Original Air Date: Wednesday, November 2, 2016

During this week’s radio show you will learn about:

• Surprising ingredients you can and should smoke
• The dos and don’ts of smoking
• How to select vegetables
• Vegetable butchery basics

 

 

Steven Raichlen is the author of The Barbecue! Bible®, How to Grill, Planet Barbecue!,  and six more live-fire cookbooks that have won James Beard and IACP awards. Raichlen has written for The New York Times, Esquire, Food & Wine, and Bon Appétit, and he teaches Barbecue University classes at the Broadmoor resort in Colorado Springs. More here. 

 

 

Growing up in the San Francisco Bay Area and working at some of New York’s and Napa Valley’s top culinary destinations, Cara Mangini developed a passion for produce at its peak and honed her skills in its selection and preparation. Ever since, she’s been on a mission to put vegetables at the center of the American plate. More here.