Cooking with Fire
By Cooking with Fire
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In KMUW’s seasonal commentary and podcast, Cooking with Fire, All Things Barbecue’s Josh Cary and Chef Tom Jackson take on a global exploration of barbecue.
||CleanCooking With Fire: Cornish Game Hens||The Cornish game hen peaked in popularity back in the 1980s, when it was a guaranteed dish on the menu of every white-cloth restaurant in America. But the little bird fell out of favor by the 1990s, and it became more and more difficult to find, even in||11/19/2018||Free||View in iTunes|
||CleanCooking With Fire: Turkey Talk||Another Halloween has come and gone, which means that Thanksgiving is just weeks away. It’s time to start planning your guest list and planning your menu. For most of you that means getting ready to cook that annual Thanksgiving turkey. But it seems t||11/1/2018||Free||View in iTunes|
||CleanCooking With Fire: The Sandwich||The sandwich is one of those a rare dishes that can pop up anywhere from fast food establishments to white-cloth restaurants. The simplicity of the sandwich, which at its most basic is two pieces of bread with some sort of filling, downplays its ability||10/19/2018||Free||View in iTunes|
||CleanCooking With Fire: Sausage Fatty||The sausage fatty is a modern classic for backyard pitmasters. This simple dish, which traditionally was a smoked sausage chub with barbecue rub on the outside, started popping up online in the late 90s in various barbecue chat groups.||9/21/2018||Free||View in iTunes|
||CleanCooking With Fire: Lamb||Lamb is making a comeback, which may come as a bit of a shock to those of us who have kept it in constant rotation for our family meals. But if you are one of the many Americans who do not eat lamb on a regular basis, you may have noticed the meat||9/7/2018||Free||View in iTunes|
||CleanCooking With Fire: Mexican Street Corn||Corn — one of the great grains, and the basis for the diet of the native people of modern day North America — is purely an invention of man.||8/23/2018||Free||View in iTunes|
||CleanCooking With Fire: Alabama White Sauce||Big Bob Gibson was an imposing figure... a railway worker who stood six foot four inches tall Bob would frequently host gatherings of his friends and family at his home in Decatur, Alabama in the early 1920s.||8/9/2018||Free||View in iTunes|
||CleanCooking With Fire: Competition Pork Ribs||Few barbecued foods are as revered as pork ribs. But pork ribs also create a lot of confusion, because so many people believe that ribs that “fall off the bone” are the holy grail of barbecue… but for many of us we know that “fall off the bone||7/27/2018||Free||View in iTunes|
||CleanCooking With Fire: Pork Belly Burnt Ends||This episode of Cooking with Fire originally aired on January 12, 2018. Brisket burnt ends are one of the more fascinating foods in barbecue. Their storied history, which I’ve spoken of here before, makes them a true Kansas City original. Of course, t||7/12/2018||Free||View in iTunes|
||CleanCooking With Fire: Competition Chicken||Long before the world of prime time TV food competitions, the barbecue world was hosting contests to find out who made the best ribs, brisket and more.||6/29/2018||Free||View in iTunes|
||CleanCooking With Fire: Full English Breakfast||Breakfast in America seems more of a nuisance than a celebrated meal, with quick microwaved sandwiches, frozen waffles and bowls of sugary cereal being common… this is a far cry from our friends across the Atlantic who take breakfast to new heights wi||6/15/2018||Free||View in iTunes|
||CleanCooking With Fire: Natchitoches Meat Pie||As summer rolls in the amount of time my family spends on our back patio increases tenfold. It seems that everything happens outdoors, from playing with the kids to cooking. But after a couple weekends, burgers and brats get a little old, and my wife an||6/1/2018||Free||View in iTunes|
||CleanCooking With Fire: Cold Smoking||This piece originally aired on February 10, 2017. When most of us think of smoked foods we think of traditional barbecue pits with roaring fires creating smoke and heat to slowly cook things like pork shoulder or brisket.||5/18/2018||Free||View in iTunes|
||CleanCooking With Fire: Pulled Pork Waffles With Bourbon Maple Syrup||What does a communion wafer and one of my favorite breakfast foods have in common? More than you would think.||4/20/2018||Free||View in iTunes|
||CleanCooking With Fire: Cajun Grilled Oysters||Some foods are simply polarizing, with people taking stances on whether or not they should even be consumed. And no, I’m not talking about vegans protesting the eating of animals. I’m talking about oysters.||4/6/2018||Free||View in iTunes|
||CleanCooking With Fire: Picanha||When people ask me what I do for a living and I tell them I get to basically eat great food and write about it, well, that’s a conversation starter.||3/23/2018||Free||View in iTunes|
||CleanCooking With Fire: Flank Steak||There used to be a time when I would stand at the butcher counter at my local shop, overwhelmed by the sheer amount of options in the case in front of me -- and that was just in the beef section.||3/9/2018||Free||View in iTunes|
||CleanCooking With Fire: Crab Cakes||Crab cakes have become a staple in restaurants across the U.S., but it wasn’t that long ago that crab was seen as a difficult and dangerous crustacean that wasn’t worth the time and effort it took to catch them.||2/23/2018||Free||View in iTunes|
||CleanCooking With Fire: Duck á l'Orange||Duck à l’Orange was once the best known duck recipe in the world. Popularized in the United States by Julia Child, it seemed to be on the menu of every French restaurant in the 1960s. Over the years the dish’s star power has faded, according to som||1/26/2018||Free||View in iTunes|
||CleanCooking With Fire | Pork Belly Burnt Ends||Brisket burnt ends are one of the more fascinating foods in barbecue. Their storied history, which I’ve spoken of here before, makes them a true Kansas City original. Of course, the great thing about food is that it is meant to be played with, no matt||1/11/2018||Free||View in iTunes|
This is one of my favorite podcasts out there. Josh Cary and chef Tom Jackson do an excellent job of explaining the history of BBQ dishes from around the world and three following recipes are always delicious.
Great ideas for meals!
Love this podcast! The wide variety of dishes prepared is appreciated and the historical insights are a nice addition.
All Things BBQ
Great listen for any food lover