Cooking with Fire In KMUW's seasonal commentary and podcast, Cooking with Fire, All Things Barbecue's Josh Cary and Chef Tom Jackson take on a global exploration of barbecue.
Cooking with Fire

Cooking with Fire

From KMUW | NPR for Wichita

In KMUW's seasonal commentary and podcast, Cooking with Fire, All Things Barbecue's Josh Cary and Chef Tom Jackson take on a global exploration of barbecue.

Most Recent Episodes

Cooking With Fire: Juicy Lucy

Sometimes the simplest things are the best. Bacon and eggs, the grilled cheese sandwich, grilled lobster cover in butter — few ingredients, easy preparation, big flavor. The cheeseburger falls into the same category: a little beef, a few slices of cheese, buns and whatever toppings you like. But when you want to wow your guests, you need to take things to another level, and that is where the Juicy Lucy comes in.

Cooking With Fire: New York Or Chicago?

This episode originally aired on October 21, 2016. There are many debates in the food world that will never be settled: who has the best barbecue; if chili should contain beans. One debate in my mind reigns supreme: New York- versus Chicago-style pizza.

Cooking With Fire: Steak & Eggs

This past month we celebrated the 50th anniversary of the Apollo 11 moon landing. But you can't get to the moon without fuel, and no, I'm not talking about rocket fuel. Astronauts, no matter how superhuman they may seem, still have to eat just like you and me. And what they ate for breakfast on that July day in 1969 mimicked a breakfast consumed eight years prior before the first manned space mission ever taken on by NASA. On May 5th, 1961, Alan Shepard was launched into space aboard Freedom 7

Cooking With Fire: Beef Bulgogi

Beef bulgogi is an incredibly popular dish in Korea and is one of the most successful culinary exports of the region. While the term "bulgogi," which literally translates to "fire meat," is relatively new, these thin marinated strips of grilled meat have been a staple in the diet of those who live on the Korean peninsula since 37 BC. Back then, strips of beef or pork were marinated and then threaded on a small skewer and cooked, and then served in broth over rice. This was quite different from

Cooking With Fire: Canadian Whisky

Canadian whisky simply doesn't command the attention of the U.S. market like it once did. Imported whisky from Scotland and Ireland and our own local bourbon have continued to crowd out the spirits from our neighbors in the north, but at one point in time Canadian whisky was the most popular spirit in America.

Cooking With Fire: Firecracker Chicken Wings With A Bourbon Glaze

Summer is officially here. With temperatures in the 90s we're spending more and more time at the pool with our kids, and the smoke is rolling off of the patio for long portions of the weekend as we grill, smoke, and roast our meals over live fires. But soon enough a different kind of smoke will be floating overhead as my neighborhood fills with kids shooting off fireworks and running around throwing firecrackers at squirrels, and, invariably, each other. And to be clear, I love both kinds of

Cooking With Fire: Scotch

Scotch has a long and storied history, much like the country it is named after.

Cooking With Fire: Rum

Bourbon may be the United States' official native spirit, but you could make a good argument that rum deserves that title instead. Rum was distilled in the U.S. hundreds of years before bourbon ever was, and it has a rich history from the mainland through to the Caribbean. But rum starts with sugarcane, and the story of sugarcane does not start anywhere near the Caribbean islands. Instead, sugarcane was brought west, possibly from China or India to the Middle East, where it was first refined

Cooking With Fire: Jerk Chicken

Though it is a small Caribbean island, Jamaica has had major impacts on world culture. Jamaican music, athletes, and cuisine all are known well beyond their country's borders.

Cooking With Fire: Shakshuka

There are few ingredients that provide the basis for such a vast array of dishes like the tomato.

Back To Top