Revisiting my bbq pork recipe by scaling the quantities up and testing it in a traditional over-sized crock-pot with a hefty 8 pound half picnic. It came out fantastic. Continue reading
I finally grab a pork half picnic and make a wild attempt at making North Carolina-style pulled pork. In my kitchen. In a Crock-Pot-like device. And it worked, I tell you what. Continue reading
After a 24 hour marinating session, my Las Brisas skirts hit the grill. Find out how I finished the dish, and how it all went down with the family. Continue reading
I follow my own site’s advice and grab a heaping serving of fresh sliced skirt steak at my local Spanish market. How’d it go? Let’s just say Publix is going to lose a little business. Continue reading
Growing up near the Germans neighborhood of Yorkville in Manhattan had some real benefits: like Papaya King and Wiener Schnitzel. Continue reading
Mincemeat pies don’t actually have a damn bit of meat in them. Unless they’re Australian minced meat pies, in which case they’re delicious. Learn how to make them from The Meatist. Continue reading
Cooking at the famed Lobster Roll restaurants had its ups and downs. The band-aid story being among the latter. Check it out and learn how to cook lobsters at The Meatist. Continue reading
The first guest writer at The Meatist, Amiel Nuchovich, gets all cheap meats and Latin market-ey up in here. Continue reading
Cheap cuts of meat may have shot up a bit in price, but they’re still great ways to get your meat on. Today’s Meatist looks at two cheap, beefy options. Continue reading
My days cooking in the Hamptons netted some great memories: chicken and sausage couscous, insane chefs, and nitrous in the walk-in. I still love the chicken and sausage combo, and now you can learn to love it too. Continue reading