Good Food
Texas BBQ; Homemade Hot Sauce; The World's Hottest Pepper
Texas Monthly recently hired their first ever BBQ Editor. We asked him to explain the regional differences in Texas barbecue. Plus, the best BBQ brisket in LA.
By Evan Kleiman • • 57m ListenEveryone knows that Texans are serious about their barbecue, so we asked Texas Monthly BBQ editor Daniel Vaughn to explain the regional differences within the state's most famous delicacy. If flying to Texas isn't an option, Jonathan Gold recommends Bludso's Bar & Cue as a good spot for Texas-style brisket in Los Angeles. For those who plan to spend Father's Day over the grill, Bruce Aidells explains how to read the meat packaging in your local supermarket and hot dog enthusiast Bruce Kraig shares a history of wieners, franks and dogs. Need something to top that grilled meat? Jennifer Trainer Thompson has ideas for a variety of hot sauces. Plus, journalist Spencer Jakab details the race for the world's hottest pepper. At the market, Laura Avery talks to Xiong Pao Her about Asian vegetables and cocktail chef Matthew Biancaniello offers a how-to for making nocino, a green walnut liqueur. Also, Marion Nestle decodes the enormous and often confusing Farm Bill debate in Congress.
Banner image: Sign at Kasper's Meat Market in Weimar, Texas. Photo: Nicholas McWhirter
In this episode
8 storiesMarket Report
Xiong Pao Her brings an enormous array of Asian vegetables to the Santa Monica Farmers' Market every other week. He grows in Fresno where a large community of Hmong farmers grow predominantly Asian produce. Cocktail chef Matthew Biancaniello is excited to take advantage of the very short green walnut season.
Read the story7 minUnderstanding the 2013 Farm Bill Debate
Dr. Marion Nestle is Paulette Goddard Professor in the Department of Nutrition, Food Studies, and Public Health and Professor of Sociology at New York University. She's also the author of numerous books and publications and makes public appearances on the topics of nutrition and health.
Read the story5 minThe Prophets of Smoked Meat: A Journey through Texas BBQ
Daniel Vaughn is the BBQ Editor for Texas Monthly and the author of The Prophets of Smoked Meat : A Journey Through Texas BBQ.
Read the story8 minSmoke and Brisket Infuse West Hollywood
Jonathan Gold goes gaga for the brisket at Bludso's Bar & Cue , the new West Hollywood outpost of the beloved BBQ joint from Compton. If you are going with a group, he recommends ordering the tray which includes a selection of meats. If you're ordering on your own he recommends the brisket, collards, mac & cheese, pickles and beans.
Read the story7 minHow to Understand a Meat Label in the Supermarket
Bruce Aidells is the man behind Aidells Sausage Company and the author of several great books on meat and sausage. His most recent cookbook is The Great Meat Cookbook . He explains how to decode meat labels in the grocery store. Learn about the difference between grass fed, natural and naturally raised.
Read the story9 minThe History of the Hot Dog
Bruce Kraig is a hot dog expert and the author of Man Bites Dog : Hot Dog Culture in America.
Read the story6 minThe Race to the World's Hottest Pepper
Spencer Jakab is a journalist with the Wall Street Journal. Earlier this year he wrote about the race to create the world's hottest pepper.
Read the story8 minHomemade Hot Sauce
Jennifer Trainer Thompson is the author of Hot Sauce : Techniques for Making Signature Hot Sauces, with 32 Recipes to Get You Started; Includes 60 Recipes for Using Your Hot Sauces. Find a recipe for her hot sauce on the Good Food blog .
Read the story7 min
