Let's Get Real
LIVE 6:30 - 7pm EST
First Aired - 01/24/2013 03:00PM
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Ever wonder what goes into making the perfect hot dog? This week on Meet Your Maker, Rachel Wharton and John Taggart are joined in the studio by Tony Fragogiannis and Bull Mulholland, the owners of The Brooklyn Hot Dog Company. Learn how to get that nice 'snap' in your dog, and find out what blends of meat make for juicier bites. Listen in to hear Tony and Bill talk about their idea for The Brooklyn Hot Dog Company, and how the crowd at Mulholland's bar likes their dogs to be fixed. Hear about the duo's background in charcuterie, and how making hot dogs is different than most other types of salumi. Learn about the company's inspiration, and what's in store for the team in the months and years to come! This program has been sponsored by 360 Cookware.
"The Buffalo Chicken Dog was our first adventure. We were just messing around with hot wings at Mulhollands, and it just happened." [12:00] -- Bill Mulholland on Meet Your Maker
"Right now, they're packaged by hand. You just put them in the bag and vacuum seal it." [26:15] -- Tony Fragogiannis on Meet Your Maker
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BKHDCO (17:03)
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The Brooklyn Hot Dog Company, hot dogs, BKHDCO, charcuterie, Atlanta, Hotlanta, smoker, casing, Sabrett's, wiener, nitrate-free, Mulhollands, salami, salumi, checking in, instagram, beef, kosher, pork-beef mixture, emulsify, pepperoni, buffalo, wings, tater tots, potatoes, paste, Tony Fragogiannis, Bill Mulholland,Drink the (Hot Dog) Water (14:10)
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Smorgasburg, distribution, Chicago dog, celery salt, relish, pan sear, the snap, dirty water dog, Woodside, Queens, boil, Anthony Bourdain, drinking hot dog water, packaged by hand, personalization, cooked salsa, guacamole, Martin's Potato Roll, Barclay's Center, Brooklyn Burgers, Green Grape, Fleischer's, The Meat Hook,To comment on this episode click here. There are currently Comments
First Aired - 08/08/2011 03:30PM
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This week on Hot Grease we take on radical change with Laura Melodia of the Bed-Stuy Farmshare, a community supported agriculture project, and of Milk Not Jails. Learn how you can get involved in your own way with CSA's and make change in your neighborhood, it's not as hard as you may think! Tune for this, recent food news making headlines, and of course, The Hot 5! This episode is sponsored by Cain Vineyard and Winery
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Episode 79: Food News Headlines (12:25)
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Hot Grease, Nicole Taylor, Laura Melodia, Heritage Radio Network, Food Headlines, social change activist, food in Bed-Stuy, Melissa Danielle, hipsters moving into Bed-Stuy, New York Times, community gardens, artisinal butchery, Fleischer's Meat, vegan, Cargill recalls turkey, spinach recall, big agricultures, Will Allen,To comment on this episode click here. There are currently Comments
First Aired - 11/01/2009 12:00PM
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Superstar butcher Tom Mylan comes by The Main Course to talk chop. Tom gives us a preview of his new butchering school/butcher shop: Brooklyn Kitchen Labs and The Meat Hook.
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Main Course Introduction (3:41)
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The Main Course, Patrick Martins, Katy Keiffer, Hearst Ranch, Halloween, Jack and Nat are exhausted, Roberta's, motorcycle race, butchering, Tom Mylan,Tom Mylan (9:27)
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butchering, Tom Mylan, butcher shops are closing because of high rent, grass fed vs grain fed, organically grown meats, lamb chop, Tom was a manager at Marlow & Sons, he was also a writer for the diner journal, whole animal movement, making local sustainable meat less expensive, whole cow, The Diner, Bill Telepan, the rise of the burger as a gourmet item, 75% lean to 25% fat, linking e coli to price, what is the ratio of fat to meat on the average American burger, ratatouille,Brooklyn Kitchen Labs and The Meat Hook (7:26)
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Brooklyn Kitchen Labs and The Meat Hook, spans over 7,000 square feet of a former warehouse by the BQE and will include two teaching kitchens a butcher shop a library of rare and out-of-print cookbooks and a shop of baking supplies and bulk items like olive oil and flour, Meeker Ave, walk in butcher shop, http://www.johnboos.com, primal cuts, teaching component, Garrett Oliver, Brooklyn Brewery, beer pairings with food, brewing classes, summertime drinks, the butchering takes place on a custom butcher block table by John Boos,Learning How To Butcher (9:26)
Tags:
apprenticing, how long does a home chef need to study?, pig butchering 101 lasts for two and a half hours, trial and error, it's hard to screw up sausage, breaking down beef, handling lamb takes a significantly longer time, Tom was an apprentice for 6 weeks at Fleischer's, sirloin, National Cattlemen's Beef Association, stew beef, chuck roll, artisan butchery, anatomy, band saw, understanding muscles, meadow raised veal, butchering is as complicated as you want to make it, Fleisher's,Raising Beef: Grassfed & Corn Finished (5:00)
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not feeding cows enough, grass fed cuts are different, it tastes more beefy, corn finished makes the meat sweeter, marbling, there are many different quality levels,Ferminting Hay & Diversity Of Breeds (10:00)
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grain fed pork, animal diet, genetically modified food, industrial cow calf operation, smaller animals, US angus, Annaliese Griffin, Brooklyn Based, Brent was a line cook at egg, George Well, Belmont Butchery, Richmond Virginia, butchering hogs,The DIY Home Butcher (3:20)
Tags:
whole lamb, butchering 101, proper meat, professional development track, Fleischer's, culinary school, pork loin, breaking down a pig for a line cook, practice animals cost a lot of money, rural butcher shops, deer, urban environments,More Meat Musings: Horse Meat, Dogs & Guinea Pigs (1:40)
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Kim Severson, looking the animal in the eye before killing it and eating it, ex vegetarian guilt, it can be smug and weird, the future of agriculture, genetic strain of British beef animals, 375 pound animal, Scottish Highland, horse meat, dog meat, Guinea pig meat, Latin America food, do we eat teeth?, goat,To comment on this episode click here. There are currently Comments
