The Vitals: the spot: Berardi Brothers Pizza 4203 Landis Ave Sea Isle City NJ  the eats: Any pie you fancy but def get a Margherita the bucks: $20-$23 a pie the full nelson: NY Style pizza at the Shore

Jersey Shore

I've been hitting up the Jersey Shore for going on 6 years now. I love it. The water is warm, the flight from Austin is reasonable(you fly to Philly then drive) and frankly, my sweet in laws take care of the house. All that's left for a freeloader like me to do is work a gas grill for a week.

Still came out medium rare

After doing this trip for a few years, we figured out the last night should be the night when the chef takes off. And what does one crave after a week of chilling and grillin'? Za. Pizza. A slice of pie. And when you're on East Coast, your odds of finding good pizza improve drastically. But I'm not here to talk about good pizza. I'm here to talk about pizza that's Ali Khan Eats approved.

Margherita Pie= A+

A neighbor at the shore recommended we try Berardi Brothers. We were staying in Strathmere which is a 10 minute drive from Sea Isle where you'll find Berardi Brothers and a killer deli I've written about before called Giovanni's. Turns out the neighbor has good taste as the pie at Berardi's would be a find in pizza heaven like NYC or New Haven. This Margherita had fresh basil, a perfect cook and was up there in execution on the level of pricey Neapolitan joints. The difference was the denser crust and the lighter price tag; this pie ran about $20 and can feed 2-3 easy.

Spot on "Sazeeg"

Sausage hit right too. Great seasoning in those links. Normally I prefer a crumble to the slices. I think I was traumatized by too many bad frozen pizzas when I was kid, where the sausage was sliced like it was Oktoberfest. The red sauce had a tang that hit really nice too. Also for the record: I ate the crusts. That's a good sign. My only regret was that I discovered this place at the end of our trip. As I write this post, Berardi Brothers is closed for the season so if you're in Philly/NJ area, hit the brakes. Still if you're out of state vacationer like me or a semi local or just loco for pizza, you gotta give Berardi Brothers a try. PS - these guys are freaking super nice. Answered all my Instagram DMs and the guy who recommended it also recognized me and is a Food Network/Ali Khan fan. Clearly the stars are aligned for you to eat here.  

Not a sponsored post but . . .

Recently I got hit up by Wunderoots to try out their carrot based products. Now before anyone calls me a sellout to the Beyond Meat cabal, hear this: I eat vegetables and this product is not as much a meat substitute but an opportunity to eat more veggies. I was also hit up by 'Nade to try their Thai inspired marinade/sauce. When life hands you lemons or in this case Thai style carrot noodles and a Thai marinade, you reach for some  . . .

. . . chicken breasts

At a recent Wunderoots event, a Thai food truck prepared Pad Thai, that Thai noodle classic, with carrot noodles. This was a genius move in my opinion. The noodle dish already is known for having carrot so adding carrot noodles in place of the noodles and the carrot wasn't just a no brainer, it was making a dish even easier to prepare.

A ziplock and a little time

I had a recent revelation with boneless chicken thighs in the airfryer. Spoiler alert: it's delicious. I need to trust chicken thighs more but until I do I will always reach for a marinade and plastic bag to give chicken breast an opportunity to succeed. I pride myself on researching and making my own marinades but when you get a bottle of marinade for free . . . you use it. For what it's worth I let the chicken marinade all night in the fridge but a couple hours should do.

Summon the Traeger

I threw these chicken breasts on the Traeger on 250 till the chicken was almost done, then cranked up the heat to give them a char. I've spent some time trying to add more smoke flavor to the Traeger, especially when I make ribs. I will say that a soy sauce marinade in a pellet grill gives off a very pleasant smokey kick.

Summon the non stick skillet

The Carrot noodles from Wunderoots come in noodle form and with a sauce. But I was focused on my "Nade marinade so I skipped that. I tossed the noodles in a heavy bottom non stick skillet in some sesame oil and got my sizzle on. I sliced the chicken breast, added that along with more 'Nade sauce in a few minutes we were going to town . . .

Power Bowl

Healthy if you're about skipping the starchy stuff and flavorful AF, I'd pay for this bowl when I'm craving a post workout treat yo self kinda meal. I heartily recommend you try 'Nade for a marinade and like to cook a on a pellet grill or really any grill. And if you're counting carbs, why not try carrot noodles? They work well, especially in a Thai style noodle dish. Two thumbs up from Ali Khan Eats.

The Vitals: the spot: Corner Bistro 331 W. 4th St. NY, NY  10014 the eats: Bistro Burger, Cheeseburger, Hamburger the bucks: $10.75-$14.75 the full nelson: an NYC burger institution that feels like home

The first time I dined at Corner Bistro in NYC, I returned 12 hours later. It was technically the next day but I had not gone to bed. The joys of hanging out in New York City when you're 26 years old. Corner Bistro is one part awesome "dive bar" and the other is an NYC burger institution. Like any spot that has drawn accolades over the years, there are also the detractors. And while I generally disagree, it should be noted the burger cooking game has grown leaps and bounds since I fell in love with Corner Bistro in 2003. Yet like the same night I found I found a Wilco song on the jukebox called "I'm always in love", I am still in love with Corner Bistro.

Once upon a time in West Village

I've never lived in New York City, which has been one of my great regrets in life. I think I make up for that by visiting the city of eight million stories at least once a year for the last 25 years. The sight of Corner Bistro from the street is a welcomed one. Something that for me is a reminder of what the neighborhood once was: bohemian, affordable, different. One of my last visits to West Village took me for a loop. I saw an old guy decked out in Neiman Marcus/Saks 5th Avenue gear. Soft leather shoes with tassels, silk slacks; clothes that aren't unexpected to find in Manhattan but a sign that West Village was looking a little too cush for my tastes.

a sight for sore eyes

Then I walk into Corner Bistro and I'm back in 2003. That same beast of a burger, shot glasses of whiskey and cheap long neck domestics beers stand at the ready. It's still NYC and all of this comes at a price but this is as close to a dive bar as I'm gonna get while hanging in this part of Manhattan. Oh and the burger? A hulking thick half pound of beef, broiled in a salamander and cooked to order. That's the star of the show. The bun comes out of a bag, pickles out of a jar, the onion is sliced wonderfully thick, lettuce and tomato are there if you want it.

A taste of old NYC for $15

When I first went to Corner Bistro, I want to say the burger clocked in around $8 for bacon and cheese. Times have changed. While $10.75 for the hamburger sans cheese and bacon sounds like a reasonable deal in 2021, I think the burger needs the cheese and bacon for a salty punch. This patty is thick and some detractors have called the burger underseasoned so adding some cheese and bacon would be a wise move. By the time you factor in the drinks, and I do mean drinks in the plural sense, you will have laid out some coin for this burger experience. Welcome to NYC pal. I love me a burger that fills me up. I love a thick burger cooked to temp. This is the kind of burger I grew up having in the Pubs/Bars of the Midwest. For these reasons I have a strong affinity for Corner Bistro. I do think that when I read more critical reviews of Corner Bistro I have to keep in mind that the burger world has improved. We have come to expect more from our burgers and for our bucks. I mean, Corner Bistro, a dive burger by NYC standards is a $15 affair.

"It's a drag I snag, I'm always in love"

That's a line from the Wilco song I played on the jukebox when I went to Corner Bistro back in 2003. I guess I will just forever be hooked at CB. Around 3:30am on a cold December night in 2003 I fell in love with a burger and a place. And almost 20 years later, nothing has changed. If you can get behind the simplicity of a thick burger cooked temp, slapped between a hamburger bun from a bag and tolerable produce plus a couple beers with shot, you might yourself in love with Corner Bistro too. And stay in love for the next 20 years.    

The Vitals: the recipe: Smoked Lebanese Lamb Shoulder the smoker: Traeger Ironwood 885 the time: an 8 hour cook for a whole bone in lamb shoulder the full nelson: don't let pulled pork hog the spotlight: lamb rules!

Recently I was treated to some spectacular lamb from my friends at the American Lamb Board. I was also a guest for a cooking demo with Chef Matt Abdoo from Pig Beach BBQ in NYC. Matt is half Lebanese so barbecues growing up meant eating lots of lamb. I also share a fondness for childhood barbecues with lamb and back in the day I was known for cooking whole legs of lamb, bone and all, at barbecues or a really any party where I could sneak into a kitchen. Unlike yours truly, Chef Abdoo is a serious chef, having worked in some of the fanciest kitchens around like Del Posto in NYC. He also heeded the call to the smoke, opening up Pig Beach BBQ in NYC. In turns out he found his stride in barbecue as Pig Beach has now three locations, including one in Florida.

Make that rub

With this level of chef at the helm, I had to make his recipe demo for myself. Chef Abdoo starts the process off by making a special rub for the lamb. If all the above spices are too much for you then buy yourself some Cavender's seasoning, which is basically what the above spices become. But you know I had to make it right.

Ingredients for Greek Rub

• 6 tbsp paprika
• 1/4 cup Kosher Salt
• 1/4 cup crushed oregano
• 2 tbsp onion powder
• 2 tbsp garlic powder
• 1 tbsp coarse ground black pepper
• 1 tbsp ground coriander
• 1 tsp chili powder
• 1 tsp mustard powder
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp celery seed
• 1 tsp dried rosemary
• 1 tsp coriander
• 1/2 tsp cinnamon
• 1/4 tsp all spice

Mix all ingredients well and reserve in jar. I omitted a seasoning, Accent, which I haven't even thought of since the 1980s. Also I reached for an Italian herb blend in lieu of the thyme, oregano(1/4 tsp), and rosemary. You'll see coriander on their twice, the first refers to a coarse ground version. I just used what I had. For the 1/4 cup crushed oregano I subbed Mexican Oregano.

Za'Atar anyone?

The Greek rub is just the half of it. You'll also need Za'Atar, a Middle Eastern herb mix which contains Sumac, Sesame seeds, Cumin and a variety of other herbs depending on the particular region. I picked up a Lebanese version from a local Middle Eastern market. It was my first time using the stuff and you know what? I'm hooked. It's a great addition to hummus and does wonders on chicken.

Let it rain

If you've made that rub than you have a lot, even for a 10+ pound lamb shoulder. TBH I don't know what my shoulder weighed as it was sent as a gift but expect a hefty cut if you get a bone in one. Regardless be generous with both the rubs. Spices only go flat with time so make it rain. I did my rub overnight but Chef Abdoo said even as little as 15 minutes will do the trick.

The Cook: Part 1

So get your smoker or oven set to 250 degrees. I placed my shoulder in my Traeger, stuck a probe in and let it cook till it hit an internal temp of 170 degrees. That took about 3.5 hours. After that it's time to wrap.

The Cook: Part 2

Chef Abdoo instructed us to wrap the shoulder in plastic wrap and then heavy duty aluminum foil. Now plastic wrap in an oven or grill sounds like a bad idea but it's not the first time I've had professional chefs advocate for it. Suzanne Goin does so when braising a brisket in an enameled oven. I took the leap of faith and did the same, though I texted Chef Abdoo to double confirm. Also after I wrapped the lamb shoulder in plastic wrap, I wrapped the lamb up in foil several times as the bones began to punch through the foil. Also I placed the whole thing in a baking pan to make sure I captured all the juices. Back into the Traeger the lamb went till I hit an internal temp of 203 degrees, about another 3.5 hours.

It's gonna be a juicy

The plastic wrap didn't melt, thank goodness. And it did the job because there was plenty of juice. To be honest, getting the wrap and the foil off was a little tricky + messy. I may reach for the peach paper next time. Regardless I freed the roast and let it rest in all it's juicy glory.

And on the seventh day, let the lamb rest

I should add that I let the lamb rest for a good 30 minutes before I unwrapped it. This is critical for the meat stay juicy after you pull it. Keep some paper towels handy.

Insanely juicy

It was glorious whenI pulled the lamb apart. So tender, the bones came off without effort and event the fatty sinewy parts broke up well. There's a section in a bone in lamb shoulder with the neck that one could remove because it's super chewy but I left it in. My inner Bengali said "eat it all".

Let's talk sauce

So of course one should eat this in a pita or lavash bread. Like having pulled pork in a bun, the right bread helps further the appreciation of such juicy and tender meat. I made some hummus to smear on the pita from a recipe I shared last year. I also made Chef Abdoo's NYC White Halal cart sauce. That is a mix of mayo, yogurt, lemon juice, white vinegar, garlic powder plus some salt and pepper. Chef Abdoo likes to add dried dill, I opted for a dash of this: Cherchies Lemon and Dill seasoning. This is a recipe I prefer to drain my spice cabinet vs add to it. PS - I hit that pita with a little sriracha like the Halal Carts in NYC do. One of those things that isn't 100% traditional back in the day but it damn sure makes sense.

Full recipe for the NYC Halal Cart sauce here:

Ingredients

• 3/4 cup Mayo (I used Duke's)
• 1/2 cup Greek Yogurt
• 2 tbsp white vinegar
• 1 tsp lemon juice
• 1 tsp salt
• 1 tsp pepper
• 1 tsp sugar
• 1/2 tsp dill or Cherchie's Dill seasoning
• 1/2 tsp garlic powder

One of the best things I have ever made

In my 20s I lived off of shawarma plates with hummus, tahini, garlic paste and whatever accoutrements I would find at temples like Zankou Chicken in LA. This meal is that meets grilling at home, or in this case smoking at home. If you enjoy Middle Eastern flavors and like smoking meats, this recipe is a must and so worth the time. One of the best meals, maybe the best meal I have made on the Traeger.