Butcher Tom Mylan has yet to open his "food dork megaplex" for Brooklyn meatheads, but he does have a blog— The Meat Hook, a collection of thoughts, pictures, and a recipe for 20 gallons of chili.
"We like to serve our chili with sour cream, fresh cilantro and a thirty rack of luke warm Busch," Mylan writes. Yum.
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