Cooking with Fire

By Cooking with Fire

What's Cooking with Fire about?

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.

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Cooking With Fire: Himalaya...

05.15.2020

When trying to come up with a topic this week I began to think back to the staples that everyone should know how to prepare and grill properly. From steak to pork chops to chicken breast… and as I was ...

Cooking with Fire episodes:

05.15.2020 Cooking With Fire: Himalayan Pink Salt When trying to come up with a topic this week I began to think back to the staples that everyone should know how to prepare and grill properly. From steak to pork chops to chicken breast… and as I was ...
04.17.2020 Cooking With Fire: Frito Chili Pie Josh Cary and Chef Tom Jackson share an easy recipe for these stay-at-home days. 4 servings 1 lb ground beef 1/2 medium yellow onion, diced 1/2 poblano pepper, diced 2 cloves garlic, minced 1 1/2 cups canned San Marzano tomatoes ...
04.03.2020 Cooking With Fire: Smoked Pulled Pork Tacos With BBQ Pineapple Slaw Like many of you, I have been doing my best to stay home and distance myself from the outside world as much as possible these past few weeks.
03.02.2020 Cooking With Fire: Grilled Leberkase This past summer my wife and I decided to take our family on a road trip to Minneapolis. The weather was beautiful, with highs a good 20 degrees lower than back home in Kansas — a perfect spot to vacation ...
02.07.2020 Cooking With Fire: Chocolate Lava Cake On The Grill This year Americans will buy nearly 60 million pounds of chocolate for Valentine’s Day.
01.24.2020 Cooking With Fire: Green Chile Chicken Poppers It's all about the peppers.
01.10.2020 Cooking With Fire: Meal Prepping For A Delicious And Nutritious New Year January has arrived, and once again Americans are looking to change up what, and how, they eat to get the new year started off right. But this can be incredibly challenging with our busy schedules. Between jobs, kids, and a ...
12.31.2019 Cooking With Fire: Ring In The New Year With Bacon-Wrapped Grilled Shrimp Cocktail A new decade is nearly upon us, and no matter how your 2019 went, rolling over into a new year brings new possibilities and opportunities. But before we slide in 2020 with hope, I challenge you to say goodbye to ...
11.18.2019 Cooking With Fire: Sage It's that time of year again. I’m not talking about the temperature suddenly dropping below freezing and the wind blowing us around like leaves. No, it’s that time of year when everyone has an opinion on how you should cook ...
09.20.2019 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 ...
08.23.2019 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- ...
08.15.2019 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 ...
07.29.2019 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 ...
07.12.2019 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 ...
07.01.2019 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, ...
06.14.2019 Cooking With Fire: Irish Whiskey While the Scots seem to get all of the love from the whiskey world, the word whiskey itself comes from the Gaelic phrase Uisce Beatha [pronounced: ISH-ka BUH-ha], which means “water of life.”
05.31.2019 Cooking With Fire: Scotch Scotch has a long and storied history, much like the country it is named after.
05.17.2019 Cooking With Fire: The Chicago Dog Chicago is known for many things, from professional sports teams to deep dish pizza to systemic political corruption, but when I think of Chicago one thing pops into my head: the Chicago Dog.
05.03.2019 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 ...
04.19.2019 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.
04.05.2019 Cooking With Fire: Shakshuka There are few ingredients that provide the basis for such a vast array of dishes like the tomato.
03.22.2019 Cooking With Fire: Muffuletta Sandwich The muffuletta sandwich may have Italian roots, but it is truly a New Orleans original.
03.08.2019 Cooking With Fire: Johnny Cakes Johnny cakes are a classic east coast dish made, most simply, from cornmeal and water.
02.22.2019 Cooking With Fire: Gumbo Gumbo, a Creole and Cajun soup that has many possible variations, has a rich history that blends the culinary traditions and techniques of three distinct groups: Native Americans, Africans, and Europeans.
02.08.2019 Cooking With Fire: Creamy Breakfast Polenta You might be surprised to learn that polenta, the classic Italian side dish made from coarse ground yellow corn, is now acceptable at any meal of the day, because it wasn’t always this way. In fact, it wasn’t always made ...
01.25.2019 Cooking With Fire: Korean BBQ Short Ribs Contrary to popular belief, barbecue is a not a purely American culinary art form. In fact, if you look at barbecue as anything cooked over an open flame, then you start to see where many other culinary traditions pop into ...
01.11.2019 Cooking With Fire: Maple Syrup Maple syrup is a pantry staple in the United States. But more often than not the syrup in the average American pantry is pretty far from pure maple syrup. In fact, most leading brands of maple syrup in the U.S. ...
12.28.2018 Cooking With Fire: Champagne The new year is nearly here and 2018 will be a thing of the past. And if you are like many Americans you will be celebrating the start of 2019 with a glass of champagne. Champagne has been the drink ...
12.14.2018 Cooking With Fire: Bread Pudding Bread pudding, a modern-day comfort food, has interesting roots. In the 11th and 12th centuries, bread pudding was not as common a dish as it is today. Instead, it was found in the kitchens of the lower classes in Europe.
11.30.2018 Cooking With Fire: Pozole With the Christmas season approaching, I was looking for something a little different to serve for holiday dinners. My good friend Chef Tom made an interesting suggestion: the traditional Mexican stew pozole. He told me that it is commonly served ...
11.19.2018 Cooking With Fire: Cornish Game Hens The Cornish game hen peaked in popularity back in the 1980s, when it was a guaranteed dish on the menu of every white-cloth restaurant in America. But the little bird fell out of favor by the 1990s, and it became ...
11.02.2018 Cooking With Fire: Turkey Talk Another Halloween has come and gone, which means that Thanksgiving is just weeks away. It’s time to start planning your guest list and planning your menu. For most of you that means getting ready to cook that annual Thanksgiving turkey. ...
10.19.2018 Cooking With Fire: The Sandwich The sandwich is one of those a rare dishes that can pop up anywhere from fast food establishments to white-cloth restaurants. The simplicity of the sandwich, which at its most basic is two pieces of bread with some sort of ...
09.21.2018 Cooking With Fire: Sausage Fatty The sausage fatty is a modern classic for backyard pitmasters. This simple dish, which traditionally was a smoked sausage chub with barbecue rub on the outside, started popping up online in the late 90s in various barbecue chat groups.
09.07.2018 Cooking With Fire: Lamb Lamb is making a comeback, which may come as a bit of a shock to those of us who have kept it in constant rotation for our family meals. But if you are one of the many Americans who do ...
08.24.2018 Cooking With Fire: Mexican Street Corn Corn — one of the great grains, and the basis for the diet of the native people of modern day North America — is purely an invention of man.
08.10.2018 Cooking With Fire: Alabama White Sauce Big Bob Gibson was an imposing figure... a railway worker who stood six foot four inches tall Bob would frequently host gatherings of his friends and family at his home in Decatur, Alabama in the early 1920s.
07.28.2018 Cooking With Fire: Competition Pork Ribs Few barbecued foods are as revered as pork ribs. But pork ribs also create a lot of confusion, because so many people believe that ribs that “fall off the bone” are the holy grail of barbecue… but for many of ...
07.13.2018 Cooking With Fire: Pork Belly Burnt Ends This episode of Cooking with Fire originally aired on January 12, 2018. Brisket burnt ends are one of the more fascinating foods in barbecue. Their storied history, which I’ve spoken of here before, makes them a true Kansas City original. ...
06.29.2018 Cooking With Fire: Competition Chicken Long before the world of prime time TV food competitions, the barbecue world was hosting contests to find out who made the best ribs, brisket and more.
06.15.2018 Cooking With Fire: Full English Breakfast Breakfast in America seems more of a nuisance than a celebrated meal, with quick microwaved sandwiches, frozen waffles and bowls of sugary cereal being common… this is a far cry from our friends across the Atlantic who take breakfast to ...
06.01.2018 Cooking With Fire: Natchitoches Meat Pie As summer rolls in the amount of time my family spends on our back patio increases tenfold. It seems that everything happens outdoors, from playing with the kids to cooking. But after a couple weekends, burgers and brats get a ...
05.18.2018 Cooking With Fire: Cold Smoking This piece originally aired on February 10, 2017. When most of us think of smoked foods we think of traditional barbecue pits with roaring fires creating smoke and heat to slowly cook things like pork shoulder or brisket.
04.20.2018 Cooking With Fire: Pulled Pork Waffles With Bourbon Maple Syrup What does a communion wafer and one of my favorite breakfast foods have in common? More than you would think.
04.06.2018 Cooking With Fire: Cajun Grilled Oysters Some foods are simply polarizing, with people taking stances on whether or not they should even be consumed. And no, I’m not talking about vegans protesting the eating of animals. I’m talking about oysters.
03.23.2018 Cooking With Fire: Picanha When people ask me what I do for a living and I tell them I get to basically eat great food and write about it, well, that’s a conversation starter.
03.09.2018 Cooking With Fire: Flank Steak There used to be a time when I would stand at the butcher counter at my local shop, overwhelmed by the sheer amount of options in the case in front of me -- and that was just in the beef ...
02.23.2018 Cooking With Fire: Crab Cakes Crab cakes have become a staple in restaurants across the U.S., but it wasn’t that long ago that crab was seen as a difficult and dangerous crustacean that wasn’t worth the time and effort it took to catch them.
01.26.2018 Cooking With Fire: Duck á l'Orange Duck à l’Orange was once the best known duck recipe in the world. Popularized in the United States by Julia Child, it seemed to be on the menu of every French restaurant in the 1960s. Over the years the dish’s ...
01.12.2018 Cooking With Fire \| Pork Belly Burnt Ends Brisket burnt ends are one of the more fascinating foods in barbecue. Their storied history, which I’ve spoken of here before, makes them a true Kansas City original. Of course, the great thing about food is that it is meant ...

Older episodes

Cooking with Fire

What's Cooking with Fire about?

Download our free app to listen on your phone

Cooking with Fire episodes:

Cooking With Fire: Himalayan Pink Salt

Cooking With Fire: Frito Chili Pie

Cooking With Fire: Smoked Pulled Pork Tacos With BBQ Pineapple Slaw

Cooking With Fire: Grilled Leberkase

Cooking With Fire: Chocolate Lava Cake On The Grill

Cooking With Fire: Green Chile Chicken Poppers

Cooking With Fire: Meal Prepping For A Delicious And Nutritious New Year

Cooking With Fire: Ring In The New Year With Bacon-Wrapped Grilled Shrimp Cocktail

Cooking With Fire: Sage

Cooking With Fire: Juicy Lucy

Cooking With Fire: New York Or Chicago?

Cooking With Fire: Steak & Eggs

Cooking With Fire: Beef Bulgogi

Cooking With Fire: Canadian Whisky

Cooking With Fire: Firecracker Chicken Wings With A Bourbon Glaze

Cooking With Fire: Irish Whiskey

Cooking With Fire: Scotch

Cooking With Fire: The Chicago Dog

Cooking With Fire: Rum

Cooking With Fire: Jerk Chicken

Cooking With Fire: Shakshuka

Cooking With Fire: Muffuletta Sandwich

Cooking With Fire: Johnny Cakes

Cooking With Fire: Gumbo

Cooking With Fire: Creamy Breakfast Polenta

Cooking With Fire: Korean BBQ Short Ribs

Cooking With Fire: Maple Syrup

Cooking With Fire: Champagne

Cooking With Fire: Bread Pudding

Cooking With Fire: Pozole

Cooking With Fire: Cornish Game Hens

Cooking With Fire: Turkey Talk

Cooking With Fire: The Sandwich

Cooking With Fire: Sausage Fatty

Cooking With Fire: Lamb

Cooking With Fire: Mexican Street Corn

Cooking With Fire: Alabama White Sauce

Cooking With Fire: Competition Pork Ribs

Cooking With Fire: Pork Belly Burnt Ends

Cooking With Fire: Competition Chicken

Cooking With Fire: Full English Breakfast

Cooking With Fire: Natchitoches Meat Pie

Cooking With Fire: Cold Smoking

Cooking With Fire: Pulled Pork Waffles With Bourbon Maple Syrup

Cooking With Fire: Cajun Grilled Oysters

Cooking With Fire: Picanha

Cooking With Fire: Flank Steak

Cooking With Fire: Crab Cakes

Cooking With Fire: Duck á l'Orange

Cooking With Fire | Pork Belly Burnt Ends