Thanksgiving is just around the corner, and if you're cooking instead of eating out on the big day, it's time to talk turkey. Who better to break the bird down than a professional butcher? We spoke to Brent Young at Williamsburg's The Meat Hook, which transforms into a one-stop Thanksgiving shop next week, to get the ultimate turkey tips. And if you're more of a visual learner, stop by the shop all day on November 19 and 20 for free Thanksgiving how-to demos on everything from turkey carving to pie making. Take it away, Brent!
How To Cook The Best Turkey Ever, According To The Meat Hook
Video: How To Grind And Grill The Perfect July Fourth Burger
The long holiday weekend is almost here, and if you are anything like us that means three things: beer, fireworks and grilling. We've already told you where to watch the works if you don't live in Jersey City and you can probably handle the beer part on your own, but what about grilling? Every year somebody has to get the job of buying the beef and manning the grill, and it seems like every other year or so the person with that relatively simple job manages to mess it up. Luckily The Brooklyn Kitchen and The Meat Hook have your back with tips on everything from picking your ground beef to grilling technique.
Flashback: How the Sausage Got Made
Check out this photo of two guys making sausage back in 1912 in a basement on West 41st Street! Mmmm, botulism. The photograph was taken during an inspection by the state Factory Investigating Commission, which was created in the wake of the Triangle shirtwaist factory fire. The commission was charged with "investigating the conditions under which manufacturing is carried on," and that historic task brought an inspector to this cellar on the edge of the Hudson River at 656 West 41st Street. The description of what they found isn't specifically too appetizing.
Meat: Not Just For Pussies Anymore?
In one corner we have author John Joseph, who is heckling male meat eaters by calling them pussies in his new book, and in the other corner: Mike O'Dea, carnivore and intern at Brooklyn's the Meat Hook. As a battle plays out in the comments of yesterday's post about Joseph's book, O'Dea is here to serve up a side of criticism, well-done:
The Meat Hook Carves Out Space in Brooklyn
This week the world-renowned butcher (or at least borough-renowned) Tom Mylan opened his chop shop in Brooklyn. The Meat Hook has been alive on the internet for some time, with Twitter and Tumblr keeping carnivores up-to-date with the progress at 100 Frost Street in Williamsburg.

