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Private Notes
On this week's episode of Prime Time, Ben and Brent learn new ways to butcher a chicken from yakitori pro Atsushi Kono, who shows them how to divide up the bird in order to get the most meat to skewer out of it.
On this episode of Prime Time, hosts Ben and Brent head to Hudson, New York to see how chef Kevin Pomplun makes a fire-roasted, locally-sourced porchetta at Fish & Game.
On this week's episode of Prime Time, Ben and Brent answer the questions: What is a dino rib? How can you get one? And what's the best way to prepare it?
On this episode of Prime Time, butchers Ben and Brent solve a problem many whole animal butcher shops face: what to do with the pig head? The answer? Turn it into delicious charcuterie
On this week's episode of Prime Time, butchers Ben and Brent learn how to make a traditional Thai pig trotter stew using diet cola at one of New York's best restaurants, Fish Cheeks
On this week's episode of Prime Time, The Meat Hook butchers Ben and Brent roast a whole lamb over an open flame, just not all at once.
