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Temporada 5
5x6
Final da temporada
How to Cook Dry Rub Steaks Over a Huge Open Fire
Episode overview
Data de estreia
Fev 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.
Data de estreia
Fev 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
Data de estreia
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?
Data de estreia
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
Data de estreia
Abr 04, 2019
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
Data de estreia
Abr 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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