762: Live Fire Cooking

The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters

American Public Media

Food, Arts

4.3 • 3K Ratings

🗓️ 29 July 2022

⏱️ 50 minutes

🔗️ Recording | iTunes | RSS

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Summary

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This week we’re joined by some unusual thinkers on the art of the cookout. First, we get a lesson on barbecue etiquette (who knew) with our favorite duo, Nick Leighton and Leah Bonnema, Hosts of the podcast Were You Raised by Wolves? We get all kinds of tips, from the right way to ask for a family recipe to taking a house tour only if offered by your host. Then, Chefs Sarit Packer and Itamar Srulovich share their techniques and ideas for cooking over live fire. Their latest book is Chasing Smoke, Cooking Over Fire Around the Levant, and they left us with their recipe for Grilled Peaches with Almond Tahini and Charred Endive. Then, it’s pitmaster Pat Martin talking about the whole hog barbecue culture in West Tennessee and how that whole hog style and tradition of BBQ may be on the path to extinction. His latest book is Life of Fire: Mastering the Arts of Pit Cooked Barbecue, the Grill, and the Smokehouse. You can find his recipe for Grilled Green Beans with Memphis Dry Rub.

Broadcast dates for this episode:

July 29, 2022 (originally aired)

Transcript

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0:00.0	5.
0:02.0	5.
0:03.0	Francis Lamb
0:04.0	And this is the splendid table from APM.
0:07.0	5.
0:10.0	Fire, smoke, and food.
0:13.0	They go together so naturally.
0:14.0	I mean, it's literally the oldest form of cooking.
0:17.0	And sometimes it feels like
0:19.0	you kind of know everything you need to know about it.
0:21.0	Right? You fire up your grill,
0:22.0	put something on it,
0:23.0	next.
0:24.0	Well, we have two chefs,
0:26.0	Sirvied Packer and its Mars rule of it,
0:28.0	who spent time traveling all around the Levant
0:30.0	to explore regional dishes cooked over live fire,
0:33.0	and they've come back with some great techniques and ideas for us.
0:37.0	And later in the show,
0:38.0	my friend the great West Tennessee pitmaster Pat Martin
0:41.0	is coming on to talk about how some barbecue styles and traditions
0:45.0	can go extinct and how we need to save them.
	...

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