{"podcast":{"title":"Sauced","slug":"sauced-7639132","podcast_index_feed_id":7639132,"rss_url":"https://feeds.captivate.fm/sauced/","website_url":"https://sauced.supercast.com","image_url":"https://artwork.captivate.fm/6163830e-4606-47e6-81c7-091ccae67216/Sauced-Show-Art.png","author":"The Coaster","episode_count":31,"summary":"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? That’s Sauced, a 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 gives them their identity. 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 at https://sauced.supercast.com.","last_synced_at":"2026-07-23T18:19:19.555330+00:00","page_url":"https://stenobird.com/podcast/sauced-7639132"},"episode":{"title":"BBQ Ribs","slug":"bbq-ribs","published_at":"2026-05-21T09:00:00+00:00","page_url":"https://stenobird.com/podcast/sauced-7639132/bbq-ribs","show_page_url":"https://stenobird.com/podcast/sauced-7639132","url":"https://sauced.supercast.com","audio_url":"https://dts.podtrac.com/redirect.mp3/pscrb.fm/rss/p/episodes.captivate.fm/episode/2082d5b4-eb2b-40d2-bb02-0920527aff07.mp3","summary":"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/ Follow us on Instagram: @sauced.pod Thanks to all of this week's partners: El Acabo Raicilla: https://pkgdgroup.com/#our_brands Underberg: https://underbergamerica.com/","meta_description":"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 s…","key_points":[],"chapters":[],"topics":[],"duration_seconds":5369,"processing_state":"not_requested","actions":[{"name":"request_transcript","method":"POST","url":"https://stenobird.com/v1/public/podcasts/sauced-7639132/episodes/bbq-ribs/transcription-requests","description":"Idempotently request low-priority transcript generation for this episode."},{"name":"read_markdown","method":"GET","url":"https://stenobird.com/podcast/sauced-7639132/bbq-ribs.md","description":"Read the agent-friendly Markdown representation of this episode resource."}]}}