Podcasts about hill country barbecue

“Home cooks at all levels will be empowered by this cookbook’s clear step-by-step instructions, as well as the included primers outlining all the basics for each.” —Library Journal “Elizabeth Karmel has helped us grill hotter, barbecue smokier, and build big flavors whatever we cook. Her latest book combines two epic American foods in one poetic mash-up. A must-have whether you’re a hard-core carnivore or an inveterate sweet tooth.” —Steven Raichlen, award-winning author of The Barbecue! Bible, How to Grill, and Project Smoke North Carolina native ELIZABETH KARMEL is a nationally respected authority on grilling, barbecue, and Southern food. She was the founding executive chef of New York and Washington DC’s Hill Country Barbecue and Hill Country Chicken restaurants, where she developed the menu and the recipes that are still served today. She is the founder and pitmaster of CarolinaCueToGo.com, an online barbecue shack that ships your pork directly to your door. And the North Carolina-born chef and baker also writes a bimonthly column for the Associated Press called, “The American Table.” In her new book - STEAK AND CAKE: More Than 100 Recipes to Make Any Meal a Smash Hit (May 2019) - Karemel offers the perfect, no-holds-barred cookbook for anyone whose dream meal is char-crusted, hot and juicy steak, from tomahawk to tacos, followed by a luscious homemade cake. It’s the soul-satisfying and crave-worthy meals that create lasting memories and new traditions. With STEAK AND CAKE, Karmel pairs each steak recipe with a matching cake. Cooks will have fun mixing and matching their favorite steak preparations with their favorite cakes. Imagine . . . A dramatic Cowboy Steak seasoned generously, grilled to perfection, and topped with a spirited whiskey butter followed by a moist Whiskey Buttermilk Bundt Cake that combines the sweet notes of vanilla and nutmeg with the warmth of bourbon and an impossibly tender crumb Indulge in a heavenly Chocolate Layer Cake with Cocoa-Frangelico Frosting paired with a juicy Prime New York Strip Steak Roast with crunchy roasted and fried rosemary potatoes Enjoy a Grilled Tenderloin topped with horseradish cream and served with a crisp, custardy Yorkshire Pudding followed by a Classic Key Lime Cheesecake with a pecan and graham cracker crust Karmel’s instructions for both cooking steaks and baking cakes are easy to understand and take the intimidation out of buying and preparing a steak and making a cake from scratch. Gain a butcher’s knowledge of steak, from a celebratory New York strip to a Santa Maria tri-tip to the best cut for kebabs. Foolproof techniques for cooking steak on the grill, on the stovetop, and in the oven will make you an expert steak cook. Plus, compound butters, sauces, and great steakhouse sides are all here. It is the ultimate guide for buying, preparing, and serving steakhouse-style meals at home. And for those who long for a great homemade cake, you will find all the basic information needed to create your own masterpiece, as well as a special collection of Elizabeth’s favorite recipes. The cakes in STEAK AND CAKE come from her own kitchen and the kitchens of other Southern bakers including her mother, grandmother, sister, friends, and relatives. It’s like having a coveted recipe box that captures cake memories and makes new ones right at your fingertips. The Cake Primer section of the book has a lifetime’s worth of recipes and tips that will be appreciated by both the experienced and fledgling baker. At its core, STEAK AND CAKE is about making a steakhouse meal that makes any and every occasion special. Each recipe begs to be made, served, and devoured on a Saturday night with friends and family—or whenever there’s a desire for the best meal ever.

“Home cooks at all levels will be empowered by this cookbook’s clear step-by-step instructions, as well as the included primers outlining all the basics for each.” —Library Journal “Elizabeth Karmel has helped us grill hotter, barbecue smokier, and build big flavors whatever we cook. Her latest book combines two epic American foods in one poetic mash-up. A must-have whether you’re a hard-core carnivore or an inveterate sweet tooth.” —Steven Raichlen, award-winning author of The Barbecue! Bible, How to Grill, and Project Smoke North Carolina native ELIZABETH KARMEL is a nationally respected authority on grilling, barbecue, and Southern food. She was the founding executive chef of New York and Washington DC’s Hill Country Barbecue and Hill Country Chicken restaurants, where she developed the menu and the recipes that are still served today. She is the founder and pitmaster of CarolinaCueToGo.com, an online barbecue shack that ships your pork directly to your door. And the North Carolina-born chef and baker also writes a bimonthly column for the Associated Press called, “The American Table.” In her new book - STEAK AND CAKE: More Than 100 Recipes to Make Any Meal a Smash Hit (May 2019) - Karemel offers the perfect, no-holds-barred cookbook for anyone whose dream meal is char-crusted, hot and juicy steak, from tomahawk to tacos, followed by a luscious homemade cake. It’s the soul-satisfying and crave-worthy meals that create lasting memories and new traditions. With STEAK AND CAKE, Karmel pairs each steak recipe with a matching cake. Cooks will have fun mixing and matching their favorite steak preparations with their favorite cakes. Imagine . . . A dramatic Cowboy Steak seasoned generously, grilled to perfection, and topped with a spirited whiskey butter followed by a moist Whiskey Buttermilk Bundt Cake that combines the sweet notes of vanilla and nutmeg with the warmth of bourbon and an impossibly tender crumb Indulge in a heavenly Chocolate Layer Cake with Cocoa-Frangelico Frosting paired with a juicy Prime New York Strip Steak Roast with crunchy roasted and fried rosemary potatoes Enjoy a Grilled Tenderloin topped with horseradish cream and served with a crisp, custardy Yorkshire Pudding followed by a Classic Key Lime Cheesecake with a pecan and graham cracker crust Karmel’s instructions for both cooking steaks and baking cakes are easy to understand and take the intimidation out of buying and preparing a steak and making a cake from scratch. Gain a butcher’s knowledge of steak, from a celebratory New York strip to a Santa Maria tri-tip to the best cut for kebabs. Foolproof techniques for cooking steak on the grill, on the stovetop, and in the oven will make you an expert steak cook. Plus, compound butters, sauces, and great steakhouse sides are all here. It is the ultimate guide for buying, preparing, and serving steakhouse-style meals at home. And for those who long for a great homemade cake, you will find all the basic information needed to create your own masterpiece, as well as a special collection of Elizabeth’s favorite recipes. The cakes in STEAK AND CAKE come from her own kitchen and the kitchens of other Southern bakers including her mother, grandmother, sister, friends, and relatives. It’s like having a coveted recipe box that captures cake memories and makes new ones right at your fingertips. The Cake Primer section of the book has a lifetime’s worth of recipes and tips that will be appreciated by both the experienced and fledgling baker. At its core, STEAK AND CAKE is about making a steakhouse meal that makes any and every occasion special. Each recipe begs to be made, served, and devoured on a Saturday night with friends and family—or whenever there’s a desire for the best meal ever.

Jared Male Owned and operated by Jared Male, a talented veteran of Hill Country Barbecue, Dinosaur Bar-B-Que and Big Easy in London, the concept will be rooted in barbecue tradition – boasting classics like brisket, spare ribs, house cured and smoked bacon and smoked duck – while also serving creative interpretations and menu items inspired by the neighborhood (including collaborative efforts with The Pickle Guys and The Doughnut Plant). The concept is named for Male's grandfather, with whom he shared many holiday meals with in rural Connecticut. While preparing to launch his brick-and-mortar outpost, Male has been running a successful pop-up and catering business under the Randall's Barbecue name. He looks forward to introducing a new community-minded gathering place to the neighborhood. Email: info@randallsbarbecueny.com Location 359 Grand Street at Essex New York, NY 10002 Hours Sun-Wed 5pm–1am Thu-Sat 5pm–2am (kitchen closes one hour before close) TREY ZOELLER- Jefferson's Bourbon Jefferson's Bourbon is a Louisville, Kentucky-based brand of bourbon whiskey which is blended and bottled in the US and Canada by Castle Brands. The brand was first released in 1997. Jefferson's has used experimental blending and aging techniques, such as aging bourbon at sea, where wave action can affect the product's development. It also produces a rye whiskey. Jefferson's works in four step process for making bourbon which is: Distill, age, cut to proof and bottle putting more time and focus into the maturation process. The Jefferson's brand was initially applied exclusively to bourbon distilled by other companies. Jefferson's acquired Kentucky Artisan Distillery in Crestwood, Kentucky. 25% percent of barrels warehoused for aging in 2017 were produced at Kentucky Artisan Distillery. The other 75% are produced by independent distilleries.

With a self-described 'plain vanilla' upbringing in the suburbs of D.C. where at least one parent of each of his friends was a lawyer, it was almost set in scripture that Marc would follow a career in the corporate world. After college Marc founded a telecommunications company with friends which led him to London for a few years. Eventually he acknowledged his passion did not lie in technology and sought to rediscover his passions through an MBA at Colombia University. His MBA led to the business plan for Hill Country Barbecue which tied in his love for food, hospitality and nostalgia for Texas Barbecue during his childhood. 10 years later the Hill Country Hospitality Group are celebrating their 10 year anniversary and now have six locations including three Hill Country Chicken Spaces throughout New York and D.C.

Hurricanes take a huge toll on buildings and cities, but have you ever wondered if they do anything useful? According to Frank Marks, director of NOAA's hurricane research division, they do. This week is a special two-expert episode, as Ash Fulk, returning guest and pitmaster at Hill Country Barbecue, returns to help us test the new Crafthouse by Fortessa smoking box. Finally, we talk to senior home editor Roy Berendsohn about a home renovation problem, and he gives us advice on generators for tailgating. 

Travel to North Carolina and the Caribbean on the same episode of Radio Cherry Bombe! Host Julia Turshen is first joined by chef Elizabeth Karmel of Hill Country Barbecue, who talks about her Southern roots and the sentimentality around BBQ and fried chicken. She’s gearing up for the Big Apple BBQ and shares some great thoughts on meat and the culture of grilling. Later on, Julia is joined by Suzanne Rousseau, 1/2 of Two Sisters and a Meal, the brainchild of two Jamaican sisters who are business partners, foodies, lovers of world travel, avid cultural explorers, crazy history buffs, adorers of the arts, soul seekers and well known “fetin queens”. Learn what’s misunderstood about Caribbean cuisine and how the two sisters juggle cookbooks, television and web series and still have time for fun. This show was sponsored by The International Culinary Center. “Food is the purest form of communication. Instinctively, the way my family communicated was through food.” [02:00] “My job and my life are blurred edges because food and wine are so much fun.” [04:00] “BBQ and fried chicken are foods people are very emotionally connected to see when they take a bite it needs to transport them back [to a memory]” [08:00] –Elizbaeth Karmel on Radio Cherry Bombe “Either you take the opportunity and let the door open or you don’t.” [24:00] “I think we could represent food in a new way, and that’s always what we wanted to do.” [27:00] “We can cook sexy Caribbean food, it doesn’t have to be heavy duty stews. We don’t eat that way.” [27:00] Suzanne Rousseau on Radio Cherry Bombe