The Art of Yakitori Over Japanese Charcoal - Open Fire
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.
Building a 200lb Meat Trompo for Tacos
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.
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.