Cooking with Fire

In KMUW’s seasonal commentary and podcast, Cooking with Fire, All Things Barbecue’s Josh Cary and Chef Tom Jackson take on a global exploration of barbecue.

You can find it here, on iTunes, or on Google Play.

Justin Cary

You might be surprised to learn that polenta, the classic Italian side dish made from coarse ground yellow corn, is now acceptable at any meal of the day, because it wasn’t always this way.

In fact, it wasn’t always made from ground yellow corn. Before corn was imported to Europe in the 16th century, polenta was made with whatever grains were available locally.

Justin Cary

Contrary to popular belief, barbecue is a not a purely American culinary art form. In fact, if you look at barbecue as anything cooked over an open flame, then you start to see where many other culinary traditions pop into view.

Take for example the cuisine of South Korea.

Justin Cary

Maple syrup is a pantry staple in the United States. But more often than not the syrup in the average American pantry is pretty far from pure maple syrup. In fact, most leading brands of maple syrup in the U.S. use larger amounts of corn syrup, high-fructose corn syrup, water and sugar than they do actual maple syrup.

Justin Cary

The new year is nearly here and 2018 will be a thing of the past. And if you are like many Americans you will be celebrating the start of 2019 with a glass of champagne.

Champagne has been the drink of choice at celebrations, whether it's a New Year’s party, weddings, or graduations. But it wasn’t always this way: In fact, winemakers from the Champagne region of France tried for years to stop their wines from bubbling in order to produce those classic “still” wines that they hoped would rival the drinks coming out of Burgundy.

Justin Cary

Bread pudding, a modern-day comfort food, has interesting roots.

In the 11th and 12th centuries, bread pudding was not as common a dish as it is today. Instead, it was found in the kitchens of the lower classes in Europe.

Justin Cary

With the Christmas season approaching, I was looking for something a little different to serve for holiday dinners.

My good friend Chef Tom made an interesting suggestion: the traditional Mexican stew pozole. He told me that it is commonly served on special occasions in Mexico, including Christmas, and it sounded like the perfect meal to change up our holiday menu.

Justin Cary

The Cornish game hen peaked in popularity back in the 1980s, when it was a guaranteed dish on the menu of every white-cloth restaurant in America.

But the little bird fell out of favor by the 1990s, and it became more and more difficult to find, even in the poultry aisle of local supermarkets.

Justin Cary

Another Halloween has come and gone, which means that Thanksgiving is just weeks away.

It’s time to start planning your guest list and planning your menu. For most of you that means getting ready to cook that annual Thanksgiving turkey.

But it seems that there are many questions about the best way to prepare the turkey, what temperature to cook it to, and how much turkey to cook so everyone gets enough.

Justin Cary

The sandwich is one of those a rare dishes that can pop up anywhere from fast food establishments to white-cloth restaurants.

The simplicity of the sandwich, which at its most basic is two pieces of bread with some sort of filling, downplays its ability to be a meal in and of itself that is packed with flavor.

The sausage fatty is a modern classic for backyard pitmasters. This simple dish, which traditionally was a smoked sausage chub with barbecue rub on the outside, started popping up online in the late 90s in various barbecue chat groups.

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