Where There's Smoke, There's ... Whiskey, Fish, and Barbecue!

Gastropod

Cynthia Graber and Nicola Twilley

Arts, Science, History, Food

4.7 • 3.7K Ratings

🗓️ 30 March 2021

⏱️ 50 minutes

🔗️ Recording | iTunes | RSS

🧾️ Download transcript

Summary

As anyone who’s spent time by a crackling campfire or a barbecue pit can attest, the scent of smoke is unmistakable—and surprisingly mysterious. Smoke clings to clothing but vanishes in the breeze. You see it, but you can’t hold it. It’s fantastic in whiskey and terrible in toast. So what exactly is smoke—and what does it do to our food and drinks? What’s the difference between cold and hot smoked salmon—and what's a red herring? Is Liquid Smoke made from real smoke? And how did barbecue— smoked meat, cooked low and slow—become a uniquely American tradition? Learn more about your ad choices. Visit podcastchoices.com/adchoices

Transcript

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0:00.0	Get Disney Plus and Hulu in a brand new bundle.
0:03.5	Better together for only $9.99 a month.
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0:08.8	See DisneyBundle.com for details.
0:37.8	Where the future works, get started at slack.com slash DHQ.
0:42.8	We're at the Boston Smoke Fish Headquarters and a huge rack of maybe a dozen trees of gorgeous
0:51.1	golden brown smoked salmon just rolled by.
0:53.9	I came out of the smoker just about an hour ago.
0:57.0	So we're in about 2,500 square feet of fish processing space here.
1:02.8	And we're smoking five to six times a week.
1:05.8	So you're always going to smell this wonderful aromas of the cherry and pecan woods that we use.
1:12.4	The pecan wood really gives kind of a nice, anxious, bacon-y flavor to the fish.
1:19.0	And then at the end we finished it off with cherry, which has a really nice sweet floral bouquet.
1:24.4	Oh God, I love smoked fish.
1:27.3	Please tell me this is an episode all about smoked fish, where all we do is eat smoked fish.
1:32.6	I wish I did at least get to smell the smoking fish and let me tell you that cherry and pecan
1:38.2	wood smoke with the untuessness of the fish.
1:40.6	I was salivating throughout the whole visit I wish I'd spent the whole time eating.
1:44.7	Smoke makes everything taste great.
1:46.9	Smoked fish, smoky mezcal, my personal favorite flavor of crisp, smoky bacon.
1:52.4	But why is smoke so delicious?
1:54.6	This is actually a question that one of our listeners and supporters asked us to.
	...

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