Meat Sweats & The NY Jets

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 SandwichesBuffalo Sauce2/3 Cup Franks Red Hot1/2 Cup unsalted butter1 1/2 Tablespoon1/4 teaspoon Worcestershire sauce1/4 teaspoon cayenne pepper1/8 teaspoon garlic powdersalt to tasteCombine 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.ChickenTake 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 PlayerAlex - Jamal AdamsSpencer - Quinnen WilliamsMarcus MayeRecipe of the Week - Primanti Brothers Sandwiches (https://primantibros.com/)BreadTomatoCole SlawFrench FriesSmoked TurkeyProvolone CheeseBreadTurkey Rub - https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/simon-and-garfunkel-spice-blend-and-baste-recipe1 tablespoon dried crushed parsley2 tablespoons dried crushed sage1 tablespoon dried crushed rosemary1 tablespoon dried crushed thyme1 tablespoon dried crushed oregano1 tablespoon dried crushed basil1 tablespoon dried crushed bay leaf1 tablespoon ground black pepper1 tablespoon sugarTurkey on the smoker at 300 degrees until the internal temperature is 160/165. Let rest, carve and enjoy!French FriesYukon Gold potatoesPeanut OilCut 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-recipeDressing1 tablespoon white sugar2 tablespoons brown sugar1 teaspoon mustard powder1 teaspoon Morton’s coarse kosher salt 1/2 teaspoon ground black pepper1/2 teaspoon whole celery seeds (not celery salt)2 tablespoons vegetable oil 1/4 cup distilled white vinegar Slaw1 pound green cabbage (about half a medium cabbage)1 large carrot, peeled1 small white onion1/2 bell pepper, any colorIntro/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 AndersonKate - PelatonTamara - Dwayne WadeFood of the week: Cuban Food - Versailles Cuban Foodhttps://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 PlayerUnanimous - Robby AndersonMeat of the Week - CHILIPat's ChiliMeat Credit: http://the-meathook.com/1 lb ground turkey2x uncased pork sausages1 onion, diced1 bell pepper, diced4 cloves garlic, minced 1 jalapeño, minced 1/4 cup chili powder1tsp cumin1tsp oregano1tsp ground espresso28oz fire roasted diced tomato 2.5 cups chicken broth 1oz Ancho Reyes Chile liqueur1oz Cocoa liqueur 1 can pinto beans1 can black beans Small handful of bakers chocolate Salt and pepper to tasteMatt's Chili (https://www.cntraveler.com/stories/2014-10-24/chili-recipe-spanish-pork-shoulder-chili)2 tsp corn oil1½ lb pork shoulder, cut into 1½" (3.8cm) pieces5½ oz dry-cured Spanish chorizo1 yellow onion, diced1 red bell pepper or red Anaheim pepper, cored, seeded, and diced1½ tsp paprika 1 tbsp sugar1 750 ml bottle white wine or cider½ tsp red pepper flakes4 cloves garlic, finely chopped1 (14-oz can Great Northern beans or cannelloni beans, drainedSalt and black pepper to tasteWhite vinegar to taste2 to 3 tbsp chopped fresh parsleyDirections: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'EliaCooper 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 water5 lb cut-up chicken pieces3 tbsp Lawry's seasoning salt4 tsp garlic powder2 tsp black pepperFor Breading and Frying:vegetable or canola oil for frying (about 1 gallon)4 cups all purpose flour4 tsp Lawry's seasoning saltMarinate 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/)Ingredients4 slices bacon,, diced2 pounds green beans ends snapped off and longer beans snapped in half2 cups chicken broth2 cups water1 teaspoon seasoned salt1/2 teaspoon black pepper1/2 teaspoon garlic powder1/4 teaspoon red pepper flakes1 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 BellDan – Sam DarnoldMatt – Robby “Big Shot Bobby” Anderson Intro/Outro Music – Mike D’EliaAmra (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 PlayerSteve – Ryan GriffinMatt – James BurgessAlex – Bilal Powell Meat of the week – Loaded Potato (Red)SkinsBrisket & Bacon – Handy Market Brisket Rub3 tablespoon coarsely ground black pepper1 tablespoon granulated white sugar1 tablespoon onion powder2 teaspoons mustard powder2 teaspoons garlic powder2 teaspoons American chili or ancho powder1 teaspoon chipotle or cayenne powderBrisket – 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 degreesBacon – 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 AdamsMatt – Demaryius ThomasMariel – Darius SlaytonScott – Daniel JonesBagels – 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 beIntro/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 & GritsRecipe: https://moscatomom.com/shrimp-grits/ Ingredients3 slices thick cut bacon2 cups of thawed frozen super sweet niblet corn3 cups chicken broth1 cup heavy cream2 cups stone ground grits2 cups shredded Colby Jack cheese3 tablespoons butter1 green onion finely chopped1 pound fresh shrimp1 teaspoon seasoned salt (To make your own – Equal parts Salt, Pepper, Paprika, Chili Powder, dried parsley)1/2 teaspoon garlic powder1 Lemon, juicedRecipe:Fry bacon until crispy and set aside - leaving hot grease in pan.Add in thawed corn and let cook until brown.Mix in chicken broth and heavy cream and bring to a boil.Add in grits and let cook on low until all liquid is absorbed, stirring often.Mix in shredded cheese until well combined. Set aside and wipe pan clean.Return pan to stove with butter and green onion.Once butter has melted add in shrimp, seasonings, and lemon juice. Let cook until shrimp are cooked through and butter starts to caramelize.Add bacon to shrimp and let cook 2-3 minutes.Pour shrimp over grits. Meatiest Player: Ryan Griffin (Matt/Alex)Intro/Outro Music: Mike D'EliaSaint Vermin: https://saintvermin.bandcamp.com/

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 MeatRecipe: https://recipesaroundtheworld.com/recipes-from-around-the-world-street-meat-bc10ae1e9f6dChicken:1/2 teaspoon ground coriander3 garlic cloves, roughly chopped (about 1 1/2 tablespoons)1/4 cup light olive oilKosher salt and freshly ground black pepper2 pounds boneless, skinless chicken thighs, trimmed of excess fat (6 to 8 thighs)1 tablespoon vegetable or canola oil2 tablespoons lemon juice1 tablespoon chopped fresh oreganoCombine 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 butter1/2 teaspoon turmeric1/4 teaspoon ground cumin1 1/2 cups long-grain or Basmati rice2 1/2 cups chicken brothKosher salt and freshly ground black pepperMelt 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 mayonnaise1/2 cup Greek yogurt1 tablespoon sugar2 tablespoons white vinegar1 teaspoon lemon juice1/4 cup chopped fresh parsleyKosher salt and freshly ground black pepperMeatiest PlayerTamara - Le'Veon BellKate - Jamal AdamsIntro/Outro Music: Mike D'EliaSaint 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 RibsDry Rub9 tablespoons ground black pepper6 tablespoons kosher salt6 teaspoons garlic powder6 teaspoons paprikaMeat Credit: Handy Market (https://www.handymarketburbank.com/) – custom ordered!½ rack of Beef Back RibsDry rub 24-48 hours in advanceSet 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 PlayerJacob – Robby AndersonMatt – Jamison CrowderAlex – Sam DarnoldIntro/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 PlayerAlex – Lachlan EdwardsMatt – Vyncint SmithJohn – Le’Veon Bell (Jets), Brandon Graham (Eagles) Recipe of the week: Philly CheesesteakMeat CreditHandy Market (https://www.handymarketburbank.com/)2 pounds of ribeye, sliced as thin as can beSalt and pepper for seasoningHeat a cast iron skillet with oil on medium high, cook meat until fully cookedAdd choice of cheese (we used a choice of American, Provolone, and Velveeta)Other optional add-ons: onions, peppers, banana peppers, hot sauce, ketchupIntro/outro Music – Mike D’EliaPhilly 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 MauletMatt – Jamal Adams (3x)Pappas – Braxton Berrios (Jets), Jamie Collins (Pats)Recipe of the Week: North Shore Roast Beef SandwichMeat CreditHandy Market (https://www.handymarketburbank.com/)5 pounds of Eye of Round RoastPrep: Dry brine the meat by sprinkling kosher salt on 24 hours before cookingDry Rub: (Recipe: https://amazingribs.com/)2 tablespoons black pepper1 teaspoon garlic powder1 teaspoon onion powder1 teaspoon rosemary leaves1 teaspoon oregano1 teaspoon paprika½ teaspoon cayenne pepperThrow on the smoker at 225 for 2 hours until reaches internal temp of 130. Sear on a high heat 3 minutes/sideJames River BBQ Sauce (https://www.improper.com/food-drink/bbq-sauce/)2 cups ketchup5 ounces tomato paste1 cup molasses1/2 cup apple cider vinegar1 cup hard cider1 tablespoon fish sauce6 tablespoons ground yellow mustard1 tablespoon ground toasted cumin1 tablespoon ground toasted coriander1 tablespoon paprika1 teaspoon cayenneCombine 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’EliaManor 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 PlayerAlex – Le’Veon BellMatt – Jamal AdamsDan – Sam Ficken Meat CreditContinental Gourmet Sausage (https://www.continentalgourmetsausage.com/)4 uncooked Polish Sausages4 Smoked Polish SausagesFor the uncooked sausage prep in a pot:6 cups wheat beer2 cups waterBring to a boil then simmer, put sausage in the beer for 10 minutes to allow it to cook all the way throughBoth 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 degreesSweet-Sour Slaw (Recipe: www.AmazingRibs.com)1 tablespoon white sugar2 tablespoons brown sugar1 teaspoon mustard powder1 teaspoon kosher salt½ teaspoon black pepper½ teaspoon whole celery seeds2 tablespoons vegetable oil¼ Cup distilled white vinegarCabbageCarrotRed Bell PepperFresh Jalapeno Mustard: Bertman’s Ballpark Mustard (http://bertmanballparkmustard.com/)Intro/Outro Music – Mike D’EliaAmra (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 sugar1 cup ground espresso coffee beans (used Stumptown's Hair Bender)1 cup kosher salt1/4 cup granulated garlic2 tablespoons cinnamon2 tablespoons cumin2 tablespoons cayenne pepperWood: 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 serveMusic Credit: Mike D'Elia