How To Use Hashtags To Instragam Like A Boss – Tags For Likes

How To Use Hashtags To Instragam Like A Boss
- TagsForLikes App

Have you ever looked at someone else’s Instagram account and wondered how they got so many followers when they’re not even famous? Every single post has likes for days, in fact it seems like they have all the likes. Well nobody likes a person who’s jelly so let me show you how to avoid going to Jelly School.

Chances are they have great content and great looking photos. Without great imagery that draws you in and engages your eye, you have nothing. But let’s assume you’ve figured that out already and are looking to get more likes, more followers and more engagement. What you need are hashtags and you don’t just need them, you need to hashtag like a boss.

A hashtag, according to dictionary.com, is “a word or phrase preceded by a hash mark (#), used within a message to identify a keyword or topic of interest and facilitate a search for it.” Hashtags make it so that messages, or in this case images, can be grouped together and searched. The idea being that people who are interested in looking at pictures of delicious Burgers on Instagram, can search the hashtag #Burger and see a stream of Burger photos.

If you use can master the use of proper hashtagging, you will gain more likes, more followers and more engagement. I do this with the help of an app called “TagsForLikes.” It allows you to search and save popular groupings of hashtags that make sense to put under photos that fit a certain theme.

Here’s a step by step “how to hashtag like a boss using TagsForLikes” instruction using photos of a Burger I recently ate at Smashburger in Paramus, NJ.

Smashburger
http://smashburger.com/
556 Rte 17 North
Paramus, NJ 07652

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“New Jersey” from Smashburger with Applewood-Smoked Bacon, Blue Cheese, Grilled Onions, Haystack Onions, Lettuce and Mayo on an Onion Bun with a side of Veggie Frites.

1. Download “TagsForLikes” to your mobile device on iPhone or Android.

2. Open the app and you will be in the Categories page.
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3. Tap in a search for the theme you are looking for which in this example would be “Burgers.” TagsForLike for the most part is not that granular so you have to think a little more broad stroke so we will use “Food.”
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4. When the category comes up that you are looking for, tap on it. It will take you to a page with a group of hashtags.
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5. Tap “Copy Tags” and they will be saved to your clipboard. Tap “Categories” and then “Cancel.” Next tap “Custom.” You will then be taken to a screen where you can create your own customized hashtag grouping by tapping “New Custom.”
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6. Tap the text in the top bar to edit the category name, which in this case is “Burgers.”
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7. Once you’ve changed the name, you can start to build your hashtag group. TagsForLikes will automatically include a couple of their own tags which you can copy over or delete. Double tap the screen and copy in the hashtags you copied from the categories screen. You can then also type in additional tags that relate to your subject.

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8. DONT FORGET TO TAP SAVE!
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9. When you are ready to use the hashtags on an Instagram post, just open up the group and tap “Copy Tags.” You can then include them in your Instagram post.
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10. Remember to keep your tags relatable to the content. It’s bad Instajuju if you hashtag a picture of your Cat with #Burger if there is no Burger in the photo. But you can do things like “instafood” where you use “insta” and then add your category afterward. TagsForLikes lets you have many different groups so if you are posting French Fries or Burgers or Shakes or Hot Dogs, you can have a group for each one.

11. The last tip I will give you is this; Avoid using hashtags in with the text in your post. Post them as a comment. That way it’s easier on the eyes for people who follow or find you to read the message. It shows that you care and are a Instamaster.
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Here’s my Burger hashtag group:

#burger #burgers #burgerlovers #burgertime #hamburger #food #foodie #yummy #instafood #foodstagram #foodporn #burgerporn #nom #yum #fresh #tasty #foodie #delish #delicious #eating #foodpic #foodpics #eat #hungry #foodgasm #foods

To show you an example of how using TagsForLikes can help you master the art of Instagram likes, check out this example. Here’s a post I put on Instagram of a Classic Smashburger. I purposely did not include any hashtags and at the time of this blog post, I had 69 likes.

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To contrast, here is an Instagram post of a Schweid and Sons Burger that Stephen from Taproom 307 and I made at the annual Belgium Comes To Cooperstown Festival at Brewery Ommegang. On this one, I included by Burger hashtag group. At the time of this blog post, it had 97 likes.

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And now for some #BurgerPorn; here’s a close up of the Burger. how_to_use_hashtags_instagram_tags_for_likes_apps_burger_conquest_smashburger_schweid_and_sons_bctc_9967

Which by the way, I think we perfected the ultimate Breakfast Burger on this one. Try it for your self:

  • Schweid and Sons “Custom Blend” - Certified Angus Beef® Chuck and Brisket Ground Beef
  • White Cheddar Cheese
  • Thick Smoky Bacon
  • Dippy Egg, (aka over medium)
  • A piece of Romaine Heart Lettuce
  • Sriracha
  • Martin’s Potato Roll

According to my buddy Sean from The Bronx Brewery it was  the “Best. Breakfast Burger. Ever.”
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Have a question or want to share a Burger photo with me? Follow me on Instagram and include @BurgerConquest in your posts. I try to like every photo of a Burger I see.

For a comprehensive list of descriptions of all the regional specialty Burgers at Smashburger, check out BurgerWeekly.com.



Posted in Burgers, Certified Angus Beef, Festival, Gourmet Burgers, Hamburgers, New Jersey, New York, Social Media | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Where Is The Best Burger In New Jersey?

Where Is The Best Burger In New Jersey?

The Burger Conquest started in 2008 when I ate a Burger at Arthur’s Tavern in Hoboken, NJ. When I ate that Burger, I knew I had to tell the world about it. At the time I was living in Manhattan, I was working in Weekhawken, NJ so most of my reviews were about Burgers in the city but the occasional NJ Burger made it’s way in here like the White Manna, Blitzburgers and Rossi’s Bar and Grill.

Since then the Conquest has taken me to places like Oregon, Amsterdam, Florida, London, Arizona, Argentina, Texas, Italy and more. Very recently though, I relocated back to the Garden State. Now that I am here, I am looking to eat more Burgers in NJ so I am asking you for help. I am looking for the best Burgers in New Jersey and I want you to tell me where they are.

Please submit your favorite Burger joint in the form below. I will take the top 10 or 20 or so and post them on the site. Together we will create the best Burger in New Jersey list. Maybe we will even put a little Burger crawl event together where we visit the best of the best.

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Posted in Best Burger in New Jersey, Best Of, Burgers, Gourmet Burgers, Hamburgers, New Jersey | Tagged , , , , , , , , , , , , , , , , , , , , | 1 Comment

How To Schedule A Facebook Post – Habit Burger Grill Fair Lawn NJ

How To Schedule A Facebook Post

Did you know that you could compose Facebook posts to your Facebook brand page and schedule them to go live at a later date and time? This means that if you needed a post to go live at a time where you were going to be in a meeting, asleep or enjoying a delicious Burger…you could write it before hand, set the time you wanted it to go live and go on about your day.

This is incredibly helpful when the timing of a post is crucial. What if you know that you get a high level of engagement in the middle of the night (maybe your content is relevant in another far away time zone)? This could help you to make sure you maximizing your posts.

Here’s a step by step “how to schedule a Facebook post to your page” instruction using photos of a Burger I recently ate at The Habit Burger Grill and a blog post I wrote about Certified Angus Beef. I’ll show you mobile first and then from a browser next.

Habit Burger Grill
http://www.habitburger.com
3101 Promenade Blvd
Fair Lawn, NJ 07410
        how_to_schedule_facebook_posts_burger_conquest_habit_burger_fair_lawn_nj_0704Double Charburger with Cheese, Mayonnaise, Lettuce and Caramelized Onions on a Toasted Bun with Tempura Green Beans on the side.

FROM MOBILE DEVICE

1. Download the Facebook Pages app to your mobile phone if you have not already.
*Note: You cannot schedule a post from the regular Facebook app.

2. Open the app and go to your desired page (in the case that you are managing more than one page, tap the 3 bars in the upper right corner and select your page.)

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3. Tap the square at the bottom of the screen. A new screen will pop up giving you an option to choose what type of post you would like to create. Tap which type of post you would like to create, I chose to post a photo.

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4. Create your message. You can include tags to other pages, location information, a web link and additional photos if you would like.

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5. Once you’re done composing your post, tap the clock icon on the tool bar below the post. A scheduler will pop up. Scroll to the date, hour and time you would like the post to go live. Posts must be scheduled at least 15 minutes into the future. When you are done, tap “Schedule.”

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6. You will be returned back to the composition view but at the bottom of the post, you will noticed that it says “This will be posted on XX/XX/XX, XX:XX (your selected date and time.)

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7. Proofread your post to make sure it’s exactly what you want to post and then tap “Post” in the upper right corner.

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8. Your post is now scheduled and you will be taken to the Activity tab.

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9. If you want to make any changes, you do that while in the Activity tab. Tap on “Scheduled Posts” to view and alter.

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10. Once you are done with your edits, tap “Save (title of post)”.

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11. Once the post goes live, you will receive a notification in your personal Facebook feed.

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12. Click here to see the post on the Burger Conquest Facebook page.

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FROM BROWSER

1. Go to your Facebook page and compose a post. You can include tags to other pages, location information, a web link and additional photos if you would like.

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2. Click on the clock icon on the tool bar below the post. A scheduler will pop up.

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3. Click on the calendar icon to select the date, then type in the exact time that you would like the post to go live. Posts must be scheduled at least 15 minutes into the future.

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4. When you are done, tap “Schedule.” A pop up will appear to let you know that your post has been scheduled. Click “Close” if it’s ready to go.

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5. Click here to see this post on the Burger Conquest Facebook page.

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Have you had a Burger from The Habit? Let me know what you think of it on the Burger Conquest Facebook page.



Posted in Burgers, Fast Food, Hamburgers, New Jersey, Social Media | Tagged , , , , , , , , , , , , , , , , , , , , | 1 Comment

What Is Certified Angus Beef®?

What Is Certified Angus Beef®?

You’ve seen the symbol right? Perhaps at your local Grocery store in the butcher section or the Meat counter? Or maybe you saw it on the menu at your favorite Steakhouse or Burger joint. According to a 2013 Firebox Research and Strategy report, 94% of people surveyed recognized the logo. That makes it the #1 most recognized brand of Beef in existence.

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We all recognize the logo and we assume that it probably means the Beef associated with the logo is better than the other Beef available but, what does it really mean?

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I recently got invited to pay a visit to the Certified Angus Beef® Education and Culinary Center to find out first hand. The CAB® ECC is located in the North East part of Ohio in the Micro City of Wooster, OH. According to the last US census, Wooster has about 25,000 residents and is most known for the being the home of the College of Wooster as well as an agricultural center for the state.

I got to spend 24 hours immersed in all things Certified Angus Beef® from understanding the brand, to their connections to Cattlemen, to learning about how they distinguish cuts of beef, to tasting the difference, I learned first hand the answer to the question, what is Certified Angus Beef® ?

And now I’m going to share it with you.

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Certified Angus Beef® is a trademark.
At the end of the day, that’s all that they own. They don’t own Cattle, they don’t own farms, they don’t have restaurants or any of that. They own a trademark but arguably, it’s one of the most significant trademarks in the business. But it’s not the trademark that makes the difference, it’s what’s behind that trademark.

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Certified Angus Beef® has their own Doctor of Meat Science
I got to spend several hours with the enigmatic Meat Scientist, Dr. Phil Bass. Phil has a masters degree in animal science from Polytechnic State University and a doctorate in the same from Colorado State University. He doesn’t just love Beef, he is one of it’s most important spokesmen.

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Dr. Phil broke down an entire side of Cattle, explaining which parts were which and what muscles are used for which cuts of Beef. Once we he was done fabricating and butchering section after section, he had a little surprise in store for us. Dr. Phil asked the class to reassemble the side back into it’s natural position. It was the largest puzzle I’ve ever got to put back together.

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For Cattle to be considered “Angus” they must have at least 51% Solid Black Hair.
It starts with the Cow. Not all Beef can be graded by the CAB® specifications. It only applies to the Angus breed. For it to be considered as Angus, more than half of it’s hide must be a solid black color.

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Certified Angus Beef® only works with “farmers and ranchers across the country who are committed to caring for their cattle and producing safe, wholesome beef for your family and theirs.”
Certified Angus Beef® Vice President Mark McCully escorted our group out to Ohio State University Agricultural Technical Institute.

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While on the farm, we were introduced to Dr. James Kinder. He is a leading expert in animal sciences, including a deep history in extensive research on animal husbandry. Dr. Kinder walked us through how CAB® partnered ranchers humanely care for and breed Angus cattle for the program.

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While there we got walk through a Temple Grandin designed cattle facility. Temple Grandin is one of the most important people in the history of the livestock industry as a leading American doctor of animal science. She is a professor at Colorado State University, best-selling author, an animal advocacy leader and a consultant to the entire business.

Her work has lead the industry to create humane living and growing conditions for animals. Among all of this, she also has a neurodevelopmental disorder characterized more commonly known as Autism.  If you want to learn more you can visit her official website or see the 2010 HBO film that tells her story.

After meeting with Dr. Kinder, Mark walked us out into the lovely pasture at Ohio State ATI where we got to walk amongst the grazing cattle.
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So now that you understand the “Angus” portion of the CAB® brand, let’s talk about the “Beef” part.

Only Choice, Premium cuts of Beef or above can be considered for CAB® qualification.
Beef is graded into either Select, Choice or Prime with the latter being the highest of quality. Graders look at 2 main things: quality grades for tenderness, juiciness and flavor; and yield grades for the amount of usable lean meat on the carcass. There are 3 main grades given to Beef that is considered for consumption (taken from Wikipedia):

  • U.S. Prime – Highest in quality and intramuscular fat, limited supply. Currently, about 2.9% of carcasses grade as Prime.
  • U.S. Choice – High quality, widely available in foodservice industry and retail markets. Choice carcasses are 53.7% of the fed cattle total. The difference between Choice and Prime is largely due to the fat content in the beef. Prime typically has a higher fat content (more and well distributed intramuscular “marbling”) than Choice.
  • U.S. Select (formerly Good) – lowest grade commonly sold at retail, acceptable quality, but is less juicy and tender due to leanness.

Independent USDA Cattle Graders determine if beef meats CAB® specifications
No one who works for CAB® does the actual grading. It is only their job to uphold and market the standards. The USDA does this on their own.

Certified Angus Beef® has 10 quality specifications
Dr. Phil showed us exactly how the USDA graders determine whether the cattle is worthy of the CAB® brand by going through all 10 quality specifications. Grading is determined by the amount of external fat and it’s done a the ribbed surface between the 12th-13th ribs.

Marbling and Maturity
1. Modest or higher marbling – for the taste that ensures customer satisfaction
2. Medium or fine marbling texture – the white “flecks of flavor” in the beef that ensure consistent flavor and juiciness in every bite
3. Only the youngest classification of product qualifies as “A” maturity – for superior color, texture and tenderness

Consistent Sizing
4. 10- to 16-square-inch ribeye area
5. Less than 1,000-pound hot carcass weight
6. Less than 1-inch fat thickness

Quality Appearance and Tenderness
7. Superior muscling (restricts influence of dairy cattle)
8. Practically free of capillary ruptures (ensures the most visually appealing steak)
9. No dark cutters (ensures the most visually appealing steak)
10. No neck hump exceeding 2 inches (safeguards against cattle with more variability in tenderness)

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Certified Angus Beef® Brand licenses partners to sell CAB® Branded product
You can open a Grocery Store, Food Distributor, Butcher Shop or Restaurant tomorrow but you could not just start offering CAB® Beef to your customers or put their logo on your menus and catalogues. CAB® has a rigorous program to allow business of those types to become partners and offer up CAB® branded Beef. Quality is King in these parts so only those businesses who are committed to excellence in taste, flavor, freshness and safety are awarded a license.

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Certified Angus Beef® does not make money through licensing
How much does a license cost you ask? It’s free. That’s right, if you want to serve or sell it, the only commitment you need to make is to excellence. Once that’s proven, CAB® grants you a license. The Ranchers and Producers pay a fee to CAB® and that is where they get their funding.

Certified Angus Beef® is a not for profit business
The company is subsidiary of the American Angus Association, and every dollar that comes into the company, is spent on maintaining, building and marketing the brand.

Included in that are amazing CAB® Steak Sticks from Gary West Meats when you visit the ECC. Trust me, these are incredibly delicious!
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Certified Angus Beef® has a locator on their website
Ok. Now you understand what it takes for a cut of Beef to be labeled CAB® worth. So now what? Go to the certifiedangusbeef.com and check out their locator. It will help you to find Grocery Stores & Restaurants in your area that are licensed partners.

GO TASTE THE DIFFERENCE!

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Certified Angus Beef Mission Statement:
Increase demand for registered Angus cattle through a specification-based, branded-beef program to identify consistent, high quality beef with superior taste.

TL;DR – I went to Certified Angus Beef® Education and Culinary Center and learned that CAB® is a trademark that is used to brand Beef with the highest quality and superior taste. Its obtained by working with cattleman and ranchers who care for their cattle and licensed partners who maintain similar standards of quality and safety.

I also took a selfie with cows. 

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Certified Angus Beef® brand is not just a business, it’s about a passion for quality. I walked into Wooster, OH as a CAB® partner but I am leaving as a brand advocate.

- Rev Ciancio

Here’s a little bit of fun. It’s Dr. Phil Bass hour long fabrication session in almost it’s entirety, squished down into a :28 second gif.



Posted in Certified Angus Beef, Gourmet Burgers, Grocery, Ohio | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Boston Magazine Battle of the Burger Presented by Amstel Light 2014

Boston Magazine Battle of the Burger 
Presented by Amstel Light 2014

It happens every August in Boston and the Chefs and Restaurants who participate do not take it lightly. They Boston Magazine Battle of the Burger calls together the who’s who of Burgers and pits them against one another in a competition of taste and presentation. People who attend the massive event get to taste as many of the Burgers as they want and then vote for which one they think is the favorite.

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The whole thing is made possible by Amstel Light, the official Beer of the Burger and it it is one delicious and fun time.

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Here is a photo recap and description of all the Restaurants, Chefs & Burgers that were a part of the event.

First the winners:

CHAMPIONThe Blue Ox Restaurant
The Sin Burger by Chef Matt O’Neil
Applewood smoked bacon, Swiss cheese, truffle aioli, lettuce, tomato
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1ST RUNNER UP: Joe’s American Grill
The Cure by Chef David Forbes
Ground steak burger from Burger Maker, aged cheddar, Joe’s famous baby back ribs, tobacco onions, sunny-side-up egg, chipotle onion jam, arugula on a brioche bun
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2ND RUNNER UP: Lincoln Tavern and Restaurant
Kobe Sliders by Chef Nicholas Dixon
America Wagyu, muenster cheese, bacon aioli, sunny-side up quail egg, Rob Roy’s bun
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The rest of the Burgers:

Five Napkin Burger
Pimento Burger by Chef Andy D’Amico
Pimento cheese burger with bacon, griddled onions and pickled jalapenos
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A&B Salem
The Double Scotty by Chef Thomas Holland
Two 5 oz. patties served with sliced Red Delicious apples, smoked gouda cheese, Niman Ranch applewood smoked bacon and arugula on a toasted potato roll
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Boston Burger Company
Hotmess by Chef Paul Malvone
Certified Angus Beef, American cheese, homemade 1000 island, bacon, red onion, pickles, jalapeno’s, shredded lettuce and sweet potato fries
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Ceia Kitchen + Bar
Ceia Signature Kobe Burger by Chef Patrick Soucy
Kobe Beef with Manchego, Serrano, heirloom tomato, housemade paprika aioli and Chef Soucy’s Farmer’s Reserve Ketchup
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Davio’s Steakhouse
Davio’s Steak House Burger by Chef Rodney Murillo
Davio’s burger, cheddar, onion rings, pickles, steak sauce
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Foundry on Elm
Andouille Burger by Chef Alex Jenkins
Grilled andouille and beef burger, charred smoked paprika red onions, local honeycomb, dijon whole grain aioli on a black pepper brioche bun
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Kings Bowl America
Texas Burger by Chef Andre Bautista
Delicious brisket, sirloin and chuck burger grilled to perfection and topped with house-smoked pulled pork, pepper jack cheese, bacon, pickles, homemade coleslaw and smokey BBQ sauce, served on a soft potato roll.
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Paul’s
Big Boy Burger by Chef Paul Barker
100% ground beef burger layered with onion rings, American cheese, bacon & BBQ sauce served on a fresh baked roll
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Precinct Kitchen + Bar
Precinct Burger by Chef Olivier Senoussaoui
Dry aged beef seasoned with cracked black pepper and fleur de sel, Vermont cheddar cheese, Nueske’s bacon, served on a fresh brioche bun
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Saloon
Fatty Pollo by Chef Jonathan Schick
Chicken burger with avocado relish, chermoula aioli, and candied bacon served on a brioche roll
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Salvatore’s
Bruschetta Burger by Chef Greg Weinstock
100% Angus beef topped with chopped tomato, basil, garlic, red onion and evoo, fresh mozzarella, arugula and vin cotto, served on a grilled garlic-butter brioche bun
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Shake Shack
MeisterShack by Chef Mark Rosati
100% all-natural Angus beef cheeseburger topped with crispy ShackMeister Ale-marinated shallots and ShackSauce
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Smokey Bones Bar & Fire Grill
Sweet Onion Smoked Burger by Chef Jason Gronlund
A unique smoked burger topped with house made caramelized onion bacon jam, creamy havarti cheese, pickled shaved sweet onions, sea salt and cracked pepper, tomato, and bib lettuce on a house baked butter grilled roll
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Tasty Burger
Tasty Burger Classic Bacon Cheese by Chef Brian Reyelt
An American classic: the bacon cheeseburger, all Natural certified humane beef patty from Burger Maker, melted cheese, crispy certified humane bacon, L, T, P, O, K, M, on a fresh baked bun
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The Met Back Bay
The Farm Burger by Chef Kathy Sidell
Secret blend beef burger from Burger Maker with Vermont Tarentaise cheese, candied maple pork belly and onions with tempura avocado, fried egg, sriracha mayo, housemade onion brioche bun
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Union Bar Grille
Union Lamb Burger by Chef Dolly Bourommavong
Harissa lamb burger with Narragansett ‘Salty Sea’ feta, tzatziki, pickled red onions and frisee, on buttery brioche
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Whalburgers
OFD (Originally from Dorchester) by Chef Paul Wahlberg
8 oz. patty with bacon, swiss cheese, sauteed mushrooms and homemade tomato jam on a potato roll
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Zebra’s Bistro and Wine Bar
Zebra’s Challah Slider by Chef Brendan Pelley
Kinnealey proprietary blend burger topped with aged Vermont cheddar, crispy house-smoked bacon, miso aioli, and pickled red onions served on a fresh challah bun
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And the best thing to ever happen to Fenway?
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Thanks to Bill & Dan from Burger Maker for a fantastic, tasty & fun filled evening.
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Posted in Beer, Boston, Burgers, Event, Festival, Gourmet Burgers, Hamburgers, Massachusetts | Tagged , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

How To Create and Share a Flipagram Video – Bobbys Burger Palace

How To Create and Share a Flipagram Video

While scrolling through your social network feeds, have you seen people posting brief movies made of a series of pictures, perhaps with a text title? You can easily create these yourself with an app called Flipagram. It allows you to take a series of photos taken with your smart phone and piece them together in a series where you can control the order, the speed and even add a soundtrack to them.

Here’s a step by step “how to create a Flipagram”using photos of a Burger I recently ate at Bobby’s Burger Palace.

http://www.bobbysburgerpalace.com
610 Bergen Town Center
Paramus, NJ 07652

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The “VEGAS” Burger from Bobby’s Burger Palace:
- White American Cheese / Fresno Red Chiles / BBQ Crunch

1. Download the Flipagram app to your iPhone or Android Device and sign up for an account.

2. Open the app and click “Start.” From there you will be given an option of where would like to source the photos from which could be your camera roll, Instagram or Facebook.

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3. Once you’ve selected the destination, a feed of photos will appear.

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4. Tap each photo you would like to include in your video. Once you’ve selected the photos you want to use, tap “next.”

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5. Rearrange the photos in the order you would like them by tapping and dragging each photo to the order you want them in. You can also tap “Sort” at the bottom left side of the screen to have them automatically sorted by date, selection order or to be shuffled.

6. Once they are in the order you would like them to appear in your movie, click next. You’ll be taken to a screen where you can add music, adjust the frame speed, apply visual filers and add text (also known as the title.)

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7. Once your movie has been created, tap “Finish” and you will be given the option to share your video via various social networks or to send as email & message. The file will automatically save to your smart phone’s camera roll that way if you aren’t ready to share, you can do it later.

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8. Did you forget to add a photo or wish you could add more once you are already done? No problem. Go to the “Library” tab in the Flipagram app and it will allow you add moments and share the video.

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Here’s the Flipagram video I created. It demonstrates how a Burger Lift can save your Burger Bun from utter destruction.

Click here to see what the video looks like on Instagram.



Posted in Burgers, Gourmet Burgers, Hamburgers, New Jersey, Social Media | Tagged , , , , , , , , , , , , , , , , , , , | Leave a comment

The Cattle Call – Burgerac

The Cattle Call – Burgerac

The Cattle Call – All the beef that’s behind the people who make & connect us to the Burgerverse.

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I started blogging about his burger-eating eating exploits in January 2011 under the guise of “Burgerac, a burger detective hot on the trail of the best burger in town.” A few months later, (to my amazement), my blog was recommended by The Guide (The Guardian), The Sunday Times’ Style magazine – and has even been name-checked by Evening Standard’s restaurant critic Fay Maschler, no less.

Since starting the blog I’ve judged a nationwide burger contest alongside Bloomberg food critic Richard Vines; hosted my own burger-pop up food and art event in London, Cape Town and Dublin; published a burger art and recipe book; AND created my own nifty iPhone app (Burgerapp) that enables users to find London’s best burgers.

I’m now hosting his own kitchen residency, Burgershack, serving up a selection of burgers and sides at The Royal Oak pub in Marylebone.

Name: Burgerac

Website: http://burgerac.com

Where do you live: Stoke Newington, London, UK.

Favorite style of Burger: I don’t really have a favourite – I appreciate lots of different approaches. That said, I don’t want a sloppy burger with so much sauce or mayo that you can’t taste the beef. Beef comes first!

Favorite Childhood Burger: McDonald’s cheeseburger. Not just because of the burger, but because McDonald’s was a somewhere my folks never took me – they weren’t interested in American fast food. In a way Maccy Dees was almost taboo and therefore, naturally, hugely appealing to me as a kid! Their adverts had a seven armed creature that stole milkshakes, a masked dude in a cape that stole hamburgers, trees with faces and a ridiculously upbeat grinning clown that seemed to run things. I went there for friends’ birthday parties between the age of 5 and 10 and the place was made out of yellow and red plastic (from what I could tell), there was a life-size Ronald McDonald statue thing you could get your photo taken with, placemats to colour in, a free toy, fizzy drinks, french fries and happy meals. It was pretty much the most awesome place a child could possibly find himself. And, in some ways, I think I did find myself. Spiritually. A maccy dees cheeseburger still delivers the same flavour as it did in the 70s and 80s, and with it untold heaps of nostalgia. 

Burger that haunts your dreams at night: A one-night-only burger cooked by Miles Kirby from London restaurant Caravan for a BurgerMonday event back in March 2011. It featured an 8oz course ground patty, unpasteurised Irish cheese (St Gall), wild spring garlic leaves, iceberg lettuce and the first smokey chipotle mayo I ever encountered. A total game changer. Frustratingly, Caravan has never ever put a burger on its menu.

What is the one Burger you’ve always wanted to try but still have not: I have never had an In-N-Out burger. Don’t even say anything. 

The secret to making a great Burger: The secret for making a great burger is actually the secret to making a great anything: you’ve got to have love in your heart and a desire to create something awesome. In the case of making a burger, beyond doing your research to find out how to make something authentic and brilliant, you’ve got to consider the diner and how the burger will eat. Construction, size, architecture are just as important as your choice of ingredients. 

Under no circumstances whatsoever, what should NEVER be put on a Burger: I used to think rocket salad leaves were the worst thing ever to put in a burger. But then I had a blow-your-brains-out awesome beef shin burger in Belfast, Northern Ireland where rocket actually worked and it made me realise that when it comes to burgers (and food in general), I should adopt a “never say never” approach. Because, sometimes, the seemingly weirdest ingredient combinations can deliver the greatest joy.

If you could eat any Mythical Creature which would it be: Hercules’ 10th task (on his legendary to-do list) was to journey to the end of the world where he would face a fearsome two headed dog called Orthrus (the brother of the more famous three-headed guardian of the underworld, Cerberus) in order to steal a herd of mythical red cattle. With typical brutal aplomb, Hercules bashed Orthrus with his club and slayed the beast. Actually Hercules also slayed the dog’s owner Geryon and his herdsman Eurytion too but I’m straying from the point slightly. My mythical creatures of choice to eat are those cattle which were worth traveling  to the ends of the earth to steal.

If you could have a Burger with anyone alive, or dead, fictional or real, who would it be and where would you take them: Elvis, of course. I’d take him to my own burger pop-up to try a burger or two and then I’d take him to a branch of burger chain Byron to get a milkshake (they’re the best in town). Then we’d go to Gerry’s Joint up at The Boogaloo in Highgate for a night of rhythm’n’blues with my mates.

Name one Burger in LA that for once, people should get off a plane and go eat instead of In-N-Out: Like I said earlier, I’ve never had In-N-Out – for the simple reason I’ve never been to California / the West Coast. Yeah, something I need to address pretty soon. My friend and sometime contributor to Burgerac, Karen totally loved the Comme Ça burger at David Myers’ West Hollywood restaurant of the same name. If I was in that part of the world, I’d want to check out Umami Burger too, for sure.

Please use this space to talk about or plug anything else you want:

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I’ve currently got my own pop up / residency in a freshly refurbished pub in Marylebone in central London came up. Burgershack basically came about when the guys that own the pub asked me if I’d work with them to curate a series of food pop-ups. I got in touch with a load of ace street food vendors to see if they’d be up for residing in the kitchen for a couple of weeks at a time potentially and while several were keen to get involved, everyone explained they were booked up (understandably) until September.

The guys at The Royal Oak wanted to get something up and running almost immediately so asked if I’d do something myself. That was three weeks ago. And we’ve already been open over a week. Things have moved FAST! We’re serving a simple menu of a handful of burgers and a handful of side dishes, but developing new dishes to run as specials and rotate the menu offering weekly.

We’re getting a great response from the locals and are looking to organise a launch party of sorts in a couple of weeks. I feel like I’m living the burger dream.



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10 of the Best Burger Blogs In The World

10 of the Best Burger Blogs In The World

Do you often find yourself asking “where should I go eat a Burger?” Believe it or not, I do too. The following is a list of some of the best blogs in the entire world to find out about Burgers, Burger news and Burger related events.

Welcome to my network of Burger Bloggers.

Boston Burger Blog
- A running stream of delicious looking Burger photos and reviews of Boston based Burgers from Chef Richard Chudy, who is a self-proclaimed Food snob.

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Coverage
: Boston
Favorite Blog Post: Alden & Harlow - anyone that eats a Burger and then returns later that same day to eat it again, truly loves Burgers.

 

Burgerac
- Traditionally the UK doesn’t have the strongest history of being known as a Food destination but reading Burgerac will make you believe otherwise. Along with intense close up photos, you’ll find Burger merchandise and cool Burger oriented art projects like the “Burgermat Show,” a collection of cool Burger place mats in Burger form.

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Coverage: London and other parts UK
Favorite Blog Post: Patty & Bun Ari Gold – Gav’s in depth description of each Food item he ate is as mouth watering as the pictures. Plus, as one of the founding members of NYC Wing-Off, I always appreciate praise of good Hot Wings.

 

Burger Beast
- WARNING! Following South Florida eater extraordinaire, Burger Beast, will make you hungry, ALL THE TIME. The Beast always tells it like it is and has an amazing working knowledge of all the best eats in the area. He also hosts some of the greatest Food events in all the land, like the Burger Brawl.

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Coverage: South Florida, mostly Miami.
Favorite Blog Post: Saturdays at El Mago de las Fritas – This post made me want to be there in the moment with the Burger Beast, eating everything listed. Thankfully on my first trip to meet him, I got to live it. Your brain will melt as the Chicharrones start cooking.

 

Burger Business
- Unlike the rest of the sites listed, Burger Business is not a site for Food reviews. As the name states, it’s a trusted news source for all that is happening in the business of Burgers. I read it daily.

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Coverage: National and International Burger News
Favorite Blog Post: The State of the Burger Market, 2014 – What other source do you have for finding out that the US Burger business is worth $73 billion and that there are roughly 1.6 burger restaurants for every 10,000 Americans?


Burger Junkies

- The best Food blogs are written by people who are truly passionate about eating and Burger Junkies is one of the best examples out there. They also host the annual Sacramento Burger Battle.

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Coverage: California, mostly Northern.
Favorite Blog Post: Playground Burger – The Playground – Santa Ana, CA – Rodney not only knows how to weave a good tale but is incredibly talented when it comes to a detailed review of a Burger. This is a perfect example.

 

Burger Weekly
- What started as a blog that reviewed Burgers in NYC has become the fastest growing network of Burger bloggers around the country. This crew owns the hashtag “#BurgerPorn” and will have you in a constant state of liking Burger photos.

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Coverage: Most New York City but growing correspondence around the US.
Favorite Blog Post: Piper’s Kilt – Some people never travel further North than 57th Street in Manhattan or East of 1st Ave to eat a Burger. There are a lot of great, great Burgers out there in NYC and Piper’s Kilt is definitely one of them.

 

Charlotte Burger Blog
- I’m not sure if their birth names are actually Hereford and Angus but I am going to stick to the belief that it is the case. In their Burger reviews they bring a scale and tape measure so that you the reader can have an accurate description of the Burger.

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Coverage: Charlotte, NC
Favorite Blog Post: Snoop’s Grill – These guys are great story tellers and their reviews read like a conversation between two people calling a baseball game. This Hereford solo adventure in particular has a great reference to Dante’s Inferno and any time you can relate Mephistopheles to a Hamburger, you have my attention.

 

Chicago Burger Blog
- I love what I like to call “Burger Hero Shots,” which are just large photos of Burgers that make you want to put them in your face. Welcome to every review on the Chicago Burger Blog.

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Coverage: Chicago, IL.
Favorite Blog Post: The Burger Point ~ The Dirty South and The Ashman- Click the link and look at the picture. You will instantly read everything they have to say.

 

Hamburger Me!
- To expand upon the exploration of the British Burger scene, you can rely on Hamburger Me! to deliver the goods. Bonus, they sell Burger Me! cuff links.

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Coverage: London, UK
Favorite Blog Post:  Elliot’s Cafe: The burger that blew my socks off – If this review does not make you want to instantly be seated in front of this Burger, you might be on the wrong blog.

 

Hoosier Burger Boy
- Hoosier Burger Boy is photographer Scott R. Kline’s love letter to Burgers and all their accouterments will give you a realistic look at the Burger scene in and around San Francisco and other places from his travels.

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Coverage: North California and beyond.
Favorite Blog Post: Bill’s Place San Francisco, CA – When I am visiting a town I generally want to eat the Burgers that have stood the test of time. This post put a trip to Bill’s high on my list for my next visit to the Bay Area.

 

Where do you go to get your Food and Burger news and reviews? Send me a tweet.

 



Posted in Best Of, Burgers, Gourmet Burgers, Hamburgers, Massachusetts, New York | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 1 Comment

Bacon and Beer Classic NYC 2014 at Citi Field

Bacon and Beer Classic
Citi Field Ballpark
123-01 Roosevelt Ave
New York, NY 11368

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THE CONQUEST
What’s better than bacon? You might think the obvious answer is “nothing,” but the right answer is “more Bacon!” What’s better than more Bacon? More Bacon and Craft Beer…in festival form! Thankfully the fine folks at Cannonball Productions feel so strongly about this that they created the Bacon and Beer Classic. 

Bacon Cheeseburgers from Schweid and Sonsbacon_and_beer_classic_nyc_citi_field_2014_burger_conquest_winners_photos_information_41

In their own words, the bacon and beer classic is a one-of-a-kind event hosted inside major league baseball stadiums across America. It is a premier experience focused on traditions where one’s nostalgia of baseball meets their love for bacon and beer. As the up to 10,000 attendees walk through the stadium they will get a taste of history through the hundreds of craft brew samples and mouth-watering bacon-inspired tastes local restaurants cook up.Live music will get people dancing, interactive games will bring out their inner kid, and the cooking demos and beer schools will teach everyone – from the expert to the novice – a thing or two about bacon and beer.

Sounds good right? Wait until you see how it looks.

THE BACON

BLT Cup from Ribs Within
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For those with a VIP pass it meant 4 non-stop hours of eating Bacon dishes from all kinds of restaurants and suppliers and sampling of what felt like an un-ending sea of Craft Beers. Lucky enough for me, I was asked to be a judge of the event and got to attend both the brunch and evening sessions. That meant Bacon after Bacon after Bacon after Bacon and all washed down with all sorts of IPAs, White Beers, Porters, Stouts, Ciders and other Crafted Beers.

Bacon Mini Burgers from F.Ottomanelli Burgers & Belgian Friesbacon_and_beer_classic_nyc_citi_field_2014_burger_conquest_winners_photos_information_8952

It was my duty (and honor) to taste all the wonderful dishes served along with the other judges. With 50 plus dishes, it was no easy task. Our tasting sheets listing all the Food was 3 full pages long! There were several instances when I thought I couldn’t eat another bite and then after I took a moment to relax, I remembered it was Bacon!

Bacon and Blue Pizza Bites from South Brooklyn Pizzabacon_and_beer_classic_nyc_citi_field_2014_burger_conquest_winners_photos_information_8957

Peanut Butter and Bacon Burger from Whitman’s NYCbacon_and_beer_classic_nyc_citi_field_2014_burger_conquest_winners_photos_information_8964

Bourbon Bacon Mini Donuts from Sweet Dreams
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This was not available to eat but the Lardon over a Fire Roasted Corn Salad from Strip House was, I just didn’t take a picture of it.bacon_and_beer_classic_nyc_citi_field_2014_burger_conquest_winners_photos_information_8959

Maple Bacon on a Stick from Landhausbacon_and_beer_classic_nyc_citi_field_2014_burger_conquest_winners_photos_information_24

Truffle Chicken & Smoked Bacon Quesadilla from Crowne Plaza Times Square Brasserie 1605bacon_and_beer_classic_nyc_citi_field_2014_burger_conquest_winners_photos_information_25

Alambre de Tocino from Sembradobacon_and_beer_classic_nyc_citi_field_2014_burger_conquest_winners_photos_information_26

Triple Cut Maple Glazed Bacon Chimichurri from Lexington Brassbacon_and_beer_classic_nyc_citi_field_2014_burger_conquest_winners_photos_information_28

Maple Bacon wrapped Slider stuffed with Brie from The Dog and Duck with a very excited Adam Poch glaring at my bite.) bacon_and_beer_classic_nyc_citi_field_2014_burger_conquest_winners_photos_information_8971

Grilled Bacon Bites from Pig Guy NYCbacon_and_beer_classic_nyc_citi_field_2014_burger_conquest_winners_photos_information_8981bacon_and_beer_classic_nyc_citi_field_2014_burger_conquest_winners_photos_information_8987

The one thing I was not able to do was take photos of all the tasty bites. With dozens and dozens of dishes to eat and rate, I just had too many things going on and too many papers, folders, pens and a tasty cup to carry around. Waaauugh, I know.

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SCHWEID AND SONS
Schweid and Sons is a a retail brand of high-quality, fresh, gourmet ground beef made by Burger Maker. The Bacon and Beer Classic was the very first public event that the company has participated in. bacon_and_beer_classic_nyc_citi_field_2014_burger_conquest_winners_photos_information_01

Schweid and Sons served a Bacon Cheeseburger on a Martin’s Potato Roll, made with The Custom Blend: a custom blend of Certified Angus Beef chuck and brisket, for a tender juicy burger.bacon_and_beer_classic_nyc_citi_field_2014_burger_conquest_winners_photos_information_19

Currently it’s available at ShopRite stores around the greater NYC area. bacon_and_beer_classic_nyc_citi_field_2014_burger_conquest_winners_photos_information_39

Was it delicious? I would of course tell you yes, it’s the best Burger Meat available. What happens to it after you get some is up to you.bacon_and_beer_classic_nyc_citi_field_2014_burger_conquest_winners_photos_information_16

But don’t ask me, ask the official judges as they voted it “Judges Choice: Best Bacon Dish.” Let it be known that I abstained from voting once Schweid and Sons was nominated.bacon_and_beer_classic_nyc_citi_field_2014_burger_conquest_winners_photos_information_9071

Enjoy some more Burger glory shots courtesy of Ben Trivett Photography.bacon_and_beer_classic_nyc_citi_field_2014_burger_conquest_winners_photos_information_04bacon_and_beer_classic_nyc_citi_field_2014_burger_conquest_winners_photos_information_07 bacon_and_beer_classic_nyc_citi_field_2014_burger_conquest_winners_photos_information_08 bacon_and_beer_classic_nyc_citi_field_2014_burger_conquest_winners_photos_information_09 bacon_and_beer_classic_nyc_citi_field_2014_burger_conquest_winners_photos_information_10 bacon_and_beer_classic_nyc_citi_field_2014_burger_conquest_winners_photos_information_11bacon_and_beer_classic_nyc_citi_field_2014_burger_conquest_winners_photos_information_34 bacon_and_beer_classic_nyc_citi_field_2014_burger_conquest_winners_photos_information_35 bacon_and_beer_classic_nyc_citi_field_2014_burger_conquest_winners_photos_information_12 bacon_and_beer_classic_nyc_citi_field_2014_burger_conquest_winners_photos_information_13 bacon_and_beer_classic_nyc_citi_field_2014_burger_conquest_winners_photos_information_18bacon_and_beer_classic_nyc_citi_field_2014_burger_conquest_winners_photos_information_20bacon_and_beer_classic_nyc_citi_field_2014_burger_conquest_winners_photos_information_14 bacon_and_beer_classic_nyc_citi_field_2014_burger_conquest_winners_photos_information_22 bacon_and_beer_classic_nyc_citi_field_2014_burger_conquest_winners_photos_information_23bacon_and_beer_classic_nyc_citi_field_2014_burger_conquest_winners_photos_information_36 bacon_and_beer_classic_nyc_citi_field_2014_burger_conquest_winners_photos_information_37 bacon_and_beer_classic_nyc_citi_field_2014_burger_conquest_winners_photos_information_40 bacon_and_beer_classic_nyc_citi_field_2014_burger_conquest_winners_photos_information_42 bacon_and_beer_classic_nyc_citi_field_2014_burger_conquest_winners_photos_information_43 bacon_and_beer_classic_nyc_citi_field_2014_burger_conquest_winners_photos_information_44 bacon_and_beer_classic_nyc_citi_field_2014_burger_conquest_winners_photos_information_45

OFFICIAL EVENT JUDGING TEAM

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To be included with this group was a complete honor. Their influence on the culinary and dining culture is incredible and to think I am on some similar level is funny and exciting to me.

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We had a blast eating and hanging out but we took our roles very seriously. For each session, we spent nearly a collective hour’s worth of time discussing the nominees and deliberating the winners.
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Despite a heavy amount of differentiating opinions, everything ran along smoothly … until Mr. Met showed up in the green room. For those that don’t know, I have a slight case of Masklophobia – fear of mascots/costumes. Everyone else thought this was hilarious. bacon_and_beer_classic_nyc_citi_field_2014_burger_conquest_winners_photos_information_47

Announcing the winners from a top the Mets dugout.bacon_and_beer_classic_nyc_citi_field_2014_burger_conquest_winners_photos_information_50 bacon_and_beer_classic_nyc_citi_field_2014_burger_conquest_winners_photos_information_53 bacon_and_beer_classic_nyc_citi_field_2014_burger_conquest_winners_photos_information_54 bacon_and_beer_classic_nyc_citi_field_2014_burger_conquest_winners_photos_information_55 bacon_and_beer_classic_nyc_citi_field_2014_burger_conquest_winners_photos_information_56 bacon_and_beer_classic_nyc_citi_field_2014_burger_conquest_winners_photos_information_57bacon_and_beer_classic_nyc_citi_field_2014_burger_conquest_winners_photos_information_9105

Bucket list achievement unlocked: selfie of a selfie of me on the Citi Field jumbotron…wearing a Yankees hat. 
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TL;DR – There was a lot of Bacon, Beer and delicious Cheeseburgers at the Bacon and Beer Classic at Citi Field.

Watch it in 30 seconds:



Posted in Bar, Baseball, Beer, Burgers, Event, Festival, Hamburgers, New York, Queens | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

The Cattle Call – Kate Levenstien from Bacon and Beer Classic

The Cattle Call – Kate Levenstien from Bacon and Beer Classic

The Cattle Call – All the beef that’s behind the people who make & connect us to the Burgerverse.

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I grew up traveling and and was a very adventurous eater. I’d fall in love with the different food in each region I visited. My parents are unbelievable chefs and take care of a big garden filled with vegetables, flowers and herbs. After graduating from UW-Madison, I was managing large-scale events, specifically 5K races and beer festivals, but wanted to incorporate my passion for food into my work. That’s why I started the Bacon and Beer Classic in September 2013. It’s so inspiring to work with food-focused non-profits, local chefs, restaurants, brewers, industry influencers and writers. I love nothing more than connecting locals with a new restaurant, watching them try a new food, or showing them a new way to cook or prepare food in their own home! Excited to bring this event to NYC in July and more cities around the country!

Name: Kate Levenstien, CEO and Founder of Cannonball Productions and the Bacon and Beer Classic

Website: www.baconandbeerclassic.com

Where do you live: I just moved to the West Village after 5 years in Chicago. But, I was born and raised in good ‘ole Jersey!

Favorite style of Burger: Obviously it has to include bacon! I had this unforgettable burger at a spot in Manly Beach, Australia. It had beetroot, bacon, cheddar, egg, lettuce, tomato and some killer aioli.

Favorite Childhood Burger: Black bean. We used to make homemade veggie burgers with everything you can imagine. I was raised a vegetarian, but now I think of myself more as a bacontarian!

Burger that haunts your dreams at night: I just had my first Ramen Burger at Smorgasburg and it blew my mind. I’ve caught myself daydreaming about it a lot this week…

What is the one Burger you’ve always wanted to try but still have not: Fergburger in New Zealand. I was there and the line was insane, but I had to run to go skydiving and couldn’t wait in line. I’ll get back there one day…

The secret to making a great Burger: Don’t overcook it! Burgers should be oozing with juice. And you can never go wrong with adding a few strips of crispy bacon.

Under no circumstances whatsoever, what should NEVER be put on a Burger: I can’t imagine a peanut butter and jelly burger…but I never say never!

If you could eat any Mythical Creature which would it be: A werewolf burger! Owwwwwwww!

If you could have a Burger with anyone alive, or dead, fictional or real, who would it be and where would you take them:  I’d love to grab a burger in a drive-thru on Willy Nelson’s RV…preferably a White Castle.

Name one Burger in LA that for once, people should get off a plane and go eat instead of In-N-Out: I haven’t spent enough time out in LA to know…but they should definitely head straight to Kuma’s Corner in Chicago!

Please use this space to talk about or plug anything else you want: The Bacon and Beer Classic is heading inside of Citi Field on July 26th! We’ve rented out the ballpark and Aramark (for the first time ever!) so we can bring in over 100 craft breweries and restaurants to make bacon dishes for everyone to sample! There will be music, food demos and beer schools and crazy games – think dunk tanks, Whiffle ball, giant Jenga, inflatable bungee run and cornhole!

GET DISCOUNTED TICKETS TO THE BACON AND BEER CLASSIC IN NYC

Use code “BaconBurgerGA” to get $11 off GA tickets
Use code “BaconBurgerVIP” to get $21 off VIP tickets

 

 



Posted in Baseball, Beer, Burgers, Event, Festival, New York, Queens, The Cattle Call | Tagged , , , , , , , , , , , , , , , , , , , , , | Leave a comment