EPISODE · May 27, 2020 · 49 MIN
The Secret to Great Barbecue Ribs, Burgers & More (Rebroadcast)
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 burgers, ribs, 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
The key to great barbecue is layering flavors. Steven Raichlen tells you how to do it with sauces, rubs, and marinades. Get ready for ribs and burgers! Plus, in this favorite from the archive, 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.
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The Secret to Great Barbecue Ribs, Burgers & More (Rebroadcast)
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