Marker 1

Marker 2

Stick your nose outside this weekend, and you’ll likely smell burgers, steak, chicken or ribs cooking in backyards everywhere. This week on Seasoned: We’re live—and taking your calls about cooking with fire. Do you have a question about setting up a grill? Maybe you have a strong opinion about the optimum number of times to flip a burger. Let’s talk about it! Christian Stevenson, (aka DJ BBQ), is our guest for the hour. Born and raised in the states, he’s been living and “catertaining” in England, bringing great American barbecue to the British masses for most of his culinary career. He’s a YouTube star, a festival pit master, and the author of Fire Food and The Burger Book. He’s grilled A LOT of burgers in his day.

Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org.

Robyn Doyon-Aitken and Catie Talarski produced this show. 

Guest:
Christian Stevenson (aka DJ BBQ) – Author of Fire Food: The Ultimate BBQ Cookbook and The Burger Book.

Featured Recipes:
Lamb Burgers with Pineapple Salsa
Alabama White Sauce Chicken
DJ BBQ Burger
Baby Back Ribs with Szechuan Mopping Sauce
Fish & Chips Burger
The Ultimate Cheeseburger

Stick your nose outside this weekend, and you&rsquo;ll likely smell burgers, steak, chicken or ribs cooking in backyards everywhere. This week on Seasoned: We&rsquo;re live&mdash;and taking your calls about cooking with fire. Do you have a question about setting up a grill? Maybe you have a strong opinion about the optimum number of times to flip a burger. Let&rsquo;s talk about it! Christian Stevenson, (aka DJ BBQ), is our guest for the hour. Born and raised in the states, he&rsquo;s been living and &ldquo;catertaining&rdquo; in England, bringing great American barbecue to the British masses for most of his culinary career. He&rsquo;s a YouTube star, a festival pit master, and the author of Fire Food and The Burger Book. He&rsquo;s grilled A LOT of burgers in his day.
Join the conversation on&nbsp;<a href="https://www.facebook.com/ctpublic/">Facebook</a>,&nbsp;<a href="https://twitter.com/wnpr">Twitter</a>,&nbsp;<a href="https://www.instagram.com/ctpublic/">Instagram</a>, and&nbsp;<a href="mailto:seasoned@ctpublic.org">email</a>&nbsp;at&nbsp;<a href="mailto:seasoned@ctpublic.org">seasoned@ctpublic.org</a>.
Robyn Doyon-Aitken and Catie Talarski produced this show.&nbsp;
Guest: Christian Stevenson (aka DJ BBQ) &ndash; Author of <a href="https://www.amazon.com/Fire-Food-Ultimate-BBQ-Cookbook/dp/1787131548">Fire Food: The Ultimate BBQ Cookbook</a> and <a href="https://www.amazon.com/Burger-Book-Banging-Burgers-Sauces/dp/1787133648/">The Burger Book</a>.
Featured Recipes: <a href="https://ctpublic.org/recipes/lamb-rib-burger-with-pineapple-salsa/">Lamb Burgers with Pineapple Salsa</a> <a href="https://ctpublic.org/recipes/alabama-white-sauce-chicken/">Alabama White Sauce Chicken</a> <a href="https://ctpublic.org/recipes/dj-bbq-burger/">DJ BBQ Burger</a> <a href="https://ctpublic.org/recipes/baby-back-ribs-with-szechuan-mopping-sauce/">Baby Back Ribs with Szechuan Mopping Sauce</a> <a href="https://ctpublic.org/recipes/fish-chips-burger/">Fish &amp; Chips Burger</a> <a href="https://ctpublic.org/recipes/the-ultimate-cheeseburger/">The Ultimate Cheeseburger</a>

Seasoned is a radio program and podcast from Connecticut Public about the passionate people who grow and cook our food. Host Robyn Doyon-Aitken and a team of contributors and producers shine a light on local food makers, restaurants, and farms from every corner of the state. They also talk with nationally known food writers and cookbook authors to bring you the stories and inspiration behind their books and recipes.

Go to CTPublic.org/food to see our featured recipes and videos and sign up for our monthly newsletter, 'Full Plate'.

For more, visit ctpublic.org/seasoned

<a href="https://www.ctpublic.org/show/seasoned">Seasoned</a> is a radio program and podcast from Connecticut Public about the passionate people who grow and cook our food. Host <a href="https://www.ctpublic.org/people/robyn-doyon-aitken">Robyn Doyon-Aitken</a> and a team of contributors and producers shine a light on local food makers, restaurants, and farms from every corner of the state. They also talk with nationally known food writers and cookbook authors to bring you the stories and inspiration behind their books and recipes.
Go to <a href="https://www.ctpublic.org/food">CTPublic.org/food</a> to see our featured recipes and videos and <a href="https://www.ctpublic.org/newsletters">sign up</a> for our monthly newsletter, 'Full Plate'.
For more, visit <a href="https://www.ctpublic.org/show/seasoned">ctpublic.org/seasoned</a>

Advertisement