24/7 Stream
Specials & Highlights
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
Smoked Fish with Richard Schiff of ACME (19:49)
Tags:
Catch It Cook It Eat It, Ben Sargent, Acme, smoked fish, Greenpoint, fish smoking, Harry Brownstein, Acme is a fourth generation business, Richard started out doing retail for the company, there are less than a handful of fish smokers in Brooklyn, Acme has the largest smoked fish factory in the US, lox is not smoked salmon, lox is salt cured salmon that has sat for three months, hot smoke and cold smoke proccess, cold smoked salmon, nova, novi, eastern, dry curing, wet curing, there is an art and science to curing, farmed fish or wild fish?, the salmon farming industry didn't pic up moment until 1990, the majority of stuff being smoked is farm raised, King Salmon, farm raised salmon are fed a strict diet to fatten them up, wild salmon fight for their food, Brooklyn Fishing Derby, what's the difference between smoking blue fish and salmon, blue fish are smoked in filet form, black pepper, kosher facility, barins ciscoes, Alaska, the government granted an eskimo tribe exclusive rights, Richard Schiff,More On Smoked & Cured Fish (13:43)
Tags:
salmon, sablefish, pastrami cured salmon, black cod, smoked at a higher temperature, Detroit style, Chilean sea bass, they used to be plentiful, they are now endangered, overfishing is a commercial problem but a responsibility of the chefs, chefs set trends, New York is nationally influential, miso glazed appetizer, Nobu, Russ & Daughters, Chubs, oil content, fishing regulations,To comment on this episode click here. There are currently Comments
First Aired - 02/28/2013 04:30PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
Brisket's back because of Daniel Delaney, Hunter Augeri, and BrisketTown! Mariana Cotlear sits down with the BrisketTown guys to talk about smoking and carving meat! Hear how Daniel and Hunter developed their recipes by smoking meat at Daniel's parents' home in New Jersey. How does Brisket Town reflect the tradition of American barbecue? Tune in to hear where Brisket Town sources their meat from, and learn about barbecue lore and recipe secrecy. Listen in to find out about Brisket Town's upcoming menu changes and special events! This program has been brought to you by Hearst Ranch.
"We just use salt and pepper. There's no gimmick, there's no special sauce- nothing like that." [2:15] -- Hunter Augeri of Brisket Town
"Brisket has the most lore around. It's the evil villain in the barbecue scene. Nobody gets it right- it's easy to make pulled pork, and it's easy to make ribs. Brisket is less forgiving." [5:25] -- Daniel Delaney of Brisket Town
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
No Secrets (17:38)
Tags:
BrisketTown, Daniel Delaney, barbecue, Hunter Augeri, salt, pepper, special sauce, Mariana Cotlear, butcher paper, burger, brisket, fatty, pulled pork, ribs, New Orleans, Roberta's, smoking meat, carving meat, kitchen, parent's house, Williamsburg, music, design, American, neon sign, culinary books, Adam Platt,Where's the Meat From? (10:21)
Tags:
Heritage Foods USA, LaFrieda, pit masters, rub, smoker, Weber, low and slow, pie, sandwiches, chili, vegetables, marriage, summer, spill the beans,To comment on this episode click here. There are currently Comments
First Aired - 01/24/2013 03:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
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
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
BKHDCO (17:03)
Tags:
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)
Tags:
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
