BBQ

  • Wed
    May 18
    7:00 pm -
    8:00 pm
  • Fri
    May 20
    7:00 am -
    8:00 am

BBQ and ChefSteps on GREAT TASTE

As soon as the weather starts to warm up, I bet many of you think about breaking out the grill.  I certainly do.  

Legends of Texas BarbequeRobb Walsh has been writing about barbeque for decades.  His latest book is an updated version of Legends of Texas Barbecue Cook Book:  Recipes and Recollections from the Pitmasters.  The photos make every story he tells come alive, and, even more than the recipes, I became engrossed in the history and cultural facets of the book.  In the interview, he discusses some of the different ethnic groups who continue to play a role in the evolving landscape of Texas barbeque.  I bet there are a lot of Texas barbeque lovers who will be surprised when they hear what Robb has to say.

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LIVE AT HY-VEE ON WEDNESDAY IN THE CLUB ROOM

Indian Hills StudentsKitchen activity is easy when you have the proper skills, plus it's great to know how to make essential condiments so you don't have to buy the packaged variety.  Mayo and ranch dressing are two perfect examples.  Savannah Strode and Kellie Kuenzler, students in the Indian Hills Culinary Arts program, are going to show us how easy it is to do these two preparations at home.  Your sandwiches, salads, and dips will taste better than ever. 

So what are they going to use the mayo and ranch dressing on?  How about potato salad-two different types for the mayo, and chips and chicken breast strips to go with the ranch.  Perfect for summer fun.

I think they might put their skills in action mixing up some fresh-squeezed lemon and limeade, too.

Hard Eight smokersBBQ Joints

 

 

There's no better time than summertime for either making your own BBQ or enjoying someone else's.  David Gelin has written BBQ Joints, to tell us the stories of the people behind the Q.  It's a down-home tribute to folks maintaining traditions of BBQ diversity throughout 13 states.  So tune in for a show filled with David's favorite people and places as we explore a food topic that inspires a never-ending spate of opinions about methods of smoking and saucing.

David's book features recipes from many of the joints he's visited, and we're going to do our own little tasting of sauces and sides in the studio plus share some personal BBQ experiences.  Come along for the fun by joining the stream at kruufm.com.  It's going to be a tasty experience!