Chef David Raines, owner of Dave’s Triple B with Brandon “Da Garbage Disposa’l Clark show off the Big Rhonda.
Chef David Raines, owner of Dave’s Triple B with Brandon “Da Garbage Disposa’l Clark show off the Big Rhonda.
When Chef David Raines opened his now popular casual lunch restaurant, Dave’s Triple B: The Butcher, The Baker, The Barbecue Maker 16 months ago on Jackson’s High Street (the former location of Chimneyville Barbecue), he decided to have a little fun with the current trend of competition eaters. 



Since the restaurant has become famous for using prized Japanese Wagyu Beef in their recipes, which Raine’s family raises, it was decided that a giant Wagyu Country Fried Steak would be the ideal subject for an eating competition. 



Called The Big Rhonda (the source of the name seems to be an inside joke among his talented chefs and sous chefs), the Triple B’s competition is a tender three-pound Wagyu Country Fried Steak, two pounds of French fries cooked in Wagyu fat topped with a country gravy, and six biscuits. For good measure, a green salad is included.  



Enter Brandon "Da Garbage Disposal” Clark, a personable, yet no nonsense, professional competition eater of some note. Clark hails from the Midwest near St. Louis and has been competing since 2016. His passion for food lured him into his current vocation and there have been few dishes that have stood in his way. Defeat doesn’t seem to be in his vocabulary. His numerous Youtube videos reflect his sense of fun when competing. 



"I like to joke around a lot, the world is too serious. I enjoy making people laugh and I am a competitive eater. I mix both of them up and make YouTube videos,” he said.



Clark was not only the first to conquer The Big Rhonda, but set a record for future competitors to beat if they’d like their picture on the newly-established Wall Of Fame at Dave’s Triple B. Clark was given one hour to finish Rhonda and completed it in 27 minutes, 23 seconds.



Anyone interested in trying to beat the record can stop by Dave’s Monday-Friday between 10:30 a.m.-2 p.m. and ask for Chef Raines. If you fail, it will cost you $80.