Sauced

BBQ Ribs

Thu, 21 May 2026 05:00:00 -0400

Nobody agrees on barbecue. Memphis wants a dry rub, the Carolinas want vinegar, Kansas City wants a thick sweet sauce, and Texas thinks the conversation should be about beef. This week we listened to every region, picked apart what each one gets right, and then did the one thing two New Yorkers could honestly do: we poured a Manhattan into the sauce.

We also trace how ribs went from a discarded cut in 1850s Cincinnati to one of America's defining dishes, with the story running through the Black pit masters who built the canon. Henry Perry opened the door in 1908 Kansas City, Charlie Vergos defined Memphis style starting in 1948, and Aaron Franklin and Rodney Scott carry the torch today. We also settle some home-cook arguments along the way. The membrane comes off, the wrap stays off, you cook by temperature not time, and hickory is the wood for the job.

The drink is a Mint Julep made the proper way, with high-proof bourbon, demerara syrup, plenty of crushed ice, and a mint plume tall enough that your nose touches it on every sip.

For the full recipes and more, become a premium subscriber at https://sauced.supercast.com/

Thanks to all of this week's partners:

El Acabo Raicilla: https://pkgdgroup.com/#our_brands

Underberg: https://underbergamerica.com/

Jerk Chicken

Thu, 14 May 2026 08:50:00 -0400

Most cooking woods are fuel. For Jerk Chicken, pimento is the seasoning — it's the smoke, not just the marinade, that gives this dish its defining flavor.

This week, we dig into the Maroon origin in smokeless underground pits to evade British patrols, the scotch bonnet vs habanero deep-dive, the Boston Bay tradition that dates to the 1940s, and why Red Stripe — not rum — earns its spot in the marinade. The rum we save for the cocktails.

Speaking of which: The Jamaican Jerk Daiquiri — Wray & Nephew Overproof, Allspice Dram, lime, demerara, pimento bitters, rimmed with the leftover dry rub. And the Lion's Tail — a 1930s classic: bourbon, Allspice Dram, lime, demerara, Angostura.

For the full recipes and more, become a premium subscriber at https://sauced.supercast.com/

Thanks to all of this week's partners:

Tequila El Viejito: https://pkgdgroup.com/#our_brands

Underberg: https://underbergamerica.com/

Drunken Noodles

Thu, 07 May 2026 05:00:00 -0400

Drunken Noodles is misnamed twice. There's no booze in the dish, and the original version had no noodles either. The only word in the name that's accurate is the eater.

This week, four etymology theories, the noodle-less origin, the holy basil vs Thai basil debate, the wok hei science, the LA pastrami variant — and why we ended up with no booze in the dish.

Two cocktails: The Krapow — gin, lime, palm sugar, holy basil, topped with ice-cold lager. And Thai Sabai — Mekhong, lime, Thai basil, blended over pebble ice.

For the full recipes and more, become a premium subscriber at https://sauced.supercast.com/

Thanks to all of this week's partners:

Palomo Mezcal: https://pkgdgroup.com/post/palomo-who-we-are

Underberg: https://underbergamerica.com/

Bonus Episode: Garlic

Sun, 03 May 2026 13:00:00 -0400

This is a bonus episode that first went out to our premium subscribers in March. We're dropping it in the public feed today so you can hear what bonus episodes are like. They typically feature deep dives into a single technique, ingredient, or side dish, and the subject of this episode is garlic.

Garlic changes more dramatically based on how you process it than almost anything else in the kitchen — crush it and you get a pungent, volatile hit; slice it thin and it softens into something almost sweet; roast it and it turns into spreadable butter; confit it low and slow and it becomes unrecognizable from where it started.

We break down the science behind why, walk through six preparations, bust multiple myths, and debate whether the garlic press deserves its bad reputation. Plus: the 10-minute rule that might change how you prep garlic forever.

Want more like this? Premium subscribers get bonus episodes, ad-free weekly episodes, digital recipe cards, and early access to live events and tastings. Sign up at sauced.supercast.com.

Bananas Foster

Thu, 30 Apr 2026 05:00:00 -0400

Bananas Foster was invented in a single night in 1951 to honor a man fighting French Quarter police corruption, inspired by an Irish-American breakfast, and made with a banana that vanished from American supermarkets in the 1960s. Seventy-five years later, Brennan's still flambés 35,000 pounds of bananas a year for it.

This week, we dig into the Big Mike-to-Cavendish swap that quietly rewrote what the dish tastes like, the Paul Blangé method of sauce building, and the science of why the vapor burns, not the liquid.

Two cocktails: The Commissioner — a Godfather riff with Jamaican rum, crème de banane, and Sother's Driftwood Bitters. And The Big Mike — a hot caramel-cream-foam Irish-coffee-style closer.

For the full recipes and more, become a premium subscriber at https://sauced.supercast.com/

Thanks to all of this week’s partners:

G4 Tequila: https://pkgdgroup.com/g4-tequila/

Underberg: https://underbergamerica.com/

Shrimp Scampi

Thu, 23 Apr 2026 05:00:00 -0400

The name says shrimp twice — except it doesn't. "Scampi" is Italian for langoustine, making shrimp scampi a translation accident that's been hiding in plain sight on every red sauce joint menu in America.

This week, we unpack the dish that Italian immigrants rebuilt with a different crustacean in a new country. The real identity behind the name, why the sauce is actually a beurre blanc, the salt-and-baking-soda cure that changes everything about shrimp texture, and the 90-second window where it all comes together or falls apart.

The cocktail: Lo Scampo — gin, fresh Ruby grapefruit juice, marjoram syrup, and seltzer. Garnished with a brûléed grapefruit slice.

For the full recipes and more, become a premium subscriber at https://sauced.supercast.com/

Thanks to all of this week’s partners:

El Ateo Tequila: https://pkgdgroup.com/#our_brands/

Underberg: https://underbergamerica.com/

Carne Asada

Thu, 16 Apr 2026 05:00:00 -0400

Carne Asada isn't a recipe — it's a verb, a noun, and an event, and in Northern Mexico and Southern California the gathering IS the dish.

This week, we dig into the communal fire ritual that built its own language. Why "asada" is feminine and Mexican while "asado" is masculine and Argentine, the flap steak cut that beats skirt, the two-agent marinade that uses beer and mezcal as flavor delivery, cooking directly on white-hot coals, and why Enrique Olvera's idea of "perfectly imperfect" is the whole point.

The cocktail: Sauced Michelada — chamoy and Tajín rim, Clamato, lime, Maggi, Worcestershire, Valentina, and a secret spoon of eel sauce.

For the full recipes and more, become a premium subscriber at https://sauced.supercast.com/

Thanks to all of this week’s partners:

Asil Raicilla de la Sierra: https://pkgdgroup.com/#our_brands/

Underberg: https://underbergamerica.com/

Carbonnade Flamande

Thu, 09 Apr 2026 05:00:00 -0400

A Flemish dish with a French name. A stew named for coal, where nothing is cooked over fire. And a thickening technique that involves floating mustard-slathered gingerbread on top of the pot. Carbonnade Flamande is Belgium's answer to Beef Bourguignon — same method, different drink, entirely different class.

This week, we break down the beer-braised stew that fueled Flemish laborers for centuries — why it's all beer and no stock, the ossobuco-cut shanks that give it body, Julia Child's wrong beer choice, and the peperkoek bread lid that makes this dish unlike anything else in the European canon.

The cocktail: Le Charbon — aged Jamaican rum, Falernum, dry curaçao, and a ginger-molasses syrup.

For the full recipes and more, become a premium subscriber at https://sauced.supercast.com/

Thanks to all of this week’s partners:

Mezcal Ultramundo: https://pkgdgroup.com/post/ultramundo/

Underberg: https://underbergamerica.com/

Risotto Alla Milanese

Thu, 02 Apr 2026 05:00:00 -0400

In 15th-century Nuremberg, adulterating saffron was punishable by death. Three centuries later, an apprentice glass maker poured that same spice into wedding rice as a prank, and Milan claimed the dish as its own.

This week, we break down Risotto alla Milanese — the simplest great dish in Italian cooking — and explore: why Carnaroli beats Arborio, the three Italian techniques that define every pot (tostatura, sfumatura, mantecatura), and the Marchesi acid butter trick that removes the onion entirely.

The cocktail: the Sbagliato Dorato — saffron-infused gin, Suze, and Prosecco.

For the full recipes and more, become a premium subscriber at https://sauced.supercast.com/

Thanks to all of this week's partners:

Arriesgado Ancestral Tequila: https://pkgdgroup.com/#our_brands/

Underberg: https://underbergamerica.com/

Fish and Chips

Thu, 26 Mar 2026 05:00:00 -0400

The most iconic dish in British cuisine was invented by a 13-year-old Jewish refugee, popularized by Italian immigrants in Scotland, and served with vinegar that — at most chip shops — is almost certainly fake. Fish and Chips is an immigrant masterpiece, and the real story is wilder than anyone gives it credit for.

This week, we dig into the batter science that makes everything shatter: rice flour, ice cold vodka, and lager all working against gluten in different ways. The chips get a double fry. And we settle the great condiment debate — malt vinegar, ketchup, curry sauce, or the tartar sauce most Brits quietly ignore.

The cocktail: The Good Companion — gin and dry vermouth with a homemade malt vinegar shrub, garnished with a Hayward's pickled onion.

For the full recipes and more, become a premium subscriber at https://sauced.supercast.com/

Thanks to all of this week's partners:

El Acabo Raicilla: https://pkgdgroup.com/#our_brands/

Underberg: https://underbergamerica.com/

Chili

Thu, 19 Mar 2026 05:00:00 -0400

There are Chili competitions — and there are Chili opinions. One bean and you're disqualified. One wrong take and you'll hear about it. This week, we wade into all of it.

We trace Chili from the Chili Queens of San Antonio's Military Plaza in the 1860s through William Gebhardt's chili powder revolution, Lady Bird Johnson's White House recipe cards, and the legendary Terlingua cookoff that sparked a feud between a Dallas columnist and a New York writer. Along the way, we build a five-dried-chile sofrito, work through the two-dump spice method, and settle (mostly) on ground beef as our protein.

The cocktail: La Cerveza de Los Reyes — a spiced-up beer cocktail with blanco tequila, lime, and hot sauce in a rimmed Collins glass.

For the full recipes and more, become a premium subscriber at https://sauced.supercast.com/

Thanks to all of this week's partners:

Tequila El Viejito: https://pkgdgroup.com/#our_brands/

Underberg: https://underbergamerica.com/

Chicken Marsala

Thu, 12 Mar 2026 05:00:00 -0400

A storm forced an English merchant into a Sicilian port in 1773. The wine he discovered there ended up defining one of Italian America's most iconic dishes.

This week we trace Chicken Marsala from that shipwrecked merchant to the red sauce joints of New York, unpacking how a fortified wine became the backbone of a one-pan classic. We break down Marsala's DOC classifications, debate why pounding chicken is pointless, and make the case for three types of mushrooms — quartered, never sliced. Plus the cooking order most recipes get wrong.

The cocktail: an Italian Margarita — tequila, amaretto, citrus, and agave — built around the nutty, oxidized notes that bridge right back to the dish.

For the full recipes and more, become a premium subscriber at https://sauced.supercast.com/

Thanks to all of this week's partners:

Palomo Mezcal: https://pkgdgroup.com/post/palomo-who-we-are/

Underberg: https://underbergamerica.com/

Bouillabaisse

Thu, 05 Mar 2026 05:00:00 -0400

Bouillabaisse might be the most argued-over dish in the French canon — and in 1980, a group of Marseille restaurateurs signed an actual charter to settle the debate. This week, we dig into the fisherman's stew that became a prince's feast: the origins on the rocky Calanques, the science behind that creamy golden broth (with no cream involved), and why your fishmonger matters more than any recipe.

We break down the fish categories you need, why oily fish is a dealbreaker, the role of pastis and saffron (including the three compounds that activate when you bloom it), and two approaches to rouille — the garlic-saffron sauce that ties the whole dish together.

The cocktail: The Mauresque — pastis, orgeat, and cold water. Simple, quenching, and straight from the south of France.

For the full recipes and more, become a premium subscriber at https://sauced.supercast.com/

Thanks to all of this week’s partners:

G4 Tequila: https://pkgdgroup.com/g4-tequila/

Underberg: https://underbergamerica.com/

Penne Alla Vodka

Thu, 26 Feb 2026 05:00:00 -0400

A 1974 Italian cookbook, a Bologna nightclub, and a dish that earned the nickname "disco pasta" — Penne alla Vodka has no codified recipe, no agreed-upon ingredient list, and was once called "disgusting" by the president of the Italian Academy of Cuisine. So why does it persist?

This week, we're tracing the dish from its murky Italian origins to its Italian-American identity crisis — and devising our own version along the way. We break down why vodka, a flavorless spirit, actually extracts flavor compounds from tomatoes that water and fat can't reach, debate whether cream is a non-negotiable, and talk through why Carbone's famous Spicy Rigatoni skips the vodka entirely.

The cocktail: The Disco MiTo — vodka, Campari, Cocchi di Torino, orange bitters, lemon peel. A vodka riff on the Negroni, stirred and served up.

For the full recipes and more, become a premium subscriber at https://sauced.supercast.com/

Thanks to all of this week’s partners:

El Ateo Tequila: https://pkgdgroup.com/#our_brands/

Underberg: https://underbergamerica.com/

French Onion Soup

Thu, 19 Feb 2026 05:00:00 -0400

Once called the "soup of drunkards," French onion soup was born in the shadow of Les Halles — Paris's legendary night market — where butchers and aristocrats ate elbow to elbow at 3 AM. The original version? No booze at all.

This week, we're changing that. We commit to two versions of the recipe — one built on bourbon and dry French vermouth, the other on Cognac and Amontillado sherry. Along the way, we debate Jacques Pépin's 8-minute caramelization, break down why the Maillard reaction can't start until onions lose their 89% water content, and argue over whether Paul Bocuse — the chef of the century — was right to call the Les Halles version an "imitation."

The cocktail: The Gratinée — an Adonis riff with Amontillado sherry, Dolin Rouge, a barspoon of XO Cognac, and fresh thyme.

For the full recipes and more, become a premium subscriber at https://sauced.supercast.com/

Thanks to all of this week’s partners:

Asil Raicilla de la Sierra: https://pkgdgroup.com/#our_brands/

Underberg: https://underbergamerica.com/

Oysters Rockefeller

Thu, 12 Feb 2026 05:00:00 -0400

A secret recipe, a snail shortage, and the richest man who ever lived — that's how Oysters Rockefeller came to be. This week, we're tracing the dish back to 1899 New Orleans and Antoine's, the oldest family-run restaurant in America, where Jules Alciatore swapped escargot for Gulf oysters and created something iconic.

We're committing to our own version of the secret recipe — compound butter loaded with spinach, herbs, and absinthe, spooned over plump Gulf oysters and finished under the broiler. Plus, Sother's East Coast vs. West Coast vs. Gulf oyster cheat sheet, the case for Panko over Italian breadcrumbs, and why you should always make more compound butter than you need.

The cocktail: The Obituary — a gin Martini laced with absinthe, born just down the street from Antoine's at Lafitte's Blacksmith Shop.

For the full recipes and more, become a premium subscriber at https://sauced.supercast.com/

Thanks to all of this week’s partners:

Mezcal Ultramundo: https://pkgdgroup.com/post/ultramundo/

Atheras Spirits: https://atherasspirits.com/

Underberg: https://underbergamerica.com/

Wings

Thu, 05 Feb 2026 05:00:00 -0400

How much do you really know about America's favorite finger food?

This week, Tim and Sother break down the contested origins of the buffalo wing — from the Anchor Bar's 1964 creation story to the overlooked counter-narrative of John Young's Wings and Things. They examine Calvin Trillin's landmark 1980 New Yorker piece and what it reveals about how food history gets written.

Then it's on to technique: the science of crispy skin, why baking powder changes everything, and Tim's personal grill-to-air-fryer method that's become his go-to. Plus three original boozy wing sauces — a Bloody Viking–inspired aquavit glaze, a bourbon-sorghum barbecue, and a tangy hard cider preparation.

To drink: the Bloody Viking cocktail with a Midwestern snit of pilsner on the side.

For the full recipes and more, become a premium subscriber at https://sauced.supercast.com/

Thanks to all of this week’s partners:

G4 Tequila: https://pkgdgroup.com/g4-tequila/

Atheras Spirits: https://atherasspirits.com/

Underberg: https://underbergamerica.com/

Coq Au Vin

Thu, 29 Jan 2026 05:00:00 -0400

Coq au vin — rooster in wine — is one of those dishes that sounds fancy but started as peasant cooking. A tough old bird, past its prime, slow-braised until tender in wine with bacon, mushrooms, and pearl onions.

This week, we trace the dish from Julius Caesar's alleged power play against a Gallic chief to Julia Child's 1961 cookbook that made it a global sensation. We debate whether the "vin" must be red (spoiler: there are regional riffs with Riesling, yellow wine, even Champagne), explore why marinating overnight is non-negotiable, and talk through the butchery if you're breaking down a whole bird.

The cocktail: The Queen of Cocktails — a Mezcal Pechuga highball inspired by the surprising connection between cock ale, the cocktail's etymology, and pechuga's ceremonial distillation. It's a story you'll want to hear.

Premium subscribers get the full recipe card with quantities, techniques, and the cocktail specs. Head to saucedpodcast.com to sign up.

Thanks to all of this week's partners:

El Acabo Raicilla: https://pkgdgroup.com/#our_brands

Underberg: https://underbergamerica.com/

Crêpes Suzette

Thu, 22 Jan 2026 05:00:00 -0400

Butter, batter, booze — and a whole lot of theatre. In this episode, we unpack Crêpes Suzette, the legendary French dessert that turns paper-thin pancakes into tableside spectacle. We dig into the (possibly apocryphal) origin story involving a 14-year-old waiter, the Prince of Wales, and an allegedly accidental flambé. Then we get into the real stuff: how to achieve that elusive crêpe consistency, why you should rest your batter overnight, and the case for adding lager to get those lacy, browned edges.

On the booze front, we're going all in — beer in the batter, orange liqueur and Cognac in the sauce, and a flambé that actually serves a purpose beyond the drama. (Though the drama doesn't hurt.) We also share our Sauced-specific tweaks: toasted cardamom in the sauce, candied orange zest, and clementine slices for texture.

The cocktail: Sidecar Suzette — a riff on the classic with Cognac, Grand Marnier, Demerara, and cardamom bitters. Shake it, strain it, flame an orange peel over the top.

Premium subscribers get the full recipe card with quantities, techniques, and the cocktail specs. Head to saucedpodcast.com to sign up.

Thanks to all of this week's partners:

Tequila El Viejito: https://pkgdgroup.com/#our_brands

Underberg: https://underbergamerica.com/

Moules Marinières

Thu, 15 Jan 2026 05:00:00 -0400

A big, steaming bowl of mussels — simple, fast, and impossibly satisfying. In this episode of Sauced, Tim McKirdy and Sother Teague break down Moules Marinière: the classic bistro dish that proves you don't need lots of time or effort to create something beautiful.

We cover why PEI mussels are the move (and why green lips aren't), the proper way to clean and debeard, why shallots matter more than you think, and the exact moment your mussels go from done to overdone. Plus, the serving move that makes this a complete meal: crusty bread in the bowl and fries on the side.

The cocktail: The Bouchot — a Calvados-forward sipper with Suze and Cocchi Americano that nods to Normandy without overpowering the briny sweetness of the dish.

To sign up for a premium subscription, head to: https://sauced.supercast.com/

Thanks to all of this week's partners:

Palomo Mezcal: https://pkgdgroup.com/post/palomo-who-we-are

Atheras Spirits: https://atherasspirits.com/

Underberg: https://underbergamerica.com/

Beef Bourguignon

Thu, 08 Jan 2026 05:00:00 -0400

The ultimate marriage of beef and red wine — the very dish that inspired this show. For the debut of Sauced, Tim McKirdy and Sother Teague — two former chefs turned cocktail nerds — break down Beef Bourguignon and explore everything beyond the recipe that you need to consider to perfect this dish.

In this episode, we tackle the big questions: Why you should skip the Burgundy for cooking. Why you brown first, then marinate. How to cut your chuck so it braises properly. And whether carrots have any business being in this dish.

Plus, we mix up a Harvard Cocktail — the perfect Cognac-forward sipper to enjoy during prep.

To sign up for a premium subscription, head to: https://sauced.supercast.com/

Thanks to all of this week’s partners:

G4 Tequila: https://pkgdgroup.com/g4-tequila/

Atheras Spirits: https://atherasspirits.com/

El Buho Mezcal: https://elbuhomezcal.com/

Underberg: https://underbergamerica.com/

Introducing Sauced

Thu, 01 Jan 2026 05:00:00 -0400

What happens when two former chefs — now leading voices in the drinks world — turn the mic on their favorite topic: cooking with booze and drinking with food?

Introducing Sauced, a brand new weekly podcast from Tim McKirdy and Sother Teague.

Each week, Tim and Sother unpack a single dish: its history, the techniques that make it sing, and the drinks that belong alongside it. From Beef Bourguignon to Crêpes Suzette, we're exploring the classics — and the booze that makes them better.

Tim is a drinks writer, editor, and podcaster who's spent years covering cocktails, wine, and spirits. Sother is one of New York's most respected bartenders and the author of I'm Just Here for the Drinks. Together, they bring chef instincts, drinks expertise, and the kind of meaty conversation you'd want to partake in over a great meal.

New episodes every Thursday. Premium subscribers get bonus content, recipe cards, and early access to live events.