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First Aired - 02/28/2013 04:30PM
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Brisket's back because of Daniel Delaney, Hunter Augeri, and BrisketTown! Mariana Cotlear sits down with the BrisketTown guys to talk about smoking and carving meat! Hear how Daniel and Hunter developed their recipes by smoking meat at Daniel's parents' home in New Jersey. How does Brisket Town reflect the tradition of American barbecue? Tune in to hear where Brisket Town sources their meat from, and learn about barbecue lore and recipe secrecy. Listen in to find out about Brisket Town's upcoming menu changes and special events! This program has been brought to you by Hearst Ranch.
"We just use salt and pepper. There's no gimmick, there's no special sauce- nothing like that." [2:15] -- Hunter Augeri of Brisket Town
"Brisket has the most lore around. It's the evil villain in the barbecue scene. Nobody gets it right- it's easy to make pulled pork, and it's easy to make ribs. Brisket is less forgiving." [5:25] -- Daniel Delaney of Brisket Town
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No Secrets (17:38)
Tags:
BrisketTown, Daniel Delaney, barbecue, Hunter Augeri, salt, pepper, special sauce, Mariana Cotlear, butcher paper, burger, brisket, fatty, pulled pork, ribs, New Orleans, Roberta's, smoking meat, carving meat, kitchen, parent's house, Williamsburg, music, design, American, neon sign, culinary books, Adam Platt,Where's the Meat From? (10:21)
Tags:
Heritage Foods USA, LaFrieda, pit masters, rub, smoker, Weber, low and slow, pie, sandwiches, chili, vegetables, marriage, summer, spill the beans,To comment on this episode click here. There are currently Comments
First Aired - 12/21/2010 12:00PM
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On a "holiday" themed episode of Cooking Issues, Dave rides solo as Nastassia is in the comforts of Southern California. Nastassia does join by phone while Dave answers some interesting questions from listeners. Tune in to find out how short ribs are affected when prepared using low temperature cooking techniques, how to make homemade fizzing tables, why hot ice cream never really works out and how to best prepare a Christmas goose. This episode was sponsored by Tekserve & their E-Waste events in January 2011. For more information visit www.tekserve.com/recycling
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Cooking Issues Introduction: Short Ribs - Traditional vs Low Temp (23:46)
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Dave Arnold, Cooking Issues, Heritage Radio Network, Nastassia is in southern California, thermal circulator, low temperature cooking, keeps water temperature accurate, cooking short ribs, which temperature and time should he use?, short rib cook off, 60 degrees Celsius?, low temp short rib will be soft and tender but slice more like a steak, won't rip apart like a regular short rib, traditional short rib vs low temp, braising source reinforced with gelatin, depends on what you are looking for, low temp won't taste as beefy, caller question, he built his own immersion circulator, which proteins benefit most from sous vide?, PID control, thick rib steak, tenerloin, Beef Wellington, rib roast, sliced into steaks, Italian style steak, olive oil, reverse purification of peach, calcium lactate in peach puree, calcium lactate gluconate, sodium alginate bath,Raw Food Prep, Cuisinart Slow Cooking & Homemade Fizzing Tablets (12:50)
Tags:
last Cooking Issues of 2010, raw food cooking, can the Cooking Issues team bring some stuff to the table that other raw food people haven't, roto evaporation, low temperature distillations, commercially available enzymes, Transglutaminases, gluing raw proteins together, the raw food week starts the last week of January, Cuisinart slow cooker, too hot for low temperature applications?, con fit, how can you make your own fizzing tablet?, how do you bind powder into a tablet?, put ingredients into a gum paste and let them dry out, texture similar to an altoid, tablet press, use a salt that you like the flavor of, Nastassia hates potassium salts,Hot Ice Cream, Marshmallows & Christmas Goose (17:29)
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lab sales for old rotatory evaporators, Dave has never been to a live lab sale, Dave gets equipment off eBay, restaurant auctions, hot ice cream, Dave has not ever tasted a good hot ice cream, he seriously doubts it can be done, ensorbate tapioca maltodextrin, maltodextrin de19, used for savory ice creams, sugar is not only a textural component in marshmallow its also structural, used isomalt for marshmallow, savory marshmallows, other than deep frying what would you suggest as prep for Christmas goose, goose can get greasy, render out the fat, Peking duck technique,To comment on this episode click here. There are currently Comments
First Aired - 07/16/2012 02:00PM
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On this week's episode of Snacky Tunes, Darin and Greg Bresnitz are greeted with two bottles of Patrón...except they're filled with barbecue sauce. Finger On the Pulse is talking with Meghan Love and Jeff Lutonsky of Mable's Smokehouse in Williamsburg, Brooklyn about their style of Southern barbecue in New York City. Hear about how Jeff and Meghan met at Tortilla Flats in the West Village (with a little help from some tequila), and how their relationship has blossomed into co-owning a restaurant. Tune in to hear about some of the redneck specials at Mable's Smokehouse, including brisket, ribs, and smoked bologna. Greg and Darin are working with Mable's Smokehouse for their upcoming Wild Game BBQ; listen in to hear about some of the exotic meats on the menu. Later, Dragonette performs live in the studio. Check out some live tracks, and hear why these Canadians are hurting for some good poutine in London. This episode has been brought to you by S. Wallace Edwards & Sons.
"We're not doing gourmet barbecue. We're doing back home, roadside...something you would get on a dirt road in someplace like Oklahoma or Texas." -- Meghan Love and Jeff Lutonsky on Snacky Tunes
"We're not doing gourmet barbecue. We're doing back home, roadside...something you would get on a dirt road in someplace like Oklahoma or Texas." -- Meghan Love and Jeff Lutonsky on Snacky Tunes
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Get Married, Smoke Meat (18:58)
Tags:
Dragonette, babies, Meghan Love, Jeff Lutonsky, tequila, Tortilla Flats, Mable's Smokehouse, art gallery, Chelsea, barbecue, Oklahoma, investing in art, Williamsburg, apartments, Greenpoint, Brooklyn Brewery, barbecue and beer, tonic water, wood, exposed brick, barns, floorboards, Coney Island boardwalk,BBQ in NYC (16:17)
Tags:
New York City BBQ, competition, ribs, bolgona, smoked bologna, redneck, fat, smoking meat, dry rub, caramel, barbecue sauce, tomato-based sauced, spicy, sides, church social sides, grandma's recipes, mac 'n' cheese, Velveeta, wild boar ribs, alligator, venison, pheasant, red beans and rice, andouille, wrestling gators, Cajun, gator steaks, mayonnaise, sausage, wild game,Dragonette (28:51)
Tags:
Dragonette, Van She, Canada, singer/songwriter, electronic music, getting married, dating, Toronto, Terroni, La Carnita, taco, Blue Jays, sports, poutine, nose to tail, pigs, twins, Hello, Body Parts, Barcelona, creativity, Beirut, prostitution, Tuna tartare, beach, home recording studio, sunshine, Good Morning America, Argentina, Kiev, cracklins, pork skin, pork belly,To comment on this episode click here. There are currently Comments
