meat locker

  • Why Is Brooklyn Barbecue Taking Over the World?

    Brooklyn BBQ is spreading to every corner of the world—Colombia, Spain, Panama, Sweden, England, and Japan—looking like it came straight out of Williamsburg. But why aren't these countries taking cues from Texas or Kansas City?

  • Eating Meat Might Kill Me

    I keep eating meat because the danger has heightened the pleasure factor, like bareback sex, mainlining heroin, base jumping, or motorcycling sans helmet even though it might kill me.

  • The Kind of Dinner Heroes Eat

    Welcome back to Stranger Than Flicktion, our Flickr-inspired column. We provide writers with five random food-related Flickr images and ask them to construct a fictional short story in under five days. In this edition, a hero's trip to a steakhouse...

  • Lard Biscuits Recipe

    Every Southern grandma knows that lard makes for the tenderest biscuits.

  • MUNCHIES Presents: Whole Hog BBQ with Sam Jones

    Sam Jones is the seventh generation pitmaster of his family's BBQ restaurant, The Skylight Inn. Since 1947, the restaurant has become an icon in the BBQ world for selling one thing and one thing only: chopped Eastern-style North Carolina whole hog pork.

  • Chef's Night Out: Jean Cohen

    We hang out in Berlin with Jean Cohen—who owns the lovely restaurants Bandol Sur Mer and 3 Minutes Sur Mer—and his carnivorous friends, who eat a ton of sausage and meats while we hop from restaurant to restaurant. Vegetarians beware.

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  • Hey Guys, We Should Chill Out on Eating Chicken

    Thanks to record-breaking beef and pork prices, Americans are eating more chicken than ever—which sucks because the factory farms where our chickens are raised are creating the perfect environment for quite possibly the next pandemic: avian flu.

  • I Broke Vegetarianism to Eat Rat Stew

    I lived in the Kairak mountains of New Guinea for three months with a tribe of semi-nomadic people called the Bainings. We ate weird things like pumpkin tips, but consuming freshly caught rat in a coconut stew was an experience I will never forget as a...

  • MUNCHIES Presents: A Short Film on Cajun Boudin

    Boudin is the most popular sausage you've never heard of—unless, of course, you're from southern Louisiana, where it's basically the sixth food group. We traveled to Cajun country to find the best around.

  • Chef's Night Out: Joey Campanaro

    Joey Campanaro, the chef/owner of Little Owl and owner of Market Table in NYC, takes us out on the town for rum and cokes, a helluva lot of tequila, and some serious comfort food.

  • Blood Collection the Cajun Way

    Communal pig butchering, one of the last remnants of Cajun culinary traditions, is the only way to experience the primal first taste of boudin noir, or Cajun sausage mixed with rice and fresh pig's blood.

  • We Should Be Eating More Canadian Geese

    Geese are the worst kind of Canadians: they're jerks, cause tons of property damage, and bring down entire aircrafts. They're also delicious—and very, very plentiful.