Episode 48: Barbecue and Smoking - A Father's Day Special with Guest Hosts, Lee Redd and Ike Hall

Monday, June 12, 2017
On this week's episode, we welcome Ike Hall and Lee Redd as special guests to talk all about barbecuing and smoking in preparation for Father's Day. They get into the history of barbecue and what makes a region's sauce and style of barbecue unique. They also help our Food Fight listener break up with a restaurant.

Disclosure: Some of the links within these show notes are affiliate links, which means that if you choose to make a purchase, we will earn a commission, which helps support our show. This commission comes at no additional cost to you, our wonderful listener!

Let's taco 'bout it!
  • This week on the podcast, we have two special guests: Ike Hall (Sharon's significant other) and Lee Redd are hosting in honor of Father's Day. Thanks for filling in!
  • Ike Hall ate Bee's Knees Waffles that Lee made at a mutual friend's wedding. Lee made homemade sandwiches, a "Dagwood" this week.
  • Lee has an Aussie grill and Ike has a split grill.
  • "Barbacoa" was first observed by the Spaniards of the Natives where the meat was wrapped in green leaves and held over burning green branches, because it would smoke a lot.
  • Memphis: Big pit with a tangy, tomato-based sauce
  • North Carolina: Big pit with a ketchup-based sauce
  • South Carolina: Mustard-based sauce with brown sugar
  • Kansas City: They will BBQ anything, cooked over Hickory with a sweet molasses tomato-based sauce 
  • Texas: Beef smoked over pecan or oak and let the meat shine
  • Alabama: Pork and chicken with mayonnaise and vinegar-based white sauce
  • Hawaiian: Kalua Pork is time intensive (pit, volcano rock, chicken wire, wet burlap, etc)

  • Grilling is direct flame, while barbecue is low and slow, being heated by hot air indirectly.
  • Use a hard wood, like apple, cherry, hickory, maple, or mesquite. Pine or cedar work great for fish.
  • Cold smoking: Lower temperatures (below 100 degrees F)
  • Hot smoking: 150 to 200 degrees F and will take a long time
  • You can rotisserie your chicken at home in your barbecue. The key is a rod through your chicken and a constant turn and low flame. 
  • The history of the vinegar sauce came from Great Britain, while the mustard based sauces are due to German and French influences.
  • Charcoal vs propane is based on preference. Charcoal burns at a lower temperature, but puts off more radiant heat. Use a good chimney starter, because you don't want a flame on your meat. By the way, a briquette is a compressed piece of coal dust. Propane is fast.

Run Time: 43 minutes

Sponsors: Our podcast is brought to you by our awesome and food-loving sponsors:

Our first sponsor is Zip Schedules. It's an online employee scheduling software and app, that makes scheduling and communicating with your staff a cinch. It takes just minutes to create your schedules--it's especially perfect for you small business owners out there.

Go to zipschedules.com and get 30 days free when you sign up. PLUS, our Hungry Squared listeners can enter the code HUNGRY to receive 20% off your monthly subscription for a whole year.

Glad Midsommar!

Our second sponsor is the Draper Utah IKEA (67 West IKEA Way, Draper, Ut 84020). IKEA is having their special celebration: Swedish Midsummer Smorgasbord on June 16, 2017 with seatings at 4:00 pm and 6:30 pm.

There will be drinks, crayfish, desserts, and lots of traditional Swedish food. There will even be a kids activity, where you can dance and make a midsummer wreath. The dancing will help you work up an appetite for all that delicious Swedish food!

Ask a Restaurant co-worker for more details and to purchase your tickets. Seating is limited. IKEA Family members get special pricing, so sign up in store or on the IKEA store app!

Thanks, Zip Schedules and IKEA!


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