{"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":"Carne Asada","slug":"carne-asada","published_at":"2026-04-16T09:00:00+00:00","page_url":"https://stenobird.com/podcast/sauced-7639132/carne-asada","show_page_url":"https://stenobird.com/podcast/sauced-7639132","url":"https://www.saucedpodcast.com/episodes/carne-asade","audio_url":"https://dts.podtrac.com/redirect.mp3/pscrb.fm/rss/p/episodes.captivate.fm/episode/90e479b8-0e85-47cf-90f0-3e00ddb1eb30.mp3","summary":"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/ Follow us on Instagram: @sauced.pod Thanks to all of this week’s partners: Asil Raicilla de la Sierra : https://pkgdgroup.com/#our_brands/ Underberg : https://underbergamerica.com/","meta_description":"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 di…","key_points":[],"chapters":[],"topics":[],"duration_seconds":4672,"processing_state":"not_requested","actions":[{"name":"request_transcript","method":"POST","url":"https://stenobird.com/v1/public/podcasts/sauced-7639132/episodes/carne-asada/transcription-requests","description":"Idempotently request low-priority transcript generation for this episode."},{"name":"read_markdown","method":"GET","url":"https://stenobird.com/podcast/sauced-7639132/carne-asada.md","description":"Read the agent-friendly Markdown representation of this episode resource."}]}}