ATLANTA - Red Bull Fuels Return Of Soapbox Race In Atlanta -Ladies and gentltmen...start your Soapboxes! For the first time in 2012, the Red Bull Soapbox Race returns to Atlanta, bringing some of the most unique racing machines to Old Fourth Ward Park. The Red Bull Soapbox Race will happen Saturday, October 24th starting at noon. The race is a non-motorized one, and tasks both experienced and amateur racers to build human-powered vehicles able to compete in a downhill race. These vehicles, by the way, are unlike anything you've ever seen -- racers can be as creative as they want, and use just about anything to stand-out! This year's course is on North Avenue, near Old Fourth Ward Park -- and good news, it's free to come watch!! Good Day Atlanta's Paul Milliken was dying to get a look at some of these soapbox racers -- and spent the morning at Old Fourth Ward Park chatting with some of the teams preparing for the big event! For more information, click here.
Burgers With Buck: Cypress Street Pint & Plate -It was voted the second best burger on planet earth at the 2013 World Food Championships. Then in 2014, it was named number three in the universe. Next month, the Sublime Burger from Cypress Street Pint & Plate will try to claim the elusive top spot in our solar system.
One taste and you'll likely say to yourself, 'Self! There are two burgers in the cosmos that are better than this? I'll be the judge of that.'
The word sublime is defined as 'of such excellence, grandeur, or beauty as to inspire great admiration or awe'. Another way to define it is, a pair of glazed Sublime Doughnuts as buns, a fresh ground 1/2 pound patty, with sharp cheddar cheese, Applewood Bacon, and carmelized onions.
I know what you're saying...Doughnuts for buns? Sounds too sweet to me. It's not. It's a wonderful blend of flavors that will leave your mouth longing for the next bite and disappointed after the last one.
BTW..this is also the only place on planet earth where you can even get the glazed style Sublime Doughnuts that are made especially for Cypress Street.
Whether you fancy yourself a burger aficionado, or if you just love a great burger this is one that you need to have on your burger resume.
For more information on the Sublime Burger and Cypress Street Pint & Plate go to their website http://cypressbar.com/.
And, as always, if you have a favorite burger that you would like to see featured on, tell me about it on https://www.facebook.com/BuckFOX5 or https://twitter.com/BuckFOX5, and don't forget to use the hashtag #BurgersWithBuck and/or #BWB
Pumpkin decorating ideas with Good Day Atlanta anchor, Gurvir Dhindsa and Melodie McDanal from Pike Nurseries. For more information on Pike Nurseries click here.
Good Day Atlanta pet of the day from LifeLine Animal Project. Click here for more information.
Fall Eye Makeup: Celebrity makeup artist Nat Brown stops by Good Day Atlanta to talk about Fall makeup trends concentrating on the eyes and show viewers how to create their own "smokey eye." For more information on Nat Brown you can find him at natbrownbeauty.com and for for more information on the Glam Gods at Pressed Hair you can find them at pressedhair.com
Bacon Explosion: Atlanta chef, restaurateur, speaker and cookbook author Kevin Gillespie is teaming up with BBQ Addicts' Jason Day for a Bacon Explosion event at Revival. They demonstrate how to create there own "Bacon Explosion," on set. For more information on Revival click here.
Time: About 3 hours
2 pounds thick-cut sliced bacon
2 pounds bulk Italian sausage
1 tablespoons barbecue rub
1/2 cup barbecue sauce.
1. Preheat an outdoor smoker to 250 degrees.
2. Using approximately 1 pound of bacon, weave a square lattice of bacon strips. Place remaining bacon in a frying pan and cook until crisp.
3. As the bacon cooks cooks, sprinkle bacon weave with approximately half of barbecue rub. Evenly spread sausage on top of bacon lattice, pressing to outer edges.
4. Crumble fried bacon into bite-size pieces. Sprinkle on top of sausage and drizzle with 1/4 cup of the barbecue sauce.
5. Very carefully separate front edge of sausage layer from bacon weave and begin rolling sausage away from you. Bacon weave should stay where it was, flat. Press sausage roll to remove any air pockets and pinch together seams and ends.
6. Roll sausage toward you, this time with bacon weave, until it is completely wrapped. Turn it so seam faces down. Roll should be about 2 to 3 inches thick. Sprinkle with remaining barbecue rub.
7. Place the Bacon Explosion in the smoker for 2-3 hours. Cook until internal temperature reaches 165 degrees on a meat thermometer, about 1 hour for each inch of thickness.
8. When done, glaze the Bacon Explosion with more barbecue sauce. To serve, slice into 1/4 to 1/2-inch rounds and place on warm buns or biscuits.
Yield: 10 or more servings.