Extreme BBQ
2007-08-25 · 51 min · 7 entities
Asserted relationships
-
0.40
evidence rules-v5
Feed category: Arts
-
0.40
evidence rules-v5
Feed category: Food
-
0.40
evidence rules-v5
Feed author/publisher: American Public Media
Entities found in this episode
concepts 5
-
0.50
evidence rules-v5
Feed category: Arts
-
0.50
evidence rules-v5
Feed category: Food
-
0.40
evidence rules-v5
Feed category: Arts
-
0.40
evidence rules-v5
Feed category: Food
-
0.35
evidence rules-v5
BBQ
companys 2
-
0.70
evidence rules-v5
Feed author/publisher: American Public Media
-
0.40
evidence rules-v5
Feed author/publisher: American Public Media
Episode description as stored
This week we're grilling with all-American ingenuity, or what our guest, Dan Huntley, calls "contraption cooking." It's all about a special league of cooks who have cobbled together brilliant and often wacky cooking rigs. Dan leaves us his recipe forPyro's Burnt Endsfrom his bookExtreme Barbecue: Smokin'Rigs and Real Good Recipes.
The Sterns are eating soul food with local preachers at Niecie's in Kansas City, Missouri. Karan Feder takes us back to the 1950s when Liberace, that era's king of bling, was playing outrageous excess to the hilt and cooking the same way. The recipe for In Italian, Zucchini Means Italian is from Karan's book Joy of Liberace: Retro Recipes from America's Kitchiest Kitchen.
Journalist Scott Huler lampoons the always prolific zucchini and Lynne offers her recipe for Crisp Fried Zucchini Flowers as an antidote to that summer garden excess. It's street food paradise in Penang, Malaysia with reporter Maria Bakkalapulo and Dan Barber, chef and co-owner of Blue Hill in New York, talks new technology for farmers.
Broadcast dates for this episode:
August 25, 2007