Let's taco 'bout it!
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Let's taco 'bout it!
- We're rebroadcasting this episode on grilling, barbecuing, and smoking, since we're enjoying the hot summer with our two special guest hosts: Ike Hall (Sharon's husband) and Lee Redd.
- By the way, Winter and Lee tried out rolled ice cream from Blacksmith Ice Cream Company in Bountiful and loved it!
- Sharon made a Philly Cheesesteak recipe with ground beef from our friend Claire's food blog Sprinkles and Sprouts. She also does this easy Hollandaise sauce. Don't you love her accent?!
- 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.
- Safety tips when grilling: Have a good thermometer like this one. Take the meat off the source of heat, just before it hits your desired temperature (except for rare beef). However, make sure your chicken is at 165 degrees F! You will get sick if you don't.
- Lee has a sous vide machine, so he can get the right temperature on his steak.
- Try smoking your own chipotle or jalapeno peppers.
- Tools Ike likes: Camp Chef, Weber chimney starter, metal tongs with rubber handles like these ones by Oxo, good spatula like the Mercer Fish turner
- Tools Lee likes: Waxed canvas apron and grill scraper (clean your grill!)
- How to clean your grill: Wipe your grill down after scraping it down.
- Ike and Lee also help our Food Fight listener break up with a restaurant because it's getting too busy and more expensive.
Run Time: 46 minutes
Sponsors: The sponsor of the Hungry Squared podcast is ThermoWorks! We both love our Thermapen MK4 thermometers and Lee loves his Smoke and Smoke Gateway for when we're smoking a brisket. ThermoWorks is always having amazing sales. Check it out!
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