Big Food Bucket List Season 2 Episode 7 Stand by Meat

In Big Food Bucket List season 2 episode 7, titled "Stand by Meat," food enthusiast and host, John Catucci, sets out to explore the most mouth-watering carnivorous delights across North America. From succulent steaks to fall-off-the-bone ribs, this episode is a celebration of meat in all its glory.

John kicks things off in Chicago, where he visits a local meat and barbecue hot spot, Honey 1 BBQ. Here, he meets the pitmaster, Robert, who shares his passion for creating perfectly smoked and seasoned meats. John indulges in Honey 1 BBQ's signature spare ribs, which are cooked low and slow for hours before being served with a tangy and sweet sauce. He also tries the succulent beef brisket, which is a crowd favorite at Honey 1 BBQ.

Next, John heads to Minneapolis, where he gets a taste of some uniquely flavored meats at Revival. Known for its Southern-inspired cuisine, Revival's menu includes items like fried chicken, catfish, and pork chops. John tries the Nashville hot chicken sandwich, which is made with crispy fried chicken, slaw, pickles, and a spicy sauce that packs a punch. He also tries the pork belly burnt ends, which are a new addition to the menu and are served with a smoky and sweet sauce.

From there, John travels to Vancouver, where he visits the Oakwood Canadian Bistro. Here, he meets up with Chef Mike Law, who shares his passion for using locally sourced and sustainable ingredients in his dishes. John tries the bison ribeye, which is cooked to perfection and served with a red wine jus and truffle butter. He also tries the classic beef burger, which is made with grass-fed beef and served with crispy bacon and cheddar.

In Toronto, John visits Maple Leaf Tavern, which is known for its elevated pub fare. Here, he meets up with Chef Jesse Vallins, who shows him the ins and outs of preparing a perfect steak. John indulges in the restaurant's signature dish, the Tomahawk steak, which is a whopping 32 ounces of juicy and flavorful meat. He also tries the beef short ribs, which are cooked for 48 hours and served with a savory jus.

Finally, John heads to Portland, where he visits Matt's BBQ. Here, he meets pitmaster Matt Vicedomini, who is known for his mouth-watering brisket. John tries the sliced brisket, which is cooked to perfection and served with a side of mac and cheese. He also tries the smoked pork belly, which is a crowd favorite at Matt's BBQ.

Throughout the episode, John also shares some insider tips on how to choose the best cuts of meat and how to prepare them at home. Whether you're a carnivore at heart or just love the occasional meaty indulgence, "Stand by Meat" is sure to satisfy your cravings.