The GIANT Sasquatch burger in this challenge consists of 4 pounds of meat, 1 pound of toppings, and a 2 pound bun that looks like a basketball cut in half! With over 1300 people who have tried this challenge, only 4 have been successful at defeating it. On this, the second episode ever of Man vs. Food, Adam Richman will attempt to devour the 7½...
...pound burger within the allotted 60 minute time frame set by the Big Foot Lodge. Before he fills himself up on burgers though, Adam sets out to find 2 more of the best places to eat in Memphis TN...
With a line of people waiting for lunch, Adam starts asking patrons what they will be ordering. It seemed unanimous, everyone was going for the southern fried chicken. According to locals, there's no better place for it in Memphis than Gus's Fried Chicken.
Described as "spicy, but not too spicy" and "perfectly moist", this chicken is flying out the door as fast as Gus's can make it. Gus's Fried Chicken is a 25 year old establishment that was built by Vernon Gus Bonner (now deceased). This was Gus' second restaurant in Memphis. The "original Gus's Fried Chicken is located in Mason, TN. Now, the business is owned by Wendy McCrory who is only the third person to ever know Gus' secret recipe and stills serves it up in Gus's tradition of pure excellence.
In spite of the amount of chicken they sell, every piece of it is individually inspected, cut, and trimmed of fat by hand before being tossed in seasoning and hitting the fryer. If you're a lover of fried chicken and find yourself anywhere near Memphis TN, be sure to try this mouth watering treat.
This legendary BBQ spot is known all over Memphis for offering some of the best pulled pork and ribs. Nearly everyone though, is there for the perfectly cooked and ultra tender BBQ pork ribs. Opened in 1948, Charlie Vergos had a vision: no messy sauces. He used a dry BBQ seasoning. To this day they are the largest seller of dry BBQ ribs in the nation.
All ribs undergo a dry rub and Greek seasoning process before hitting the giant charcoal smoker for up to 14 hours of slow cooking. Lamb driblets, brisket, and pulled pork sandwiches also top the list of customer favorites. The head chef and kitchen manager at Rendezvous is Bobby Ellis. A faithful employee of 41 years, he makes sure you will get the same quality of food on every visit.
The sheer size of this burger visually, is astonishing. It looks more like something that would be seen on "Ripley's Believe It Or Not" than a restaurant menu. However, Adam is inspired by the 4 people who have conquered it so, here he goes. But first, owner Shawn Danko takes Adam back to the grille to show him how this monster is created.
Like all burgers at the Big foot Lodge, the Sasquatch had to be made from the same high quality 80/20 ground chuck hamburger. Only this one uses 4.5 pounds of it. Adam has a strategy though. He decides to try to increase the palatability of the burger by ADDING bacon, mushrooms and onion! If he can complete the burger, he will be the first ever to have accomplished this.
The timer starts and Adam digs in with speed and fury. He cuts the drum in to 6 pieces and plans to finish one piece every 10 minutes. He powers in and does his best but the behemoth burger takes him down with 12 minutes left. Adam throws in the towel, and prepares to take questions...
Shortly after this episode was filmed, the Big Foot Lodge changed its name to the Kooky Canuck and the Sasquatch Challenge was renamed to the Kookamonga Challenge. It still however, is the same assault on anyone trying to defeat it.