Entertainment 

Grilling Yakitori Over Japanese Charcoal – Open Fire

Welcome to Open Fire, where we explore the various ways different cultures cook over live fire, as our host Cara Nicoletti, a fourth-generation butcher, learns the craft, practice, and philosophy of each dish. In this episode, Cara visits Yakitori Tora in NYC to learn how to cook yakitori, or Japanese chicken skewers, over charcoal imported from Japan which lends a distinct smokiness to each dish. Popular skewers include chicken thighs, livers, hearts, and more. Subscribe to Munchies here: http://bit.ly/Subscribe-to-MUNCHIES All Munchies videos release a full week early on our site:…

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Entertainment 

The Secret to Jerk Chicken is Fire

Welcome to Open Fire, where we explore the various ways different cultures cook over live fire, as our host Cara Nicoletti, a fourth-generation butcher, learns the craft, practice, and philosophy of each dish. In this episode, Cara meets with chef Junior Felix from Glady’s in Brooklyn to learn how to cook his famous jerk chicken. This chicken is marinated for 24 hours before it’s grilled over oak and pimento wood and finished off in a smoker, resulting in a dish that’s truly the flavor of fire. Subscribe to Munchies here:…

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Entertainment 

Pork Chops and Pizzas Cooked With Open Fire at Marta

Welcome to Open Fire, where we explore the various ways different cultures cook over live fire, as our host Cara Nicoletti, a fourth-generation butcher, learns the craft, practice, and philosophy of each dish. This episode features Chef Lena Ciardullo from New York’s Marta as she grills and smokes a heritage pork chop, makes a grilled puntarelle salad with a smoked onion dressing, and wood-fires a three-mushroom pizza. Subscribe to Munchies here: http://bit.ly/Subscribe-to-MUNCHIES All Munchies videos release a full week early on our site: https://video.vice.com/en_us/channel/munchies Check out http://munchies.tv for more! Follow…

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Entertainment 

A 10 Course Steak Omakase Cooked at Your Table – Open Fire

Welcome to Open Fire, where we explore the various ways different cultures cook over live fire, as our host Cara Nicoletti, a fourth-generation butcher, learns the craft, practice, and philosophy of each dish. In this episode, Cara visits chef David Shim of COTE, a Korean-American steakhouse in New York City that serves a steak omakase that features A5 Wagyu, a 45-day aged rib-eye, and a 100-day aged steak, as well as marinated short ribs and more. Subscribe to Munchies here: http://bit.ly/Subscribe-to-MUNCHIES All Munchies videos release a full week early on…

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Entertainment 

Building a 200lb Meat Trompo for Tacos – Open Fire

Welcome to Open Fire, where we explore the various ways different cultures cook over live fire. Our host Cara Nicoletti, a fourth-generation butcher, chef and author, learns the craft, practice, and philosophy of each dish and the stories of the people cooking them. In this episode, we learn how Los Tacos No. 1 in New York City builds its famous trompo with layers of adobo-marinated pork shoulder that’s then shaved off and stacked high on homemade tortillas for one of the city’s best tacos. Subscribe to Munchies here: http://bit.ly/Subscribe-to-MUNCHIES All…

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