TV Recaps Reviews

Adam arrives at Wintzell’s Oyster House for the Wintzell’s Oyster House Challenge. The Man v. Food Nation competitor in this challenge has won before, eating 403 oysters in 1 hour, if he wins he gets his photo up on the wall of fame. The champ was beaten by another challenger who downed 421 oysters. Today the challenger “Big Joe” Evans is taking on 422 oysters in order to beat the current champ. Adam took out 180 oysters in his oyster challenge but can’t imagine anyone eating over 400 oysters in an hour!

First stop for Adam is The Hungry Owl, where they are famous for their creole creations and stepped up burgers. Adam has heard about their legendary Hungry Owl stuffed burger, stuffed with 20 ingredients! Adam heads back to the kitchen where the owner shows him how this fantastic burger is made. The owner creates two beef patties of Black Angus beef, a total of 1 pound of meat, covered with the special house creole seasoning and stuffed with 20 ingredients, including cooked veggies, pork sausage, and a trio of cheeses. As the burger cooks it is hit with more spice and more cheese, then topped with a secret homemade creole BBQ sauce, bacon, more cheese, and a fried egg. Adam tears into this juicy burger and proclaims “That is awesome!…it’s more like steak!”

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The season three finale finds Adam in Ann Arbor, Michigan, home to the University of Michigan, to take on the Mt. Nachismo Challenge at Tios Mexican Cafe. This mammoth sized nacho plate is five pounds of yummy meats, refried beans, cheese, and toppings. If Adam can defeat this plate of nachos in forty-five minutes, he wins a t-shirt and a place on Tios Mexican Cafe’s wall of fame; if he loses his picture goes up on Tios Mexican Cafe’s wall of shame. Ninety percent of challengers have lost the Mt. Nachismo Challenge.

Adam’s first stop on the University of Michigan campus is Krazy Jim’s Blimpy Burger, where they make quarter pound burgers piled up with a vast amount of choices for hamburger buns, grilled toppings, cheeses and condiments. Adam hangs with a freshman who is trying his first Blimpy Burger. When the frosh bites into the burger he is bowled over with how tasty it is. Adam tells the audience there are over thirty different toppings for Blimpy Burgers, which equals to over two billion different variations of Blimpy Burgers!

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Adam travels to Knoxville, Tennessee, to take on the El Gigante Burrito Challenge at Sweet P’s BBQ. Dozens have tried, but no one has won the challenge. Adam wants to be the first person to complete the El Gigante Burrito Challenge, a four pound pork burrito stuffed with barbecue beans and coleslaw, with a half-pound of mac and cheese and a half-pound of banana pudding on the side. If Adam completes the challenge and finishes the burrito and sides in one hour, he wins a t-shirt and a poster.

Adam’s first stop in Knoxville is to Ye Olde Steakhouse, where they specialize in delicious steaks. Ye Olde Steakhouse features steaks from Porterhouse to Prime Rib, and the steak cuts are as big as you want them. Adam is there to try out one of their biggest steaks, the sixty ounce New York strip steak. Adam heads back to the kitchen, where Chef Zach Brine shows Adam how the strip steak is grilled up. First Chef Zach selects a piece of sixty ounce wet-aged Angus beef, butterflies the strip steak so it cooks more evenly, then places the steak on the grill. The steak is grilled and basted in butter, secret spices, and pepper, then transfered to a saute pan to sear the meat. After searing, the steak is put back on the grill, basted again with the butter sauce and grilled to perfection before it is ready to be served. Adam sits down to a steak with long time waitress Ashley Brooks. Adam and Ashley dive into the huge sixty ounce steaks and are overcome with how amazing the steak tastes. Adam and Ashley make noises with full mouths while funny captions relay what they are thinking about the meal. Adam narrates the scene, telling the audience the steaks are “So good words don’t do it justice!”

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Adam travels to Des Moines, Iowa to take on Jethro’s BBQ’s Adam Emmenecker Challenge. The Adam Emmenecker Challenge is a sandwich named after the former Drake University basketball star, and consists of five pounds of meaty goodness with one pound of waffle fries to be consumed in fifteen minutes. Hundreds have tried the Adam Emmenecker Challenge, but only two challengers have succeeded. If Adam completes the sandwich challenge he receives a t-shirt and his photo on their wall of fame.

Adam stops off first at the High Life Lounge, a vintage tavern that serves down home dishes like sloppy joes, spam and eggs, and burgers topped with powdered donuts. Two of the most popular dishes at High Life Lounge are the broasted chicken and the bacon wrapped tater tots.

Adam heads back to the kitchen to meet with Andy Massoth, co-owner of the High Life Lounge, who shows Adam how the broasted chicken and bacon wrapped tater tots are made. Andy uses eight pieces of specialty thick bacon and cooks it on the grill. A tater tot is wrapped in the middle of the bacon, along with a slice of pickled jalapeno pepper. The bacon wrapped tater tot is dipped into the fryer and fried until crispy. Adam tries the tater tot and is in heaven. Andy marinates the chicken in salt brine twenty four hours, then places it into a pressure cooker fryer. Eleven minutes later the chicken comes out of the fryer golden brown. Sexy music plays as Adam tries a bite of the chicken and is seduced by the flavor. Adam tells Andy he loves the way the chicken is cooked, saying “The juice of the chicken breast is unbelievable!”

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Adam visits Sacramento, the capital of California. Adam is ready to take on the Knucklehead Challenge at Parkers Hot Dogs, a five pound hot dog behemouth covered in chili and cheese with a pound of fries on the side. If Adam wins the challenge he gets a t-shirt and his name on their wall of fame. One hundred challengers have tried the Knucklehead Challenge, but only one challenger has succeeded.

First Adam visits the famous California State Fair to try fair food that is deep fried and on a stick. Adam visits Minne’s Cornbread House, where owner Lynn Cotton lets him taste their delicious deep fried catfish. Adam checks out Tornado Potato next, where cook Chris Mourer creates their Twister Dog using a spiral drill to peel up a mondo potato that wraps around a hot dog, then isdeep fried and topped with chili and cheese. Adam can’t leave the fair without tasting the Sweet Cheeks goodies, where they specialize in deep frying brownies, cookie dough, and cheesecake. Adam is there to taste their King Twinkie. Manager Jackie Bradbury takes three frozen twinkies, stacks on a stick, dips them in a pancake batter and deep fried, then tops them in powdered sugar and chocolate sauce. Adam takes a bite and says “Oh, my God…I don’t want that to be so good! It’s unbelievably awesome!” After another bite of the super sweet delectible treat, Adam asks Jackie “Where do they have the freeze dried insulin?”

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Adam travels to Butte, Montana to Trimbo’s Off the Hook Pizza to take on the Jumboli Stromboli Challenge. This massive stromboli weighs in at five pounds, stuffed with meat, cheese, veggies and sauce wrapped in a tasty pizza dough. Dozens have tried to win this challenge, but no one has succeeded in defeating the Jumboli Stromboli. If Adam takes down the Jumboli Stromboli in one hour, he gets a t-shirt that says “Holy Moli, I beat the Jumboli”, and his picture on the wall of fame. If he loses, his picture goes on the wall of shame with dozens of other photos.

Adam’s first stop is at Joe’s Pasty Shop, where they are known for their scrumptious pasties, filled with meat, potato, and onion. Adam is ready to try the Motherload Chili Pasty, a homemade pastry shell filled with steak, potatoes, ground beef, and onions, then smothered with their homemade chili, cheese and onions on top.

Adam heads back to the kitchen to watch Joe’s Pasty Shop owner Tom Laity put together the Motherload Chili Pasty. Tom cooks the meat, potato and onions, then sends the dough through an antique dough roller to create the pastry. Tom fills the pastry dough with the meat, potato and onions, then bakes the pasty for one hour. As the pasty comes out of the oven it is covered in chili, cheese and onions. Adam sits down to take a bite of the Motherload Chili Pasty and smiles as he says “That’s delicious…the flavor and texture of the crust is delicious!”

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Adam heads to Niagara Falls, New York, to take on Mick & Angelo’s Eatery & Bar’s Italian Challenge: a seven pound behemoth platter consisting of six Italian entrees, a loaf of garlic bread, soup, salad and dessert. Adam has ninety minutes to finish the challenge, if he does he wins a t-shirt and his photo on their wall of fame. Of the three hundred who have taken on the Italian Challenge, only twenty have succeeded. Adam tells the audience “If I lose today, I blame Canada”, referring to the Oscar nominated South Park song and his close proximity to Canada.

First Adam pays a call to Riverstone Grill, where they are famous for their hand carved steaks. Adam is there to try Riverstone Grill’s Bone in the Stone, a hand cut forty eight ounce ribeye steak served over a bed of waffle fries, and topped with creamy blue cheese, crumbly blue cheese, and crispy onion strings. Adam heads back to the kitchen where Chef Chaz Bulera shows him how the Bone in the Stone platter is created. Adam quips he’s “Ready for this beefy ride.” Chef Bulera pulls out a huge scimitar sword for the butchering work ahead, making Adam’s eyes wide with surprise.

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Adam visits Portland, Maine, in search of the Manimal Challenge at the Tradewinds Cafe. The Manimal Challenge consists of five pounds of food: the Ocho burger, eight beef hamburger patties with grilled onions and topped with cheese; two grilled hot dogs topped with homemade coleslaw; a side of fries; a large soda; and a “Mother Futcher” milkshake, named after the owner’s grandmother. Adam has a field day with the “Mother Futcher” milkshake name, using “Mother Futcher” numerous times as a joke during the episode. If Adam can down the Manimal Challenge in twenty minutes he wins a yellow Manimal t-shirt and his photo goes on the wall of fame. Dozens have tried the challenge, but only four have succeeded.

First Adam swings by The Lobster Shack, where the owners specialize in steamed whole lobsters, their famous lobster rolls, and a beautiful ocean view. The restaurant served one-hundred fifty steamed lobsters per day. Adam sits outside with owner Katie Porch to try the steamed lobster. Adam opens the claws first at Katie’s suggestion, and pulls out the lobster meat, dipping it in butter. Adam tastes the fresh lobster meat and proclaims “Oh my God, some of the sweetest lobster meat…” as he becomes lost for words, its so good. Next up is the lobster roll, Adam meets up with owner Jeff Porch, who shows him how the lobster roll is put together. Jeff steams a whole lobster and cracks open the shell, pulling out the lobster meat and cutting it into big chunks. Jeff piles the pieces of lobster into a soft roll, then tops it with homemade mayo on top and a pickle, dusting the whole sandwich with paprika. Adam takes a bite of the lobster roll and says “It’s Maine…you taste Maine!”

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Adam visits Syracuse, NY, to take on Mother’s Cupboard’s massive Frittata Challenge. The Frittata Challenge encompasses over six pounds of egg, potato, sausage, pepperoni and veggies. Of the thousands who have tried it, ninety-five percent of the Frittata Challenge challengers have failed. If Adam completes the challenge he wins a t-shirt and his picture on their wall of fame. With no time limit to the challenge Adam may have a fighting chance at this monster plate of food.

First Adam visits local favorite Dinosaur Bar-B-Q, where they serve up tons of delicious barbecue food, including pulled pork, ribs and brisket. Adam is here to try their Pork-Sket Platter: pulled pork and beef brisket ladened with melted sharp cheddar cheese, then topped with homemade pickled jalapeños and their homemade coleslaw. Adam quips about the barbecue at the restaurant “It may be dinosaur barbecue, but man has evolved!” Back in the kitchen Chef Jeffery Coon shows Adam how the Pork-Sket Platter is put together. The chef seasons the pork butt and brisket with their special Texas style dry rub with secret ingredients. Next the meat hits the smoker, the meat is cooked from twelve to fifteen hours at 185 degree heat over indirect wood smoke. When the pork butt comes out of the oven, the pork is pulled into pieces. Next comes the brisket, which makes Adam clap for joy over the crusty edges of the meat. Adam remarks on the deep smoke ring around the edge of the brisket. The chef adds a special sauce to the pork when it is pulled and brisket once it is sliced. One half pound of pulled pork and one half pound of brisket is piled on the grill and drenched in a thick sweet sauce. The cheddar cheese is melted on the meat, then the mound of meat is transferred to the sandwich bread, and topped with their homemade pickled jalapeños and their homemade coleslaw. Adam sits to enjoy the Pork-Sket Platter, biting into the sandwich he tells the audience “The coleslaw is unf**king believable!” Adam is wowed by this succulent barbecue sandwich.

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Adam travels to the Jersey Shore to take on the Chicken or the Egg’s Ludicrous Wings Challenge. Adam must down twelve jumbo chicken wings coated in an intense hot sauce in fifteen minutes to win a t-shirt. Thousands have tried the challenge, but only three have succeeded. Adam hears the wing sauce includes a firey mix called “Devil’s Blood”.

The first stop in the Garden State for Adam is Maruca’s Tomato Pies, famous for their saucy topped pizzas. Adam is at Maruca’s for their famed pizza, the Trenton Pie. Adam meets with brothers Joe and Dominic, owners of the restaurant, to see how their “sauce on the top” pizza is made. A montage shows Adam in the kitchen pretending to be a DJ with shades and earphones, “spinning” two Trenton Pie’s like vinyl records. Adam goes back to the kitchen where Joe shows him how the Trenton Pies are put together. Joe brings out a two pound homemade dough and presses it flat in their heated metal pizza dough press. From there Joe spins the dough in the air and forms the pizza. The dough is topped with one and a half pounds of a proprietary mix of cheese blend specially made for Maruca’s. Joe then swirls tomato sauce in a spiral on top of the pizza. The saucy pizza with thin crust is baked and comes out of the oven ready to eat. Adam takes a bite of the pizza and says “It goes from an almost fruit-like sweetness when you bite all the sauce, to a rich, almost bakery, buttery-like taste because of the cheese!” Adam goes in for a second bite as Joe samples a piece at the same time. Adam looks over at Joe and tells him “I love you!” as he melts over the flavor of the Trenton Pie.

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