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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.
On today's episode of Prime Time, Ben Turley and Brent Young are tackling the dry-aged burger at their restaurant.
On the list of addictive New York City dishes the spicy cumin lamb noodles from Xi’an Famous Foods sit pretty on their pedestal. They’ve been dubbed iconic, heralded for being a rise above other hand-pulled noodle dishes, and are an easy favorite of Prime Time hosts Ben Turley and Brent Young.
The Fourth of July is right around the corner, meaning barbecue season is in full force. On today’s episode of Prime Time, Ben Turley and Brent Young are showing us how to approach buying the best meat for the least money.
Traditional porchetta is made with the entire loin and belly section of a pig, a crowd-pleasing roast recipe our Prime Time hosts Ben Turley and Brent Young have prepared countless times. At their New York butcher shop the Meat Hook, the duo is attempting something that seemingly no one has done before: a beef porchetta.
On today's episode of Prime Time, Ben and Brent are joined by BBQ legend Rodney Scott, of Scott's and Rodney Scott's BBQ, for a lesson in rib making.
Prime Time is BACK. Today at the Meat Hook, Ben and Brent are battling to see who can make the better ramen sausage. Things get a little salty.
On today's lovely new episode of Prime Time, the guys are at Kinderhook Farms, on of the farms upstate that send them beef. They are joined by farmer Lee Ranney to talk grass-fed beef of all ages.
On today's episode of Prime Time, the guys are at Momofuku Ssam Bar in Manhattan's east village to learn about their famous off menu share dish the duck ssam.
On today's episode of Prime Time, Ben and Brent visit Moto Perpetuo Farm, where pigs are fed a diet that includes cannabis.
On today's episode of Prime Time, Ben Turley and Brent Young are hanging out at Olympia Provisions in Portland, Oregon.
On today's episode of Prime Time, Ben and Brent are hanging out with legendary sushi master Masa, at his restaurant Tetsu, in Tribeca.
On this episode of Prime Time, Ben and Brent, of the Meat Hook, are tackling the turducken — with low expectations.
On today's episode of Prime Time, Ben and Brent are at their shop, The Meat Hook, where they are making ham from scratch.
On today's episode of Prime Time, meat lovers Ben Turley and Brent Young are at Ops Pizza in Bushwick with pizza maker Mike Fadem, making meat pies.
On today's episode of Prime Time, Ben and Brent, of the Meat Hook, are at Petee's Pie Co, hanging out with Petra "Petee" Paredez. Together they're experimenting with different meat fillings and animal fat crusts.
On today’s episode of Prime Time, Ben and Brent are at Di An Di, in Greenpoint Brooklyn, doing some short rib experimentation with chef Dennis Ngo.
On today's episode of Prime Time, Ben and Brent are joined at The Meat Hook by Chris Kronner, a burger master. Chris gets the boys going on a mini dry-age set-up in their office and teaches them how to make dry-age burgers at the shop.
On today's episode of Prime Time, Ben and Brent are at their butcher shop, The Meat Hook, tinkering around with their least favorite muscle, the eye of round. Can any of their beef fat experiments improve the flavor or texture of this tricky cut?
On today’s episode of Prime Time, Ben and Brent, of the Meat Hook, are at home in their butcher shop with a big beef leg.
On this week's episode of Prime Time, Ben and Brent visit chef Robb Finn, who makes an oyster-smoked brisket sandwich at Backbar in Hudson, New York
In this episode of Prime Time, hosts Ben Turley and Brent Young (of The Meat Hook) learn how the chefs at Hunan Slurp in New York City use pig trotter, ear, and tongue to make a traditional Hunan-style charcuterie dish.
Ben and Brent (of the Meat Hook) head to Nur in New York City, where chef Ofir Horesh makes a lamb neck porchetta rubbed with Middle Eastern spices, just like his grandma used to make
On today's episode of Prime Time, Ben and Brent, the butcher/owners of The Meat Hook, are in Washington DC at Maydan; a Middle-Eastern restaurant cooking everything over a massive pit right in the center of the dining room.
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.
Welcome to season seven of Prime Time! Meathook Butchers Ben Turley and Brent Young visit Popina in Brooklyn, where they learn about a grilled cow's stomach sandwich called lampredotto, which is popular in Florence. They also see if they can take the same concept and make it into a BLT.
The Meat Hook butchers Ben Turley and Brent Young visit Taiwanese restaurant 886 in New York City, where chef Eric Sze teaches them how to wok-fry a rib-eye steak.
The Meat Hook Butchers Ben Turley and Brent Young are joined by New Orleans' Turkey and The Wolf chef and sandwich master Mason Hereford. Can the trio make a mouthwatering sandwich on the fly out of surprise ingredients?
On this episode of Prime Time, The Meat Hook butchers, Ben Turley and Brent Young, explain how to make bacon from start to finish. They also discuss the differences between jowl bacon, Canadian bacon, and pork belly bacon.
On this episode of Prime Time, The Meat Hook butchers Ben Turley and Brent Young make bologna from scratch, using scraps of steak and pork loin leftover from their shop to make a dry-aged version to add to a charcuterie plate.
On this week's episode of Prime Time, The Meat Hook butchers Ben Turley and Brent Young head to Osakana in New York City, where chef Daniel Lee teaches them how to dry-age and cure fish to create a steak-like flavor.
On this episode of Prime Time, The Meat Hook butchers Ben Turley and Brent Young test three different ways to chicken-fry a steak. Which will taste the best between a beer-battered, tempura-fried, or buttermilk-drenched steak?
On this episode of Prime Time, the Meat Hook butcher Ben Turley and Brent Young visit Decoy in New York City, where chef Joe Ng shows them how to make Peking Duck.
On this episode of Prime Time, The Meat Hook butchers Ben Turley and Brent Young break down a cow shoulder, and demonstrate how to get all seven steaks out of it.
On this episode of Prime Time, The Meat Hook butchers Ben Turley and Brent Young experiment with beef fat. They learn what happens after 30 days of dry-aging a steak coated in the often discarded part of the animal.
On this episode of Prime Time, The Meat Hook butchers Ben Turley and Brent Young experiment with a crown roast of lamb, butchering the whole animal down to the ribs, and learning to tie and roast the rib chops to make the classic dish.
The Meat Hook butchers Ben Turley and Brent Young are joined by Brad Leone, the host of Bon Appétit's “It’s Alive,” and an expert in all-things-fermented and all-things-New Jersey. Today the trio are learning how to make the Jersey specialty Taylor Ham (or is it pork roll?) from scratch.
On this season of Prime Time, butchers Ben and Brent head to New Orleans to learn about all things meat in the Crescent City. On their first stop, they visit Toups Meatery chef Isaac Toups, who teaches them how to use wax to defeather a duck, and hosts an open fire duck roast in his backyard.
Celebrated chef Nina Compton of New Orleans’ Bywater American Bistro shows us how to butcher a whole rabbit, and why the tedious process is so worth it for the rabbit curry dish that’s on her menu.
The Meat Hook butchers Ben Turley and Brent Young head down to New Orleans to learn how to make boudin sausage—a southern staple consisting of fatty pork, vegetables, chicken liver, and rice—from the butchers at Piece of Meat.
On this episode of ‘Prime Time,’ hosts Ben Turley and Brent Young head down to Wayne Jacob's Smokehouse in New Orleans, to learn how to make andouille sausage. They then bring that sausage over to sandwich king Mason Hereford’s Turkey and the Wolf, to add it to a crawfish boil.
The Meat Hook, owned by ‘Prime Time’ butchers Ben Turley and Brent Young, is a small neighborhood whole animal butcher shop in Brooklyn. The two show us how their business has changed and explain what it was like to make changes on the fly, support their suppliers, and aid their community during the pandemic.
