The Strangest and Most Useless Film Fact: The Kenan Thompson Good Burger Smell

Among the vast plethora of film trivia and behind-the-scenes stories, there is a particular gem that stands out for its sheer absurdity. This film fact is so strange and seemingly useless that it could be mistaken for an elaborate prank. However, it's rooted in truth—quite an odor. The entire set of Good Burger (1997), starring Kenan Thompson, used to stink due to the rotting meat and foul-smelling grease that permeated the air.

Behind the Scenes of Good Burger

Kenan Thompson, best known for his role as the titular character, recounted the terrifying conditions on the set of Good Burger in a exclusive interview with The Morning Call. According to Thompson, the issue stemmed from the enormous amount of raw meat used in the production:

“Some of it was old meat. It was so nasty. Some of the burgers would stay out there for a long time. I felt sorry for the extras who had to eat them with cold clammy fries. But on screen, those burgers look good.”

The sheer volume of meat called for 1950 pounds of raw burgers, which required a significant amount of grease generation and maintenance. This presented an immense challenge for the production team, as the smell and subsequent spoilage affected the set's atmosphere:

The grease and smell led to a "rotting" environment on the set, making it difficult to maintain a pleasant atmosphere for the cast and crew. Exposure to this condition could result in health issues and discomfort among the cast, including the actors playing the roles.

It's a stark reminder of how much goes into creating a film, from meticulous planning to the most trivial details that can have a big impact on a production.

Setting the Conditions right

The production team faced several unique challenges in Good Burger. Managing the large quantity of meat was a logistical nightmare. Here are some of the key issues:

Raw meat can quickly spoil in the heat and humidity, leading to an unpleasant odor and even health hazards. The need to keep the meat fresh while allowing for natural breakdown to maintain the authenticity of the materials used. The smell of old, decaying meat could permeate the set, affecting the overall atmosphere and air quality.

To overcome these challenges, the production team likely had to employ specific measures to mitigate the smell and spoilage. These could include:

Using high-quality, fresh meat to reduce the risk of spoilage. Implementing effective air filtration systems to mitigate the smell. Scheduling regular maintenance to ensure the cleanliness and freshness of the set.

Despite these efforts, the conditions remained less than ideal, highlighting the often surprising and sometimes unexpected difficulties in the filmmaking process.

Conclusion

While the stench of rotting meat on the set of Good Burger may seem trivial, it was a stark reality for the cast and crew. It serves as a reminder of the myriad of challenges faced in filmmaking and the importance of managing details that might otherwise be overlooked. The story of the noxious set of Good Burger is not just a ridiculous anecdote but a testament to the dedication and perseverance of the production team in making a beloved comedy.

References:

Kenan Thompson Recalls Smelly Set Conditions for Good Burger in Exclusive Morning Call Interview