It can be made several ways. You can scramble or fry the egg first. Or you can whisk the egg or just crack it raw. It is your choice.

What do you want in your omelette? Pick what you want, chop it very fine and set it aside. Think small portions.

If you are frying the egg then just mix the portions in with the meat and then stick the egg on top.

If you are scrambling the egg then mix the portions in like you would normally do. Once cooked take the amount of ground chuck you want to make and create a bowl with half of it. Take a portion of the scrambled egg mix and place in the bowl (or just mix the scrambled egg in with the meat). Cover and fold over with the remaining chuck creasing edges to create a seal. You can take a cooked fried egg and do the same or just stick it on top after the burger is cooked. Also, think about a sunny side up egg to put in the pouch. A bit more manageable.

Remember that you are trying to make a small wall around the tops and bottoms not a fortress.

The hard way. Make your bowl/pouch with the bottom piece of chuck. Whether whisked or raw put the egg in with your ingredients. Don’t forget to season your meat, salt, pepper, chili powder, basil, rosemary, thyme, curry, whatever. Take the top half of the meat and fold it over being sure to crease the edges to seal in the runny egg.

Throw on the grill or cook top (delicately) and see what you made.

By the way, no one will be impressed with this dish. And, if they are, then throw your martini on them!

First, kick the oven onto a broil.

Take some french bread (any bread will do, your taste) and slice your style. Rub some olive oil on the up side. Take some seasoning, your favorite, and sprinkle on top. Or nothing at all. Next get some jam or jelly or whatever is rotting in the refrigerator and spread a thin layer on top. Find some ham and apply to the top. Then take some monterey jack cheese and cover the meat. Stick on the middle rack and bake for a few minutes until melted. Eat and watch something on tv.

Grab a bell pepper. Cut it in half lengthwise. Cut out the half of the seed in each side. Take a can of beans, I don’t care which kind, but if you want my choice make ‘em black or red, or both! Strain them out and put in a bowl. Add some chopped onions, tomato, cilantro, rice (if you got it ready), shredded cheese (your choice), garlic salt, pepper, some cumin to taste, some Conecuh sausage, or similar long sausage, part of which you should chop in the bowl and other parts you should slice for topping. Mix ingredients together and scoop into the bell pepper half. Layer some more cheese on top followed by generous amounts of sausage slices. Bake in the oven on the bottom shelf until the sausage is dripping from the top or it is burned. Then grab a beer and head to the couch.

You can do the same thing with other hollow or cored out foods. Think about using a cream cheese dip or onion dip mixed with some steamed chopped spinach, cheese, pine nuts, black olives, beans, fresh basil, spices and maybe some cooked ground beef, sausage or soft scrambled eggs.

Happy holidays and look forward to seeing y’all in 2010!

Ran across this GQ post and I thought I would share. Feel free to go to the article on the  GQ site and sound off about Spoonfed Grill.

Now that meals on wheels are getting as much acclaim as four-star restaurants, GQ decided to scour the streets in search of the best. From Seattle to New Hampshire, we dug into a global feast of juicy Hawaiian pork sliders, crispy sweetbreads, and succulent Taiwanese fried chicken—all without having to call for a reservation.

Yes, our auto industry continues to tank, but one category of vehicle is actually having a hell of a year—the food truck. From coast to coast, mobilized chefs, Twittering the masses, are serving up no less than the evolution of our national street cuisine. The reign of the roach coach is over. Exteriors now bear striking graphic design, like the Redouté-caliber botanical illustrations on a New York ice cream truck; ingredients are carefully sourced, right down to those in the small-batch hot sauces and house-made soft drinks; and menus, get this, have expanded far beyond the usual choice of taco or…taco. The options are beginning to seem endless. New, notable trucks with new, notable missions start their generators humming every week. And we say keep ’em coming—until there’s a whole-roasted-branzino truck, a lamb-on-a-spit mobile, and as many wandering wood-fired-pizza carriers as our city blocks can handle. It’ll happen. And you’ll benefit, eating more truly satisfying meals outdoors, among the smart and sociable, at considerable remove from hefty restaurant checks. Will the rise of the food truck save the Big Three? Absolutely not. But their hard-cooking crews can at least remind us not all’s wrong on the American road.

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P.S. Please share your recipe for Brown Sugar Cake Ice-Cream Sammiches Drizzled With Hot Caramel – stop the truck that sounds delicious!

Here are some shots from our inaugural tailgate in Tuscaloosa. I wish I could have taken more snaps, but we were busy (whew), but I hope to get more shots next week. Remember: we’ll be parked at the Stadium Court Apartments, on the corner of 12th and 8th (across from GameDay Apartments, a block off of the Strip and a block off of the Northwest corner of the stadium. (View map of 1120 8th St)

We’ll be at every home game in Tuscaloosa throughout the 2009 season. That means you can catch us the next two Saturdays – 9/19 and 9/26 – when the Crimson Tide takes on North Texas and Arkansas. (Here’s a link to Alabama’s schedule.) Please come by and try us out on your way in or out, and we’d love to hear what you think. RTR!

Our home for the season at 41120 8th St, Stadium Court Apartments. It's a block off The Strip and on the stadium's northwest corner.

As you can see, we're a stone's throw (okay, Namath would have to be throwing that stone) from Bryant-Denny Stadium.

The inside of our new fully functional mobile kitchen.

Don't forget that we have flat-screens so you don't have to miss any game-day action.

Well sports fans, Crimson Tide home games are  in our (and YOUR) future. We have found a spot near the Stadium Court Apartments, on the corner of 12th and 8th (across from GameDay Apartments, a block off of the Strip and a block off of the Northwest corner of the stadium. (View map of 1120 8th St)

We will be at every home game through the 2009 season. So, don’t pack the food–just pack your beverage of choice and come tailgate with us. The menu for the game will be set each week so drop in and check out our specials.