 Short Ribs from Michy's (click to enlarge) I’ll admit I’ve never watched Food Network’s show “Meat & Potatoes,” though it’s primarily due to my sour grapes at not actually being on the show. I mean, I’m the damn Meatist and all, so it only seems right that I should have been called.
However, this coming Monday I’m breaking down to watch because Michelle Bernstein, the chef/owner of Michy’s in Miami will be on, and she’ll be featuring meat on the bone (mmmm) including her amazing short ribs. Well worth putting aside my petty bitchiness to watch, at least for this week (beyond that I think I’m going to need a co-host spot).
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This article originally appeared in Florida Weekly.
Matt Flynn and Rob Bohrer of Palm Beach Gardens Fire Rescue stood stage right in the shadow of a pillar, their nearby gurney holding a full complement of emergency equipment. Both men were familiar with the Heimlich maneuver, a prerequisite for both being a paramedic and taking on today’s assignment: standing by at the 2nd Annual TooJay’s World Class Corned Beef Eating Championship.
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 Catch it (and eat it) if you can.
This article was originally published by New Times as part of my SXSW 2010 coverage.
Backstage after Thursday night’s Kashmir show at Maggie Mae’s, an awfully tall fellow could be seen laughing with Kashmir’s lead singer, Kaspar Eistrup.
Turns out it was Paul Dempsey, lead singer and guitarist of Australian band Something for Kate. SFK and Kashmir toured together, both in Australia and Denmark, and spent an awful lot of time taking each other out to eat meat.?
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 Click for full ad I’m willing to admit it: Yo quiero Taco Bell. I don’t kid myself that they serve gourmet Mexican food (and really, I’m not that interested in gourmet Mexican, preferring a well made and authentic street taco), but they’re a dependable and easy-to-locate source of tasty, well-wrapped meat and cheese products, and the “fresca” menu is way better than you’d expect.
But apparently Amanda Obney doesn’t quiero Taco Bell so much, and has brought a class action suit against the company claiming that the “seasoned meat” they use in tacos and other products is actually less than 40% beef. Horseshit (the expression, I mean – I don’t think it’s made out of horse shit).
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 A quick note for those of you in Palm Beach County: CG Burgers, the new burger/coal fired pizza joint opening this Monday on PGA in Palm Beach Gardens, is going to give away free burgers all day for an opening day promotion.
I wrote a fairly large article about the new venture for Florida Weekly (read it here), but the overview is this: they grind beef fresh every day on-site and the coal-fired pizzas run 10 bucks for a 12-inch pie with whatever toppings you want.
If you want to find out how they stack up against Five Guys, you can do so for free from 11AM to 10PM on Monday, January 10th. They’re located at 2000 PGA Boulevard, on the south side of the street, east of the bridge. Details are in this flier.
Note: It is one per customer, so bring some fake mustaches and wigs.
 I'm a dead sucker for architecture that looks like a hat. (click to enlarge) Renaissance Hotels & Resorts may have dropped upwards of $200 million on the renovation of the über-cool (because you can pretend you’re in the Rat Pack) Eden Roc hotel in Miami Beach, but as far as I’m concerned the best thing they did was hire Paula DaSilva to be executive chef at 1500°, their new farm-to-table restaurant (that features plenty of steak).
Don’t get me wrong: it’s not like the rooms at the Eden Roc weren’t worth their effort: mine was seriously beautiful, comfortable and quiet, plus I could shower while looking out my 10th floor balcony doors at the ocean: as close to an outdoor shower experience as you’re likely to get outside of a singles resort in Jamaica, and one sure to make you feel like king of the world, ma.
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 Bubble gum? Strawberry taffy? Sadly, no. My friend Matt just sent me a photo of what mechanically separated chicken looks like. I almost didn’t want to post it because I’m about getting people to enjoy meat, not run screaming for their mommies. And do we really need to give vegetarians (or their obnoxious relatives, vegans) one more reason to believe they’re somehow smarter than meat eaters? But really, it’s just too weird to leave to your imagination.
This photo made a few waves about a year ago when it was posted on a ton of sites, but it’s new to me, so as far as I’m concerned it never really existed before today. It’s a photo of what they supposedly make McNuggets from. As well as, for that matter, any other chicken product that features “mechanically separated chicken” on the ingredient list.
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 Simple ordering, building excitement, sexy German-beir-garden-strength waitress, and property damage. Everything I want in a rib experience. Click to enlarge. My good friend and fellow food writer Jan Norris gave me a shout this morning to hip me to the fact that today is the 50th anniversary of the Flintstones. So aside from having that theme song running through my head all day, I’ve been thinking about those glorious ribs that they got at the Bedrock Drive-In.
One of the great things about that restaurant was that the fact that there was no need to use words: just hold up as many fingers (from one to four) as racks of bronto ribs you’d like, and the skinniest, strongest, sexiest cartoon waitress around brought your order right out and flipped your car with it.
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I can’t tell you the number of times I’ve struggled to recreate or scale one of my own recipes. It’s generally my own fault; I truly suck at recording recipes I make up as I go along.
So it’s with great pleasure that I can tell you I was able to translate my crock-pot pulled pork creation from the somewhat undersized George Foreman appliance into a large oval crock-pot that Joanna once-upon-a-time used for melting butters for her handmade artisan soaps.
 My friend Matt says "photos or it didn't happen." Herewith: proof I made it in a crock-pot. Yeah, I browned (blackened?) the hell out of it, but that part came out carmelized and amazing, like bits of "burnt ends" here and there. This is just before pulling. Not that I had a choice, of course; my last batch, made with an undersized half picnic, disappeared in a single day and my family was screeching for more like three baby birds yapping for mommy. Plus, I really needed to confirm it would work on a larger scale, using the sort of standard-issue crock pot you can scoop up at Target, Walmart or Home Depot.
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 Think this can't be done without a smoker? Think again. Purists, and pretty much anyone from down here, will tell you that it can’t be done.
“Barbecue in a Crock-Pot? That’s not barbecue, you Yankee mo-ron.”
They’ll tell you that without smoking your meat, or at least getting in on some hot grill action, all you’ve got is wet meat in a hot bucket, which sounds about as unappealing as the visuals the phrase evokes.
Strictly speaking, they’re correct. You can’t really do BBQ, at least badass traditional barbecue, in an electric appliance on your counter top. It turns out though, that what you can do is an incredible and delicious simulation, particularly if you concentrate on busting out some North Carolina-style vinegar-based ‘que.
It’s kinda like Beatlemania, but with pork. Actually, it’s better than Beatlemania, because Beatlemania was lame, and pork is so not (and you can always put Revolver on the stereo while you eat, but they didn’t let you barbecue at the Winter Garden theater ).
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