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New York Prime Beef

This will serve as sort of a double whammy review, since I used some nice products while cooking up these amazing steaks from New York Prime Beef.

New York Prime Beef is a high end middle meats (ribs and loins) brand that operates out of Hunt’s Point in the Bronx. I was invited in to meet the owner and employees, get a sense of the business, and try out some of their amazing products.

New York Prime Beef sells top notch prime, American wagyu and kobe beef steaks. They ship fresh overnight to anywhere in the US – never frozen unless the customer asks for it.

Each cut is beautifully packed in shrink wrap and butcher paper – even signed/initialed by the butcher who does the cutting.

Now let me tell you; I’ve had some really great steak in my day, as you can imagine. But the American wagyu strip that I took home and cooked was fucking flawless. Seriously one of the best steaks I’ve ever had, and I made it myself!

Look at the freaking marbling on this. Even the marbling has marbling.

It was a really simple cooking process. You can’t fuck it up. Season first with some salt. Heat up a little bit of oil in a cast iron pan until it’s screaming hot. Pop the steak on there for two and a half minutes per side.

But I actually used some truffle oil, truffle salt and truffle butter that I got from The Truffleist to boost up the decadence even more.

Take a look at the video:

The finished product was absolutely stunning. To be honest, this beef doesn’t need anything except for salt, but this truffle wagyu meal was fucking TITTY BAGS. I want to eat like this every day!

The texture is melt-in-your-mouth. You can cut this shit with a fork. The flavor has a buttery quality to it that sets it apart from standard beef or even prime, dry-aged beef. This stuff is like the foie gras of beef!

And that’s not to knock the other cuts they offer. Wagyu or Kobe isn’t in everyone’s budget. I also tried a prime porterhouse, and a prime dry-aged rib eye. The minimum these guys will age a cut of beef is 28-days. When I was at the facility, I saw some that had been aging for 60 days.

But anyway, let me get back to what I made at home. These babies were cut nice and thick, so I wanted to make sure I got a proper cook temp all the way through.

Sous Vide machines are all the rage these days. Everyone is buying them up because they allow you to cook meat perfectly every time. No more worrying about fucking up an expensive cut of beef!

I set mine to 128 degrees and let the fucker crank for about six hours. Then I pulled the meat out of the machine and let them rest and reabsorb some juices in the bag. Once they were about rom temperature plus, I removed them from the bag, patted them dry with a paper towel, and blasted them with a blowtorch. See below:

As you can see, I seasoned AFTER slicing and plating. This allowed me to get a better sense of the actual beef flavor for reviewing purposes.

The meat is fantastic. There’s a nice mild funk from the dry aging process on the rib eye. It doesn’t clobber you, which is good. The beef was tender and juicy, and really responded nicely to basic seasoning like salt, pepper and olive oil.

I think I liked the porterhouse a bit better. The tenderness of both the strip and filet sides was incredible.

I highly recommend this stuff. Order some today and let them know that Johnny Prime sent you. You’ll probably have the meat in time for dinner grilling on Sunday.

One of the coolest things about this spot is that the owner, Vinnie (great name), is one of the most interesting people I’ve ever met.

He’s a drag racer, a pilot, an old car guy (like me), and an art enthusiast. He even has some wild graffiti art on his rooftop (he supplies the paint for the artists).

I think that about covers it. I hope to see his products flood the market. They’re so good.

Saint Lucifer Spice

If you don’t already know what Saint Lucifer Spice is, I’m about to give you a kick-ass run-down of the product. I came across this shit on Instragram, and I’ve been salivating ever since laying my eyes on it. Who knew that seeing a powdered spice could illicit such a physical response?


You’re all familiar with chili powder, crushed red pepper, paprika, black pepper, and cayenne pepper spices, from your shitty little spice racks that swivel and take up counter space in your kitchen. You know what’s missing? Habanero. Yes, yes, yes… Everyone and their mother has a bottle of habenero pepper SAUCE. But no one has it in a fucking spice shaker.

Many people flinch in horror when spice hits their lips, but that just means they aren’t eating their spice properly. Mixed with a sweet element, hot peppers can add tremendous diversity of flavor to an otherwise bland dish.

Tolerance to spicy foods may vary, but habanero pepper is amazing. It’s super hot up front, but then it cools off real quick. Unlike jalapeno or other chili peppers, the heat dissipates quicker. In other words, habanero is a sprinter and the other peppers are long distance runners.

What Ted Ebert and Tom Hewell, creators of Saint Lucifer, have done is to create a unique granulated habanero pepper spice that can be used on anything from grilled veggies to breakfast eggs to gourmet entrees of all protein variations. Ted and Tom’s goal is to get this spice into homes and professional kitchens everywhere, to be as well known and familiar as all the other spices in your rack, with the brand loyalty that you give to other products that you might keep in your kitchen. Given the massive success of Huy Fong’s Sri Racha sauce in recent years, I think there is a wide open market for something like Saint Lucifer, in the dry spice category. Although it is clearly a different pepper than Sri Racha (chili, with lots of garlic), I think the people who love a little heat will definitely be all over this.

Anyway, back to me… I found these guys on Instagram a long time ago and I’ve been following them since. Then it hit me. Why not ask them if I can try it? I’ve reviewed other products on here, typically when they have contacted me. But I needed to do something bold and aggressive, like Saint Lucifer spice itself. I contacted them. I wrote a comment on one of their burger photos, saying that I’d love to sample their product and write a review. The next morning I awoke to an email in my inbox asking for an address where they could send me a sample.

I was psyched. I eagerly awaited this bottle of magic powder’s arrival to my apartment. And to pass the time, I dreamed up various recipes involving the spice… and they’re really simple to execute too:

Devil Tacos
1) Coat some skirt or flank steak with Saint Lucifer Spice.
2) Grill for two to three minutes per side, depending on thickness.
3) While the meat rests, warm up some soft tortillas.
4) Also while the meat rests, prep some cilantro, onions, sour cream and jack cheese for a cooling taco filling.
5) After resting, slice the steak into thin strips for taco filling (cut on the bias for tenderness).
6) Slice up a lime (or any sweet citrus element, really).
7) Fill your tortillas, and squeeze some citrus juice on before eating.
Note: That sweet tartness from the lime/citrus will pair perfectly with the habanero of the Saint Lucifer spice and cut it ever so slightly. Trust me. Your taste buds will thank you.

Satan’s Fried Chicken Sandwich
1) Grab a pack of thinly sliced chicken breast from the grocery store.
2) Crack a few eggs into a bowl and mix/scramble.
3) Create a breading mixture using breadcrumbs, panko and a teaspoon of Saint Lucifer Spice.
4) Drag your chicken filets through the egg dredge and batter them with the spicy breadcrumbs.
5) Fry your chicken to golden brown in hot oil.
6) Hit your still-hot chicken with a mixture of Saint Lucifer spice and salt to lock in the seasoning after they come out of the fryer/hot oil.
7) As the chicken cools, quickly prep some lettuce, tomato, onion and sliced apple.
Note: This step is for adding additional crunch and a little sweet juiciness to cut the spice. If you have coleslaw laying around, you could use that as well. And if buying an apple is too much work for you, you can also use the pickles that you have sitting in your fridge, floating around in murky water like a shit that never got flushed.
8) Mix a few shakes of Saint Lucifer spice into mayonnaise.
9) Apply some of that spiced mayonnaise onto each half of a potato bun. A soft, sweet bun is key, like Martin’s or King’s Hawaiian.
10) Assemble sandwich and eat.

Breakfast at Lucifer’s
This one is pretty easy, because one way to go about the process is to just shake Saint Lucifer onto your favorite breakfast egg dish. I like eggs over easy with hash browns and bacon for breakfast. You can simply spice them all up with some Saint Lucifer. If you have hairy balls, you can even add a few shakes of Saint Lucifer into your orange juice (or Bloody Mary, for that matter). I swear that shit is fucking good. Orange + habanero is fucking amazing. I used to soak fresh habaneros in my cartons of orange juice to give it a nice kick. However, if you want to take breakfast to the next level, another idea here is to use the Saint Lucifer spice while you are cooking your bacon. Coat the bacon in some spice first, then fry it off in a pan. Afterwards, leave the bacon grease in the pan (or save the bacon grease in tupperware) so you can later use it to fry your hash browns and eggs. I like hash browns with a little diced onion and fresh peppers. Adding the spicy bacon grease would take it to the next level of awesome.

By the way, The Saint Lucifer website has a bunch of recipes on there already. If mine don’t tickle your balls, maybe theirs will. CLICK HERE to see them.

Okay so my dreams were now ready to become a reality. I received my Saint Lucifer spice package! I was impressed that it was even accompanied by a hand-written note.


I couldn’t believe it. This next bit was like providence. The bottle of spice tumbled out along with a bag of beef jerky!


Are you kidding me?!?? I JUST started my jerky page the other day, and when I was browsing the Saint Lucifer website in my research of their product, I was really intrigued by the jerky that I saw there for sale. Holy fuck… what a bonus that they included it! The jerky is flavored with Saint Lucifer, and it is cleverly called Halo Diablo jerky, which they made as a collaborative effort with the Righteous Felon jerky brand. I’ll stick to the review of Saint Lucifer here. You can check out the Halo Diablo Jerky review afterwards if you want.

My first instinct was to go right to the ingredients. Nice and simple, easy to read, no chemicals, no bullshit. Only five things were listed: that’s it! Garlic, salt, paprika, vinegar, and habanero peppers.


The taste starts off as sweet and vinegary, with a garlic nose. Then the spice creeps up. Dry and hot, like the desert, but not too cranked up to the point where you are crying and your ears are throbbing. It’s a good heat; a heat you can cook with or just dabble on as you see fit. The smell is a sharp hit of sweet garlic up front with a sweet lingering vinegar aroma. Then there’s an undertone of something evil lurking beneath the surface, something that might fuck you up if you sniff too hard or dive too deep. The habanero…

The shaker hole opening size is good for this powderized product. It’s not too big where you will accidentally dump too much out if you’re not careful, and not too small where you are shaking forever just to get a few dandruff particles out.


The beer bottle cap is in there so you can gauge the size of the holes easier with that being a familiar/known size reference.


As  you can see, the color of this stuff is like fire put into solid, powder form. It’s actually a really aesthetic and beautiful blend of reds, yellows and oranges.

Suggestions for improvement: Nothing, really. This spice is awesome as-is. One thought I had though, perhaps, would be a version of the spice that is JUST habanero: no garlic, no salt, no paprika and no vinegar. I know Huy Fong makes some spicy sambal sauce products both in a garlic version and a non-garlic version. I always prefer non-garlic because I like to cook with fresh garlic, rather than powdered/dried, which can sometimes be overwhelming and inadvertently boost the sodium content of foods too much.

Suggestions for companion products: How about a ground jalapeno pepper spice, or a ground chipotle spice? Like granulated habanero powder, I don’t normally see those in the grocery store. That would make for a great three-pack gift set, and it would corner the market on unusual pepper powders in one fell swoop.

Either way I see a big future for Saint Lucifer, and I’m glad I have it in my spice cabinet. Congratulations, Ted and Tom, on creating an awesome new ingredient and food glorifier.

So where can you get it? CLICK HERE for a list of all retailers that have this shit on the shelves in their stores. Or you can navigate to their online store and buy it directly from them.


Lawless Jerky

Attorney Matt Tolnick created Lawless Jerky and got the fuck out of the lawyering game. God bless him, and good for him. I’m trying to do the same (though not with jerky, of course), so I know how real that struggle can be.

Anyway this stuff is essentially craft beef jerky, all natural, no preservatives, no nitrates/nitrites, and with real flavors that are different from all the rest of the slimy, waxy, over-processed shit you’re seeing out there today at gas stations and in supermarket check-out aisles around the country. You can actually pronounce the list of ingredients, like onion powder and paprika. No chemical garbage. And all the jerky is made from 100% grass-fed beef, so it’s lean, and only 80-85 calories per serving, depending on the flavor. That’s great for weight-conscious guys like me, and it comes in re-sealable ziplock style packages, so you can lock in the freshness if you don’t devour the entire bag at once.



How did I hear about this shit? A buddy of mine told me about this stuff and dropped a coupon code on me so I could try a bunch at a good price. Unfortunately, I didn’t realize that this code was reserved for military personnel only, shipping only to legit military addresses. I felt like a big, fat dick when the good people at Lawless Jerky contacted me, asking for my bona fides to make sure I was legit military. I’m not. And I’m glad to see that these guys are actually checking up on things to make sure the sanctity of that coupon code only applies to our brave soldiers who sacrifice every day for our pathetic asses. Good on you, Lawless Jerky! And I apologize for the mix-up.


The gents quickly and painlessly refunded me, but also sent along a sampling of jerky to me anyway, free of charge. I was shocked! I was totally ready and willing to pay full price, as I had heard great things and the flavor descriptions are very enticing.

What are these flavors, you ask?


Japanese Curry; Pho; Sweet Sriracha; Aloha Teriyaki; Honey Chipotle; and Mango Habanero. HOLY FUCK! How can you try one and not any of the others?!?? I will eat pho flavored shit if served to me on a nice plate… maybe… But seriously, just reading these flavors caused a hair-raising, salivary gland-squeezing, teeth watering (yes… teeth watering) crave to sweep over my entire gustatory system. I needed these things in my gut at once.


So what’s my verdict? My holding, my decision, if you will? AWESOME! Get these fucking things ASAP. Every single flavor has something special about it that you will want to have again and again. But here’s a breakdown of the specifics of each flavor, incase you’re a big throbbing pussy and you don’t want to go in for the full sampler pack:

Japanese Curry: This definitely tasted exactly like you would expect. I was actually hoping for MORE of that characteristic curry flavor, but I was happy to see the beef shine through as the star of the show. Actually, I think this flavor would be really great on something like chicken or turkey jerky as well. I wonder if the guys at Lawless are thinking about getting into the non-beef stuff as well?


Pho: All of the right ingredients for pho are represented here in the jerky: cilantro, lime, anise, and other aromatics that you get with a delicious bowl of Vietnamese beef soup. This was a very tasty bag, but not my favorite of the six (which I had expected it to be). The great thing about this flavor is that you can really taste that meaty flavor. Like pho, this jerky is all about the meat itself as opposed to the coating of flavor.


Sweet Sriracha: Candidate for best flavor of the group, this was the right balance of sweet and spicy together, with a generous coating of flavoring on each piece of beef in the bag. And with the meteoric rise in popularity of Sriracha sauce, this baby should catch on as a big money maker for Lawless. Well played!


Aloha Teriyaki: This was nice because it had sesame seeds sprinkled on the beef. The flavoring was more of a glaze, as you might expect, as opposed to the dry seasonings on the Sweet Sriracha and Japanese Curry flavors. But it wasn’t wet like some Asian flavored jerky is. This is a comfortable and easy to eat jerky. A definite pleaser for all fans of jerky.


Honey Chipotle: This was my least favorite of the bunch, but that doesn’t mean it was bad by any means. I really enjoyed it. I think, for me, this simply was the most “safe” or “common” flavor of the group, aside from maybe the Aloha Teriyaki flavor. As such, I wasn’t as excited about it, but I still kept reaching in for more. This, like Aloha Teriyaki, is a crowd pleaser as well. Easily scarfed down at parties or while making a long cross country drive.


Mango Habanero: This was very close to being my favorite. It’s neck and neck with the Sweet Sriracha for me, but my wife gave this one her choice for favorite. It, too, has the right balance of sweet and spicy. Really nice. There’s something magical about this flavor combination. I even love it at Buffalo Wild Wings. Ha!


So there you have it. I think these would even be good with dipping sauces that you can make at home to match the flavors listed on the bag. So good. Be a man and get them all, and tell your military pals about the deal. I think they’re still offering some deals for active military. Check out their Twitter page for updates and other deals.