Smoke Grilling

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

American Public Media

Food, Arts

4.3 • 3K Ratings

🗓️ 4 July 2009

⏱️ 52 minutes

🔗️ Recording | iTunes | RSS

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Summary

This week we're celebrating the Fourth of July and the start of high summer. Gourmet magazine's John Willoughby talks smoke roasting, a much-ignored technique worthy of revival for its easy and succulent results. John's latest book, Grill It!: Recipes, Techniques, Tools, co-authored with fellow grilling guru Chris Schlesinger, is hot off the press. The Sterns feast on only-in-America fried clams and onion rings at Champlin's Seafood Deck in Narragansett, Rhode Island. Sally Schneider, author of The Improvisational Cook, has ideas for summer coleslaw. Gary Nabhan, co-author of Renewing America's Food Traditions, looks at America's endangered foods, and David Rosengarten, creator of The Rosengarten Report newsletter, talks burger bliss.

Broadcast dates for this episode:

June 28, 2008 (originally aired)
July 4, 2009 (rebroadcast)

Transcript

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1:20.3	Hi, it's Lynn Rosetta, Casper, and you're listening to The Splendid Table, the show for
1:26.9	people who love to eat.
1:29.3	Our program is produced by American Public Media.
1:32.6	Well, today, it's July 4th celebrations and the start of high summer.
1:38.2	It's time to do a lot of hanging out and maybe kind of sneak into cooking occasionally.
1:44.7	I mean, look, you don't have to travel, and you don't need a lot of money.
1:49.6	You could use a shade tree, some goods from the farm stands, and perhaps some friends who like to pitch in.
1:56.6	Now, given that, we have got a lineup to help you out.
1:59.7	Grill Maven and Gourmet Magazine's executive editor, John Willoughby,
2:03.6	steps us through great crowd food, the craft of smoke roasting.
2:08.8	Sally Schneider, she of imagination and improv genius, takes on the slaws of summer.
	...

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