We often refer to Pat LaFrieda, Jr. as the “Magician of Meat,” but we seem to forget that Pat LaFrieda, Jr. comes from a meat empire — a family-run meat empire. Pat Jr. runs a third-generation wholesale meat purveyor business in New Jersey with his dad, Pat Sr., and while we see the dynamic duo take viewers on a high-”steaks” ride with a side of humor on Meat Men, we wanted to know just how much the two agreed on meat.
We asked father and son the same questions to see how different (or similar) their answers would be, including who’s the better grill master in the family.
What’s the best cut of pork in your opinion?
Pat Jr.: Pork butt
Pat Sr.: Rib chops
If you had to choose between having beef, pork, veal or chicken as your last meal what would you pick?
Pat Jr.: Boneless loin lamb chops
Pat Sr.: Shake ‘N Bake pork chops with applesauce (laughing out loud) — because they’re good.
Find out who the grill master is
Last year, we polled FN Dish readers: Burgers or hot dogs for Memorial Day weekend? While 44 percent said they would be indulging in both, 35 percent said they were all about the burger. To ensure you cook up tender and juicy burgers this upcoming long weekend, we asked the “Magician of Meat” Pat LaFrieda, Jr. to offer up some tips.
5 Things to Avoid Doing to Your Burger
• Never place your burger on a grill that is not preheated. Always make sure your grill is hot enough and ready to cook on before placing the burger down. Too often people turn on the grill and immediately place the meat down to start cooking — and the end result is never pretty. If the grill is preheated to the right temperature, you’ll notice the difference.
Don’t do these four things to your burger
Pat LaFrieda Jr., the “Magician of Meat,” has revolutionized the burger and meat industry. Running a third-generation wholesale meat purveyor business in New Jersey with his dad, Pat Sr., and his cousin, Mark Pastore, Pat and his family have built the company into a meat empire.
Now, Pat and his family are bringing Food Network viewers inside his meaty world in a new series premiering tonight at 11pm/10c called Meat Men, which will take viewers on a high-”steaks” ride with a side of humor, served medium rare.
Last week, Food Network Facebook, Twitter and Google+ fans got the chance to ask Pat for his advice on burgers, different cuts of meat and supermarket tips.
@TheBroManifest asked on Twitter: What are your ideal toppings for a burger?
PL: My weekend burger hasn’t changed in 20 years. This is my motto: Keep it simple, silly. Firm, thin-sliced grape tomatoes, baby arugula, American cheese and a dollop of Hellman’s mayo on a fresh potato bun.
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