Cooking with Fire

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.

You can find it here, on iTunes, or on Google Play.

Carne asada is a favorite dish throughout Latin America. The term literally translates to "grilled meat," with the meat in this case being beef in the form of skirt, flank or flap steak.

It seems that just about everyone loves cheesecake… myself included. There’s something about the dessert that makes it so enjoyable, including the many variations of cheesecake that exist, but modern cheesecake is not a thing like the original.

25,000 years ago man carved the image of a salmon into the walls of a cave in southern France, and this depiction is the oldest known artistic representation of salmon in the world.

Lobster tail is considered a delicacy by many these days, and certainly not something we think of eating as a quick lunch, or for multiple dinners in one week, but this wasn’t always the case.

Depending on where you were born, or perhaps where you currently live, your experience with pastrami is likely to be a mixed one.

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. 

The rules of steak: We’ve all heard them, and they’re not always pleasant on the ears. Like the people who insist they like their steak “bloody.” Or those who want you to sear the steak to lock in the juices. Or the person who wants you to rest a cooked steak for 15 minutes to allow time for the juices to redistribute.

Well, they’re all wrong. In fact, we’ve known for years that these steak “rules” are in fact “myths,” yet they continue to be part of the grilling vernacular, even among seasoned grill masters.

 

Pork ribs. Just saying this phrase can cause debate among barbecue pros and novices alike. It seems that everyone has their opinion on which cut is best, what is the right way to cook them, and whether or not they should be glazed with barbecue sauce.

Well, we’re here to try and set the record straight, not by telling you what to think, but by giving you a little background on pork ribs to help you better understand them.

 

The final days of 2016 are ticking away, so it’s time to look forward to another year. If you’re like me, you’ll be ringing in the new year with friends and family.

New Year’s has always seemed to be a holiday of excess, too much food, too little sleep, and sometimes, a little too much to drink.

Now I have a theory as to why that is… you see, modern humans evolved 200,000 years ago, but we’ve only been celebrating the New Year for 4,000 of them, which means we have 196,000 years of catching up to do.

Prime rib. Just saying these words makes me salivate. For many of us it brings back memories of holidays spent with families, or trips to fancy restaurants where the server would slice your portion off of the whole roast while standing right next to your table.

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