Welcome to Rikard Hammarberg’s Hammar the Meat. As a outright carnivore, Hammarberg prefers eating the flesh of animals than plants (wow, when you put it that way, it sounds so gruesome.) Each episode will begin with going to the butcher or supermarket and purchasing the meat that Rikard will be cooking for that show. Past episodes have consisted of marinating and barbecuing rib eye steaks, roasting a prime rib, good ol’ chicken wings, roasting racks of lamb. The highlight and one of Rikard’s signature dishes is his Thanksgiving turkey. Spatchcocking it and roasting it on high heat above a hearty bed of Italian bread and sausages, the turkey comes out of the oven evenly cooked, and extra juicy. Rikard also butters up the skin to make it extra crispy. Each episode is 20 minutes long, and all ingredients are easily obtainable at the nearest grocery store. While it has been a bit more difficult nowadays due to COVID-19, Rikard ensures that everything bought from the store is thoroughly cleaned to minimize the chance of infection.