Another week, another embarrassing performance for the New York Jets, falling 33-0 to the dreaded New England Patriots, this time in primetime.  Fortunately, the incomparable Kate Landau and Tamara Gomez are joining us this week to wallow in the sorrows, mock the jets, serve up non-football hot takes, and eat some Halal Street Meat!  One of these days, the Jets will be fun to talk about, but in the meantime, your Meat Sweats hosts and guests will have to do!

Recipe of the week: Halal Street Meat
Recipe: https://recipesaroundtheworld.com/recipes-from-around-the-world-street-meat-bc10ae1e9f6d

Chicken:

• 1/2 teaspoon ground coriander
• 3 garlic cloves, roughly chopped (about 1 1/2 tablespoons)
• 1/4 cup light olive oil
• Kosher salt and freshly ground black pepper
• 2 pounds boneless, skinless chicken thighs, trimmed of excess fat (6 to 8 thighs)
• 1 tablespoon vegetable or canola oil
• 2 tablespoons lemon juice
• 1 tablespoon chopped fresh oregano

Combine the lemon juice, oregano, coriander, garlic, and olive oil in a blender. Blend until smooth.  Marinate for 2-4 hours, then cook in a cast iron skillet on medium-high until fully cooked. 

Rice:

• 2 tablespoons unsalted butter
• 1/2 teaspoon turmeric
• 1/4 teaspoon ground cumin
• 1 1/2 cups long-grain or Basmati rice
• 2 1/2 cups chicken broth
• Kosher salt and freshly ground black pepper

Melt the butter over medium heat. Add the turmeric and cumin and cook until fragrant but not browned, about 1 minute. Add the rice and stir to coat. Cook, stirring frequently, until the rice is lightly toasted, about 4 minutes. Add the chicken broth. Season to taste with salt and pepper. Raise the heat to high and bring to a boil. Cover, reduce to a simmer, and cook for 15 minutes without disturbing. Remove from the heat and allow to rest until the water is completely absorbed and the rice is tender, about 15 minutes.

Sauce:

• 1/2 cup mayonnaise
• 1/2 cup Greek yogurt
• 1 tablespoon sugar
• 2 tablespoons white vinegar
• 1 teaspoon lemon juice
• 1/4 cup chopped fresh parsley
• Kosher salt and freshly ground black pepper

Meatiest Player
Tamara - Le'Veon Bell
Kate - Jamal Adams

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

We did it!  The Jets have gotten their first victory of the year with a thrilling 24-22 upset over the Dallas Cowboys.  Pop the bubbly, grab a big ol Beef Rib, and sit with Alex, Matt, and special guest Jacob Pollakoff to talk about the return of Sam Darnold, what looked great, and room for improvement.  Also, can the Jets make a run?  What did Jacob eat for dinner?  Are we all gonna be ok?  All this and more on Episode 6 of Meat Sweats & The New York Jets!

Recipe of the Week:  Beef Ribs

Dry Rub
9 tablespoons ground black pepper
6 tablespoons kosher salt
6 teaspoons garlic powder
6 teaspoons paprika

Meat Credit: Handy Market (https://www.handymarketburbank.com/) – custom ordered!

½ rack of Beef Back Ribs

Dry rub 24-48 hours in advance
Set smoker to 250 degrees (Apple wood chips)
Cook for 3-4 hours until reaches internal temperature of 200 degrees.

BBQ Sauce – Salt Lick BBQ Sauce (https://saltlickbbq.com/)

Meatiest Player

Jacob – Robby Anderson
Matt – Jamison Crowder
Alex – Sam Darnold

Intro/outro Music – Mike D’Elia

Good news Jets fans, Sam Darnold is back…..next week…so in the meantime, it’s time to sit down with special guest John Thomas and break down the 31-6 disaster against the Philadelphia Eagles.  But not all is lost!  We got cheesesteaks, we got good stories, we got some great jokes, so sit back, wipe the sweat off your brow and spend sometime this week with your favorite NY Jets/BBQ podcast.

Meatiest Player

Alex – Lachlan Edwards
Matt – Vyncint Smith
John – Le’Veon Bell (Jets), Brandon Graham (Eagles) 

Recipe of the week: Philly Cheesesteak

Meat Credit

Handy Market  (https://www.handymarketburbank.com/)

2 pounds of ribeye, sliced as thin as can be

Salt and pepper for seasoning

Heat a cast iron skillet with oil on medium high, cook meat until fully cooked

Add choice of cheese (we used a choice of American, Provolone, and Velveeta)

Other optional add-ons: onions, peppers, banana peppers, hot sauce, ketchup

Intro/outro Music – Mike D’Elia

Philly vs. Everybody (https://www.instagram.com/phillyvs.everybody/)

The Jets got the week off so we took the week off from smoking meats and drawing up beefiest plays to sit down and take a look around the NFL.  Come for the hot takes, stay for the banter.  We’ll be back next week with all the meaty goodness you crave, but for now, enjoy episode 4 of Meat Sweats & The NY Jets! 

Intro/Outro Music – Mike D’Elia

Another week, another brutal loss, this time 30-14 to the evil New England Patriots.  But we’re keeping our chins held high and our bellies full of meat!  This week, life-long Pats Alex Pappas joins Matt and Alex as we eat some fantastic roast beef sandwiches and try to find a positive spin on this spiraling Jets season. 

Meatiest Player:

Alex – Arthur Maulet
Matt – Jamal Adams (3x)
Pappas – Braxton Berrios (Jets), Jamie Collins (Pats)

Recipe of the Week: North Shore Roast Beef Sandwich

Meat Credit

Handy Market (https://www.handymarketburbank.com/)
5 pounds of Eye of Round Roast

Prep: Dry brine the meat by sprinkling kosher salt on 24 hours before cooking

Dry Rub: (Recipe: https://amazingribs.com/)

2 tablespoons black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon rosemary leaves
1 teaspoon oregano
1 teaspoon paprika
½ teaspoon cayenne pepper

Throw on the smoker at 225 for 2 hours until reaches internal temp of 130.  Sear on a high heat 3 minutes/side

James River BBQ Sauce (https://www.improper.com/food-drink/bbq-sauce/)

2 cups ketchup
5 ounces tomato paste
1 cup molasses
1/2 cup apple cider vinegar
1 cup hard cider
1 tablespoon fish sauce
6 tablespoons ground yellow mustard
1 tablespoon ground toasted cumin
1 tablespoon ground toasted coriander
1 tablespoon paprika
1 teaspoon cayenne

Combine all the ingredients in a steel saucepan. Bring to a simmer over medium heat and then reduce the temperature to low. Cook for about 1 hour, stirring frequently to avoid any sticking on the bottom of the pan. Strain through a fine mesh sieve and cool.

Best served with an onion roll, lettuce/tomato/cheese/mayo optional. 

Intro/Outro Music – Mike D’Elia
Manor Meals - https://www.instagram.com/manor_meals/

Welcome back to episode 2 of Meat Sweats & The NY Jets.  Things are already getting dire here as we break down the pitiful 23-3 loss to the Cleveland Browns on Monday Night Football.  But not all is lost, because we have our very first guest, life-long Jets fan Dan Balinski!   The Jets might have lost, but we won in the kitchen.

This week’s recipe is for the Cleveland Polish Boy, a staple in The Land.

Meatiest Player

Alex – Le’Veon Bell
Matt – Jamal Adams
Dan – Sam Ficken 

Meat Credit

Continental Gourmet Sausage (https://www.continentalgourmetsausage.com/)
4 uncooked Polish Sausages
4 Smoked Polish Sausages

For the uncooked sausage prep in a pot:

• 6 cups wheat beer
• 2 cups water

Bring to a boil then simmer, put sausage in the beer for 10 minutes to allow it to cook all the way through

Both sausages:

• Pre-heat smoker to 225 degrees (apple/mesquite wood chips)
• Put sausages on for 30-45 minutes until they reach an internal temperature of 160 degrees

Sweet-Sour Slaw (Recipe: www.AmazingRibs.com)

1 tablespoon white sugar

2 tablespoons brown sugar

1 teaspoon mustard powder

1 teaspoon kosher salt

½ teaspoon black pepper

½ teaspoon whole celery seeds

2 tablespoons vegetable oil

¼ Cup distilled white vinegar

Cabbage

Carrot

Red Bell Pepper

Fresh Jalapeno 

Mustard: Bertman’s Ballpark Mustard (http://bertmanballparkmustard.com/)

Intro/Outro Music – Mike D’Elia

Amra (Dan’s band) - https://www.instagram.com/amramusicla/

Welcome to episode 1 of Meat Sweats & The NY Jets!  This week, we're breaking down the Jets' crushing home-opener loss to the Buffalo Bills, 17-16. 

But fear not, because we have the perfect dry rub to cheer you up, Fette Sau (of Williamsburg, Brooklyn)'s Coffee Rub.   Come drown your sorrow's as Alex and Matt kick off the NFL season in sweet & smoky style!

Meat Credit
 -Brisket - 3 lbs - Standing's Butchery (https://standingsbutchery.com/)
- Pork Baby Back Ribs - 1 rack- Handy Market (https://www.handymarketburbank.com/)

Fette Sau's Coffee Rub (http://www.fettesaubbq.com/)
1.5 cups packed dark brown sugar
1 cup ground espresso coffee beans (used Stumptown's Hair Bender)
1 cup kosher salt
1/4 cup granulated garlic
2 tablespoons cinnamon
2 tablespoons cumin
2 tablespoons cayenne pepper

Wood: Apple wood chunks with Cherry wood chips from Sharpe Gourmet (https://sharpegourmet.com/)

Brisket - 2.5 hours @ 275 degrees, wrap in butcher's paper, 1 hour @ 300 degrees until brisket is at internal temp of 203, let sit for 1 hour then enjoy!

Ribs - 2.5 hours @ 275 degrees, 30 minutes @ 300 degrees until internal temp of 202, cut and serve

Music Credit: Mike D'Elia