The Meat Hook Meat Book: Buy, Butcher, and Cook Your Way to Better Meat
Buying large, unbutchered pieces of meat from a local farm or butcher shop means knowing where and how your food was raised, and getting meat that is more reasonably priced. It means getting what you want, not just what a grocery store puts out for sale―and tailoring your cuts to what you want to cook, not the other way around. For the average cook ready to take on the challenge, The Meat Hook Meat Book is the perfect guide: equal parts cookbook and butchering handbook, it will open readers up to a whole new world―start by cutting up a chicken, and soon you’ll be breaking down an entire pig, creating your own custom burger blends, and throwing a legendary barbecue (hint: it will include The Man Steak―the be-all and end-all of grilling one-upmanship―and a cooler full of ice-cold cheap beer).
This first cookbook from meat maven Tom Mylan, co-owner of The Meat Hook, in Williamsburg, Brooklyn, is filled with more than 60 recipes and hundreds of photographs and clever illustrations to make the average cook a butchering enthusiast. With stories that capture the Meat Hook experience, even those who haven’t shopped there will become fans.
recipe closely resembles making hamburgers but doesn’t waste time with all of that cooking. It includes raw egg too, so as with much else in this book, proceed at your own risk! Makes 3 sandwiches 1 shallot, minced 1 teaspoon capers, chopped 4 cornichons, chopped 1 teaspoon red wine vinegar 1½ pounds freshly ground top round Kosher salt and freshly ground black pepper 1 large egg yolk Hot sauce, such as Texas Pete Worcestershire sauce 3 brioche rolls,
time. You’re OK with that? Start by making the brine: Bring 4 cups of water to a simmer in a medium saucepan over high heat. Add all the ingredients and simmer for a few minutes more as you stir, then pour into a bowl and refrigerate overnight. 2. The next morning, transfer the chilled brine to a gallon Ziploc freezer bag (do not strain out the spices), place your shoulder chops in the brine, press out the excess air, and zip to close. Allow the bag to sit in your refrigerator for 12 hours.
a layer of the mop, then flip the duck over. Add some wood to the smoker, close it up, dial in the baffle, and go away for 40 minutes. Repeat the mopping and flipping procedure every 40 minutes for about 4 hours. Now bump up the heat of your smoker to 375°F. Or pull the duck out, place it in a medium roasting pan, and finish it in a preheated 375°F oven for 25 to 30 minutes. The duck should be starting to fall apart. 6. Let the duck rest while you get your sauce hot again. Carve the duck,
RACK OF LAMB (2-pound whole rack) Cook temp: 425°F Meat Temp: 120° to 125°F Time per pound: about 12 minutes BEEF CHUCK ROLL (3 to 4 pounds) Cook temp: 325°F Meat Temp: 125° to 130°F Time per pound: 20 to 30 minutes BEEF RIB ROAST (4 bone) Cook temp: 250°F Meat Temp: 125° to 135°F Time per pound: about 40 minutes WHOLE BEEF TENDERLOIN ROAST (3 to 4 pounds) Cook temp: 425°F Meat Temp: 120° to 125°F
www.ambrosicutlery.com Mail-order knife sharpening service Anson Mills Tel: 803-467-4122 www.ansonmills.com Coarse grits Asian Supermarket 365 Tel: 888-822-8910 www.asiansupermarket365.com Asian groceries, including longan honey and Chinese egg noodles (ramen) Beecher’s Handmade Cheese Tel: 877-907-1644 www.beechershandmadecheese.com Retail locations in New York City and Seattle Fresh cheese curds Butcher-Packer Tel: