EPISODE · May 17, 2017 · 50 MIN
The Secret to Great Barbecue (Recipes for Ribs, Burgers & More)
from Faith Middleton Food Schmooze · host Connecticut Public Radio
The key to great barbecue is layering flavors. Steven Raichlen tells you how to do it with recipes for sauces, rubs, and marinades. Get ready for ribs, burgers, and more. Plus, a CT restaurant serves a soft-shell crab BLT that gets raves, and Amy Dickinson of Wait. . .Wait Don’t Tell Me!® and the “Ask Amy” column describes her early life on a dairy farm and her mother’s cooking. Finally, we’re happily surprised by Pasqua Romeo & Juliet Bianco, a white wine that actually pairs with the spice and heat of our new favorite barbecue burger.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.
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What this episode covers
We’re kicking off 2017’s grilling season with Steven Raichlen. He shares his secrets for great barbecue and recipes from his latest cookbook, Barbecue Sauces, Rubs, and Marinades: Bastes, Butters, and Glazes Too. Plus, a rave-worthy soft-shell crab BLT from a CT restaurant, a rich white wine that works with spice/heat, and Amy Dickinson of Wait. . .Wait Don’t Tell Me!® and the “Ask Amy” column describes her early life on a dairy farm and her mother’s cooking. Amy shares stories and a poignant, memorable letter from her advice column in her new memoir, Strangers Tend to Tell Me Things.
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The Secret to Great Barbecue (Recipes for Ribs, Burgers & More)
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