Hosted by Robin Sussingham | August 29 2019
In Episode 18, we explore some genius behind the smoker and in the kitchen.
We hear from BBQ master and restaurant owner, Ray Lampe, aka Dr. BBQ. He talks about the best cuts of meat and using oak wood to make a deep, rich crust that takes 14 hours to get it just right. Ray shares his perfect combination for his in-demand BBQ. He even tackles the question “Who has the best BBQ – Texas or North Carolina?”
Janet Keeler delivers a fresh-from-the-oven batch of coconut macaroons and talks about the cookbook Genius Desserts: 100 Recipes that Will Change the Way You Bake. It’s about elevating your favorite dessert recipes first created by amateurs and mavens like Martha Stewarts and Nigella Lawson and explored by Food52 editors. The top 100 recipes are compiled into a cookbook by Food52 Creative Director Kristen Miglore.
From This Episode
Host: Robin Sussingham
Producer: Dalia Colón
Contributor: Janet Keeler