The Straight Beef

Chad and Michael discuss whether a bun is necessary to call a burger a burger.

Excuse me waiter, there aren't any flies in my soup. Our eminent burgiatrists Donald and Michael discuss eating insects. A sea change to help our environment or an underhanded tactic by the Musroom Council. You decide.

Don and Michael discuss what burger trends we can expect in 2016. We also have a few announcements about the website.

Don and Michael discuss how the burger on your plate started out thousands of years ago.

Ketchup. Catsup. Which is it? Also, introducing the Reverend Don Corey.

In this, the 23rd episode of The Straight Beef Podcast, Scott and Michael finish up their discussion of the perfect grind. Which combination of meats give you the best burger? Skirt steak? Brisket? Flap meat?

The Straight Beef Podcast #22 is the first of two podcasts discussing different cuts of meat that can be ground into a burger.

Scott and Michael trackdown burgiatry's most elusive subject: the meat sweats.

McDonald's. When you want food and don't really care what's in it. Scott and Michael discuss the creative ways McDonald's makes you think azodicarbonamide is good for you.

Scott and Michael discuss the top 5 burger trends of 2015 as predicted by burgerbusiness.com.

Have you ever wondered if you can get a PhD in Frangrance and Flavor Chemistry? Well, wonder no more. Scott and Michael discuss that and more in the world's first burgography.

In The Straight Beef's latest podcast, Scott and Michael talk about what makes a burger a burger, umami, and well anything else that pops into their heads. Try to keep up.

Test-tube burgers: miracle meats or monstrosities with cheese? The Straight Beef decides.

Scott and Michael delve into one of the world's great mysteries. Bigfoot? No. Chupacabra? No. The American Kobe Beef Burger. 

BURGER HISTORY, PART 2: FUN ON A BUN

Where was the hamburger really invented? The Straight Beef explores the six leading theories and determines which is the least insane.

BURGER HISTORY, PART 1: SADDLE MEAT

How was the first hamburger invented? Look under your saddle, pardner.

What's the next best thing to a great burger? Why, it's right next to it. The top 10 sides you can get with a burger. Is your favorite on the list?

The Straight Beef Episode 11 is super-sized for your listening pleasure. A decadent discussion of the top 10 toppings as determined by a burgiatric conclave.

The Straight Beef celebrates Halloween in January as it looks back on its five most horrifying burgers.

The Straight Beef brings burger podcasting to a new level with its interview of George Ash, owner of the legendary Buns of Chapel Hill. Come for the burger wisdom, stay for the condiments game.

The Straight Beef discusses its top 5 burgers of all time. If you love burgers and the adjectives that describe them, you won’t want to miss this one.

In this episode, we talk about the differences between chains and local burger joints and why we haven't reviewed certain places. There's also a little meditative interlude near the end.

Scott and Michael talk about the joys and differences of flat grill vs. open grill cooking. Scott also puts Michael's extensive condiment knowledge to the test.

The Straight Beef Podcast Episode 4. We're releasing this a little bit early, but we think this is important. Is a patty melt a hamburger? Listen to our discussion and come to your own conclusion.

In this episode, Scott and Michael talk with fellow founder of thestraightbeef.com John McManus. They tap John's vast knowledge of how to put toppings on a burger aka the order of the build.

Presenting episode 2. We discuss a terrible burger experience. Plus, we teach important lessons about trying too hard and using too many adjectives.

It's our first episode of The Straight Beef podcast. We're laying out the groundwork of where we want to go. We also discuss how we approach our reviews and burgiatry in general.