I’ve been a metal-head foodie since the days of Twisted Sister. When I was 7, I’d make Twisted Sister wrist cuffs with Velcro and glitter, and help my mom bake cookies in the kitchen. Nowadays, this trend is emerging where we’ve got heavy-metal themed food trucks such as Grill ‘Em All, and the reason for this post today: Steve Seabury’s release of Mosh Potatoes: Recipes, Antecdotes, and Mayhem from the Heavyweights of Heavy Metal!
I feel that Steve “Buckshot” Seabury and I are on the same mission: Forging food and metal into one glorious entity! After all, us metal kids have got to eat too, right? Let’s take it up a notch!
I had the opportunity to interview the man that spear-headed this Mosh Potatoes mission, Mr. Seabury himself! This is my first interview EVER, so I’m un-imaginably STOKED about it! My first interview is a heavy metal foodie? It just doesn’t get any better than that, folks! The dude is a real class-act too. He effing ROCKS! In fact, I’m so excited about not only the interview, but the new cookbook, that I’m giving away a copy! YES! You heard me! The details will follow the interview, so read on!
FOOD:
Seabury: I think it first started with the Led Zepplin story about the shark. lol. I think metal and good food spawned from the age of the Cave Man. Hunting their dinner while they were rocking out in the cave with a bomb fire and banging on some logs and rocks for their style of metal music.
Seabury: I just started up Giddy Up! Sauces and its a new line of sauces from Heavy Metal bands. That Tears of The Sun Sauce is out of this world. I cant wait for people to get a taste of it. It truly is a taste of heaven. Chris can cook some great food and sauces.
Seabury: There are so many great recipes in the book. It is so hard to narrow it down. I am a big fan of the Evile cheese on toast recipe. You are going to freak out when you try the Guns & Roses chili, Zakk Wylde’s spaghetti and meatballs, the Pantera Texas BBQ from Hell and Joey Z from Life Of Agony has a kickass recipe called “Stuffed Lobster Zampella.”
Wait till you try the desserts section on the book. The guys in Fear Factory, Hatebreed and Megadeth can bake some badass goodies. I am getting hungry just thinking about it. The Naam pecan pie is to die for. Amazing.
Seabury: I think its a tie between some food I ate in France or when I was a kid and someone dared me to eat.
But the one recipe in the book that is just beyond messed up is the “Krakatoa Surprise” from Lemmy. He is a god to me so he can do what ever he wants. I am actually having a contest for anyone who dares to cook up that recipe on Loudtrax.com.
Seabury: When I was putting together the book I was getting bands sending me their secret recipes and sauces. I was getting BBQ, Hot and Steak Sauces. I was testing them out at my friends grilling parties to see what they thought. Everyone was asking me for more of it. I decided to pitch it to a food distributor and they dug the sauces and the concept behind it. I am looking to launch 12 different sauces by March 2011. I so cant wait for people to try these different sauces. Your tongue will be thanking you and humping your fork they are that good. Check out the website for more details. www.giddyupsauces.com
Seabury: I got home around 3 a.m. after a good night of drinking with some friends after a concert. Just as most people coming home drunk at that time, I had the munchies and White Castle was too far of a walk. The cupboards were bare, I had some Taco Bell Fire Sauce from the night before, a couple of eggs and some other stuff hiding in the back of the fridge that I probably wouldn’t feed my dog. I said to myself “What would Lemmy do in this situation?” The next day the idea of Mosh Potatoes was created.
Seabury: I am working really hard promoting this one right now. If the fans of METAL support it then I guess I will start workingon Vol. 2.
METAL:
Seabury: I love writing and playing music. I called John Conley the guitarist and asked him if he would be interested in jamming together in a band. We wrote some riffs and decided to make it happen. I called my old drummer Dave from the band before. We got completely wasted together at a Viking Skull concert and Dave said he wanted to start playing again. The rest is a drunken blur.
Seabury: We are actually writing a new record right now. The new material is so fucking awesome. I love it. Its Heavy, Its Slow, Its Fast. Its just bad ass. We are playing a show on Long Island on Feb. 2nd with Death Angel and then we are going to do some dates on the Metalliance Tour. That is going to rule.
FAVORITES:
I love pasta. Red sauce, lots of cheese and a couple of meat balls.
I stay true to the brew. I love ice cold beer. Right now I am drinking a nice Coors Light.
AC/DC. Bon Scott to me is a GOD!!!
I am still pissed that my Star Wars phone does work anymore. I prefer the soup can on a string method now.
Mac all the way.
I like mixing Pepsi, Sprite, 7 Up and Root Beer all together into a flosted mug. Open a hot ball and drop into your glass. Enjoy.
So, there you have it! Go out and buy your copy of Mosh Potatoes today, and support your fellow metal brother!
Caio, peeps! Oh wait – I did say something about a giveaway, didn’t I? YES! Here’s the deal – I know you all have got to eat, and that you all probably have a favorite dish. To enter the contest, all you’ve got to do is:
- Leave a comment on this post with the one dish that you can’t live without! -or-
- If there’s a recipe in Mosh Potatoes that you’ve tried, or want to try, tell us about it. -or-
- If you don’t want to reveal your deep, dark secrets, just leave a comment about anything, and you’re entered.
Get your comment in by Wednesday, January 12th at 11:59PM PST! One winner will be chosen at random, and revealed on Friday morning (January 14th)! Please, one entry per person!
I’ll start off by divulging my secret. I’ve been dreaming of this porchetta sandwich I had in San Francisco at the farmer’s market. The skin was crispy like a potato chip, and the pork was delectable!
I want to hear about YOUR favorite food!
As Steve “Buckshot” Seabury would say, BEERS UP!
Related Links:
Mosh Potatoes Facebook Page
Mosh Potatoes on Twitter
Giddy Up! Sauces
Giddy Up! Records
Moth Eater
Sepultura!!! ” Echoes in the….”Super interview, that book sounds great!
Hey TDWP — here’s my favorite meal of all-time: my Okie sister’s chicken-fry steak, home-made gravy, mashed potatoes with butter & pepper, sweet corn, French-cut green beans, sliced beets, salted fresh tomato, bread/butter pickle slices, hot rolls with butter, sweet tea & pecan or chocolate cream pie for dessert. Long nap to follow, then telling my doctor to mind her own business about my health. TDWP, I enjoy your columns (have you in my Firefox Favorites). I’ve been checking your blogs since your delectable & enticing SF sojourn chronicles. Happy eating & thanks for sharing.
Look, I’m chubby – so you know I love food. If there was one food I could not live without, well, I would not live, cuz I love all food. I have eaten some of the strangest (Icelandic fermented shark, real blood pudding, rams head, etc…) foods, and stil llove the basic foods – ice cream, pizza, chips, steak. asparagus – whatever – the point is I love food. So, if this book has recipies that I can make at home, then I’m all in. How cool would it be to say I made something like “Metallica Brownies” or something. However, no matter what I eat or make – it has to be good. If it sucks – cross it off my list (like feremented Icelandic shark ,real blood pudding, and rams;s head) – but at least I tried it.
I’m with Brady! There are soo many foods that I can not say no to. Cold pizza in the morning, fried chicken with bicuits and honey, mac n cheese with broccoli, Uncrustables sandwiches, eggs benedict, or bacon wrapped just about anything. But my favorite meal, hands down, is a variation of what my mother used to make as my annual birthday meal. ( And yes, there is a secret ingredient!) Spaghetti with meat sauce….all I can say is bread crumbs and a lot of love!
Okay, you doomed yourself to a long recipe related comment from me because I just read the word “hot sauce” several times and it made me drool 🙂 Michelle’s extremely simple and fantastically awesome hot sauce burgers: Start with ground beef, your choice of how fatty (though I find it’s best not to go with the leanest ground beef when cooking burgers, they simply do not end up very juicy). I like to buy packets of dry seasoning mixes to mix into the meat, like dry buffalo sauce mix. Sometimes I will just mix in cayenne pepper. I just like things HOT!
Make into patties. Heat skillet over medium-high heat and toss in burgers. Cooking time and heat of course varies by how well you want them done. I like my meat almost charred on the outside and somewhat rare on the inside. Annnnnnyway, cook until one side is done, then flip. Coat the burgers with hot sauce! Did I mention I love hot sauce?
As the other side of your burgers are cooking, push the patties over to one side of the pan and toss in some sliced onion. If you used leaner meat, you may want to add a little oil to the pan for the onion to cook in. Otherwise, simply use the fat and hot sauce runoff from the burgers to simmer it in 🙂 Stir the onion occasionally until done. I find that usually by the time my burgers are done cooking, the onion is ready to go too.
Before removing the burgers from the pan, place a thick slice of mozzarella cheese on each patty and wait a minute or two until it begins to melt. Then place burgers on bun and top the grilled onion. Add some tomato and mayo if you like. And then… STUFF YOUR FACE!
It really is my favorite burger in the whole world.
totally gonna check out all the cool dishes my girlfriend loves to cook she has been baking goodies but it’s time she tries main dishes cant wait to try something out 🙂
I loved the picture Nat. You have a great Mom and she has a great daughter. Looked at your crepe recipe… mmmm. My grandmother used to make crepes on the bottom of an iron skillet… no crepe pans back then. She made crepe suzzettes (cottage cheese , egg and sugar mixture for the adults) and for the kids crepes filled with grape jelly. Put into the oven until served and sprinkled with powdered sugar. Now for my “hot” story. When my oldest was a couple of years old I was making stew and I always added paprika to brown the meat and make it a nice color. Well this time I added the “paprika” and it didn’t end up the color I wanted so I added somemore several times finally giving up before adding the rest of the ingredients. Came time to serve and I laid out a dish for each of us. I took one bite and my mouth absolutely lit up. I ran to the kitchen and found out that what I thought was paprika was actually cayenne pepper. I grabbed my son’s and my dish and threw it away… to which my husband gave me a round scolding about wasting food… so he proceeded to finish the WHOLE pot of stew. Then he sat in his recliner and had a beer. He laid back and fell asleep. A little later I walked past and he was actually foaming at the mouth (asleep)… I was so frightened I called poison control and said I think I’ve poisoned my husband and explained the situation. She said I didn’t need poison control I needed the dog pound… and then said that outside of a hot stomach no harm was done… the foaming occured from the cold beer hitting that hot stomach… True story. Miss you guys Love you
Oh, Janet! Your story had me in tears! Thank you for the kind words. I’m going to try those crepe suzzettes; they sound fantastic. I’m a HUUUGE lover of cottage cheese, and that combo with egg and sugar sounds odd, but also sounds good! Love and miss you too Janet! Thanks for the story!
Your article was an interesting read, you appear to be well informed about the subject, thanks.
Hi would you mind sharing which weblog platform you’re working with? I’m going to start my own weblog in the near future but I’m having a tough time selecting between BlogEngine/Wordpress/B2evolution and Drupal. The reason I ask is because your layout seems different then most blogs and I’m looking for something unique. P.S Sorry for being off-topic but I had to ask!