January 17, 2024 • 21 mins
Eric and the iconic Burger Scholar George Motz hang out and talk about bombing moments in and outside of the kitchen. George shares his story of a bombing moment that took place in his early band days. Let's just say mixing whiskey and beer may lead to a drum set being destroyed. He also recounts a tale of an electrical fire at the Food Film Festival right before the mayor came. More importantly, Eric asks the important question: what's the secret to having the best burger? They discuss witnessing bands getting into fights on stage, and Eric shares the story about playing "Truth or Dare" with Madonna.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Burger Me, Up, Burger Me, down, Burger Me, all around town, Flapjack.
Welcome back to Bombing with Eric Andre, the podcast where
I talked to friends, comedians, musicians, and others about their
worst bombing moments on stage or in public.
Speaker 2 (00:14):
I mean, we've all been there.
Speaker 3 (00:15):
I talked to the burger scholar George Motts about his
time bombing when he was in the New York music scene,
and of course.
Speaker 2 (00:22):
Juicy delicious beef burgers.
Speaker 3 (00:25):
As always, please subscribe to the podcast to get new
episodes every week. Rated five stars and on an Apple podcast.
Subscribe to Big Bunny Players Diamond to get exclusive clips
plus add free episodes weekly.
Speaker 2 (00:36):
Let's get into.
Speaker 4 (00:36):
It, Bombing Balming with Eric Andre.
Speaker 2 (00:46):
How did you become the King of the Burger? George?
It was an accident of complete fluke. What happened, I was.
Speaker 5 (00:52):
The short story was that I was looking for something
to do in the documentary film world. I worked in
television commercials, get a little bored, and I decided to
start making a Hamburger documentary.
Speaker 2 (01:01):
I just I chose a culinary school. Nope, Oh, I
thought you were like you went to court On Blue
University or whatever the fuck it's called you don't have
to do that for hamburgers. That's what.
Speaker 5 (01:12):
I made it up, the whole thing up myself twenty
two plus years ago.
Speaker 2 (01:15):
Wait, so were you looking for the best burger or
you were trying to.
Speaker 5 (01:19):
What was the I was just trying to find great
hamburger stories.
Speaker 2 (01:21):
Why were you trying to find great hamburger stories?
Speaker 5 (01:23):
Because I was trying to make a documentary no one
had done before. No one was talking about the hamburger
twenty two years ago, and I don't care. Nobody people
were hamburger was like something fast food, crappy, ate a
McDonald's whatever, or it was something you made in your backyard.
No restaurants were really serving great ones back then.
Speaker 3 (01:38):
Oh this like this era of like the gourmet burger
is non existent.
Speaker 5 (01:43):
Yeah, it didn't exist. And I wasn't trying to do anything.
I was just trying to tell stories about people who
had hamburger restaurants, very simple, like slice of life stuff.
The stories about the hamburger as equally as it was
about the people who were making them, fun American stories,
and ended up a sort of snowball to di this weird,
you know, twenty two years later, here I am to you, wait.
Speaker 3 (02:01):
Wait, and then you started making hamburgers yourself or dissecting
them or yeah.
Speaker 5 (02:05):
I got to the point where I had dud told
a ton of stories, and my agent said, you should
probably write a cookbook. You know a lot about burgers now,
And I said, well, I don't. We know how to
make hamburgers, so but you know a lot about them.
So I said, okay, I know the histories. I could
figure this out. And I started making hamburgers.
Speaker 2 (02:17):
And that was it.
Speaker 5 (02:17):
I went on the New Show whatever it was almost
ten years ago to talk about hamburgers and they say,
what hamberger can you make in four minutes and talk
about it at the same time in front of a
crowd to twohundred people, and I said, the Oklahoma Friday Nindburger.
Speaker 2 (02:30):
Yeah, And that was it. The brilliance is a simplicity.
Speaker 4 (02:33):
Yeah.
Speaker 3 (02:34):
I think Connor O'Brien always would say, if you overthink,
you start to stink and like it. As soon as
you get too heady or intellectual, you lose the crowd.
Art and creativity is primal. It's not intellectual. It's not
for a fucking stuffy professor to break down. It has
to speak to people's hearts and their organs. It doesn't
that would have to speak to their intellect, It has
(02:55):
to speak to all their own body.
Speaker 2 (02:57):
Yeah, so I think like that's the brilliant of what
you do.
Speaker 4 (03:00):
I love.
Speaker 5 (03:01):
I'm craving a fucking hamburg and Hamburgers are fantastic.
Speaker 4 (03:04):
Yeah.
Speaker 2 (03:05):
We did a Hamburger shoot yesterday.
Speaker 5 (03:06):
The first thing I could to think of what we're
done with the shoot, is I want another Hamberger.
Speaker 3 (03:09):
Okay, what's the worst bomb you've ever experienced? The worst
failure in your career or not even in career. It
can be in a personal life kind of good question,
fall on your face moment or literally.
Speaker 2 (03:21):
Follow my face.
Speaker 5 (03:23):
When I was in a band in the nineties, I
had the greatest time. I always said to myself, if
I could just be in a rock star, I'd be happy.
You know, it would have killed me eventually. But the
way back then, I drank way to my I got really,
really hammered before I went on stage. Every single night.
It was like that was the thing, whiskey, whiskey and
beer together and and some other weed. So it was
(03:44):
a problem. But I would get on stage a completely
was I was in my own zone. I must have
sounded to my mind, I was I sounded great. And
I was the guy in the band who was a
little flashy, and I would do these jumps. So I
was a big fan of Pete Townsend who and I
would try to get air and I would I was
successful timy air.
Speaker 2 (04:01):
All the time. And one time I literally went straight
up in.
Speaker 5 (04:03):
The air and came back on the drum kit and
crushed the drum kit. And all I remember was being
in the air and then looking up at the drummer
saying to me.
Speaker 2 (04:12):
He looked at me, and he says, what the fuck?
Speaker 5 (04:16):
And I heard someone of the microphones saying we're going
to take a short break and rebuild the drum kit
and get back here.
Speaker 2 (04:22):
Did you break your back? I was so fucked up.
I was so hammer. I don't know what. I just
I think we took a break. We may have gone back.
I think we go back on stage like an hour later.
Speaker 3 (04:33):
Were you drinking straight whiskey or like k I was
just I was just stupid drunk.
Speaker 4 (04:36):
You may.
Speaker 2 (04:37):
I think there was a girl out of the bottle
kind of thing.
Speaker 4 (04:39):
You know.
Speaker 5 (04:39):
We were in a bar, so we were I don't
know we were. I was just at that moment I
promised the band and they were.
Speaker 2 (04:44):
Pretty pissed at me. I had a big crowd everything.
I would never drink at work or on stage again.
Speaker 5 (04:51):
So that's the good, because that's the good thing.
Speaker 2 (04:54):
I get drunk after work. I don't get that. After that,
I was I kild, do it know? A pair is
nice with whiskey and beer cocaine? It was really well,
you're talking about burger condiments. That's a condiment. Good air there.
Speaker 4 (05:11):
That's amazing.
Speaker 3 (05:12):
What about just any documentary making failures or any frustration.
I can't imagine making docks because somebody told me somebody
ran a doc film festival. I was talking to you
at a coffee shop.
Speaker 2 (05:23):
They said the average doc takes seven years.
Speaker 5 (05:27):
To make or something those like the pro the other pro.
I spent a lot of time. I have a lot
of money to do that.
Speaker 2 (05:32):
I'd never did that kind of stuff.
Speaker 5 (05:33):
I just we spent I spent two years working on that,
my first Hamburger documentary. But that was just because I
was I had at a real job and I was
doing the whole thing on my own. But I ran
this thing for years and we still actually have it.
But the pandemic kind of killed. It's something called the
Food Film Festival. And you know, I do know if you
know about food. So what we do is we it's
a it's a regular festival that takes submissions but only
food films, and then we select films based on what
(05:54):
themes we see, and then we have nights that where
you show a bunch of films about a certain type
of food and you serve the food to the audio
us while they're sitting there, but little pieces of it,
little tease like it was if it happens, well, it
usually happens every October. Where we canceled the last couple
of years because of the pandemic. We haven't had the
guts to bring it back. But it's a fantastic idea,
but we we did it for years and we at
(06:14):
our peak, we were getting we were actually getting a
proclamation from the mayor and we were the Trabeck of
cinemas before they tore it down unfortunately.
Speaker 2 (06:22):
And there's a kitchen there.
Speaker 5 (06:23):
We were ready to go in the kitchen, ready to go,
and the N cell system went off, which you know,
the the the fire suppression system sends all this dust,
white dust, on all of our food and the mayor's
The mayor is about to walk in. Now it's a
three alarm fire. Ftn WY is in the house and
we're trying to figure out how to both. It was
just it was like it was electrical fire, was an
(06:44):
actual fire, actual fire. Smoke was only smoke, tons of
smoke in the building. We're trying to figure out to
get rid of the smoke, how to get rid of
the fdn Y before the mayor shows up to give
us a proclamation.
Speaker 2 (06:53):
Fuck that suck. That was wild.
Speaker 5 (06:55):
That was we almost we almost lost everything at that moment.
Speaker 2 (06:58):
How did the did you recover? We did? We actually
we tossed all the dusty food.
Speaker 5 (07:03):
We did we had what was left over. We ended
up we had friends in the neighborhood who took all
of our food and cooked it and sent.
Speaker 2 (07:09):
It back to the festival.
Speaker 5 (07:10):
For us, it's like we have one person, but we
have a crazy producer who the only guy who could
have pulled that off.
Speaker 2 (07:16):
So he's insane. Yeah, that's a movie.
Speaker 3 (07:18):
I mean, that's like like a Marx Brothers through Stuges
plot or something. It's like I Love on the conveyor.
Oh yeah, like you had to go to outsource the
food to like friends in the neighborhood that were like
cooking furious we did.
Speaker 5 (07:34):
We had we had a food truck, two food trucks
pull up on the curb and start cooking for us.
Had other friends in a Hamburger restaurant down the streets
supplied us with you.
Speaker 2 (07:41):
Know, a thousand Hamburgers. That's amazing. It's like a Benny Hill.
The customers they never knew, they had no idea, they
had no idea.
Speaker 5 (07:53):
It's like it all happened a half an hour before doors.
I literally I was so relieved. We got completely hammered
after and I remember I I have a picture of
somewhere there's a trend with you relationship to work and
booths that what I've done. But I remember I took
the proclamation, which is if you know what a proclamation
looks like, it's like, you know, it's like it's like
a dead scroll or something. It's like a frame piece
(08:14):
of art. And I had had my lanyard. I hung
it off my lanyard like flavor flame.
Speaker 2 (08:19):
Clock and walked around with the population.
Speaker 4 (08:24):
With a recondre, with a recadre.
Speaker 3 (08:36):
What is the guide to the layman, What is like
the key to a successful hamburger?
Speaker 2 (08:42):
What do you avoid?
Speaker 3 (08:43):
Is there like a list like don't do this, this
and this, and then is there like a try to
do this, this and this.
Speaker 5 (08:48):
Yeah, Well, the big one everyone hates to hear, which
is just to get ketchup off your burger for starters,
unless you're off, unless you're combining it with like a
sauce like a mayo or mustard or something. Ketchup directly
on a burger patty is the one of the worst
things you can do to your burger. Why is because
it's too sweet and it just get masks the beautiful
flavor of grease, beef grease, which is very important, I think.
And one other thing that is just keep it simple.
(09:10):
And people will screw up all the time and do
not keep it simple. They put too much crap on there.
They put they go nuts. They're all going to truffle
this and whatever.
Speaker 2 (09:17):
You don't need that. Yeah, so are pickles and onions?
Speaker 5 (09:19):
Okay, So onions are the first condiment ever, that's the
original condment before there was obviously ketchup or anything else,
before there was even cheese there. I mean, onions pre
date cheese by almost fifty years.
Speaker 2 (09:30):
Believe it burger okay.
Speaker 5 (09:32):
Onions for sure, Pickles for sure. Mustard is a great
condiment on a burger. Can I mix mail and ketchup?
That's okay, totally okay. I like I like barbecue sauce
on a burger.
Speaker 2 (09:42):
It's not ketchup. What is the history of a Hamburger?
Does it have anything to do with Hamburg?
Speaker 4 (09:47):
Yes?
Speaker 2 (09:47):
It does.
Speaker 5 (09:48):
Is it from Hamburg, Germany? So Hamberg, Germany? Yes, the
port town, the port town of Hamberg, Germany where it started,
didn't well, there's an idea of a Hamburg It's called
a Hamburg plate or take in the style of Hamburg.
Was served on a plate and eat with the knife
and a fourth. That came from Hamburg. But it came
to the US. Of course the Americans made it portable. Okay,
that's how it became. How old is it it goes back?
(10:10):
We don't know exactly, but we have an idea that
goes back to somewhere in the eighteen eighties, eighteen eighties,
eighteen eighties. They're the first, really the earliest written piece
of information we have about the Hamburger is eighteen ninety four.
Speaker 3 (10:21):
Is Hamburger named by Americans to be like, hey, these
these Germans are bringing these things from Hamburg. Or was
it named in Hamburg as Hamburger's.
Speaker 5 (10:31):
No, it was actually named in the US as steak
in the style of Hamburg. And it was actually named
in New York. So if you're from Hamburg, Germany, you're
a hamburger.
Speaker 2 (10:39):
Okay, okay, all right. It's one of the really hungry
right now.
Speaker 5 (10:45):
It's one of the earliest ethnic foods in the US.
Speaker 3 (10:47):
Actually, think in hamburger, and then do you cook it
in I don't know how to make a hamburger at
your level?
Speaker 2 (10:54):
Is it like cooked in tallow? Wait? Wait, wait wait
animal fat? My level is not that, not that high.
Speaker 5 (10:59):
I think I think you're being Anybody could do this,
anyone can do it.
Speaker 3 (11:04):
Did you do it in tallow or does it just
cooking its own fat or what its own fat? That's
so you're gonna but you put butter on it.
Speaker 5 (11:11):
But butter burns too fast, No, butter. The best thing
to do is to take some leftover tallow which you have,
or just a hamburger. If you have a nice season pan,
you put a burger in there, you're gonna and it
has enough fat in it, you're gonna create the perfect
cooking environment for a hamburger, okay, every single time?
Speaker 2 (11:25):
And where do you get your I don't know what's
your secret? So I don't you know to answer anything
you don't want to, But what do you get your meat?
Speaker 3 (11:32):
This is just for my own personal journey. I'm following
you home, following you the whole foods or whatever.
Speaker 2 (11:44):
Do you have like a secret meat source?
Speaker 5 (11:46):
So I do use a supplier in New Jersey called
Schweiden Sons. And I only throw the name out there
because they supply all the five guys in the country
and they only do one thing, which is ground beef,
and that's it. That's why I use the fantast. Also,
they're one of the only companies that actually sell retail
seventy five twenty five ground beef, which it sounds oh yeah, whatever,
what the hell does that mean or why is that important?
(12:06):
It's because it's a higher fat content than any other
beef out there, and fat is flavor.
Speaker 2 (12:11):
So it's all about the fat. Yeah, let's put salt
on the burger.
Speaker 5 (12:14):
Is a fat only salt? Salt cooking cooking elements? Yeah,
but not as a flavor.
Speaker 2 (12:19):
Is so the are simplistic. The beauty of them is
they're simplicity.
Speaker 3 (12:23):
Yeah, okay, now that I'm fucking starving, where where should
I order burger from?
Speaker 2 (12:28):
Right now? What are your wars besides yourself? Burger gps?
Right here?
Speaker 5 (12:33):
What is your little bit of a dead zone?
Speaker 2 (12:36):
What is your What are your favorite New York burger spots?
I like this again, the simple ones. JJ Mellon.
Speaker 5 (12:40):
I'm a big fan of JJ mel. I love JJ Mellon.
This is a simple burger. You know, I actually like
I love controversy, but I like I like Cornerbystro but
Quarnby Stree. You have to go at like two o'clock
in the morning when they're really cracking out burgers and
making great burger bistro.
Speaker 2 (12:52):
Okay, jg Mail and Cornerby? What about Minetta? That is great?
I love Minetta.
Speaker 5 (12:57):
It's at expensive, It's the only problem I happened that though.
Speaker 2 (12:59):
It is a great if you can for it. Hey,
it's a great tasting burger. Okay, Yeah, okay, I'm fucking starving.
Speaker 4 (13:05):
Before.
Speaker 2 (13:06):
Yeah, I'm glad I had peanut butter toast. What is
your drink of choice? I'm a bit of a cocktail
me too.
Speaker 5 (13:12):
I love cocktails. I like Jamison actually was my whiskey
of choice, but I also like I love Rye.
Speaker 2 (13:17):
I don't drink berd, but I drink ry your whiskey. Guys,
I'm a guy, I'm a big I love rum. That's good.
I like dark and storm.
Speaker 5 (13:25):
I have to admnut they taste better when you're on
the islands tho, unfortunately. But I also love beer. I'm
a beer guy. I love beer so much.
Speaker 3 (13:31):
I don't drink beer typically unless I'm in the Islands
or Thailand. There's something about being sweaty, yes, and swampy
and on vacation and near a body of water that
beer is like delicious to me. But when I drink
in my normal life, beer fills me up too fast.
(13:51):
Rum and rum cocktails. I'm I'm part pirate.
Speaker 5 (13:55):
I fucking love yeah, I love I love cocktail. I
love making cocktails. I kind of picked the little cocktail
thing about four or five years ago, and I can't
stuff now.
Speaker 2 (14:03):
You do fat washing? You ever fuck with that? I've
not gotten that far.
Speaker 3 (14:07):
Okay, I'm gonna take you to a fucking there's a
bar that does all fat washing.
Speaker 2 (14:12):
Clarified punches. So they'll put like tallow or olive.
Speaker 3 (14:16):
Oil or bacon fat oil or brown butter or bacon fat,
and you put it in the freezer with the booze overnight.
It's about like four to one. So it's like whatever
four ounces of booze one ounce of animal fat. Put
in the freezer over night, agitated put in the freeze
over night, get all the fat out of it. And
what it does it takes all of the bitter agents
(14:37):
out of the alcohol and it infuses flavors. So like
you do bacon fat whiskey, you remove the fat the
next day the fat. All that the tannins in the
booze and everything that makes booze bitter attaches to the fat.
You discard the fat and then you have this like
delicious velvety crystal clear. You put it in coffee filters
(14:57):
over and over, strain it over and over and over
and over again, and you have this delicious velvety clear
flavor and fused spirit and it's the best. Once that
you have to really drink it. Once I want to
talk about it, people are like, what, yeah, I know,
it's not like Neil the Grass Tyson explaining a cocktail.
But when you drink it, you're gonna be like, fuck,
this is the best. Talk to Benny about it. Benny
(15:20):
will convert converted him and he will or will just
drink some of it.
Speaker 2 (15:24):
I'm off the so I'm doing an ayahuasca retreat. I
can't drink right now. Oh okay, give you. I'm doing
a fucking I'm doing a livered detox. Sorry to hear that,
I mean good to hear that. I wish alcohol was
good for you. I wish it was filled with vitamins
and not poisten.
Speaker 4 (15:38):
Because it's really fun.
Speaker 2 (15:39):
It is a lot of fun.
Speaker 4 (15:41):
It makes the demons go away a little bit.
Speaker 2 (15:46):
They always come back to hot Mekes.
Speaker 4 (15:51):
With every condre.
Speaker 2 (16:01):
With are anything you can think of? Like the worst
show you've ever seen? Just any anybody tank. This is
a hard one to answer. It's a tough one to answer. Yeah,
I don't always have an answer because most shows are fine.
Most shows are I don't throw them under the buck.
I've seen a lot of bad shows.
Speaker 5 (16:15):
Yeah, because I'm a I'm a huge fan of love music.
Speaker 3 (16:17):
You can, you can, you can, you can protect the innocent,
you can make a fake name but it would be
more intriguing if.
Speaker 2 (16:21):
You said the real name.
Speaker 3 (16:22):
But I will think, let me think, like historic, I've
seen a lot of comedians bomb, I've seen comedians like
get bottles store them on stage.
Speaker 2 (16:30):
That's so tough. That's a tough job, man. Yeah, I
would not I would want to do that. That's not
a good idea.
Speaker 5 (16:34):
No, It's like acting, and then there's then there's comedian.
It's like there's a whole different world out there.
Speaker 3 (16:39):
You are on stage with just a microphone. Yeah, convincing
strangers to stop talking to each other, quiet down, pay attention.
Speaker 2 (16:49):
To you, and laugh out loud. Yeah, And you're a
complete stranger.
Speaker 3 (16:54):
So you have to convince them instantly that you are
likable and they want to be on your side, and
that you're funny.
Speaker 2 (17:01):
It's very tough. It's a pain in the ass. And
I wouldn't wish it off my worst enemy. And you're
still doing it.
Speaker 3 (17:07):
I'm still doing I mean, I wish I was an
oligarch or something so I can just retire and live
on a tomato farm in Italy.
Speaker 2 (17:16):
But but you'd still go back to it. All these guys
go back to it, right. It looks like sickness. It's
a sickness, right, you still go back.
Speaker 5 (17:21):
I mean, like even Seinfeld went back to it, didn't
he We.
Speaker 2 (17:23):
Did not get enough hugs from our.
Speaker 3 (17:28):
Dad, didn't play catch with us, and now we have
to burden the world with their bullshel There you have it.
Speaker 2 (17:33):
Their observations gives a ship.
Speaker 5 (17:36):
I can't think of the band. I'm sorry, I cannot think.
I'm trying to. I love music so much. I'm the
ones I have seen. It's not even worth bringing up
that I are not good, right. I saw Pixies and
uh Weezer together. It was a great show. Weezer did
a great show. Pixies also did a great show. But
you could tell that Frank Black was pissed off.
Speaker 2 (17:52):
Oh no, it was something wrong because he was pissy.
Was the opening act, I guess, and we're all in
the well. I mean, he should have figured that out
ahead of the dour I went on.
Speaker 5 (18:00):
And I said, I was like, what's that happened? It
was great to see him, but it was like, I
feel bad. It was like, not really a great show, unfortunately,
Like how was he being being curmudgeoned in.
Speaker 2 (18:08):
Between people in the audience? You know?
Speaker 5 (18:10):
It was like literally, which is normal for him, just
not you know, I can tell he was not a
good mood.
Speaker 2 (18:16):
It rubs off on the audience.
Speaker 5 (18:18):
That's a little Toezer came out and everyone roushed the stage.
I'm sure he saw that, you know, and probably didn't help.
Speaker 3 (18:23):
Well, come on, like, you know, we're all interpo.
Speaker 5 (18:30):
I was actually I saw them also bombing the show.
Speaker 2 (18:32):
I forgot about them. Yeah, what happened?
Speaker 5 (18:35):
I just they just they seemed like they were not
playing together. They were another one stage fighting with each other.
Oh yeah, so not with us, just with them.
Speaker 4 (18:43):
They're lived.
Speaker 3 (18:45):
Smashing Pumpkins used to fight on stairs, all screaming matches.
Speaker 5 (18:49):
I'm partially deaf because of because of a Smashing Pumpkins
show at the Garden, for sure.
Speaker 2 (18:53):
Oh fuck, it took a few years off your ear drum.
They're ringing right now. That sucks. That's rough.
Speaker 3 (19:00):
Beastie Boys took the Bad Brains on tour with him
and Bad Brains, and Bad.
Speaker 2 (19:06):
Brains took his MIC's stand and basked somebody.
Speaker 4 (19:08):
In the face.
Speaker 2 (19:09):
Yeah, boys were like, you're off the tour, major liability.
We can't you can't do that. You can't assault the audience.
How about how a lot of trouble.
Speaker 5 (19:19):
How the fact that Beastie Boys opened for Madonna?
Speaker 2 (19:21):
You know that, yeah back in the day. I just
read the b Boys book. That's amazing.
Speaker 3 (19:25):
What a concert to catch, What a moment in time.
The ben diagram of Beastie Boys and Madonna fans. I
met Madonna recently and I played Truth or Dare.
Speaker 5 (19:37):
With her and some other folks, and uh, I saw
that I did see this.
Speaker 3 (19:42):
Okay, it did, yes, and it was very intimidated, but
it was very It was very I mean, she said,
you know a legend, and she goes, what's your name?
Speaker 2 (19:51):
And I went, my name is eric Andre. She goes,
do you know my name? And I went Madonna Chaconi
And like everybody's like, oh, you said her last She
kind of liked that I knew her last name, and
she was like.
Speaker 5 (20:04):
Oh shit, doesn't somebody dare her to go on tour?
Speaker 2 (20:06):
And she did?
Speaker 4 (20:07):
Yeah.
Speaker 3 (20:08):
I was I was like duped into a pr son. Basically,
I was like eating dinner next door. This guy's like,
you want to go play Truth or Darre Madonna?
Speaker 2 (20:16):
And we were all like fuck yeah. And then a
few comedians I was with they were like why are.
Speaker 3 (20:20):
Their cameras everywhere knows Madonna? And then I saw a
few comedians slink away and I was like, oh.
Speaker 2 (20:26):
But whatever, it's been good stuff.
Speaker 3 (20:28):
You gotta play truth, you gotta look back on your life,
be on your deathbed and go.
Speaker 5 (20:32):
I played truth, aren Madonna exactly whether it's a PR stunter,
but the cameras ship everything.
Speaker 3 (20:37):
Life's a PR stunt. There's one PR stunt after the next.
I don't know what that means.
Speaker 2 (20:41):
But George, what you got coming up for us?
Speaker 4 (20:42):
Moment?
Speaker 2 (20:43):
I'm opening a restaurant. Okay, what's it called. It's called
Hamburger America. Where's it gonna be?
Speaker 5 (20:47):
So I live in NoHo, there you go, so to
know Hamburger America, which is also the name of my book.
The original film that I made. The documentary film is
also called hamburg America. This is called The Great American
Burger Book. Can I eat your Hamburgers?
Speaker 2 (20:59):
Absolutely? Yes, I'm definitely there. For sure. You'll never get
rid of me on parasite. George, thanks so much, brother,
Thank you appreciate you for having me.
Speaker 4 (21:10):
Ill with Eric Andre.
Speaker 3 (21:13):
Bombing with Eric Andres brought to you by Will Ferrell's
Big Money Players Network and iHeart Podcast.
Speaker 2 (21:18):
Executive produced by.
Speaker 3 (21:19):
Han Sani Olivia Aguilar, edited and sound designed by Andy Harris,
and our art is by Dylan Vanderberg. If you want
to confess to your own bombing moments or give us
a shout out, go rate us five stars and drop
a review on your podcast app a choice right about
your own stories of bombing at life, and if you're
on Apple Podcasts, you could also subscribe to Big Money
Player's Diamond to get exclusive bonus content with every episode,
(21:39):
and listen to all my episodes at free.
Speaker 4 (21:41):
Hybye,
Burger Me, Up, Burger Me, down, Burger Me, all around town, Flapjack.
Welcome back to Bombing with Eric Andre, the podcast where
I talked to friends, comedians, musicians, and others about their
worst bombing moments on stage or in public.
Speaker 2 (00:14):
I mean, we've all been there.
Speaker 3 (00:15):
I talked to the burger scholar George Motts about his
time bombing when he was in the New York music scene,
and of course.
Speaker 2 (00:22):
Juicy delicious beef burgers.
Speaker 3 (00:25):
As always, please subscribe to the podcast to get new
episodes every week. Rated five stars and on an Apple podcast.
Subscribe to Big Bunny Players Diamond to get exclusive clips
plus add free episodes weekly.
Speaker 2 (00:36):
Let's get into.
Speaker 4 (00:36):
It, Bombing Balming with Eric Andre.
Speaker 2 (00:46):
How did you become the King of the Burger? George?
It was an accident of complete fluke. What happened, I was.
Speaker 5 (00:52):
The short story was that I was looking for something
to do in the documentary film world. I worked in
television commercials, get a little bored, and I decided to
start making a Hamburger documentary.
Speaker 2 (01:01):
I just I chose a culinary school. Nope, Oh, I
thought you were like you went to court On Blue
University or whatever the fuck it's called you don't have
to do that for hamburgers. That's what.
Speaker 5 (01:12):
I made it up, the whole thing up myself twenty
two plus years ago.
Speaker 2 (01:15):
Wait, so were you looking for the best burger or
you were trying to.
Speaker 5 (01:19):
What was the I was just trying to find great
hamburger stories.
Speaker 2 (01:21):
Why were you trying to find great hamburger stories?
Speaker 5 (01:23):
Because I was trying to make a documentary no one
had done before. No one was talking about the hamburger
twenty two years ago, and I don't care. Nobody people
were hamburger was like something fast food, crappy, ate a
McDonald's whatever, or it was something you made in your backyard.
No restaurants were really serving great ones back then.
Speaker 3 (01:38):
Oh this like this era of like the gourmet burger
is non existent.
Speaker 5 (01:43):
Yeah, it didn't exist. And I wasn't trying to do anything.
I was just trying to tell stories about people who
had hamburger restaurants, very simple, like slice of life stuff.
The stories about the hamburger as equally as it was
about the people who were making them, fun American stories,
and ended up a sort of snowball to di this weird,
you know, twenty two years later, here I am to you, wait.
Speaker 3 (02:01):
Wait, and then you started making hamburgers yourself or dissecting
them or yeah.
Speaker 5 (02:05):
I got to the point where I had dud told
a ton of stories, and my agent said, you should
probably write a cookbook. You know a lot about burgers now,
And I said, well, I don't. We know how to
make hamburgers, so but you know a lot about them.
So I said, okay, I know the histories. I could
figure this out. And I started making hamburgers.
Speaker 2 (02:17):
And that was it.
Speaker 5 (02:17):
I went on the New Show whatever it was almost
ten years ago to talk about hamburgers and they say,
what hamberger can you make in four minutes and talk
about it at the same time in front of a
crowd to twohundred people, and I said, the Oklahoma Friday Nindburger.
Speaker 2 (02:30):
Yeah, And that was it. The brilliance is a simplicity.
Speaker 4 (02:33):
Yeah.
Speaker 3 (02:34):
I think Connor O'Brien always would say, if you overthink,
you start to stink and like it. As soon as
you get too heady or intellectual, you lose the crowd.
Art and creativity is primal. It's not intellectual. It's not
for a fucking stuffy professor to break down. It has
to speak to people's hearts and their organs. It doesn't
that would have to speak to their intellect, It has
(02:55):
to speak to all their own body.
Speaker 2 (02:57):
Yeah, so I think like that's the brilliant of what
you do.
Speaker 4 (03:00):
I love.
Speaker 5 (03:01):
I'm craving a fucking hamburg and Hamburgers are fantastic.
Speaker 4 (03:04):
Yeah.
Speaker 2 (03:05):
We did a Hamburger shoot yesterday.
Speaker 5 (03:06):
The first thing I could to think of what we're
done with the shoot, is I want another Hamberger.
Speaker 3 (03:09):
Okay, what's the worst bomb you've ever experienced? The worst
failure in your career or not even in career. It
can be in a personal life kind of good question,
fall on your face moment or literally.
Speaker 2 (03:21):
Follow my face.
Speaker 5 (03:23):
When I was in a band in the nineties, I
had the greatest time. I always said to myself, if
I could just be in a rock star, I'd be happy.
You know, it would have killed me eventually. But the
way back then, I drank way to my I got really,
really hammered before I went on stage. Every single night.
It was like that was the thing, whiskey, whiskey and
beer together and and some other weed. So it was
(03:44):
a problem. But I would get on stage a completely
was I was in my own zone. I must have
sounded to my mind, I was I sounded great. And
I was the guy in the band who was a
little flashy, and I would do these jumps. So I
was a big fan of Pete Townsend who and I
would try to get air and I would I was
successful timy air.
Speaker 2 (04:01):
All the time. And one time I literally went straight
up in.
Speaker 5 (04:03):
The air and came back on the drum kit and
crushed the drum kit. And all I remember was being
in the air and then looking up at the drummer
saying to me.
Speaker 2 (04:12):
He looked at me, and he says, what the fuck?
Speaker 5 (04:16):
And I heard someone of the microphones saying we're going
to take a short break and rebuild the drum kit
and get back here.
Speaker 2 (04:22):
Did you break your back? I was so fucked up.
I was so hammer. I don't know what. I just
I think we took a break. We may have gone back.
I think we go back on stage like an hour later.
Speaker 3 (04:33):
Were you drinking straight whiskey or like k I was
just I was just stupid drunk.
Speaker 4 (04:36):
You may.
Speaker 2 (04:37):
I think there was a girl out of the bottle
kind of thing.
Speaker 4 (04:39):
You know.
Speaker 5 (04:39):
We were in a bar, so we were I don't
know we were. I was just at that moment I
promised the band and they were.
Speaker 2 (04:44):
Pretty pissed at me. I had a big crowd everything.
I would never drink at work or on stage again.
Speaker 5 (04:51):
So that's the good, because that's the good thing.
Speaker 2 (04:54):
I get drunk after work. I don't get that. After that,
I was I kild, do it know? A pair is
nice with whiskey and beer cocaine? It was really well,
you're talking about burger condiments. That's a condiment. Good air there.
Speaker 4 (05:11):
That's amazing.
Speaker 3 (05:12):
What about just any documentary making failures or any frustration.
I can't imagine making docks because somebody told me somebody
ran a doc film festival. I was talking to you
at a coffee shop.
Speaker 2 (05:23):
They said the average doc takes seven years.
Speaker 5 (05:27):
To make or something those like the pro the other pro.
I spent a lot of time. I have a lot
of money to do that.
Speaker 2 (05:32):
I'd never did that kind of stuff.
Speaker 5 (05:33):
I just we spent I spent two years working on that,
my first Hamburger documentary. But that was just because I
was I had at a real job and I was
doing the whole thing on my own. But I ran
this thing for years and we still actually have it.
But the pandemic kind of killed. It's something called the
Food Film Festival. And you know, I do know if you
know about food. So what we do is we it's
a it's a regular festival that takes submissions but only
food films, and then we select films based on what
(05:54):
themes we see, and then we have nights that where
you show a bunch of films about a certain type
of food and you serve the food to the audio
us while they're sitting there, but little pieces of it,
little tease like it was if it happens, well, it
usually happens every October. Where we canceled the last couple
of years because of the pandemic. We haven't had the
guts to bring it back. But it's a fantastic idea,
but we we did it for years and we at
(06:14):
our peak, we were getting we were actually getting a
proclamation from the mayor and we were the Trabeck of
cinemas before they tore it down unfortunately.
Speaker 2 (06:22):
And there's a kitchen there.
Speaker 5 (06:23):
We were ready to go in the kitchen, ready to go,
and the N cell system went off, which you know,
the the the fire suppression system sends all this dust,
white dust, on all of our food and the mayor's
The mayor is about to walk in. Now it's a
three alarm fire. Ftn WY is in the house and
we're trying to figure out how to both. It was
just it was like it was electrical fire, was an
(06:44):
actual fire, actual fire. Smoke was only smoke, tons of
smoke in the building. We're trying to figure out to
get rid of the smoke, how to get rid of
the fdn Y before the mayor shows up to give
us a proclamation.
Speaker 2 (06:53):
Fuck that suck. That was wild.
Speaker 5 (06:55):
That was we almost we almost lost everything at that moment.
Speaker 2 (06:58):
How did the did you recover? We did? We actually
we tossed all the dusty food.
Speaker 5 (07:03):
We did we had what was left over. We ended
up we had friends in the neighborhood who took all
of our food and cooked it and sent.
Speaker 2 (07:09):
It back to the festival.
Speaker 5 (07:10):
For us, it's like we have one person, but we
have a crazy producer who the only guy who could
have pulled that off.
Speaker 2 (07:16):
So he's insane. Yeah, that's a movie.
Speaker 3 (07:18):
I mean, that's like like a Marx Brothers through Stuges
plot or something. It's like I Love on the conveyor.
Oh yeah, like you had to go to outsource the
food to like friends in the neighborhood that were like
cooking furious we did.
Speaker 5 (07:34):
We had we had a food truck, two food trucks
pull up on the curb and start cooking for us.
Had other friends in a Hamburger restaurant down the streets
supplied us with you.
Speaker 2 (07:41):
Know, a thousand Hamburgers. That's amazing. It's like a Benny Hill.
The customers they never knew, they had no idea, they
had no idea.
Speaker 5 (07:53):
It's like it all happened a half an hour before doors.
I literally I was so relieved. We got completely hammered
after and I remember I I have a picture of
somewhere there's a trend with you relationship to work and
booths that what I've done. But I remember I took
the proclamation, which is if you know what a proclamation
looks like, it's like, you know, it's like it's like
a dead scroll or something. It's like a frame piece
(08:14):
of art. And I had had my lanyard. I hung
it off my lanyard like flavor flame.
Speaker 2 (08:19):
Clock and walked around with the population.
Speaker 4 (08:24):
With a recondre, with a recadre.
Speaker 3 (08:36):
What is the guide to the layman, What is like
the key to a successful hamburger?
Speaker 2 (08:42):
What do you avoid?
Speaker 3 (08:43):
Is there like a list like don't do this, this
and this, and then is there like a try to
do this, this and this.
Speaker 5 (08:48):
Yeah, Well, the big one everyone hates to hear, which
is just to get ketchup off your burger for starters,
unless you're off, unless you're combining it with like a
sauce like a mayo or mustard or something. Ketchup directly
on a burger patty is the one of the worst
things you can do to your burger. Why is because
it's too sweet and it just get masks the beautiful
flavor of grease, beef grease, which is very important, I think.
And one other thing that is just keep it simple.
(09:10):
And people will screw up all the time and do
not keep it simple. They put too much crap on there.
They put they go nuts. They're all going to truffle
this and whatever.
Speaker 2 (09:17):
You don't need that. Yeah, so are pickles and onions?
Speaker 5 (09:19):
Okay, So onions are the first condiment ever, that's the
original condment before there was obviously ketchup or anything else,
before there was even cheese there. I mean, onions pre
date cheese by almost fifty years.
Speaker 2 (09:30):
Believe it burger okay.
Speaker 5 (09:32):
Onions for sure, Pickles for sure. Mustard is a great
condiment on a burger. Can I mix mail and ketchup?
That's okay, totally okay. I like I like barbecue sauce
on a burger.
Speaker 2 (09:42):
It's not ketchup. What is the history of a Hamburger?
Does it have anything to do with Hamburg?
Speaker 4 (09:47):
Yes?
Speaker 2 (09:47):
It does.
Speaker 5 (09:48):
Is it from Hamburg, Germany? So Hamberg, Germany? Yes, the
port town, the port town of Hamberg, Germany where it started,
didn't well, there's an idea of a Hamburg It's called
a Hamburg plate or take in the style of Hamburg.
Was served on a plate and eat with the knife
and a fourth. That came from Hamburg. But it came
to the US. Of course the Americans made it portable. Okay,
that's how it became. How old is it it goes back?
(10:10):
We don't know exactly, but we have an idea that
goes back to somewhere in the eighteen eighties, eighteen eighties,
eighteen eighties. They're the first, really the earliest written piece
of information we have about the Hamburger is eighteen ninety four.
Speaker 3 (10:21):
Is Hamburger named by Americans to be like, hey, these
these Germans are bringing these things from Hamburg. Or was
it named in Hamburg as Hamburger's.
Speaker 5 (10:31):
No, it was actually named in the US as steak
in the style of Hamburg. And it was actually named
in New York. So if you're from Hamburg, Germany, you're
a hamburger.
Speaker 2 (10:39):
Okay, okay, all right. It's one of the really hungry
right now.
Speaker 5 (10:45):
It's one of the earliest ethnic foods in the US.
Speaker 3 (10:47):
Actually, think in hamburger, and then do you cook it
in I don't know how to make a hamburger at
your level?
Speaker 2 (10:54):
Is it like cooked in tallow? Wait? Wait, wait wait
animal fat? My level is not that, not that high.
Speaker 5 (10:59):
I think I think you're being Anybody could do this,
anyone can do it.
Speaker 3 (11:04):
Did you do it in tallow or does it just
cooking its own fat or what its own fat? That's
so you're gonna but you put butter on it.
Speaker 5 (11:11):
But butter burns too fast, No, butter. The best thing
to do is to take some leftover tallow which you have,
or just a hamburger. If you have a nice season pan,
you put a burger in there, you're gonna and it
has enough fat in it, you're gonna create the perfect
cooking environment for a hamburger, okay, every single time?
Speaker 2 (11:25):
And where do you get your I don't know what's
your secret? So I don't you know to answer anything
you don't want to, But what do you get your meat?
Speaker 3 (11:32):
This is just for my own personal journey. I'm following
you home, following you the whole foods or whatever.
Speaker 2 (11:44):
Do you have like a secret meat source?
Speaker 5 (11:46):
So I do use a supplier in New Jersey called
Schweiden Sons. And I only throw the name out there
because they supply all the five guys in the country
and they only do one thing, which is ground beef,
and that's it. That's why I use the fantast. Also,
they're one of the only companies that actually sell retail
seventy five twenty five ground beef, which it sounds oh yeah, whatever,
what the hell does that mean or why is that important?
(12:06):
It's because it's a higher fat content than any other
beef out there, and fat is flavor.
Speaker 2 (12:11):
So it's all about the fat. Yeah, let's put salt
on the burger.
Speaker 5 (12:14):
Is a fat only salt? Salt cooking cooking elements? Yeah,
but not as a flavor.
Speaker 2 (12:19):
Is so the are simplistic. The beauty of them is
they're simplicity.
Speaker 3 (12:23):
Yeah, okay, now that I'm fucking starving, where where should
I order burger from?
Speaker 2 (12:28):
Right now? What are your wars besides yourself? Burger gps?
Right here?
Speaker 5 (12:33):
What is your little bit of a dead zone?
Speaker 2 (12:36):
What is your What are your favorite New York burger spots?
I like this again, the simple ones. JJ Mellon.
Speaker 5 (12:40):
I'm a big fan of JJ mel. I love JJ Mellon.
This is a simple burger. You know, I actually like
I love controversy, but I like I like Cornerbystro but
Quarnby Stree. You have to go at like two o'clock
in the morning when they're really cracking out burgers and
making great burger bistro.
Speaker 2 (12:52):
Okay, jg Mail and Cornerby? What about Minetta? That is great?
I love Minetta.
Speaker 5 (12:57):
It's at expensive, It's the only problem I happened that though.
Speaker 2 (12:59):
It is a great if you can for it. Hey,
it's a great tasting burger. Okay, Yeah, okay, I'm fucking starving.
Speaker 4 (13:05):
Before.
Speaker 2 (13:06):
Yeah, I'm glad I had peanut butter toast. What is
your drink of choice? I'm a bit of a cocktail
me too.
Speaker 5 (13:12):
I love cocktails. I like Jamison actually was my whiskey
of choice, but I also like I love Rye.
Speaker 2 (13:17):
I don't drink berd, but I drink ry your whiskey. Guys,
I'm a guy, I'm a big I love rum. That's good.
I like dark and storm.
Speaker 5 (13:25):
I have to admnut they taste better when you're on
the islands tho, unfortunately. But I also love beer. I'm
a beer guy. I love beer so much.
Speaker 3 (13:31):
I don't drink beer typically unless I'm in the Islands
or Thailand. There's something about being sweaty, yes, and swampy
and on vacation and near a body of water that
beer is like delicious to me. But when I drink
in my normal life, beer fills me up too fast.
(13:51):
Rum and rum cocktails. I'm I'm part pirate.
Speaker 5 (13:55):
I fucking love yeah, I love I love cocktail. I
love making cocktails. I kind of picked the little cocktail
thing about four or five years ago, and I can't
stuff now.
Speaker 2 (14:03):
You do fat washing? You ever fuck with that? I've
not gotten that far.
Speaker 3 (14:07):
Okay, I'm gonna take you to a fucking there's a
bar that does all fat washing.
Speaker 2 (14:12):
Clarified punches. So they'll put like tallow or olive.
Speaker 3 (14:16):
Oil or bacon fat oil or brown butter or bacon fat,
and you put it in the freezer with the booze overnight.
It's about like four to one. So it's like whatever
four ounces of booze one ounce of animal fat. Put
in the freezer over night, agitated put in the freeze
over night, get all the fat out of it. And
what it does it takes all of the bitter agents
(14:37):
out of the alcohol and it infuses flavors. So like
you do bacon fat whiskey, you remove the fat the
next day the fat. All that the tannins in the
booze and everything that makes booze bitter attaches to the fat.
You discard the fat and then you have this like
delicious velvety crystal clear. You put it in coffee filters
(14:57):
over and over, strain it over and over and over
and over again, and you have this delicious velvety clear
flavor and fused spirit and it's the best. Once that
you have to really drink it. Once I want to
talk about it, people are like, what, yeah, I know,
it's not like Neil the Grass Tyson explaining a cocktail.
But when you drink it, you're gonna be like, fuck,
this is the best. Talk to Benny about it. Benny
(15:20):
will convert converted him and he will or will just
drink some of it.
Speaker 2 (15:24):
I'm off the so I'm doing an ayahuasca retreat. I
can't drink right now. Oh okay, give you. I'm doing
a fucking I'm doing a livered detox. Sorry to hear that,
I mean good to hear that. I wish alcohol was
good for you. I wish it was filled with vitamins
and not poisten.
Speaker 4 (15:38):
Because it's really fun.
Speaker 2 (15:39):
It is a lot of fun.
Speaker 4 (15:41):
It makes the demons go away a little bit.
Speaker 2 (15:46):
They always come back to hot Mekes.
Speaker 4 (15:51):
With every condre.
Speaker 2 (16:01):
With are anything you can think of? Like the worst
show you've ever seen? Just any anybody tank. This is
a hard one to answer. It's a tough one to answer. Yeah,
I don't always have an answer because most shows are fine.
Most shows are I don't throw them under the buck.
I've seen a lot of bad shows.
Speaker 5 (16:15):
Yeah, because I'm a I'm a huge fan of love music.
Speaker 3 (16:17):
You can, you can, you can, you can protect the innocent,
you can make a fake name but it would be
more intriguing if.
Speaker 2 (16:21):
You said the real name.
Speaker 3 (16:22):
But I will think, let me think, like historic, I've
seen a lot of comedians bomb, I've seen comedians like
get bottles store them on stage.
Speaker 2 (16:30):
That's so tough. That's a tough job, man. Yeah, I
would not I would want to do that. That's not
a good idea.
Speaker 5 (16:34):
No, It's like acting, and then there's then there's comedian.
It's like there's a whole different world out there.
Speaker 3 (16:39):
You are on stage with just a microphone. Yeah, convincing
strangers to stop talking to each other, quiet down, pay attention.
Speaker 2 (16:49):
To you, and laugh out loud. Yeah, And you're a
complete stranger.
Speaker 3 (16:54):
So you have to convince them instantly that you are
likable and they want to be on your side, and
that you're funny.
Speaker 2 (17:01):
It's very tough. It's a pain in the ass. And
I wouldn't wish it off my worst enemy. And you're
still doing it.
Speaker 3 (17:07):
I'm still doing I mean, I wish I was an
oligarch or something so I can just retire and live
on a tomato farm in Italy.
Speaker 2 (17:16):
But but you'd still go back to it. All these guys
go back to it, right. It looks like sickness. It's
a sickness, right, you still go back.
Speaker 5 (17:21):
I mean, like even Seinfeld went back to it, didn't
he We.
Speaker 2 (17:23):
Did not get enough hugs from our.
Speaker 3 (17:28):
Dad, didn't play catch with us, and now we have
to burden the world with their bullshel There you have it.
Speaker 2 (17:33):
Their observations gives a ship.
Speaker 5 (17:36):
I can't think of the band. I'm sorry, I cannot think.
I'm trying to. I love music so much. I'm the
ones I have seen. It's not even worth bringing up
that I are not good, right. I saw Pixies and
uh Weezer together. It was a great show. Weezer did
a great show. Pixies also did a great show. But
you could tell that Frank Black was pissed off.
Speaker 2 (17:52):
Oh no, it was something wrong because he was pissy.
Was the opening act, I guess, and we're all in
the well. I mean, he should have figured that out
ahead of the dour I went on.
Speaker 5 (18:00):
And I said, I was like, what's that happened? It
was great to see him, but it was like, I
feel bad. It was like, not really a great show, unfortunately,
Like how was he being being curmudgeoned in.
Speaker 2 (18:08):
Between people in the audience? You know?
Speaker 5 (18:10):
It was like literally, which is normal for him, just
not you know, I can tell he was not a
good mood.
Speaker 2 (18:16):
It rubs off on the audience.
Speaker 5 (18:18):
That's a little Toezer came out and everyone roushed the stage.
I'm sure he saw that, you know, and probably didn't help.
Speaker 3 (18:23):
Well, come on, like, you know, we're all interpo.
Speaker 5 (18:30):
I was actually I saw them also bombing the show.
Speaker 2 (18:32):
I forgot about them. Yeah, what happened?
Speaker 5 (18:35):
I just they just they seemed like they were not
playing together. They were another one stage fighting with each other.
Oh yeah, so not with us, just with them.
Speaker 4 (18:43):
They're lived.
Speaker 3 (18:45):
Smashing Pumpkins used to fight on stairs, all screaming matches.
Speaker 5 (18:49):
I'm partially deaf because of because of a Smashing Pumpkins
show at the Garden, for sure.
Speaker 2 (18:53):
Oh fuck, it took a few years off your ear drum.
They're ringing right now. That sucks. That's rough.
Speaker 3 (19:00):
Beastie Boys took the Bad Brains on tour with him
and Bad Brains, and Bad.
Speaker 2 (19:06):
Brains took his MIC's stand and basked somebody.
Speaker 4 (19:08):
In the face.
Speaker 2 (19:09):
Yeah, boys were like, you're off the tour, major liability.
We can't you can't do that. You can't assault the audience.
How about how a lot of trouble.
Speaker 5 (19:19):
How the fact that Beastie Boys opened for Madonna?
Speaker 2 (19:21):
You know that, yeah back in the day. I just
read the b Boys book. That's amazing.
Speaker 3 (19:25):
What a concert to catch, What a moment in time.
The ben diagram of Beastie Boys and Madonna fans. I
met Madonna recently and I played Truth or Dare.
Speaker 5 (19:37):
With her and some other folks, and uh, I saw
that I did see this.
Speaker 3 (19:42):
Okay, it did, yes, and it was very intimidated, but
it was very It was very I mean, she said,
you know a legend, and she goes, what's your name?
Speaker 2 (19:51):
And I went, my name is eric Andre. She goes,
do you know my name? And I went Madonna Chaconi
And like everybody's like, oh, you said her last She
kind of liked that I knew her last name, and
she was like.
Speaker 5 (20:04):
Oh shit, doesn't somebody dare her to go on tour?
Speaker 2 (20:06):
And she did?
Speaker 4 (20:07):
Yeah.
Speaker 3 (20:08):
I was I was like duped into a pr son. Basically,
I was like eating dinner next door. This guy's like,
you want to go play Truth or Darre Madonna?
Speaker 2 (20:16):
And we were all like fuck yeah. And then a
few comedians I was with they were like why are.
Speaker 3 (20:20):
Their cameras everywhere knows Madonna? And then I saw a
few comedians slink away and I was like, oh.
Speaker 2 (20:26):
But whatever, it's been good stuff.
Speaker 3 (20:28):
You gotta play truth, you gotta look back on your life,
be on your deathbed and go.
Speaker 5 (20:32):
I played truth, aren Madonna exactly whether it's a PR stunter,
but the cameras ship everything.
Speaker 3 (20:37):
Life's a PR stunt. There's one PR stunt after the next.
I don't know what that means.
Speaker 2 (20:41):
But George, what you got coming up for us?
Speaker 4 (20:42):
Moment?
Speaker 2 (20:43):
I'm opening a restaurant. Okay, what's it called. It's called
Hamburger America. Where's it gonna be?
Speaker 5 (20:47):
So I live in NoHo, there you go, so to
know Hamburger America, which is also the name of my book.
The original film that I made. The documentary film is
also called hamburg America. This is called The Great American
Burger Book. Can I eat your Hamburgers?
Speaker 2 (20:59):
Absolutely? Yes, I'm definitely there. For sure. You'll never get
rid of me on parasite. George, thanks so much, brother,
Thank you appreciate you for having me.
Speaker 4 (21:10):
Ill with Eric Andre.
Speaker 3 (21:13):
Bombing with Eric Andres brought to you by Will Ferrell's
Big Money Players Network and iHeart Podcast.
Speaker 2 (21:18):
Executive produced by.
Speaker 3 (21:19):
Han Sani Olivia Aguilar, edited and sound designed by Andy Harris,
and our art is by Dylan Vanderberg. If you want
to confess to your own bombing moments or give us
a shout out, go rate us five stars and drop
a review on your podcast app a choice right about
your own stories of bombing at life, and if you're
on Apple Podcasts, you could also subscribe to Big Money
Player's Diamond to get exclusive bonus content with every episode,
(21:39):
and listen to all my episodes at free.
Speaker 4 (21:41):
Hybye,
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