Our friends at the Diamond are getting serious this Saturday (10/26). Serious about roasting a whole pig and letting you eat it.
Are you dreaming of getting back to your carnivorous Homo sapien roots? Find yourself fantasizing about trekking through a lone mountain landscape and wrestling a wild boar to the ground with your bare hands before devouring the meaty fruits of your labor?
If you answered YES, this is probably a good thing to do on Saturday. The best part is that the physical activity portion of the pig cooking is already taken care of (by the professional caterers). Instead of hiking to Bear Mountain and camping out in the cold before realizing you are ill-equipped, both physically and mentally, to kill a live animal and cook it, all you have to do is show up, buy yourself a craft brew, and eat that sweet, roasted pig. There will also be sides, something early man hadn’t even thought of yet.
Want Brisket? BrisketTown is opening at 359 Bedford Ave on October 31st, 2012 and the Greenpoint design brothers Evan and Oliver Haslegrave (Paulie Gee, Manhattan Inn, Donna) are designing the space to be modeled after a Texas Meat Market. So basically it will look as awesome as the brisket tastes.
I ran into Daniel Delaney, BrisketMan while he was on his way to start demolishing the soon to be restaurant. He showed me the layout and as usual we talked a lot of shit. Dude knows exactly what he wants. The design on his phone looks amazing. There may even be beer to go, but this is just between us.
To get your brisket you have to pre-order. But wait – there will be more than Brisket: ”We’re going to slowly develop other proteins with the same iterative mentality we had when approaching our labs.”
It’s so great to see Daniel, who I first met at a crazy pie bake-off a few years back at The Diamond Bar, realizing his carnivorous dream via a genius marketing plan that totally fucked with New Yorkers taste buds, which crave food that is not even in existence yet!
Hurry! People in NY are crazy about brisket. Daniel Delaney - who we talked shit with during BrisketLab – just opened BrisketTown to the public – which is a pop-up shop where you can score his delicious Central Texas Style BBQ. So buy your meat, before it runs out, which will most likely be in a few hours, given he has sold over 2300lbs in the last 24 hours. New Yorkers are officially insane about food – AND MEAT!
When the Sunday Farmers Market at McGolrick Park was proposed there was worry that it might compete with the Saturday McCarren Park Greenmarket. (Don’t we live in the USA?) I don’t know about you, but I hit up both every weekend and my weekly pie habit is becoming a problem.
We have a tendency to get the same old greens, like kale every week. But when I saw a beautiful napa cabbage, I asked Sam, who is the farmer from Great Road Farm if he had any recipes ideas. He likes to simply sautee it with chopped meat. That sounded great, especially since we always pick up turkey meat from the McCarren Greenmarket. (Jon makes killer turkey burgers.)
See – the markets can all just get along!
I haven’t actually made this because Jon has been ruling at this recipe. From what I have observed, you can really play around with this dish. It’s fast and easy, just the way we like it. I can honestly say it’s awesome!
Braised Cabbage with Turkey
Sautee chopped garlic and onions or shallots with hot pepper flakes and cumin. (Not sure if you are aware that cumin and ground turkey are in love.) If you have tomatoes, chop them up and throw them in. Fresh peppers would be great, too. Then brown chopped turkey meat. Season to taste with salt and pepper. Chopped pork or beef would also be fantastic.
Once browned add chopped napa cabbage on top and put on the lid so it steams in the delicious meat juice. A little soy sauce tops it off nicely. Over some rice, this is a complete, quick and delicious meal.
This is my Dad, Rocco. Yes, he is giving you the finger over grilled spiral sausage and hot dogs. I learned not to be embarrassed after he came to every high school basketball game and was my own personal Sicilian cursing cheerleader. I love my Dad more than anything in the world! He gave me his stomach. (That’s a weird Sicilian phrase that doesn’t translate well, but means I am a good eater.) And it’s because of him that I am a photographer and an unapologetically inappropriate curser and middle finger giver.
For father’s day, what do I get for the man who says, “I got my dog, what else do I need?”
In this fine town, there are a lot of great gifts, but edible gifts are the best, and the first and easiest thing that comes to mind in Greenpoint is Kielbasa! Right down the road on Nassau is Steve’s Meat Market (104 Nassau Ave). If you’re on the “other side” check out Kizka Meat Market (915 Manhattan Ave). I hear they have a mean Babka, too. Continue reading →
After a long and tiring week, I said, “Jon, what do you want? I will cook you anything in the entire world!”
“Spaghetti Bolognese,” he said. It’s always spaghetti bolognese.
I went to The Meat Hook to get the the good meat, the kind Jon jokes that they “hug to death” and I saw pints of pulled pork next to pints of BBQ sauce and in my periphery I spotted potato rolls. No brainer.
He didn’t ask for Pulled Pork Sammies, but when he sunk his teeth into these delicious little suckers and washed it down with a cold beer on the side, Bolognese wasn’t on his mind.
Sometimes, when you’re cooking for 2, it makes total sense to buy prepared food. The entire meal cost about $20, which is way cheaper than buying a pork shoulder and much cheaper than going out to eat.
It’s really satisfying to sit down to a beautifully “plated” and delicious meal, even though I didn’t make it from scratch because I wasn’t deliriously tired, I wasn’t scrutinizing my creation and I didn’t have a sink full of dishes looming.
48 hours ago Daniel Delaney’s paypal had a balance of $0. Since then he has sold 2500lb of brisket at $25/lb. Do the math. It’s a lot of money to make in 2 days for someone when asked, “What do you do?” jokingly answered, “Nothing.”
But Daniel, who started VendrTV, has been up to something called Brisketlab. After driving an 18ft smoker from Texas to Brooklyn, he devised a genius marketing plan with a “strong viral backbone” and essentially brisket mind-fucked everyone.
“I didn’t disclose a lot of information… and the way that the copy was written, it was very lavish: ‘I’m forming an underground smoked meat guild. I’m recruiting tallow loving carnivores.’ It was very colorful. But also very ambiguous. That combination drove a lot of interest. Folks had a sense they had to shit or get off the pot. They had to act quickly.”
I shat. Daniel used the fundraising platform Launch Rock. When I logged in there were 800lbs, the next day when the likes of Brooklyn Based and The Brooklyn Kitchen were tweeting all over it, only 7lbs were left, then none. As we ate biscuits at Marlow & Sons, Daniel received email after email from disappointed brisket lovers, “Is it too late?” For now, it is.
Don’t worry, Daniel isn’t stopping at 2500lbs and plans to open a restaurant in Brooklyn, so there will be plenty brisket for everyone. In the meantime he has corralled a drooling bunch of “brisketeers” who will be the first to taste and critique his brisket skills in 100lb increments at over 25 pop-up events over the summer, which he envisions ”underneath bridges and on rooftops and on a boat.”