Chef Andrew Gruel

You're obviously not okay with the content.

And I agree 100%.

When we are artificially suppressing what these people think and say, then I think we're creating a scenario where it's more dangerous.

I want to know what these people think.

I want to know how crazy they are.

So this is the wing of the year, in my opinion, because we're spending, chicken wings are like three, four, five, $6 a pound.

You can get drums with more meat for a dollar or $2 a pound, and you can still cook them the same way.

And you can get that beautiful crispiness on the exterior of the wing with the skin on there, but you get more meat.

So go for drums this year.

I recently posted a video where I showed you how to create the perfect drum slash wing.

It's actually an old French technique.

where you effectively confit the wing by cooking it slowly in beef tallow or schmaltz or chicken fat.

And then you fry it again at a very, very, very high heat.

And that initial slow cook breaks the connective tissue down, which gives you that meltingly tender bite, but then you get the crispiness.

And I actually do it in the oven or you can do it in an air fryer.

So you're not doing the double fry.

You're just getting that finish at the end.

So these are my meatloaf sliders, meatball sliders, whatever you want to call them.

There was a little bit of a internet debate, if you will, which all internet conversation ultimately ends in debate, where someone was talking about meatball sandwiches and how they hate that the meatball pops out and it's too messy.

And why don't we just slice it as a loaf?