Big Eats Challenge challenge: 5-lbs of 25 pulled pork sliders & fries in 45 minutes...only defeated once at airing; winner gets free lunch for 1 yr; John Allerd (college freshman) lost
Kobe Mexicali Burger 9-oz Kobe burger patty topped w/ guacamole, pepperjack cheese, fried jalapenos & pico de gallo (salsa); served w/ sweet potato tater tots; looks good
Chili Cheese Coney w/ housemade chili, shredded cheese, diced onions; looks good
Kasekreiner homemade traditional Austrian-sausage w/ cheese in middle topped w/ kraut, house-pickled onions, hot-blonde mustard on potato roll; looks good
30-Minute 5lb Pierogi Challenge fried 1.5-lb dough filled with 3.5-lbs of mashed potato & cheddar cheese; topped w/ grilled onions & served w/ a bowl of sour cream; Casey won
[CLOSED]; opened in 2011; wild, eclectic & "krazy" joint w/ two covered patios, two fully stocked bars & a huge selection of Domestics, Imports & Kraft beers
opened in 2001; began as a concept in 1992 while the founders were Peace Corps volunteers in Thailand; "America's first wind powered brew pub" (from its website)
owner/chef used to run Penguin Drive-In (which closed); used to be a garage that worked on VWs (and hence a VW on the roof); Other Recipes: Carolina Burger Chili
#9 (America's Best: American Classics); Throwdown: Bobby Flay lost [recipe 1 | recipe 2]; opened in 2007; contemporary setting in a restored 1930s meatpacking warehouse; roast whole pig
"Hot Lap" Sandwich spicy shredded chicken served on toasted ciabatta roll topped w/ melted mozzarella cheese, fresh cilantro & jalapeno-cilantro crema
"The Concord" Sandwich house made North Carolina mission fig preserve spread on toasted ciabatta roll & topped w/ aged steak filet & blue cheese crumbles; looks good
Crispy Pig Ears strips of dredged & fried pig ears on a bed of seasonal fruit mostarda w/ white whine & spices; "it has it all!" -Pati Jinich; looks good
Whole Hog Pulled Pork BBQ sauce is spicy tomato-vinegar-based; looks good; use oak wood charcoal and cooked for 16 hrs; comes w/ homemade coleslaw, potato salad and corn bread; whole pig can feed up to 80 people!
