BBQ

Smoke Signals – Tools of the Trade Claire Delish demystifies the science behind low-and-slow cooking, explaining how collagen transforms into gelatin during extended smoking sessions and why temperature control between 225-250°F is crucial for perfect barbecue. The episode covers essential equipment from offset smokers to pellet grills, detailing the advantages and challenges of each type. Listeners learn about wood selection science, discovering how hickory, oak, mesquite, and fruitwoods contribute

Regional Rivalries – A Map of Meat This episode explores the distinctive barbecue styles that define American regions, from Texas brisket's minimalist approach using only salt, pepper, and oak smoke, to Carolina's vinegar-based sauces and whole-hog traditions. Claire Delish guides listeners through Memphis dry-rubbed ribs and Kansas City's molasses-rich sauces with burnt ends, explaining how geography, cultural heritage, and local resources shaped each region's unique barbecue identity. The episode

Join Claire Delish as she uncovers the fascinating origins of American BBQ. Discover how indigenous barbacoa techniques, enslaved African culinary wisdom, and colonial influences fused together to create the regional barbecue styles we love today. From Carolina's vinegar sauces to Texas brisket traditions, learn the real difference between grilling and barbecuing in this captivating deep dive into America's most beloved cooking tradition. Ready for more mouth-watering stories and fascinating food