Sports

NM United's Hurst says he did his part in recent eating contest

Nairavoice · Jun 18, 2026 · 4 min read

Greg Hurst appreciates his opportunities to cut through the fat and set the record straight. That’s especially true when it comes to the rumor that’s been marinating over the last 24 hours.

The thing causing the sizzle? The rumor that the New Mexico United forward was carried by Journal reporter Nakayla McClelland — with some help from Rio Grande Credit Union’s David Miles — during the Big Texan 72 oz. steak challenge, which made an appearance in Albuquerque on Friday.

“It’s not true,” Hurst said with a smirk. “I finished my steak first. I could have kept going, but I had to stop because I had the game (Saturday). So, I can go home happy with that.

“But appreciate you asking and thanks for clearing that up. I can’t have my name tarnished like that.”

That was best left for the used utensils afterward. The challenge, after all, was quite simple — or rather, straightforward.

Traditionally held at the Big Texan Steak Ranch and Brewery in Amarillo, Texas, but making stops around Route 66 to honor the highway’s 100th anniversary, individual participants are required to eat a 4 1/2-pound steak, three shrimp, a baked potato, a side salad and a roll. Teams split everything except the dough.

Each entry had an hour to show they were a cut above in front of a crowd and the event’s MC.

“I used to watch ‘Man vs. Food’ when I was younger all the time and even then, I don’t think I’ve seen a steak that big,” Hurst said. “So fair play to the guy who did it themselves. That was impressive. I could never imagine doing that.”

The thing is, Hurst almost didn’t have a seat at the table.

United President Ron Patel was initially supposed to be the club’s representative, but with a 6-week-old daughter at home, he opted to pass the opportunity along to goalkeeper Kris Shakes.

That idea got the boot, too. A conflict on the schedule. So, Hurst, who hails from Scotland, filled the spot in the lineup — with an open mind, and of course, an open stomach.

His trio, which featured McClelland and Miles, finished in around 33 minutes, per McClelland.

It helped that the steak was medium rare — “I think anything other than that and you’re not doing it right.” Sorry, Billy Hurst (Greg’s father, who is a fan of the well done variety) — while the sides were also “great.”

There was also the matter of having some extra motivation, which provided a bit more seasoning to the mix.

“I couldn’t have people watch me and embarrass myself,” Hurst said. “And I didn’t, so I was happy with that.

“… I said to Jules (Myers, United’s senior manager of production and impact) after, ‘If we have any more eating competitions, sign me up.’ It would be great if it wasn’t the day before a game. I’m not a big eater, but something came over me there and I just decided I was going to eat as much as I can.”

Hurst’s preference? Perhaps another steak challenge. Maybe even some haggis. “I can put a lot of haggis away.” Oh, those Scottish roots.

“To be a part of Route 66 and what they were doing was really cool for me, not being from America,” Hurst said. “Growing up and learning about it a little bit, it was pretty cool to have that experience and the chance to do stuff like that.”

David Glovach covers New Mexico United and other sports for the Journal. Reach him at dglovach@abqjournal.com or via X @DavidGlovach.