The Meat Hook Blog, formerly hosted by Tumblr.
March
5
2012
The Meat Hook Mission
Over the last couple of years and more seriously over the last several months we’ve tried to peg down–for lack of a better term–our identity. It’s hard to put into words, but this is who we are. This is why The Meat Hook can be an enduring part of the ever-changing frontier of food in New York. Please read on. You’ll realize you’re much more a … Read more
February
9
2012
Valentine’s Day Stuff and Things.
…cuz if you can’t trust a couple of creeps like these guys then who can you trust? Guys, we had the Super Bowl. It was pretty cool. Now its time to repay the lady for all those jalapeno poppers (which she had to learn how to make) and for the pizza bagels (which had instructions on the box) she put together for you and your friends. Trust … Read more
February
1
2012
We’re Opening Early on Sunday…YAAAAY!
That’s right, folks. We’ll be open at 10am on Sunday so all the early birds can get in and out with your Super Bowl Snacks (see previous post for a full list). Get here early and you’ll get to see Brent and Ben nauseously hungover from a wedding party the night before!!! …also maybe expect some “pre-game” breakfast beers on the house!
February
1
2012
Serious Snacking!
Guys, this Sunday’s not really about football. It’s not about sports, or commercials, or friends. It’s about snacks. Lots and lots of snacks. In the past couple months, you’ve come in for dry aged steaks and chops and ground beef–sure, we’ve got all that. But you know what else we’ll have? YOUR GODDAMN SNACKS. Your sausage options run from classics like Hot and Sweet Italian to party … Read more
December
30
2011
Happy New Year’s! We’re Closing Early!
It’s been a long and (mostly) great year for everyone here at The Meat Hook! We hope it’s been the same for you. Remember to stock up this weekend before you go out and commit uncompromising, absolutely lacking in morality decisions that you would regret for the rest of your life if you remembered them at all. We’re here for that. Roasts, steaks, hams, smiles, shots, beers, … Read more
December
22
2011
Coq au Vin
Everything you love about the French dish put together. A chicken sausage with pork fat, caramelized onion and garlic, red wine, and fresh thyme. This is the result of having someone on staff who’s a little bit bonkers and a lot bit knowledgeable of French food. Enjoy!
December
19
2011
The Nitrite/Nitrate Dilemma.
Nitrates and nitrites get a bad rap. I don’t know exactly how this all started if I’m honest; the crusade against all preservatives. Can anyone give me a date? Did someone just flip a switch? Does anyone have the number for the guy who started all this? I’d like to talk to him. We get questions pretty often in the shop asking if our bacon has nitrates. … Read more
December
19
2011
Cotechino
Pork sausage made for the festive holiday Italian in us all. Pork skin and nutmeg, anise and white pepper give you a jolt of Christmas straight in your mouthhole.
December
19
2011
January Classes!
Get ready to start the new year right, fat kid! We have a bunch of classes that The Meat Hook crew is teaching this January. Whatever you’re looking to do, I think we got it covered…possibly in pig fat and braising liquid. On Tuesday, January 17th, Ben Turley will be doing what he does best–making juvenile jokes about phallic objects in the Sausage-Making course! You’ll get to … Read more
November
8
2011
Chicken & Roasted Garlic
For those chicken sausage fans out there we have this easy adaptable sausage. We roast the garlic and make a paste of it mixed with herbs before introducing it to the chicken. It’s very early Boulud or Puck. In a good way.