Given the nature of what we do around here, we often get to do some fun things. Our book and book tour, for instance.
But every now and then we’re invited to something that’s so wonderfully out of the ordinary that we’re looking at each other thinking, this is bonkers.
Such was the case last month, when the fine folks at Pilsner Urquell asked us if we’d like to attend a beer dinner and butchering demonstration at The Brooklyn Kitchen with The Meat Hook. Um, yes.
Meat Hook founder Tom Mylan has just come out with a book, aptly titled The Meat Hook Meat Book. Before the dinner he took all of us through the steps of butchering half a pig. Then we feasted on some pork (not the same one).
Some people might get squeamish when they see where their meat comes from. And I can see how you’d feel that way. I guess it is easier not to imagine how cute the pig was before it was slaughtered and turned into that bacon and pork belly you’re eating. But this really was fascinating for us. It was also kind of eye opening. I mean, we’ve made pork tenderloin so many times, but never saw where it came from (spoiler alert, it’s in the pig’s back).
It’s not New York, and it’s not really craft. But sometimes there’s no better refreshment than a cool Pilsner Urquell. Especially when you’re about to eat a decadent meal of potato salad, sausage, porchetta and Mast Brothers chocolate cake.
And oh yea, The Brooklyn Kitchen. How have we never been there before? It’s one of those places where you can buy anything you didn’t know you needed. Cheese making kits, many different types of bitters, olive oils. Cooking classes and The Meat Hook butcher in the back.
Thanks, Pilsner Urquell. It was an awesome time.
Photos by Liz Clayman, courtesy of Pilsner Urquell