The Cattle Call – Chef Jeffrey Maslanka from Black Shack Burger & 67 Burger
The Cattle Call – All the beef that’s behind the people who make & connect us to the Burgerverse.
Born and raised in Victor NY, moved to AZ in ’93 and started down the path that got me here. Cooked in every kind of kitchen there is… except sushi. Moved to Brooklyn in ’01 and started working my way through NYC gaining experience. Opened 67 Burger Fort Greene with Ed Tretter in ’06, Black Shack in ’09, and 67 Burger Park Slope in ‘012.
Name: Jeffrey Maslanka
Where do you live: Carroll Gardens Brooklyn
Favorite style of Burger: Thin Patty seared hard on a flat top.
Favorite Childhood Burger: Bill Gray’s Burger up in Rochester NY
Burger that haunts your dreams at night: Burgers ‘haunt’ my dreams for different reasons than you Rev. … but I fondly remember eating burgers and wings at Long Wongs in Tempe AZ watching football and drinking beer with friends.
What is the one Burger you’ve always wanted to try but still have not: Minetta Tavern
The secret to making a great Burger: Salt and Pepper, and lots of it. A good non brioche bun. Fresh beef. A really hot cooking surface.
Under no circumstances whatsoever, what should NEVER be put on a Burger: Some people would lead you to believe that ketchup should never be put on the Hamburger. I say put on whatever you like … as long as you eat the whole thing! I’ve had peanut butter on a hamburger. It’s good. I ate it. I’m not going out looking for it but I ate it.
If you could eat any Mythical Creature which would it be: The Elk of Hiisi is my first choice but since its uncatchable…. You can’t butcher it. Therefore I have to go with Dokken….
If you could have a Burger with anyone alive, or dead, fictional or real, who would it be and where would you take them: Layne Staley and Mark Sandman. My kitchen to cook and drink and play music. Then go out to the Alibi and drink some more.
Name one Burger in LA that for once, people should get off a plane and go eat instead of In-N-Out: Rent a car in L.A. and drive to Tempe AZ and go to The ChuckBox and have a Big One with Cheese. ( I don’t know LA that well, let me know next time you go…)
Please use this space to talk about or plug anything else you want: Black Shack: A burger joint. I’ll put my burger there up against any one in my weight class. I have 5 guys ( and a girl) in my kitchen at the Black Shack that all give a damn about the food they are making. Everyone in the house cares about Black Shack. We don’t have a lot of turn over. They care and I think comes across. I don’t want more than a few spots. after that you cant control it. next time you go to a chain, and when I say chain… I mean anybody with more than 5 locations. Look at who is cooking your food. Do they care? maybe? But at 20+ stores who do they care about?