Team News
“Big Mac” Makes His First Big Mac During Visit to Chicago
July 13, 2010
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Oak Brook, Ill. (July 10, 2010) – As a NASCAR driver, Earnhardt Ganassi Racing’s Jamie McMurray has ample opportunity to participate in a number of events and activities that involve his various sponsors. For example, prior to the Coke Zero 400 at Daytona International Speedway, McMurray had the opportunity to fish with and race go-karts against three-time and defending Bassmaster Classic Champion Kevin VanDam. The angler just happens to be sponsored by Bass Pro Shops.
On the other hand, since announcing that McDonald’s would come aboard to sponsor McMurray’s No.1 Chevrolet prior to the NSCS event at Las Vegas, McMurray has been itching to make one of the hamburgers whose name goes hand in hand with his own. The Big Mac, known the world over due to the catchy jingle for which it has been introduced in more TV commercials than one can count; you know the words “Two All Beef Patties, Special Sauce, Lettuce, Cheese, Pickles, Onions on a Sesame Seed Bun!”
Since signing with McDonald’s, McMurray has become known as “Big Mac” among race fans, a sort of alter ego name that replaces his own when he drives the Chevrolet painted with the Golden Arches on the hood. The 2010 Daytona 500 Champion got his chance this past Thursday when he was invited to host a fan autograph signing at the McDonald’s located on Spring Rd. in the Chicago suburb of Oak Brook, Ill. This restaurant however, isn’t just any neighborhood McDonald’s… It is literally right across a parking lot from McDonald’s Headquarters.
After spending an hour signing autographs for close to 100 race fans, McMurray took his place in the kitchen, behind the counter at one of the busiest restaurants in Oak Brook. As soon as one steps behind the counter, you almost feel like you are in the way, like you are in the middle of a ballet, a choreographed, synchronized dance. The employees in the kitchen work in unison to toast a bun, grill the meat, place the pickles, hold the onions, add the sauce, all while numerous alarms and buzzers are going off alerting them that the next batch of burgers or fries are ready to be served. One of the things McMurray really took to was the idea that the fries are only kept in the heating unit for seven minutes, if they aren’t gone within seven minutes, they are trashed “I now know why they ask you to pull forward on a busy day; they’re making you fresh French Fries!” said, McMurray. It certainly was a learning experience for the driver, and one that he’ll take with him forever, but as he said “I’m leaving this to the pros, I’m just in the way here!”
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