It's that time of year again where we gather with family and friends to give thanks. On this week's show, Louisiana Eats brings together some New Orleanians we're grateful for.
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The life of a chef is often regarded as glamorous and exciting, but in reality, it’s a hard life – exemplified by long hours and frequent financial challenges. For many, it’s the only life imaginable.
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The life of a chef is often regarded as glamorous and exciting, but in reality, it’s a hard life – exemplified by long hours and frequent financial challenges. For many, it’s the only life imaginable.
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On this week's show, just in time for the Fourth of July, we're celebrating the good old-fashioned American barbecue and the even older tradition of curing meat for preservation and eating.
We begin with Rien Fertel, author of The One True Barbecue, who demystifies the role of the pit master in the tradition of whole hog barbecue in Tennessee and the Eastern Carolinas. Rien’s exhaustive research led him to some of the smokiest and most storied barbecue shacks in America. But you may want to keep your distance, if those pigs catch on fire, it won't just be the fireworks exploding!
On this week’s show, we’re inviting you to a midsummer barbecue for the ages! We’re traveling through country pithouses and urban kitchens in search of the best whole hog barbecue.
We begin with Rien Fertel, author of The One True Barbecue, who demystifies the role of the pitmaster in the tradition of whole hog barbecue in Tennessee and the Eastern Carolinas.Rien’s exhaustive research led him to some of the smokiest and most storied barbecue shacks in America.
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