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Open Fire
12:53

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.
Open Fire
8:51

Jerk Chicken Cooked Over a Wood-Fired Grill at Glady's in Brooklyn

Cara Nicoletti meets with chef Junior Felix from Glady’s in Brooklyn to learn how to cook his famous jerk chicken.
Open Fire
16:01

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

Cara visits chef David Shim of COTE, a Korean-American steakhouse 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.
Open Fire
12:47

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.
Open Fire
12:12

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.
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