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Season 5
5x6Season finale How to Cook Dry Rub Steaks Over a Huge Open Fire Episode overview
Air date
Feb 20, 2019
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 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.
5x2 Some of the Best Steaks Come From the Beef Leg Episode overview
Air date
Feb 27, 2019
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 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.
5x1 Can the Worst Steak on the Cow Be Saved with a Tub of Beef Fat? Episode overview
Air date
Mar 06, 2019
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 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?
5x5 Can a Lamb Neck Be Turned into a Porchetta? Episode overview
Air date
Mar 21, 2019
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
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
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.
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.
5x3 Ben and Brent Make “A Preposterous Mess of Meat Pudding and Deliciousness" Episode overview
Air date
Apr 11, 2019
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
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
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