The Meat Hook

Chorizo-stuffed duck hearts. Nothing more to say here.

Lord knows we have turkeys for sale. But riddle us this: Do you have the will to get weird? Would you rather celebrate Thanksgiving, the most epic eating day of the year, with a leg of lamb or standing rib roast? Comment below, or come in and place a NON-turkey, turkey-day order. We’ve got it all.

fuckyeahthemonkees:

Mike and Peter, cradling some beef.

That is obviously a plastic prop. Question, where do we find us some of those to add to the Meat Hook decor?

Bacons, the gateway meat.

Yes, our neighbors are stoners.  And they own it.

Stay weird, France!

Right now I’m reading the works of François Guénon, a scientist that came up with a system of  raising dairy cows to give more milk in 1838. The rub here is that this was about 100 years before hormones, antibiotics for CAFOs so his systems are all based on getting animals more productive through selective breeding, weaning practices and pasture management. Basically the foundations of raising great beef on grass.

What you say? What does dairy have to do with beef? Well, simply put, if the animal in question is not a dairy cow guess where the fat and protein goes? Yep right to making bigger and better steaks in their calves. Best part is that even though I couldn’t sell my first born to get a copy of the original book it does exist for free in an online archive. I take back all the bad things I’ve said about you, internet.

Did someone say Slayer? Yeah, they did!

This is my xkb-10 kramer. Read about my review of it on harmony central listed under “flying wedge”

There are so many reasons to love sake bar Hagi but the biggest and best is their fried eel dish with Yuzu salt.

Even if the idea of eating fried eel fills you with dread Yuzu salt is one of those unsung condiment/seasonings that make chicken nuggets and thus life worth living.

I’m sure that were not the first or the last to sing the praises of this amazing flavor inducing item but give credit where it’s due when you see it in a end-of-year round up in your favoite food magazine.

It can be found at sunshine mart or mitsuwa in NJ.

Brent’s costume? The construction worker from the Village People!

Today we engaged in the somewhat stupid, moderately irresponsible and completely dangerous act of taking down the old, ugly mattress sign that had been plaguing the side of our beautiful new building.

With the help of a sawsall, crowbar and several gallons of cold coffee we managed to send it crashing to the asphalt in no time flat.

Unfortunately no zombies were hurt or injured by the falling sign.

Happy Halloween!

The Meat Hook is an all hands on deck kind of jam.

Behold the LoadStar!!!

This our one-ton chain hoist for lifting carcasses out of the trucks and onto our full-custom A-frame meat carts.

Not having to unload trucks by sheer force of will and burst discs shall surely turn us into wussies in no time.

Here we got the control center for our CookShack 250 smoker. If you find yourself in posession of one of these babies keep in mind that, even though the plug may look like a three phase connection, it is NOT a three phase connection. Failing to get untricked by said plug may lead to terminal fry-ocity of electrical components.

Just in case you were craving Soft-shelled turtle stew, they have you covered at the secret, super-sized butcher shop on Mott street.

You can also get you some of the more usual Chinatown suspects like live eels, bull frogs and shrimp along side Alligator legs and tail meat from Florida.

Too lazy to cook? Don’t worry, they have a food court that has a stall that BBQs whole 80 pound pigs and sells a variety of marinated, braised items such as pork bung, uterus, duck tongues, tripe and other mysterious specialties that are labeled only with a cryptic: “THANK YOU!!”

We got some delicous pork buns and BBQ-ed pork riblets (we cant keep Brent away from a riblet) and then headed to Famous Sichuan for food so spicy it qualified as chemical warfare, so hot it broke our tongues. After the first course the inside of my lips felt like they were lined with fur and my taste buds were so scrambled that my delicious glass of NYC tap water tasted like sanitizing solution.

Pretty much sums it up.