The end of the road.  Week 17.  Jets 13, Bills 6.  Buffalo.  Chicken.  Sandwiches.  Torey Franks hops in to fill in for Matt as we end the Jets 7-9 season talking about what went wrong, what went right, and how much we loved these sandwiches.   Thanks for listening everyone!

Recipe of the week:  Buffalo Chicken Sandwiches

Buffalo Sauce
2/3 Cup Franks Red Hot
1/2 Cup unsalted butter
1 1/2 Tablespoon
1/4 teaspoon Worcestershire sauce
1/4 teaspoon cayenne pepper
1/8 teaspoon garlic powder
salt to taste

Combine the hot sauce, butter, vinegar, Worcestershire sauce, cayenne pepper, garlic powder, and salt in a pot and place over medium heat. Bring to a simmer while stirring with a whisk. As soon as the liquid begins to bubble on the sides of the pot, remove from heat, stir with the whisk, and set aside for use.

Chicken

Take some chicken breasts, and dip in flour, egg, breadcrumbs (in that order).  Cook in pan on medium high heat with oil until brown and cooked all the way through. 

Intro/Outro Music - Mike D'Elia

The 1-7 Jets are now 6-9 and we feel....cool about it?  The big news is the cooking is BACK in a big way and we got long time fan Spencer Schloss on the pod to talk Jets draft needs, revisit hot takes,  2manji plot discussions, and read user reviews.  Happy holidays from Meat Sweats Media, have fun out there kids!

Meatiest Player
Alex - Jamal Adams
Spencer - Quinnen Williams
Marcus Maye

Recipe of the Week - Primanti Brothers Sandwiches (https://primantibros.com/)

Bread
Tomato
Cole Slaw
French Fries
Smoked Turkey
Provolone Cheese
Bread

Turkey Rub - https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/simon-and-garfunkel-spice-blend-and-baste-recipe
1 tablespoon dried crushed parsley
2 tablespoons dried crushed sage
1 tablespoon dried crushed rosemary
1 tablespoon dried crushed thyme
1 tablespoon dried crushed oregano
1 tablespoon dried crushed basil
1 tablespoon dried crushed bay leaf
1 tablespoon ground black pepper
1 tablespoon sugar

Turkey on the smoker at 300 degrees until the internal temperature is 160/165.  Let rest, carve and enjoy!

French Fries
Yukon Gold potatoes
Peanut Oil

Cut fries however you like it.  Put in the oil in a cast iron skillet, then bring to a boil.  Let cook 20 minutes or until crispy, stirring occasionally.

Cole Slaw: https://amazingribs.com/tested-recipes/vegetables-and-salads/sweet-sour-slaw-recipe

Dressing

1 tablespoon white sugar
2 tablespoons brown sugar
1 teaspoon mustard powder
1 teaspoon Morton’s coarse kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon whole celery seeds (not celery salt)
2 tablespoons vegetable oil 
1/4 cup distilled white vinegar 

Slaw

1 pound green cabbage (about half a medium cabbage)
1 large carrot, peeled
1 small white onion
1/2 bell pepper, any color

Intro/Outro Music - Mike D'Elia



 

What's this?  2 episodes in 1 week?  Oh, right.  The Jets got smacked on TNF by the Ravens, 42-21, but we're still here to talk about it!  We got no guest, but we got Matt, Alex, and heart, what else can you ask for?  Hang in there Jets fans, the season is almost over.  5-11, here we come.

Crab Cakes (Compliments of Daily Grill - https://www.dailygrill.com/locations/daily-grill-studio-city-california/ )

Intro/Outro Music - Mike D'Elia

It's Alex's birthday and he got what he wanted, REVENGE against the Miami Dolphins 22-21.  But the Jets have officially been eliminated from the playoffs, so let's just hang out with Kate Landau and Tamara Gomez, here to support and give the fans what they want.  We got Cuban food and hot takes for days people, so sit back, relax, and enjoy Week 14 of Meat Sweats & The NY Jets.

Meatiest Player 
Alex - Robby Anderson
Kate - Pelaton
Tamara - Dwayne Wade

Food of the week: Cuban Food  - Versailles Cuban Food
https://www.instagram.com/versaillescubanfood/

Jets fans, we fell for it.  We thought we had a nice streak on our hands, but the the Jets, well, they're the Jets!  That's why we love to hate them and hate to love them.  The Jets lost 22-6 to the winless Bengals, but we decided to eat chili anyways!  Join us as our guest Pat Sullivan comes to us from Brooklyn, and we break down 3 types of chili.  Even though it's cold out there, stay sweaty friends, because we're not going anywhere!

Meatiest Player
Unanimous - Robby Anderson

Meat of the Week - CHILI

Pat's Chili
Meat Credit: http://the-meathook.com/
1 lb ground turkey
2x uncased pork sausages
1 onion, diced
1 bell pepper, diced
4 cloves garlic, minced 
1 jalapeño, minced 
1/4 cup chili powder
1tsp cumin
1tsp oregano
1tsp ground espresso
28oz fire roasted diced tomato 
2.5 cups chicken broth 
1oz Ancho Reyes Chile liqueur
1oz Cocoa liqueur 
1 can pinto beans
1 can black beans 
Small handful of bakers chocolate 
Salt and pepper to taste

Matt's Chili  (https://www.cntraveler.com/stories/2014-10-24/chili-recipe-spanish-pork-shoulder-chili)
2 tsp  corn oil
1½ lb pork shoulder, cut into 1½" (3.8cm) pieces
5½ oz  dry-cured Spanish chorizo
1 yellow onion, diced
1 red bell pepper or red Anaheim pepper, cored, seeded, and diced
1½ tsp  paprika
1 tbsp sugar
1 750 ml bottle white wine or cider
½ tsp red pepper flakes
4 cloves garlic, finely chopped
1 (14-oz can Great Northern beans or cannelloni beans, drained
Salt and black pepper to taste
White vinegar to taste
2 to 3 tbsp  chopped fresh parsley

Directions:

Heat the oil in a large pot or Dutch oven over high heat. Brown the pork shoulder, 5 minutes each side and set aside. In the same pot, fry the Spanish chorizo until it starts to brown and the oil turns a light orange. Set aside the chorizo with the pork.

Turn down the heat to medium-high. Cook the onion and pepper in the pot until they turn translucent, 5 to 6 minutes. Add the paprika, sugar, and wine and simmer for 20 minutes until the wine has reduced by a third.

Add the red pepper flakes, pork, chorizo and garlic and add water to cover. Put the lid on and cook for about 30 minutes. Add the beans and cook for another 30 minutes, or until the pork is tender. Do not overcook to where the pork disintegrates. Add the salt, pepper and white vinegar to taste.

Garnish each serving liberally with the parsley. Serve with crusty bread.

Alex - Skyline Chili (https://www.instagram.com/officialskylinechili/_

Intro/Outto Music - Mike D'Elia
Cooper Takes Brooklyn -https://www.instagram.com/coopertakesbrooklyn/

Jets fans!  Can you hear that?  That’s the sound of a 3 GAME WIN STREAK, BABY!!  The Jets have just utterly thrashed the Oakland Raiders 34-3, keeping their faint playoff hopes alive.  Dan Balinksi is back on the pod to break down this fantastic win, complete with some homemade fried chicken and green beans.  We’re all ecstatic over here in Meat Sweats nation, so come join us for laughs and getting wildly off topic because hey, a win is a win!

John Legend's Fried Chicken (https://cookbookcreate.com/recipes/55999-john-legend-legendary-fried-chicken-recipe)

For Brining the Chicken:
5 cups cold water
5 lb cut-up chicken pieces
3 tbsp Lawry's seasoning salt
4 tsp garlic powder
2 tsp black pepper

For Breading and Frying:
vegetable or canola oil for frying (about 1 gallon)
4 cups all purpose flour
4 tsp Lawry's seasoning salt

Marinate the chicken:
- Pour the water into a large bowl, then stir in the 3 tablespoons Lawry's, garlic powder and pepper.
- Add the chicken (add little more cold water if you need to fully cover the chicken), cover and refrigerate overnight (the longer you brine, the juicier it gets).
- Fill deep fryer with oil according to the manufacturer's instructions, or fill a large Dutch oven halfway with vegetable or canola oil and heat the oil to between 350 - 360 (use a candy thermometer if you have one).

Bread and fry the chicken:
-Combine the flour and 4 tablespoons Lawry's in a Ziploc bag. A few pieces at a time, put the chicken in the bag, seal it and shake it to fully coat the chicken.
- Drop the chicken into the deep fryer or Dutch oven and fry until golden brown and crisp (like fried chicken is supposed to look), 14 to 15 minutes (big pieces might take a little longer, and dark meat might take an extra minute or two). Drain on paper towels.

Southern Style Green Beans (https://spicysouthernkitchen.com/southern-style-green-beans/)
Ingredients
4 slices bacon,, diced
2 pounds green beans ends snapped off and longer beans snapped in half
2 cups chicken broth
2 cups water
1 teaspoon seasoned salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon red pepper flakes
1 tablespoon butter, optional

- Brown and crisp bacon in a large pot. Remove bacon from pot and reserve.
Add green beans to pot along with all remaining ingredients, except butter.
- Bring to a boil and then turn heat to medium-low. Cover and simmer for 1-2 hours, stirring occasionally.
- Drain beans and add butter if using. Check beans for seasoning and add extra salt and pepper to taste.  Sprinkle with bacon and toss to distribute the bacon and butter.

Meatiest Players:

Alex – Le’Veon Bell
Dan – Sam Darnold
Matt – Robby “Big Shot Bobby” Anderson 

Intro/Outro Music – Mike D’Elia
Amra (Dan’s band) - https://www.instagram.com/amramusicla/

For the first time in 20 games, the New York Jets are enjoying their first 2-game win streak with a 34-17 thrashing of the Washington Redskins.   Lifetime Jets fan Steve Murphy joins this week as we eat Loaded Potato (Red)Skins to break down just how great the Jets look now, reasons for optimism, and shameless plugging for corporate sponsors.  We’re all drinking the Kool Aid, so now you have to as well.  Thanks for listening everyone, let’s enjoy this positivity for once. 

Meatiest Player

Steve – Ryan Griffin

Matt – James Burgess

Alex – Bilal Powell 

Meat of the week – Loaded Potato (Red)Skins

Brisket & Bacon – Handy Market

Brisket Rub

3 tablespoon coarsely ground black pepper
1 tablespoon granulated white sugar
1 tablespoon onion powder
2 teaspoons mustard powder
2 teaspoons garlic powder
2 teaspoons American chili or ancho powder
1 teaspoon chipotle or cayenne powder

Brisket – add salt up to 24 hour before, then add rub whenever before cooking.  Cook at 275 for 3 hours until reaches internal temperature of 195 degrees

Bacon – Cook however you’d like (dealer’s choice!)

Potatoes – bake for an hour at 400 degrees until softened.  Cut in half, scoop out excess potato.  Load up with cooked Brisket, bacon, and cheese (cheddar jack).  On the smoker at 400 degrees for 30 minutes.   Enjoy!

Intro/Outro Music – Mike D’Elia

Only took 10 weeks and 9 games, but the Jets are officially in the hunt….to be the best 2-7 team in the league.  That’s right patient Jets fans, Gang Green took care of business against their big brothers, the new York Giants, 34-27, in a game that was…exciting?  At least it wasn’t low scoring, because that’s how we roll now.  High powered offense and not a regret in the land.  NY Giants fans Scott and Mariel join the podcast this week to eat LA’s best attempt at bagels and have some smoker assisted pizza.  We were able to settle all of our differences to just enjoy talking about all things NY.  Is this the beginning of a major run?  Or will we be back next week incredibly depressed?  Who the hell knows, but in the meantime, enjoy episode 10 of Meat Sweats & The New York Jets!

Meatiest Player:

Alex – Jamal Adams

Matt – Demaryius Thomas

Mariel – Darius Slayton

Scott – Daniel Jones

Bagels – East Coast Bagels (https://eastcoastbagelco.com/)

Pizza – on the smoker at 550 degrees for 10 minutes.  Use any ingredients you want, it’s pizza!  How bad can it be

Intro/Outro Music – Mike D’Elia

Is this it?  Is this officially rock bottom?  After losing 26-18 to the openly tanking Miami Dolphins, the New York Jets have openly handed themselves one of the worst losses in franchise history.  Where do they go from here?  Is there any hope?  What about a silver lining?  Can we ever find one?  Alex is in Austin, Texas and willing to eat his way through these answers with guest Charlie Piro this week.  Is it gonna be ok?  Who the hell knows, but at least there was some good food and hopefully some laughs.  Stay faithful, Meat Sweats nation, we’re gonna get through this.  

Austin Stops:

Lazarus Brewing Co. - https://www.instagram.com/lazarusbrewing/

Terry Black’s  - https://www.instagram.com/terryblacksbarbecue/

Mami’s Tacos - https://www.instagram.com/explore/locations/1020209783/mamis-tacos/

Via 313 Pizza - http://www.via313.com/

OneTaco - https://www.eatonetaco.com/
 

Intro/Outro Music – Mike D’Elia

Look, we know, the Jets lost 29-15.  We know they didn’t look good.  We know Sam Darnold is seeing ghosts and we’re very concerned about that.  But what we ALSO know is that Matt made amazing Shrimp & Grits to talk about this week’s game.  No guest, just your two favorite meat enthusiast Jets fans eating southern comfort food and doing everything we can to stay positive.  Thanks for sticking with us guys, let’s laugh over the pain!

Recipe of the week: Shrimp & Grits
Recipe: https://moscatomom.com/shrimp-grits/

 Ingredients

• 3 slices thick cut bacon
• 2 cups of thawed frozen super sweet niblet corn
• 3 cups chicken broth
• 1 cup heavy cream
• 2 cups stone ground grits
• 2 cups shredded Colby Jack cheese
• 3 tablespoons butter
• 1 green onion finely chopped
• 1 pound fresh shrimp
• 1 teaspoon seasoned salt (To make your own – Equal parts Salt, Pepper, Paprika, Chili Powder, dried parsley)
• 1/2 teaspoon garlic powder
• 1 Lemon, juiced

Recipe:

1. Fry bacon until crispy and set aside - leaving hot grease in pan.
2. Add in thawed corn and let cook until brown.
3. Mix in chicken broth and heavy cream and bring to a boil.
4. Add in grits and let cook on low until all liquid is absorbed, stirring often.
5. Mix in shredded cheese until well combined. Set aside and wipe pan clean.
6. Return pan to stove with butter and green onion.
7. Once butter has melted add in shrimp, seasonings, and lemon juice. Let cook until shrimp are cooked through and butter starts to caramelize.
8. Add bacon to shrimp and let cook 2-3 minutes.
9. Pour shrimp over grits.

 
Meatiest Player: Ryan Griffin (Matt/Alex)

Intro/Outro Music: Mike D'Elia
Saint Vermin: https://saintvermin.bandcamp.com/