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Private Notes
Welcome to Prime Time! A new series from Eater featuring Ben Turley and Brent Young of The Meat Hook. For the first episode, Ben and Brent are home at their shop trying to do the impossible, make a sausage out of a bacon egg and cheese, the iconic breakfast sandwich.
On the second episode of Prime Time, hosts Ben Turley and Brent Young head to Harry and Ida's, the survivalist food science lab masquerading as a sandwich shop where they learn how chef Will Horowitz is making pastrami from scratch.
On today's episode of Prime Time, hosts Ben Turley and Brent Young head over to Suzume in Brooklyn to learn how to make ramen broth. The guys are extra excited because chef Josh is using pork bones from their shop, The Meat Hook.
On this episode of Prime Time, hosts Ben Turley and Brent Young head to Bohemian in NYC, a restaurant intending to build community while serving delicious cuts of beef. In the kitchen, the guys try out wagyu beef sashimi, wagyu beef tartare, and a cooked washugyu steak.
On today's episode of Prime Time, Ben and Brent head to Long Island City, to meet up with Hugue Dufour at M. Wells Steakhouse, to experiment with some blood-based dishes. Chef Hugue whips up a Korean blood sausage, a braised rabbit, and a chicken blood crepe.
On this episode of Prime Time, hosts Brent Young and Ben Turley stroll over to St. Anselm, Williamsburg's favorite neighborhood steakhouse. The guys are at St. Anselm to talk about their massive bone-in tomahawk (or rib-eye) and how to cook a steak that big.
Ends Meat, in Industry City Brooklyn, is the home to some of NY's best whole animal charcuterie. Join hosts Brent Young and Ben Turley, owners of The Meat Hook, for a masterclass in salami making with John Ratliff and a conversation about the state of affairs in meat production.
On this episode of Prime Time, Ben Turley and Brent Young, owners of The Meat Hook in Brooklyn, hang out with their old friend Paul Wetzel, the master charcuterie at Gramercy Tavern. Paul explains to the guys how value-add products like the giant kielbasa were crucial in the creation of Gramercy's whole animal program.
On today's fresh episode of Prime Time, Ben Turley and Brent Young head to a barbecue restaurant called Arrogant Swine, to meet up with Tyson Ho, an expert in North Carolina barbecue. The guys talk whole animal barbecue, and why cooking whole lambs makes so much sense.
Ben Turley and Brent Young, of the Meat Hook, are back with another episode of Prime Time. Today the guys are Win Son in Brooklyn, where chef Trigg Brown is tinkering with a whole fried chicken dish that might make it on the menu at the restaurant.
People in the USA typically braise short ribs, but is there a better way of cooking them? Today the guys are at Metta, in Brooklyn, to find out.
On today's episode of Prime Time, the guys head to Le Coq Rico to meet Chef Antoine Westermann, a man who has dedicated his culinary career to teaching people all about chicken.
