Episode 9 – What are you Chicken? – The Real Brimstone and Zambo

Brimstone and Zambo from Grindhouse Radio find out how chicken we are in a hot wing eating and fried chicken cooking showdown.

Brimstone and Zambo from Grindhouse Radio find out how chicken we are in a hot wing eating and fried chicken cooking showdown. Matt W destroys the competition in the quantity challenge while Phil drops in to show us all how to handle the heat. We prove we are all a bunch of yankees as indicated by the water and latex gloves.

We then take our listener down memory lane for the Salivation Radio origin story that could have made Stan Lee blush. Everyone dreams of their best movie role with ‘dead guy’ the obvious favorite. It gets deep, long, and a bit slurry before Anette rescues us from wardering the streets of Boston and Salem.

Matt E and Alex return from the kitchen with fried buttermilk chicken. The vote is revealed in the podcast (Matt W wins), but the consensus is that the two recipes should be combined into the perfect crunchy, juicy, and spicy bite. We have time to honor the slotted wooden spoon for its very useful slots, and to shun the evil tiny peeler that always messes up an orange. Wait… who peels an orange?

Episode 8 – Chris Roach – Nellie’s Place

Chris Roach brings his world famous Pizza and Elkin Wings over for a short history on his thin crust heritage. We remind everyone that wearing a helmet is optional for pickle-ball, but cioppino should never be eaten while wearing a white suit, whether its after labor day or not.

Chris Roach brings his world famous Pizza and Elkin Wings over for a short history on his thin crust heritage. We remind everyone that wearing a helmet is optional for pickle-ball, but cioppino should never be eaten while wearing a white suit, whether its after labor day or not.

Chris describes the origin of the Elkin Wing and we take wild guesses at its secret recipe. With our interrogation thwarted we then praised the glorious but often underrated butter knife. Cheese graters are declared as not nearly as useful or dangerous as meat slicers, and cant produce a good bloody roast beef sandwich neither.

Be sure to visit Nellie's Place at 9 Franklin Turnpike in Waldwick, NJ and online at https://nelliesplacenj.com

Episode 7- Matt Deaton The Fire King of Virginia

Matt Deaton stops by from Fredericksburg Virginia to school us on the primal nature and community comfort of a good fire. 

 

We discuss how pellet grills are not really grills, or real wood, but can still make a nice chicken breast. Mr. Deaton then dives into secrets for flaky biscuits and savory brown gravy, before honoring his favorite utensil: the kitchamajig.

 

Episode 6 – A Taste of the Hudson

We explore the Taste of the Region from the Hudson Valley hosted by the Mahwah Regional Chamber of Commerce. Alex dives into the crowd with Matt’s engineering help to find what the people think and whether or not the far corner is a mirror or more room. We then taste with our ears from Marcello Ristorante, Nyack Seaport, The Grounds @ HNA Pallisades, and Om Champagne Tea.

JJ from Conrad’s Confectionery joins us for the last segment to give his take as a 3rd generation candy maker. He slings some good secrets on the magic of a perfect desert, and some of the latest trends in the ice cream scene.

Episode 5 – Matt Epstein digs into Sous Vide Terroir

In our first Friday special Matt Epstein describes his preparation of a 45-day dry aged rib eye en sous vide. This is paired with a burgundy truffle-mushroom-cornflake risotto and an even more complex 2015 Pommard-Èpinots Premier Cru. We discuss the origins of these ingredients as well as their procurement from local markets.

We engorge the process of sous-vide and compare it to simpler cave-man ways of cooking meat, which in all cases is more enjoyable with a good pair of dry, heat resistant gloves. The humble blade is brought into the spotlight along with proper knife-handling (bear-clawing) technique. It is indeed a sophisticated episode that Aunt Martha would be proud of. 

Episode 4 – Alex Reccia’s Hot Sauce

Alex wrecks more than just our Kias when he introduces his homemade hot sauce…

Alex starts off this episode by confirming that eating half of a Carolina Reaper with over 1.3 million Scoville units has the same euphoria and ‘reper-cussions’ as a whole one. This sets the the stage for some silly and salty science throw down with Lactobacillus.

Alex then wrecks more than just our Kias when he introduces his homemade hot sauce made from fermented Thai bird's eye chilis. We cool it down and keep it local with Finger Lakes Ice Wine (’12 Atwater Celsius). Once again, the wholesome and versatile Mason jar comes to our rescue.

Episode 3 – Matt Worgul – Gentle Giant Brewing Company

In this twist of fate our dedicated crew shows their grits and earns street cred with the ultimate of BBQ: the Brisket.

Matt reveals the romance behind his obsession with the best technique to deliver the perfect meat. We pair with NJ Sub style pickled red onions and a fresh, also home-made, Pilsner. 
The eternal problem of potato masher storage is discussed and potentially solved for some. Very special thanks to our host, guest, venue, and sponsor Gentle Giant Brewing Company 

Episode 2 – Frank Ficarra – Dill Med Grill

In this episode we cure global warming with pink salt with special guest Frank Ficarra from Dill Med Grill.

We acclaim the benefits of hydro-power, chickpeas and vegans in this all-vegetarian meal.  
Frank takes us on his journey from culinary school through fast casual before finally opening the restaurant to save the world, one gyro at a time.  The secret to the best olive oil and high-heat spatulas are revealed.
Thanks to Dill Fresh Mediterranean Grill. !

This episode is sorry to: 

  • Chipotle
  • New City
  • Hillary Clinton
  • The Devil
  • Greek Music
  • High School Labor
  • Low-Heat Spatulas
  • Bill Clinton

Episode 1 – Dana Reed – Operation BBQ Relief

In this episode hosts Alex and Matt introduce the series and special guest Dana Reed from Operation Barbecue Relief.

We go deep on the impact of that ‘one hot meal that matters’ to the hurricane stricken communities. Dana describes the gut-wrenching experience of keeping the food safe and delicious even through an airlift.  Then he treats us with an amazing pork belly au-pauve and we discuss the best way to pair and prepare it. Finally we debate the wooden spoon in all of its glory, and infamy.

 

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