We can debate the merits of hamburgers versus hot dogs until, well, the cows come home, but there’s no denying the superiority of meat in a tube on a bun in terms of portability and global varieties. Now that’s some serious BBQ bragging rights on the line. With the Fourth of July weekend approaching, he delves into the world of homemade hot dogs. He helped develop the renowned butcher-training program at Fleishers, where he is currently director of butchery education. In each column, Mayer tackles a pressing issue facing both meat buyers and home cooks. What better way to celebrate the Fourth of July than by making your own hot dogs? (Photo: Sunset Magazine.)įood Republic’s column Ask Your Butcher seeks to answer FAQs in the world of butchery. Ethically minded butcher Bryan Mayer has opened butcher shops and restaurants and has trained butchers in the U.S.
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