Meatopia 2012 – How Many Philosophers Does It Take to Screw In A Meat Skewer


Did you save the date? Back on February 28th, I told you too. After a very historical Burger at Fanelli’s Cafe, I told you the ultimate Meat lovers extravaganza was coming to NYC and you needed to prepare.

Meatopia has now come and gone and thanks to Josh Ozersky, the thousands of us that did get to attend got to eat well…VERY WELL and for some dishes, medium rare. Josh’s passion for Meat goes beyond that of most people. Realize that the guy behind Burger Conquest, the NYC Wing-Off & Steak Club 7 just said made that statement. Josh takes his passion for Meat not to the next level but to a level most of us wouldn’t dare attempt. Listening to Josh talk about Meat is what I imagine it would be talking about Philosphy with Socrates, Plato or Aristotle would be like. It’s an all consuming (pun intended), unbridled need to know, taste & love animal flesh, without being creepy whatsoever.

Meatopia, now in it’s 3rd year, is an all out carnivorous genuflection to Meat, primarily Beef, Pork, Fowl & Lamb. Vegetables are few and far between at the festival, only appearing when they backed a Meat dish to add flavor. Their is Meat, well known Chefs, music, Beer, Spirits, Butchering, Art and more for you to enjoy at the event. But it’s mostly Meat. And the Meat, well it’s certified cruelty-free, hormone-free, and antibiotic-free. No slop or low-grade cuts here. This is about the best of the best from the best of the best.

Not even a Tornado that touched down in parts of Brooklyn & Queens could stop this meat merrymaking. Check out this hilarious Brooklyn Tornado Twitter account that popped up during Meatopia.

I’m not going to go into a bite by bite exploration of the day, it’s won’t do it justice. Instead, you should just make a plan to go next year once you enjoy the Food Porn below.


Meatopia Heights

  • Michael White, MareaGrilled Pork Cheeks with Late Summer Vegetable Mostarda
  • Alex Guarnaschelli, The DarbyCanard A La Presse With Sauce Chasseur
  • Franklin Becker, FDB Group: Danish Meatballs With Creamy Dill Sauce
  • Paul Denamiel, Le Rivage:  Beef Shin Bourguignon with Bacon and Champignons de Paris
  • Anthony Goncalves, 42 (White Plains, NY): “Paella de Puerco” with Soft Egg and Jalapenos

Deckle District

  • Scotty Smith, RUB: Skin-On Barbecued Jamaican Jerk Pork Belly; “East-West” BBQ Spare Ribs (Thrillist VIP)
  • Aaron Franklin, Franklin’s BBQ (Austin TX): Beef Brisket With Onion, Pickle And “Air Bread”
  • Jim n’ Nicks Sponsored Chefs:  ”The Fatback Collective”: Donald Link, Link Restaurant Group, Ryan Prewitt,  Herbsaint; Stephen Stryjewski, Cochon (New Orleans, LA); Sam Jones, Skyline Inn (Ayden, NC); Rodney Scott, Scott’s BBQ (Hemingway, SC), Sean Brock, McCradys (Charleston, SC) Nick Pihakis, Jim ‘N Nicks BBQ (Birmingham, AL):  Barbecued Fatback Farms Heritage Whole Hog, Mangalista Pork Rack, Cochon Boudin & Pork Cracklins
  • John Stage, Dinosaur BBQ:  Barbecued St. Louis Spare Ribs

Carcass Hill

  • April Bloomfield, The BreslinWhole Hampshire Hog With Spicy Pepper Seasoning
  • Sponsor / Chef Pat LafriedaWhole Thousand-Pound Marinated Creekstone Steer
  • Santiago Garat (Belcampo): Whole Lamb Asado, Uruguayan-Style

The Quarter

  • Adam Perry Lang, Barbacoa (London, England): “Prime Rib Cooked Like a Steak” (VIP); BBQ Short Ribs (Meatopia)
  • Marc Forgione, Marc Forgione: Grilled Rib Steak with Bone Marrow Maitre ‘D Butter and Pickled Grilled Onions
  • Naomi Pomeroy, Beast (Portland, OR): Wood-Seared Intercostal “Finger Meat” with Pickled Watermelon Remoulade
  • Joey Campanaro, the little owl: Sangria Marinated Butcher Steak with Hearts of Romaine alla Caesar
  • Justin Smillie, Il Buco AlimentariSpit-Roasted Short Ribs W Castelvetrano Olives, Celery, Walnuts And Horseradish
  • Creekstone Farms Sponsored Chef: Jon Adams, Pub & Kitchen (Philadelphia, PA): Grilled “Vegas Strip” Steak Two Ways with Pickled Red Onion and Carrot Salad
  • Tim Byres, Smoke (Dallas. TX): Dry Rubbed Best Butcher’s Steak with Pickled Celery, Mustard Caviar & Buttermilk

Embassy Row

  • Kris Yenbamroong, Night Market (Los Angeles, CA):  Moo Sadoong  or “Startled Pig” Spicy Pork Salad w/Herbs & Raw Garlic) (VIP); Kor Moo Yang (Hog Collar) With “Jaew”  Thai Chili Dip
  • Julia Jaksic, Employees Only: Mini-Balkan burgers with Kaimak and Avjar
  • Serafim Ferdekis, BZ GrillGrilled Sefalia Sausage with Caul-Fat Wrapping; Cheese-Filled Biftecki Burger
  • Phillipe Massoud, Ilili: Zatar and Sumac-Seasoned Pulled Lamb Shoulder Sandwich
  • Ed Fraundeder, Edi and the Wolf: Veal Roulade with Peaches, Arugula and Rye Bread Vinaigrette
  • Gabriele Corcos and Debi Mazar, The Cooking Channel’s “Extra Virgin”: Pizza al Carpaccio made with Certified Piedmontese Beef


  • Adam Sappington, The Country Cat (Portland, OR): “Friday Morning” Turkey Trio: Confited Wings, Pope’s Nose, Turkey Scrapple
  • Amstel Light Sponsored Chef Zak Pelaccio, Fatty Crab:  Spit Duck W/ Lady Jayne’s Preserved Citrus
  • Esquire Magazine Sponsored Chef Mike Toscano, PerlaGrilled Quail Alla Diavola with Charred Scallions and Buttermilk Dressing
  • Wyndham Tryp Sponsored Chef: John Walsh, Gastro Bar at 35th : Grilled Chicken Thighs On Puff Pastry with Piquillo Peppers, White Sardines, Cameros Cheese Veil
  • Craig Koketsu, The Hurricane Club / Quality Meats: Peking Chicken with Chicken-Skin Crisp
  • Hemant Mathur, TulsiTandoori Chicken Creamy Pistachio, Fennel & Cinnamon Sauce, Tomato Rice

Meatopia County Game Reserve

  • US Navy SEALs:  Grilled Venison Steaks & Marinated Tenderloin 
  • Harold Moore, CommerceDuo of Squab: Rillette of Dark Meat and Roasted Breast Ancienne
  • Shane Mcbride, BalthazarSmoked Duck Neck Gumbo With Wild Rice


  • Jonathan Sawyer, Greenhouse Tavern (Cleveland, OH): “Brains and Bread”: Scrambled Brains and Eggs with Crispy Sweetbreads And Lamb Liver Bottarga
  • Takashi Inoue, Takashi: Beef Belly In Takashi’s Bbq Marinade; Nakaochi Kalbi In Miso Burnt Butter Marinade; Tongue In Shiso Marinade With Scallion Ginger Salsa; Heart In Shio Marinade With Minced Heart Chili Sauce
  • Noah Bernamoff, Mile EndGrilled Veal Brisket with Charred Garlic Scapes
  • Andy Little, Shepherd Mansion (Hanover, Pa): Scrapple Sliders On Martin’s Potato Rolls With Chow-Chow Viniagrette

553 Burgers 

September 8, 2012 – 6:12 pm

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