On Black & Highly Flavored, co-hosts Derek Kirk and Tamara Celeste shine a light on the need-to-know movers and shakers of our food & beverage industry.
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59 Comments
littlethingamajigs
August 12, 2014
Brazilian churrasco - a nice, thick cut of meat, salted and cooked on a barbecue grill.
Barbara K.
June 30, 2014
I have long loved beef heart, but my favorite carnivorous meal is butter poached beef tenderloin, mine needs the rare, red center.
Westcoasty
June 24, 2014
I am an unrepentant carnivore who has been known to get out of bed to grill a steak because I got a craving. I will definitely have to try beef heart!
AntoniaJames
June 18, 2014
Thanks for the tip about the beef heart, by the way! So intriguing, and definitely on my shopping list at the farmers' market this weekend. ;o)
AntoniaJames
June 18, 2014
pierino's Mysteries of Korea Town flank steak is pretty darn good . . . . but then, a good hunk of red-wine-and-mushroom-braised brisket on artisanal Cuban bread with lightly spiced quick-pickled red onions would come in a close second. ;o)
sybil C.
June 18, 2014
My favorite steak could possibly be dry aged bone-in rib eye. Dressed simply with cracked black pepper, porchini mushroom salt and a fruity olive oil. Slap that on a grill and get it to a perfect medium well. Accompanied by an ice cold lager and I am in meat heaven!*swoon*
Mark
June 18, 2014
I've always been a huge fan of a slow roasted bone-in rosemary pork shoulder. The first time I made it I was hooked on the crispy skin and the melt in your mouth meat underneath.
Settie A.
June 18, 2014
Despite being a quasi-vegetarian, I think professional butchers are fascinating. Looks like a hell of a cookbook!
Kayla
June 18, 2014
Vainly enough, I adore my chicken and black bean skillet. But I have also been experimenting with lamb, turns out it isn't as intimidating as I thought.
Dorisq
June 18, 2014
My favorite would be a roasted leg of lamb, that, or some whole roast lamb, stuffed with rice, ground meat, and flavored with middle eastern spices.
Terry H.
June 18, 2014
Sounds like just what I have been looking for. I have purchased half animals and have pretty much had to take the cuts offered. I did also help my nephew break down a whole hog for a pig roast we had last year. We just cut it into six large chucks and smoked it that way. Delicious!
Ken O.
June 18, 2014
I've yet to fully break down any animal but poultry and whole hog....YET! I'd definitely enjoy going through this book.
CarlaCooks
June 18, 2014
I don't know if I can pick just one carnivorous meal! If I absolutely had to, though, I supposed I would go for Momofuku's Bo Ssam, which I make at home quite often. Slow cooked dry brine pork butt with a caramelized brown sugar coating? Yes please!
Midnite B.
June 18, 2014
My favorite is a good steak seared about 3 minutes per side in a cast iron skillet with a side of caramelized onions and mushrooms.
Michael M.
June 17, 2014
Slow smoked beef tongue sliced thin and served with mashed potatoes and seared Brussels sprouts.
Lisa H.
June 17, 2014
Braised beef shank is one of my favorites. Definitely a cut that is passed by.
Keith B.
June 17, 2014
Beef heart is amazing, I once was privileged to cook it with jean Louis Palladian, he stuffed it with veal kidney, outrageous!
david P.
June 17, 2014
I love roasted venison with wild rice fresh aromatics an port wine glaze an baby carrots
WillyB
June 17, 2014
A big chunk of chuck, braised. I can make at least 15 different permutations of it. Stews, Pot Roast, Italian Beef and so on. For something quick, a bone in ribeye.
Rhonda
June 17, 2014
I'm so interested in learning the art of butchering. We should all have some knowledge of this trade.
pgraham
June 17, 2014
I love a grass-fed beef steak on the grill, sirloin is my favourite as it has so much flavour. Rare please!
Texsthered
June 17, 2014
Grilled/Smoked pork ribs rubbed with salt and pepper and finished with some brown sugar just before removing from the grill.
Texsthered
June 17, 2014
Grilled/Smoked pork ribs rubbed with salt and pepper and finished with some brown sugar just before removing from the grill.
joe
June 17, 2014
Bone in rib eye steak:about one inch thick, rubbed with salt, fresh ground pepper, a dash of siracha, and worcestershire ( a quick dash) and sliced vidalia onions, brought to room temp while marinating in extra virgin olive oil. Then grilled 7 minutes a side. and then left to rest. Served with brown rice, and grilled asparagus. Be sure the grill is as hot as it can get, ( or the broiler ) I use a meat thermometer to 135 degrees.MMMMMMMM delicioso.
Jean
June 17, 2014
Locally raised flat iron, skirt, or flank steak seasoned and grilled over real charcoal and served with just picked garden tomatoes sprinkled with salt.
sexyLAMBCHOPx
June 17, 2014
Filet Mignon, medium-rare, with a side of béarnaise, creamed spinach and frites!
scruz
June 17, 2014
3" top sirloin grilled over real charcoal with fruitwood chips. steak first night, steak salad second, baked steak with swiss on steak roll sandwich third, and rolled into a whole wheat tortilla with homemade chile colorado sauce fourth. yum.
Rick
June 17, 2014
A good beef cut, such as marinated chuck roast on the grill. Or a thick tender steak cooked medium rare. Tops would probably be nice sliced Texas beef brisket.
Matthew M.
June 17, 2014
A burger made with good (ethically raised) beef, homemade buns and mustard, and lacto-fermented pickles. And a beer.
Ricky
June 17, 2014
Beef short ribs, sous-vide for 72 hours at 144F. The most tender meat I've ever had.
Redwine_79
June 17, 2014
Pork shoulder seasoned and seared the cooked in a Dutchoven with fresh squeezed oranges, beer, and broth. Put on corn tortillas and top with your favorite taco toppings! Delicious pork carnitas!
TC
June 17, 2014
Pork rillettes, slow-cooked for hours with a judicious blend of aromatics. It fills my kitchen with delicious, delicious smells for days and provides an irresistible meat treat you can eat with a spoon. I like to ice-cream-scoop it on top of risotto with a side of steamed veggies.
Rachael S.
June 17, 2014
I second carnitas! I tried the pork belly carnitas recipe from this site last night and it was fabulous!
ladyhawke82
June 17, 2014
A good grass-fed NY strip...or roasted beef bones for marrow on toast. NOM!!!
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