videos, taking cool pictures.You know what I mean?
Meeting the chef, meeting the staff of these establishments.But I think one thing that gets lost in the whole mix is just true, genuine conversation around the table, around the food, around the restaurants that we go to.
And around what we love to do, Travis and I, we love to, obviously, eat.But we love to talk about it.
And we love to share with our friends and family and loved ones, as well as the strangers and the people all across the country that happen to tune in.
So our growth process is going to be something that you're going to get a bird's eye view of our transition and our growth. definitely can all agree that content creation has shifted a lot to word of mouth.
So that's what we want to bring to the table when it comes to Between the Buns podcast.
You mentioned content creation and accounts growing pains.You touched up on great points about supporting restaurants, meeting chefs, having those table conversations.
Something that I didn't expect when getting involved into this was actually meeting chefs and meeting these kitchen managers and meeting these waiters and going in and building relationships.You know what I mean?
And I really started this just to advertise and promote, but it took it to another level where I'm meeting these business owners, I'm meeting these chefs, And they're contacting me to come through or bring people over to help advertise.
And it builds into a friendship.It builds into a bond.And it's just like an extended thing, helping a family.
And I would never expect that in the process of this, because not only are you getting relationships with other content creators, you're doing that with business owners.
And it's always a great thing, because it gets to the point where you go places, and sometimes it's just like, hey, Aren't you so-and-so?"And I'm like, yeah, it's me.
Because I don't go around asking for that kind of attention, especially with what I do.I don't look for it.But part of the process that I've appreciated is just getting that recognition for what we do and people acknowledging it.
I saw you post something about you posting a picture at Culver's. up in the Sanford, Lake Mary area?
Yeah, so for those that don't know, I'm actually, my actual trade and what pays my bills, I'm in sports nutrition.So obviously being someone who's synonymously connected with burgers and gluttonous food, I'm actually, I'm in sports nutrition.
One of my old clients that I worked with, he was a former manager for the vitamin shop in Altamont Springs, Florida.
He actually sent me that DM and he's like, he said, man, me and my family were eating and I saw your picture in the restaurant in Culver's on their TV.And I was like, wait, what? I was like, oh, that's pretty cool, man.
So he was like, yeah, I saw you with the burger, which makes complete sense.I was like, yeah, you know the vibes.
He's one of those clients that I worked with, man, that we definitely shared a connection that was a lot deeper than just our work dynamic.He understood that I was a burger consumer, burger connoisseur, whatever you want to say, burger tastemaker.
So he actually follows both my personal platform, as well as my height piece burger page man so it's pretty cool for him to share that with me.
I wish you would have got pictures man so I could so I could actually see what what I look like on there but I have the assumption of what the images because covers. We had a conversation, and they slid in my DMs.
They were like, hey, man, we like this post.Do you mind if we use it?Looking back, I wish I would have figured out how to monetize on that.But I was a rookie in the game.I still consider myself a rookie in the game.But shout out to Colby, man.
Culver's is an amazing burger institution.It's one of my favorite fast food spots.
One of the best fast food burger spots, I must say.
Okay, we agree on something, brother, because I agree 1000%, man. No.They're in my top three, for sure.
Yeah.Like, that's usually when the family wants a good burger.We talk about going to Culver's.We're not far from a Backyard Burger, which is not as popular, but they don't disappoint.
I don't know if you're familiar with them or not when you were around here.
I am familiar, but maybe I haven't had it enough to get a good opinion on it, for sure.
OK.OK, OK.I don't want to dive in too much on it, but I will say they're little dessert cobblers, bruh. Bruh, those things should not be slept on.You see that they're bringing the Whataburger back to Central Florida.
Yeah, man, they're bringing it to Tampa, baby.I saw Tampa, and I knew I had to bring another one back to Orlando.So I'm like, I got to go to Jacksonville now to get my fix.
Yo, I think when I was in the panhandle for a short little stint, I think I may have posted something about Whataburger and you had mentioned like, oh yeah, I remember.I used to be down here.
I remember that conversation now that I'm looking back, man.
So again, for the audience, I want y'all to understand, me and the boy Trav, we really met and cultivated a friendship solely off of our love for food.Him sharing something, me supporting his platform, me showing his page love.
him doing the same for me.So the energy was reciprocated and it never wavered, man.I shifted, moved to multiple cities, Pensacola being one, and there was a Whataburger in there.
They still, you know, in the panhandle of Florida, you still get a lot of Texas influence because a lot of Texas, that's where they vacation, right?
So that whole Whataburger concept has definitely made its way into Florida, but for some reason it got lost in the Central and the South Florida. markets, but I was coming back, man.
So I'm not the hugest, hugest fan of Whataburger, but like, I'm not, I'm not sleeping on them.You know what I mean?
I actually, I wish I could recall all the thousands of burger places I feel like I've been to in my life so far, but I went to a spot that was in San Antonio that was meant to rival Whataburger, and they do the mustard based patties.
And I will admit 1000%, maybe because it hasn't grown beyond San Antonio. It's on Whataburger's neck.It's killing him, man.
It's killing him.Are they just around the state of Texas or just centralized?
It's exclusively Texas, but more importantly, it's exclusively San Antonio.
OK, because like you mentioned, Whataburger has gone to the panhandle as far as Tallahassee and Jacksonville.Burger Boy is in there.
Okay, I never heard of him.San Antonio, yeah, I just had to look it back up on my page.Hypebeast Burger, by the way, if you don't know.Hey, Culver's, holla at your boy.
Whenever you want some, you wanna chop it up, you wanna make magic, man, I'm always here for you.Culver's is forever gonna be one of my favorites.I would also probably argue that they've knocked off my number one fast food burger chain.
I've recently had a vendetta against Mickey D's, baby.Mickey D's has been disappointing me time and time again.They are not created equally, but yeah, I get what you're saying.Enough is enough.I'm no longer being forgiving.I just can't do it, man.
It's gone past McFlurry's now.It's gotten to the burgers, unfortunately.It's literally
The whole system is broken.The whole concept of shrinkflation is broken.McDonald's, you are inflating the price.You are shrinking the product.The quality of the product has dwindled drastically.
And almost to my astonishment, man, like, you know, me and you were like DMing back and forth, man.Like we saw the shared post where the patty was literally, it was as thick as a damn.
piece of paper.And I was like, no.It was thin and small.And I remember telling you, like, yo, that's actually true.Because I used to get Big Macs for the Mac sauce.
And when I got the Big Mac, I was like, the burger is hiding under the bun, both of them.And I remember telling him, hey, can I get that quarter pounder patty instead?And some of them tried to play you, saying it's the same.
And it's like, no, it's not.They're not the same.No, man.
I didn't want to believe you. I didn't want to believe you when you said that they had went to shit that fast.But yeah.
I went that same day, if you remember.
You did, yeah.You wrote me later that day.Yeah, I remember you were going and writing me right after that.And I was just like, nah, bro, I wasn't playing around.It's a dilemma with that.
And you just recently said that you were in DC, and you just had a really fire burger in DC.And I'm mad, because I went to DC years ago and did not have a bad meal.You can attest that you got some good burgers up there, right?
1,000%, man.I had two phenomenal burgers.The irony of it, so unbeknownst to me, I didn't realize how close proximity I was to these two locations that I went to, just based off of prices of hotels, you know what I mean?
I come out of pocket on a lot of travel expenses, ladies and gentlemen.But I'm fortunate and blessed to be able to do so, right?Yeah.But I stayed in Chinatown.I didn't realize that until I got there.Chinatown is mad cool, bro.
Yeah, I'm familiar with that area.But I went to some underground bar nearby where you can go downstairs.
Oh, I wish you would have told me, man.I would have loved that spot, man.
Yeah, they got a popcorn machine in there and you can go down to the basement and they got a bar down there and then right across from that, I think it was like an Irish pub. I forget the name of it.
I'm talking my language, man.I should have connected with you before.
I don't remember names.I don't remember names.I just remember that specific area.Because when I went to DC, I used to work at another hotel at a restaurant.And the chef was working in, he was a Marriott.
And he was working in the kitchen of this Hispanic restaurant where they bring out tapas.And we linked up later when he got out of work.And we just caught up.And we went to both of those bars.I really forget.I got to check my Yelp, because Yelp.
Yes, do that.Do that, because I'm going to have an impromptu Trip, probably in six days, man.I'm probably going to go there for one day in, one day out.Yeah.
Literally a week from now.You know, I'll shoot it your way.But you mentioned DC and you having great burgers.And I told you when I went, my wife and I went.And before we went, we were just boyfriend and girlfriend.But I proposed to her in DC.
And DC is a big melting pot of food.And we went to, we didn't go to another restaurant more than once other than a Southern spot. And I forget the name of it.It was something hen.I think mother hen.I have to confirm that, too.
It may not even be there because I think it didn't survive COVID.But there was a Southern restaurant that we loved so much because you already know when you go up north, you don't get sweet tea.They give you regular tea with a simple syrup.
And my wife loves sweet tea.She's a sweet tea connoisseur.So when we found a Southern restaurant, that's where she got her fix of sweet tea.And then they even had house-made lemonade.Even they did a watermelonade.I didn't care for it.
Oh, caught you, caught you.Boy, I would have died of sugar diabetes right there on the spot.And I didn't like it.I tried it, because the server was piping it up.He's like, oh, man, we got this watermelon in it.They got chunks of watermelon in it.
Oh, I have it every day.And he was like, how about this?I'll buy it for you.You've got to try it.And so my wife and I are sitting at this booth, and I'm sipping it, and I'm like, It ain't all that.
And I let her try it, and she was like, it's very light.She didn't like it, but I know I didn't.And I just wanted to try it.
Well, watermelon naturally has a pretty light flavor when it's juiced.
But see, not every watermelon is.Watermelon has to be that perfect condition to get that sweetness, though.
I almost asked you a question.Do you know how to pick the perfect watermelon?
It's funny, because we literally just tried to figure this out the other day.It has to be a certain brightness on the side.
So yellow to orange.Yeah, yellow, orange to white, right?When you see a watermelon and it's that green color, it looks the most aesthetically pleasing sometimes, or at least when I was an amateur watermelon picker.
That was what I would gravitate towards.This is how you pick the perfect watermelon.You find the one that has the ripest, and it was on the verge of popping, right? Then you go and you look at the little titty, the little nipple on the ends, right?
We got to make this adults only now.You look at that little nip, that little nip nip, and you want to make sure it's relatively a decent size circumference, like pretty much, let's say, a small, pinky, right?OK.And that's how you do it.
And if you see some of those brown veins, that's another indicator that this bad boy was ripe and it's ready to be pulled.It's prime time, show time.Pick that watermelon up.It's going to be sweet and delicious.
Do not put straw in your watermelon because that's blasphemous.
Does this only work for the seeded ones versus the seedless ones?
So you know we live in a genetically modified world.So I'll be the first to admit, now there's multiple farmers markets and local places around me in Tampa that actually have like seeded watermelons.
But I've learned that my young children, even though there's nothing that's bad that's going to happen, although I do have like I think I have trauma memories of watching Rugrats on Nickelodeon.
When they swallow the seed, it's going to grow inside of you.
I watch every watch out of my oldest.Yo, I've been trying to get my girls to start getting on the Rugrats wave.They're getting to it, so I'm loving that part. But yeah, man, so I've just gotten accustomed to this genetically modified drone.
So I'm just going with the sea, this watermelon.
The server was across the restaurant and he was like, you didn't like it?And I was like, nah, nah, man.But the sweet tea was fire.
Was this before Blue Eats?
Yeah, I was just yelping then.
I wasn't keeping a buck.He was keeping it at a buck with no.
But see, but see, but see, it's funny you say that because I just posted that burger video that you commented on where I was like, there's no flavor.So I've never faked the funk.
You know, I felt like that was like new and refreshing for me, more so on the reaction side.
Well, you know, the thing is, I have a wide palate.And so I've learned to like, the thing on me is like, there's not a lot that I don't like.So when something, something comes to me that I don't like, I can't hide it.
Like, that's why I say you can see on my face if I don't like something. Yeah.So that was very authentic.And I mean, I gave it those burgers at score because they were still cooked.They were juicy.But I'm like, there's no flavor.
So I'm like, if it was overcooked, that would have got a lower score.
But we got to stop this under flavoring, under seasoning.
Some people chimed in agreeing with me saying, I want this.I want two.And this, I felt the same way.
OK.It looked good.It looked good, though. Oh yeah, like they're very photo worthy.But again, that's why I do these reaction videos because people can voice over and say, Oh, this is so good.
And then do a Kim Kardashian on the thing and not really eat the mug.So I'm telling you, and that's just that's just how it is.But the whole DC dilemma that I wanted to get up on is
You see how Keith Lee, everybody knows who Keith Lee is, but for those who don't, he's very well known for being a food critic, going to different places, mom and pops, mainly black-owned businesses, and has his own term, the Keith Lee effect, in which he reviews a spot, and the next day there's lines out the wazoo for this business.
I've been following Keith Lee for a long time. He did not coin that phrase, Keith Lee.
No, I know he didn't.I know he didn't.
He's been dubbed that.And it's real.It's real.
It is.You know how it is.When people give you a name, if something's dubbed after you, that's how solid you are.You know what I mean?Yeah, your name precedes you.
So what happened was he went to DC, and he claims that he went to 12 different businesses, and he couldn't advertise any of them because there wouldn't be constructive criticism.Now, my thing is, I guess you don't want to be too negative.
You don't want to be too constructive.But my thing is, DC being the melting pot that it is, you mean to tell me these 12 spots you went to that people recommended to you? there's nothing you can be said about it because it's such a plethora.
And I don't follow him as much as a lot of other people do.But I've learned that he does eat a lot of the same type of foods.He does have a shellfish allergy.And I understand the aspect of that.
You don't want to cook something that was cooked in seafood.He said he bit one thing one time and blew up.So I can respect that.But I do find it very odd that somebody goes to a place
And just sometimes it's like, I understand you went, again, you want to go some places where people are sending you.But at the same time, why can't you find something for yourself to try that you know you may like or something for your family?
You do want to put this first.
I think, from what I gather, man, it looked like the presentation was off on some of these locations.That was a couple of them.That was a couple of them.
That was the one spot in general where he had the wings on the mac and cheese and fries or something like that.
I follow another guy, man.He's a DMV guy, Peaks 100.I did see him.
I see.I think he went to that same spot.And the guy was like, the guy cook working there was like, yo, he's tripping.I did see that video.
Look, but this is also a common thing that us as food creators, we go to a place, we may get a completely isolated or an outlier experience versus the next man.So like we have these platforms and we make the food look all good and we make it look
And we sprinkle our little razzle dazzle on and we give our review.This is leading to sometimes a misconception of whether this food is good or not.So I respect and appreciate the people that keep it above.
I just came to the realization that I started my platform to support restaurants that were getting less volume, less foot traffic.And it was due to COVID.But now I think we're in a space where like we need to make food great again.
And we need to make sure we're taking care of the people.We can't play around, we can't do this. this cheap shrinkflation, under seasoned, you know what I mean?Lackluster food, but it looks Instagrammable.
That's not what we're doing no more, man.
And see, that's what I like to do too.Whenever I do the videos, I like to show how it came.Because again, when you are a content creator and you got people that go places like, oh, hey, this is what I do.And hey, this is who I am.
I feel like you're already trying to cheat the system you're trying to get that photo worthy looking present presentation, you're trying to get special treatment some people do it they get free meals.
This is another type of conversation, but my whole thing is when you're trying to present something you should present it as it most likely may come to the people.And so,
When these videos are shown like granted when I got my burger that's how they presented it out and on a plate and I just took it in the gold box because I wanted to take it in my car and not want the restaurant thinking I was stealing the plate.
So, I had to present it as I did it just like hey, here's how it looks but it was still presentable. With a place like DC being such a melting pot, you mean to tell me, like you said, you felt two good burgers.
Now, if you went to five burger places, do you think that you think that there's a percentage that one is going to be the oddball out of the five, right?Because not all five can be top.
Yeah, yeah.And I would dare to say maybe if I went to five spots, I would expect two out of the five to be on my level of acceptance.Maybe one being just it's average, but good.You know what I mean?
If I lived in the area, I would definitely eat it again.And then I would probably expect two to just be like, yeah, I'll probably never go back.That's a general consensus if I went to the movies.Oh, yeah, especially when you're traveling, you know.
Just don't scrap your time.Yeah, I'm just trying to like, I'm going after the ones that are hyped up on Instagram.I'm going after the ones that are viral on TikTok and things like that.So yeah.
And something that I know some people do and something that a lot of people that follow, people like Keith Lee or Mr. Chimetime, they'll These people will put out like, hey, I'm coming to the city on this date.
So people tag them and send them these places.So he goes to where they're recommended.So I do commend them for, hey, this person sent me here to try it out.So at the same time, it's like, you can't get mad when he doesn't enjoy his experience.
Because I know when he came to Orlando, so many people were tagging Keith Lee at all these places, even to the point where the restaurants were making videos directed to Keith Lee, saying, hey, this is what we got, this is what we got.
And I think he only went to like three or four places.And so then some people were like, oh, what the hell?You didn't go to good spots.And it's like, what do you expect this man to do?He came to Orlando, the place where you vacation.
You think he's really going to do a tour when he's trying to vacation with his kids?
Man, and I can speak on that, man.There's been times where I've been in, let's say, Chicago.
And just for the sake of accumulating content, I've eaten like four burgers consecutively to the point where I started mapping out my tour to where my last two, I would literally like, I was like, OK, these are close in proximity.
so I can eat this one and walk just so I can burn off some calories, develop a little bit of an appetite just to test this other one out.You're earning your burgers.Yeah, you got always 1,000%, man.That's what I do.
So yeah, man, I feel like I've been there, man.And it's not easy to get flooded with recommendations.And I do this too, man.If I go to DC or if I go to,
any city, major metropolitan city, that has, you know, a little bubble of food content creators that are doing their thing in their respected city, you know, I'll slide in their DMs.I'm like, hey, look, give me your top five burger spots.
and I'll see if it matches with all my research and then I'll try to incorporate them.But at the end of the day too, like I have a job to do first and foremost.
So if I can't, if I can't lock it in, I'll just try something that's just the closest and most available.So I'll just do what I gotta do there.
Yeah, yeah.I've done that, too, where I've traveled and I've gone to my stories and I say, hey, anybody that's familiar with this area or lives here that follows me, can you give me some recs?
And I remember when I went to Denver, people chimed in a lot.I haven't traveled outside the state since then because of COVID.That one time was a little after COVID.But, well, I went to Savannah one time.So that was outside the state.
And that one was actually pretty successful.That was a good little tour. if Savannah and I did.But I've always, like, I want to go back to New Orleans.I want to go back to DC, Chicago.Like, I want to do all that again.
When you go to NOLA, I got you, dog.Hey, I'll take it, man, because I remember going there years ago, again, before Kids, before Blue Eats, just a Yelper, just a regular guy looking for local food.
I went to Port-a-Call and had the best burger I probably had so far.Ain't one of the best. You know what?It's not ever anymore.Not ever.Time has changed.Not ever.At the time.At the time.Wow.Let me reiterate.At the time.Time has changed.
It's a much better burger since then.
That's the funny part, man.So many people ask me, what's the best burger you've ever had?I'm like, this is a ridiculous question to ask somebody that's eaten hundreds of burgers all across the country.My palate is a little different, I would agree.
And I have certain preferences.But everybody's taste is subjective, right?So man, if you ask me the best burger I've ever had, I don't think I can give you an answer.
Can you give a top 10, though?Because I mean, that number one and two is going to be tough.But the rest of the others can be easy.
I can build a top 10 but I would also have to break it down into categories like subcategories. particular places.
And I think anyone that's watching this, like you, if you're a food content creator, if you're just a foodie in general, you could probably agree.Like sometimes you're in the mood for a certain style of a burger or let's say a food item in general.
And sometimes you just want like old faithful, like what you really go to.And for me, it's smash burgers.I think, hold up.
Before you get into that, this is a perfect segue into our final moment of this, of Toss It All.
Love this transition, Trav.
This is where we discuss growing pains and how we're going to grow through this.Yes, exactly.Exactly.So this is something new to the podcast that we're going to start doing at the end of episodes.
And as we get guests, we're going to ask these people the same question.So if you're listening, pay attention.This is part of the podcast, and what we ask you toss it on or toss it off.In this segment, we're going to talk about burgers.
Like, if you had to build your perfect burger, what would you have on?What would you have off?In other cases, there may be other topics where we say toss it on, toss it off.So how was it that you iterated it before, like go with or go without?
Yeah, so it was essentially like, will we go this style or will we go this style, right?So I think this is the perfect opportunity.I think I know, but I want to know, when we drop this content,
on all the platforms, Spotify, when we drop it on YouTube, when we drop clips on Instagram, TikTok.I want to know, what's your take, guys?Are you team Smashburger?Are you team general, just regular thick burger.There are so many burgers out there.
Yeah.And I mean, we can get into categories, right?We can go into Juicy Lucy's.
We can go into other burgers.We can do a simple right now.And I'm going to let you go first since you're the burger connoisseur.So let's start it off.We got to do it with the foundation, the bun.Potato bun, toss it on, toss it off.
Potato bun is the far more superior bun out of all buns in the world of buns.
Dang, I started strong then.Damn, I was thinking if I could work my way to get you that perfect bun.But OK, that goes there.All right.That's the best deal.All right.Mayonnaise, toss it off, toss it off.All right, we're getting a little too general.
So. Matter of fact, let's skip condiments.Let's skip condiments.Not skip, but let's skip that condiments later.My bad.My bad.All right.All right.Well, I already know this one.Smashburger.Now, here's a question.One patty or two patties?Double it up.
Double it up.OK.Don't play with me.Double.All right.Pickles.Toss them on, toss them off.On there. Onions.Wait, mind you, raw onions.Toss it on, toss it off.It don't matter.On there.All right.Lettuce.Toss them on, toss them off.
Shred it.Oh, no.I said lettuce.I said lettuce.And not even shredded.Not even shredded.
So there's levels to this, man.There's levels to it.And I would even say that same point when it comes to onions. I went to, you actually commented on this post, La Familia in Riverview, Florida, the new food truck.
Not only was their execution so spot on, but it was a thick patty. But their execution was so spot on because they layered the cheese on there to where it crisped up on the griddle and developed a cheese skirt.
So you got that crispy textural contrast from the juicy beef.But they chopped the onions.And so that way, think about this, man.When you bite a burger and it's just an onion ring,
Sometimes it'll shift like a tectonic plate, and it'll slide everything over.Same with lettuce.
But when everything is shredded, you get even bites, even flavor of all the toppings and everything that's going on in that burger in one bite, and it's consistent.
I think that's how Bum B does his Trill Burgers, because every time I see it, he has that ring of cheese around it.OK.OK, that's a good point you touched there.But back to the topic, would you say Tomato.Toss it on.Toss it off.Toss that thing off.
Now, we got our first toss off.Okay.Okay.Egg.Sunny side up egg.Toss it on.Toss it off.
You know, it just depends on the mood and the style of the burger, man.I don't think it makes sense on every single burger, right?Fair.I think if you're doing like a brunch style burger,
As we all know, I think maybe we've shared this in previous pods or previous just discussions, but my pork intake has slowed down quite drastically.
We talked about that on IG Live.I remember that.
Okay.Yeah.So yeah, my pork intake has slowed down pretty drastically.But when I'm in the mood, man, there's no substitute for a good crispy strip of bacon or two.So if I have a sunny side up egg, yeah, like it would make sense.
You've got to make it more like a brunch burger if I'm going to have an egg on there.Yeah.So now I'm going to let you pick your condiments because I feel like it's too broad.It's too broad.So me, I'm a burger purist.Pick two, though.
So you're forcing me to pick two.I'm forcing you to pick two.Because I would only pick one.OK, the max is two.But if you only need one, you only need one.
Yeah, so that's why this gets a little dicey when it comes to you just mentioning mayo. Yeah.Yeah.And that's why I was like, let me come back to that.I started too strong.My, my, my sauce preference is an aioli.So.
You fancy.That's generally mayo.Like the Winnie the Pooh meme where it says mayo and he's, he's sitting there with his tummy out, goes aioli and he got Winnie Pooh in a suit.
Yeah, I know what you're talking about.For sure, bro.You don't call me to hype these burgers for nothing, man.I ain't playing around.I'm a burger purist at heart, so simple ingredients, one sauce.I feel like too many toppings is overkill.
If I'm putting together my perfect burger, I would say a garlic aioli.I think these chefs in the world, they're getting really creative, so you see
roasted pepper aiolis, you see all kinds of different aiolis, but fundamentally it's a mayo-based sauce.So I would start with a mayo-based sauce, never doing ketchup unless I'm just in the mood for like feeling nostalgic from my childhood, right?
So aioli, double cheese, double patty, pickles, onions, perfect burger.What kind of onions though? whatever the chef decided.
I'm going to look at him like, hey, look, you can be the Chick-fil-A of knowing the concept when Chick-fil-A gets your order wrong, but it's God's chicken.So it's like, hey, look.I'll just take it as it is.You know what's best for me.
You know what I mean?But I'll take it grilled or raw.What is your preference of burger seasoning?
Oh, see, that's too broad, too.That's too broad.Way too broad. There's not a singular burger season.
Yeah, but people use different seasonings.Some people only use three.Alex is.
Salt, pepper, garlic would be.Salt, pepper, garlic is, I would say, when I'm cooking, that's what I would most likely use based on the quality of beef that I'm using.But if you're using a poor quality of beef,
you may have to throw a little razzle dazzle in there, uh, add some other elements that are going to highlight the flavor, but you don't want to drown out the beef flavor as well.So, um, you know, if you 80, 20 is the way to go.
If let's say we're I'm cooking, right.Let's say we're talking about me cooking.I'm generally going to use a hot fat content ratio.
70-30 is ideal, but salt, pepper, garlic would be my go-to because, you know, you get that unctuous flavor from the fat as well.
So you don't typically need a lot of salt or a lot of extra seasonings, but salt, pepper, garlic, that would be my trio that I would want on the burger patty for sure.
Okay.That's a solid one.And that's usually what I use.I get that Kinder's brand. I season the whole thing up and just mash it up and then weigh them out, press them out.Or sometimes I even, sometimes I cheated.
I just made like a whole thing to fill it in a tray and just cut them in squares like Wendy's style and just put them on.Sometimes, just sometimes it may be simplistic for the kids and they stay juicy that way.
Cause all the juices stay in that tray instead of pressing them out. I like that, man.That's a good pro tip.You can do sliders with that.I can do that.I did that one time.You just do the same thing.Just put all the red meat in a tray.
Use those disposables to save dishes.Salt, pepper, garlic.Spread it out.Let it cook for a little bit.I got to get the directions.But once that's done, you get a thing of Hawaiian bread.Slice them in half.
I've seen that, yeah.Yeah, I got it from one of those Tasty vids.Yeah, yeah, so many.
So what about you, man?Let's hear your take on it, man.
What's your go-to before we wrap up? Man, you know me.As time has gone on, like you said, less is more.All that other stuff is just for masking and decoration.I'm very simplistic, man.I got to get a double patty burger.Give me cheese.
I don't like raw onions.When I see raw onions, two patties.We didn't specify cheese.Oh, we didn't?I'm team American. I'll go American, too, if that's what you got.For a burger, yeah, I'll take American.I don't need nothing crazy.
Now, yeah, I don't need nothing crazy, now I think about it.No, I'll just take American for a burger.So for me, for me, got to have a toasted bun.I've definitely grown to like smash burgers.American cheese.I like grilled sautéed onions.
If I see raw onions on anything, I take them off because it just It's overkill to me.Pickles, and I like a good burger sauce.
So if you got like a burger sauce or an aioli, like you said, like a good smoky aioli, I'll just pour that on there, call it a day.
And see, you know, so many people are like, everybody uses a burger sauce.So I'm going to shout them out, man.Speaking on DC, Ghost Burger in DC, they got this thing they call sexy sauce. I'm telling you, bro.
It's essentially your standard secret sauce.It has some sweet notes to it, which if you didn't know, the Mac sauce from McDonald's.I don't even like saying their name no more, bro.I'm so pissed off at them, bro.Their number one fan is now lost, bro.
I don't even go to my local Mickey D's no more, bro.I'm not even catching. But anyway, there's a little bit of sugar in the mac sauce.But theirs has a very vibrant flavor. sweet hint to it.Like the notes of sweetness are very predominant.
And man, it was, it was everything that was in the, in the name description, bro.Like sexy sauce was right on part of what it was.I mean, that burger was fire.
So my IG bro, like I posted, I think it's like two or three reels ago, but the ghost burger DC right up the road from, from Chinatown fire, man, legendary.And right around the corner, man, I'm gonna name drop these people too, man.
The bartender was fire.They're more of a brunch spot.So if you're looking for good brunch, this would be the place I would go to.But their burger is exceptional.And that's an unconventional burger in DC.But fire, man.Definitely.
Would 100% recommend to anybody that's traveling to the DC area.
Okay, well, I'm glad you shouted them out for anybody that listens.Shout out to the DMV DC area.You got love from us straight up.So we don't want no smoke because anything else you want to touch upon before we wrap this up?
No, man, let's get up out of here, man.It's always a pleasure, man.And to all the viewers, we appreciate y'all.We thank you. Again, we want to double down on the growth and the commitment that we want to bring to this podcast, man.
So just keep rocking with us, man.We're going to keep bringing y'all flavor.We're going to keep bringing y'all places to try, places to check out, man.And we're going to get innovative with the topics, man.
So I appreciate all the love and respect, for sure.
For sure.Well, hey, listen, man.This is Blue Wheats.Thank y'all for chiming in on episode three.Make sure y'all follow the. Podcasts on all social media platforms and podcasting platforms.
Make sure you follow the homie hypebeast burger on Instagram myself a little beats on Instagram Thank y'all for listening if y'all made it this far and y'all have a great day great night Whatever you're doing and be safe much.Love.Peace
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