S H O W  S C H E D U L E
SUNDAY
12:OO - 12:45 /// The Main Course
1:OO-1:3O /// Eat Your Words
2:OO-2:3O /// Arts & Seizures
3:OO-4:OO /// Radio Cherry Bombe
4:3O-5:3O /// Snacky Tunes
MONDAY
1O:OO-1O:3O /// Wild Game Domain
11:OO-11:3O /// Inside School Food
12:OO-12:3O /// What Doesn't Kill You
1:OO-1:3O /// Tech Bites
2:OO-2:3O /// Taste Talks
3:OO-3:4O /// Japan Eats
5:OO-5:3O /// Cutting the Curd
6:OO-6:3O /// Animal Instinct
7:OO-7:3O /// Fuhmentaboudit!
8:OO-8:3O /// Eating Disorder
TUESDAY
12:OO-12:45 /// Cooking Issues
1:OO-1:3O /// Let's Get Real
2:OO-2:3O /// Sharp & Hot
3:OO-3:3O /// The Food Seen
4:OO-4:3O /// Greenhorns Radio
5:OO-5:45 /// Beer Sessions Radio (TM)
7:OO-7:3O /// Roberta's Radio
WEDNESDAY
1O:OO - 1O:3O /// In the Drink
11:OO-11:3O /// Ask a Clean Person
12:OO-12:45 /// Chef's Story
1:OO - 1:3O /// A Few Things with Claire and Erica
2:OO-2:45/// WORD OF MOUTH
3:OO-3:3O /// The Speakeasy
4:OO-4:45 /// All in the Industry
THURSDAY
12:OO - 12:3O /// A Taste of the Past
1:OO - 1:3O /// The Farm Report
4:OO - 5:OO /// Food Talk with Mike Colameco
6:OO-6:45 /// Mama Coco's Funky Kitchen
7:3O-8:3O /// Full Service Radio
9:OO-1O:3O /// GUNWASH
SPECIAL PROGRAMS
Evolutionaries
My Welcome Table
How Great Cities Are Fed
Joshua David Stein Variety Hour...Half Hour
Gastropod
the business of The Business
PUNCH Radio
The Whole Shebang
Edible Alphabet
Heritage Breeds
PAST PROGRAMS
After the Jump
Taste Matters
Native
The Morning After
Eating Matters
Pizza Party
The Mr. Cutlets Show
Manhattan Cocktail Classic Coverage No Chefs Allowed
Anastasia's Fridge
It's More Than Food
Straight from the Source
Metropolitan Ave
Summer of Food
HRN on Sandy
Micology
Everything's On the Table
Hot Grease
U Look Hungry
The Naturalist
Burning Down the House
Search Results
Hosted By
Eat-your-words
Sponsored by
Fairway
When Aaron Franklin and his wife, Stacy, opened up a small barbecue trailer on the side of an Austin, Texas, interstate in 2009, they had no idea what they’d gotten themselves into. Today on Eat Your Words, host Cathy Erway gets Aaron on the line to talk not only his critically lauded, award winning barbecue but also highlights from his debut book, "Franklin Barbecue: A Meat-Smoking Manifesto." Unlocking the secrets behind truly great barbecue along with years’ worth of hard-won knowledge, Aaron shares that this book is his resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and of course, cooking mind-blowing, ridiculously delicious barbecue, better than you ever thought possible! What's next for Aaron? Tune in for an essential summer episode! This program was brought to you by Fairway Market.

"If you follow your heart and do something that you're proud of, who cares if you're busy or not?" [18:00]

"There is no recipe other than barbecue sauce that will actually work for barbecue... it's more of a craft than being able to follow a black and white recipe." [20:00]

--Aaron Franklin on Eat Your Words


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Hosted By
Chef_s-story
Sponsored by
Wfm
This week on A Chef's Story, Dorothy Cann Hamilton is Joined by Jonathan and Justin Fox, owners of Fox Bros. Bar-B-Q in Atlanta. After growing up with Texas barbecue, the Fox brothers were underwhelmed by the Atlantan barbecue after moving there in 1998. So they decided to take matters into their own hands and learn to cook barbecue themselves. In 2007, they opened the Fox Bros. Bar-B-Q restaurant. Now they are incredibly successful and are cooking up to 3000 lbs of meat in their kitchen at any given time. On today's show, the Fox Bros. discuss what inspired them to learn to cook barbecue, how they choose what meats to cook in their restaurant, and the cooking process that makes their meat delicious enough to make them runners up for the title "Best Overall Bar-B-Q" In Atlanta.

"There's not a lot of secrets to what we do, it's just a long process." [13:00]

"[Brisket usually has] more fat and connected tissue. And when you slow cook it for long periods of time it's usually going to make it a lot more tender." [21:00]

"We want to make sure that when you come in at dinner, you're getting the fresh stuff. And when you come in at lunch, you're getting the fresh stuff." [23:00]

--Fox Bros. on A Chef's Story


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Hosted By
Techbites-smile-logo-1400-final
Sponsored by
Icc-logo
Eater, Est. in 2005 as the Blog & Bar Americain, created much of today’s requisites for online restaurant (nay - pop culture?) coverage we’ve come to expect, love and loathe on today’s internet. In-studio guest Eater founder Lockhart Steele talks about 10 years of Eater, the web and seaport living. This program was brought to you buy the International Culinary Center.

"The voice of eater can be a little snobby, a little caustic, but we hope that it still reflects everybody's love for eating out." [11:00]

"Its about the whole experience of dining out, thats what eater is about, is it a great experience." [25:00]

-- Lockhart Steele on Tech Bites


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