podcast

Friday Find: House of Carbs interviews Adam Perry Lang

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https://soundcloud.com/houseofcarbs/dry-aged-genius-with-adam-perry-lang-house-of-carbs-ep-47

There isn’t much barbecue-specific discussion on this interview with Adam Perry Lang since its more focused on dry-aged beef and the recent opening of his new steakhouse/smokehouse/brasserie APL in Los Angeles, but its still good nonetheless. APL does have a walk-up window with housemade hot dogs and beef rib tacos.

The Ringer’s Joe House talks to bona fide BBQ expert Adam Perry Lang about opening his new steakhouse in Los Angeles, forging his own knives, his state-of-the-art dry-age room, what makes a dry-aging process unique, some grilling tips, and more (3:50). Then House links up with Juliet Litman for a classic ‘House of Carbs’ Food News (51:30).

Friday Find: Anthony DiBernardo of Swig & Swine joins the Beards, Booze, and Bacon podcast

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anthony-dibernardo-800x800

Not the best quality audio connection from DiBernardo in Charleston, but an interesting conversation about how he got started in cooking and why he maybe, just maybe, is partially responsible for the barbecue boom in Charleston.

For this week’s episode of Beards, Booze, and Bacon: The Manual Podcast, the round-table (Editor-in-Chief Cator Sparks, Associate Editor Chase McPeak, and host Greg Nibler) welcomes chef/pitmaster and Anthony DiBernardo of Charleston, South Carolina’s acclaimed restaurant, Swig and Swine — which boasts 60 different bourbons, 14 beers on draft, 11 different side dishes, and, of course, barbecue.

Friday Find: The Manual’s Beards, Booze, and Bacon Podcast Discusses Barbecue

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The Manual’s Beards, Booze, and Bacon podcast discusses barbecue restaurants, sauces, and whiskey and wine pairings with barbecue in a recent episode from Janary. While none of the four guys on the podcast would be considered an expert when it comes to barbecue, they do speak about it enthusiastically (even if mostly in generalities). It’s a short, easy listen at 25 minutes so worth checking out if you are looking for barbecue content in your podcast feed.

Finally, the conversation turns toward what the panel was all waiting for: booze pairings. Slaughter suggests (and the guys all agreed) the best booze pairing for barbecue is a definitely a whisk(e)y with a smokey, peaty flavor. Scotch is possibly the most appropriate since it calls back to the smokiness of the meat. The group also touches on wine pairings, emphasizing that a bolder, heavier, red wine is best, such as a Zinfandel or a Napa Cabernet.

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Friday Find: Aaron Franklin interview on the Eater Upsell Podcast

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https://soundcloud.com/eaterupsell/ep-61-how-smoked-brisket

Why Franklin will never open a second barbecue restaurant:

“There aren’t enough cows,” Franklin says. It takes 53 cows per day to keep up with current operations, and these are a special kind of cow. “I even struggle now to get enough [brisket],” he adds. The market is so small that when fast-food chain Arby’s hopped on the brisket trend, it drove up the cost of brisket for Franklin by $2. “We don’t use commodity brisket at all,” he explains. “But once the commodity supply runs out, then people start trying to upgrade, and that’s where we got into trouble.”

Additionally, this podcast was the first I had heard about the way that Franklin is branching out – and that’s in the custom-built barbecue pits for the backyard barbecue enthusiast. He has hired 2 fulltime welders in Austin (and may be hiring up to 2 more as of the time this podcast was recorded) who are helping to fabricate the pits made of high quality steel and weighing in the range of about 600 pounds. Right now you can sign up for the newsletter at franklinbbqpits.com and they will go on sale next Spring/Summer.

Read more on the conversation and podcast here