After nearly 10 years, Fieri's anointing and many awards, it stands as unrivaled burger greatness in Dallas. Nick Rallo My cheeseburger drops in the red and white cardboard carton. Just 20 minutes after opening, Maple and Motor is a full house. Three police officers remove their coats, handcuffs and guns snoozing in their holsters the two dudes sharing their table smile and nod through cheeseburger bites to indicate that seats are available. Guy Fieri’s flamingo visage, emblazoned on the wall, watches silently like an off-duty Santa Claus above the booth seats. Hats hang from the ceiling, rocking from the vented air. Long planks of bacon are piled Rocky Mountain-high in a tub where Lucio Mendoza - the chef who fired the first burger at M&M - cooks at the griddle. Inside the dome, the quiet hiss fills the room when the door jangles open: It’s the spellbinding sound of Motor’s brisket and chuck patties searing. It's just so much bullshit." - Jack Perkins tweet this Outside, the rich dome of smoky, charred beef aroma surrounds the little restaurant shack. “If your menu description for your burger is grass-fed, locally sourced, whatever, it’s just bullshit. If you know Maple and Motor, you know there’s no need to be impatient. Two blinks and the the line cascades outside in the crisp air. Blink once and the line for ordering runs to the front door. Twelve minutes after opening on a gin-clear day, the parking lot of Maple and Motor fills up with anxious quickness. Do less, but execute it exactly, was Perkins’ goal. For Perkins and Wright, the idea was to maintain a crisp focus on a few things over many. ![]() Tweak the light a little, and you can either gain or lose focus. Perkins and Wright tried various blends, testing beef patties on neighbors and friends and family.Ī cheeseburger is the camera of the food world, a sturdy but intricate thing. The garage griddle that would later help Jack Perkins and Austen Wright open their first restaurant is where they tested their sandwich ideas. An engine-hot flat top sears the beef in its own juices. The fattier your hamburger, the more likely you are to send a blast of flames into your eyebrows if you use a fire grill. It’s a griddled cheeseburger, to be exact. They reverse engineer the concept, deconstructing the way it’s been done before, analyzing the method, then soldering and searing new parts together. You’re familiar with this origin story: It starts when two people build something from the bottom up in their garage.
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