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First Aired - 03/19/2012 03:30PM
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This week Hot Grease gets down with North Carolina with restauranteur Curtis Brown who runs a burnin' BBQ spot in the East Village named after the state's bird: The Cardinal. Listen in as Curtis breaks down regional North Carolina BBQ, learn what exactly Cherry Wine soda is, as well as what new tunes his open kitchen is currently rocking out to (hint: fans of retro girl groups and Wu Tang will be pleased!). This episode is sponsored by S. Wallace Edwards & Sons.
"Even in North Carolina we have differences between regional Carolina barbecue, eastern is very heavily vinegar and western is a lot more like Texas style."
--restauranteur Curtis Brown on Hot Grease
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Chris Brown (5:53)
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North Carolina, The Cardinal, Cardinal, basketball, March Madness, East Village, Curtis Brown, SXSW, bands, music festivals, girl groups, Ceremony, hardcore, Trash Talk, The Fat Boys,NC Regional BBQ Styles (7:30)
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hot sauce, Texas Pete, Asheville, Krispy Kreme, BBQ, Barbecue, North Carolina Barbecue, apple cider vinegar, regional barbecue, creasy greens,The Cardinal: Bringing BBQ to NYC (9:55)
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watermelon and lime radishes, side plates, ribs, Brisket, pulled pork, fried catfish, lard, Cherry Wine, North Carolina soda, Jefferson Davis pie,The Hot 5: Homage To Women (9:06)
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The Hot 5, Julia Child, Women in Food, Alice Waters, Edna Lewis, Mama Dip, fried pork chops,To comment on this episode click here. There are currently Comments
First Aired - 06/14/2011 06:30PM
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This week Erica traces her path to vegetarianism and her recent meat bender. From her duties as teacher at a culinary school to a whiskey bars to the Big Apple Barbecue, follow her meat escapades on Why We Cook. This episode is sponsored by S. Wallace Edwards & Sons, Inc. .
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Episode 89: Meat Bender (10:31)
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Why We Cook, Erica Wides, Heritage Radio Network, Hearst Ranch, the Days of Wine and Roses, Diet of a New America, John Robbins, vegan eating, Vietnamese cuisine,To comment on this episode click here. There are currently Comments
First Aired - 05/22/2012 03:00PM
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THE FOOD SEEN returns with a hot new episode all about BBQ! Classically trained chef turned barbecue champion, Adam Perry Lang, delivers a new set of active grilling techniques his most recent cookbook, Charred & Scruffed, forever changing the lexicon of BBQ:
Scruffing (roughing up the meat to create more surface area where seasonings and bastes can cling)
Clinching (cooking meat directly on the coals to enhance crunch)
Hot Potatoing (turning and moving the meat constantly to control heat buildup)
Cooking High to Slow (especially effective for crust development in larger cuts)
f you don’t feel like firing up your grill, you can always visit one of Adam’s restaurants. He is the founder of Daisy May’s BBQ in NYC, co-founder with Jamie Oliver of Barbecoa in London, and meat maestro at Carnevino in Las Vegas. This episode has been brought to you by Hearst Ranch.
"People talk about French technique like it's abstract. It's really just tremendous structure. And even with cooking barbecue, as unruly as it is, there are certain things that you need to do to stay on track."
"The key to good barbecue, low-and-slow style, is consistency and temperature." -- Adam Perry Lang on THE FOOD SEEN
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Chefs Can Barbecue (19:39)
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grilling, flame, charcoal, pit master, Long Island, barbecue, Yankee barbecue, playing with fire, Adam Perry Lang, Charred & Scruffed, purchasing a grill, dialogue with heat, Culinary Institute of America, French technique, Daisy May's BBQ, pork, Iowa, rubs, smoker, I <3 NY, Ray Lampe, Dr. BBQ, American Royal, World Series of BBQ, pork shoulder, pork butt, grilling techniques, explosive flavor, Japan, Japanese barbecue, nostalgia, familiar taste, fire,New BBQ Vocabulary (24:16)
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grill marks, BBQ lexicon, charring, dry-aged, corporations, flavor, scruffing, brisket, grandma, clinching, boxing, wood fire, coals, lump charcoal, dirty cooking, meat, grill screens, active grilling, hot potato, grill recovery, personality in grilling, ribeye, heat retention, Big Green Egg, cast iron pan, high low technique, insulation, low and slow, 19 grills, barbecue community, Barbecoa, butcher shop, Ireland, Scotland, Yorkshire, Jamie Oliver, South America, South Africa, the South, barbecue culture, Great Britain, Pit Cue Co. London, Tandoors, Argentina, Kingsford, briquettes, lighter fluid, rib roast, leg of lamb, Flintstonian cuts, Veal Scallopini, butchers, instant read thermometer, barbecue geek, roast, utensils, herb brush, butcher's twine, sustainability, compost, barbecue techniques, making your own charcoal, seasoned wood, craft, welding, metal working,To comment on this episode click here. There are currently Comments
