You know how, when you show up to a barbecue, the first thing everyone looks at is what’s in your hand? It’s usually a sixer of some summer-friendly brew—Bell’s Oberon or Abita Strawberry—a package of brats, a bag of kettle-cooked potato chips. If you’re really creative, maybe a tray of handmade burgers with a dash of Worcestershire and chopped onions mixed in.But let’s say you want to impress your fellow Labor Day barbecue guests, and you didn’t have time to you suck at doing the cannonball, and you’re not the guy in charge of the play list. There is still hope: Show up with a bag of crabs.

In this episode we talk to Spike Gjerde, a Baltimore based James Beard award winning Chef, to get the hard sell, on soft-shell crabs. He'll explain how to choose, clean and cook your crabs, and how to eat them. 

Plus we introduce a new segment we're calling, The Curious Idiot. Wherein editor Kevin Dupzyk finally learns how to Bluetooth his phone with Tech editor Alex George. 

And final, we'll head to the testing round table and suit up for a talk about cameras, breathing, and the golden age of overalls. 

 

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