The key to great barbecue is layering flavors. Steven Raichlen tells you how to do it with recipes for sauces, rubs, and marinades. Get ready for ribs, burgers, and more. Plus, a CT restaurant serves a soft-shell crab BLT that gets raves, and Amy Dickinson of Wait. . .Wait Don’t Tell Me!® and the “Ask Amy” column describes her early life on a dairy farm and her mother’s cooking. Finally, we’re happily surprised by Pasqua Romeo & Juliet Bianco, a white wine that actually pairs with the spice and heat of our new favorite barbecue burger.

<p>The key to great barbecue is layering flavors. Steven Raichlen tells you how to do it with recipes for sauces, rubs, and marinades. Get ready for ribs, burgers, and more. Plus, a CT restaurant serves a soft-shell crab BLT that gets raves, and Amy Dickinson of Wait. . .Wait Don&rsquo;t Tell Me!&reg; and the &ldquo;Ask Amy&rdquo; column describes her early life on a dairy farm and her mother&rsquo;s cooking. Finally, we&rsquo;re happily surprised by Pasqua Romeo &amp; Juliet Bianco, a white wine that actually pairs with the spice and heat&nbsp;of our new favorite barbecue burger.</p>

Listen to the Faith Middleton Food Schmooze on WNPR radio Thursdays at 3pm and 9pm, and Saturdays at noon.

Faith Middleton Food Schmooze

We’re kicking off 2017’s grilling season with Steven Raichlen. He shares his secrets for great barbecue and recipes from his latest cookbook, Barbecue Sauces, Rubs, and Marinades: Bastes, Butters, and Glazes Too. Plus, a rave-worthy soft-shell crab BLT from a CT restaurant, a rich white wine that works with spice/heat, and Amy Dickinson of Wait. . .Wait Don’t Tell Me!® and the “Ask Amy” column describes her early life on a dairy farm and her mother’s cooking. Amy shares stories and a poignant, memorable letter from her advice column in her new memoir, Strangers Tend to Tell Me Things.

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