Get your grill ready and crack open a cold one. We’re talkin’ about beer can chicken with PBS host and James Beard Award-winning cookbook author Steven Raichlen. The host of Project Smoke, Project Fire, and Planet Barbeque on PBS, talks about his latest book, Beer-Can Chicken.



Steven shares tips for imparting both a subtle or more pronounced beer flavor, how to be sure your chicken stays upright and other non-beer drinks that you might want to plop your chicken on for grill-roasting. Steven also shares tips for cooking vegetables right on the embers—that “cave man” method of grilling he’s famous for.

Plus, Seasoned is sunsetting; that means we won't be making new episodes going forward. In this final episode, the Seasoned team gathers in the spirit of gratitude and reflection. We play back clips from some of our most meaningful interviews and favorite guests.

GUEST: 

Steven Raichlen: Author of more than 30 books about grilling, including The Barbecue Bible, How to Grill, Planet Barbecue and Project Smoke. Steven’s won five James Beard Awards, and he’s lectured on the history of barbecue at Harvard University, the Library of Congress and the Smithsonian Institution. His latest book is Beer-Can Chicken: Foolproof Recipes for the Crispiest, Crackliest, Smokiest, Most Succulent Birds You’ve Ever Tasted. (@stevenraichlen)

FEATURED RECIPES: 
Basic Beer Can Chicken
Beer Can Turkey
Black Cherry Soda Chicken
Grilled Artichokes

INTERVIEWS MENTIONED IN THIS EPISODE:



Yewande Komolafe’s ‘Everyday Lagos,’ plus Bridgeport’s Green Village Initiative


Chef Rahanna Bisseret Martinez + a personal approach to community gardening


Real talk about diet culture from the ‘Food, We Need to Talk’ experts


Chef Kwame Onwuachi cooks ‘his America’ plus, home cooks from PBS’s 'The Great American Recipe'


Chefs Sherry Pocknett and 'Diasporican' author Illyanna Maisonet make James Beard Award history


Michael Twitty’s ‘Koshersoul,’ Rosca de Reyes from Atticus Bakery, and natural wines to try


Seasoned celebrates Pride


Seasoned heads to the forest for local maple syrup


Building community through coffee


Talkin’ turkey with local chefs, plus the gift of Buffalo Creek squash

Seasoned was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Stephanie Stender, Katrice Claudio, Tagan Engel, and Meg Fitzgerald, with help from Francesca Fontanez, Katherine Jimenez, Martha Castillo, and Janae Spinato on Social.

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

All episodes of Seasoned are available as a podcast on Apple Podcasts, Spotify, Amazon Music, TuneIn, Listen Notes.

Get your grill ready and crack open a cold one. We’re talkin’ about beer can chicken with PBS host and James Beard Award-winning cookbook author Steven Raichlen. The host of Project Smoke, Project Fire, and Planet Barbeque on PBS, talks about his latest book, Beer-Can Chicken.
 
Steven shares tips for imparting both a subtle or more pronounced beer flavor, how to be sure your chicken stays upright and other non-beer drinks that you might want to plop your chicken on for grill-roasting. Steven also shares tips for cooking vegetables right on the embers—that “cave man” method of grilling he’s famous for.
Plus, Seasoned is sunsetting; that means we won't be making new episodes going forward. In this final episode, the Seasoned team gathers in the spirit of gratitude and reflection. We play back clips from some of our most meaningful interviews and favorite guests.
GUEST: 
<a href="https://barbecuebible.com/">Steven Raichlen</a>: Author of more than 30 books about grilling, including The Barbecue Bible, How to Grill, Planet Barbecue and Project Smoke. Steven’s won five James Beard Awards, and he’s lectured on the history of barbecue at Harvard University, the Library of Congress and the Smithsonian Institution. His latest book is <a href="https://bookshop.org/p/books/beer-can-chicken-foolproof-recipes-for-the-crispiest-crackliest-smokiest-most-succulent-birds-you-ve-ever-tasted-revised-revised-steven-raichlen/20381089?ean=9781523526215">Beer-Can Chicken</a>: Foolproof Recipes for the Crispiest, Crackliest, Smokiest, Most Succulent Birds You’ve Ever Tasted. (<a href="https://www.instagram.com/stevenraichlen/">@stevenraichlen</a>)
FEATURED RECIPES: <a href="https://content.ctpublic.org/recipes/basic-beer-can-chicken/">Basic Beer Can Chicken</a> <a href="https://content.ctpublic.org/recipes/beer-can-turkey/">Beer Can Turkey</a> <a href="https://content.ctpublic.org/recipes/black-cherry-soda-chicken/">Black Cherry Soda Chicken</a> <a href="https://content.ctpublic.org/recipes/grilled-artichokes/">Grilled Artichokes</a>
INTERVIEWS MENTIONED IN THIS EPISODE: 
<ul data-pm-slice="3 1 []">
<li>
<a href="https://www.ctpublic.org/show/seasoned/2023-10-24/yewande-komolafes-everyday-lagos-plus-bridgeports-green-village-initiative">Yewande Komolafe’s ‘Everyday Lagos,’ plus Bridgeport’s Green Village Initiative</a>
</li>
<li>
<a href="https://www.ctpublic.org/show/seasoned/2023-10-11/chef-rahanna-bisseret-martinez-a-personal-approach-to-community-gardening">Chef Rahanna Bisseret Martinez + a personal approach to community gardening</a>
</li>
<li>
<a href="https://www.ctpublic.org/show/seasoned/2023-12-12/real-talk-about-diet-culture-from-the-food-we-need-to-talk-experts">Real talk about diet culture from the ‘Food, We Need to Talk’ experts</a>
</li>
<li>
<a href="https://www.ctpublic.org/show/seasoned/2022-07-21/chef-kwame-onwuachi-cooks-his-america-plus-home-cooks-from-pbss-the-great-american-recipe">Chef Kwame Onwuachi cooks ‘his America’ plus, home cooks from PBS’s 'The Great American Recipe'</a>
</li>
<li>
<a href="https://www.ctpublic.org/show/seasoned/2023-08-17/chefs-sherry-pocknett-and-diasporican-author-illyanna-maisonet-make-james-beard-award-history">Chefs Sherry Pocknett and 'Diasporican' author Illyanna Maisonet make James Beard Award history</a>
</li>
<li>
<a href="https://www.ctpublic.org/show/seasoned/2022-12-13/michael-twittys-koshersoul-rosca-de-reyes-from-atticus-bakery-and-natural-wines-to-try">Michael Twitty’s ‘Koshersoul,’ Rosca de Reyes from Atticus Bakery, and natural wines to try</a>
</li>
<li>
<a href="https://www.ctpublic.org/show/seasoned/2024-06-20/seasoned-celebrates-pride">Seasoned celebrates Pride</a>
</li>
<li>
<a href="https://www.ctpublic.org/show/seasoned/2024-03-20/seasoned-heads-to-the-forest-for-local-maple-syrup">Seasoned heads to the forest for local maple syrup</a>
</li>
<li>
<a href="https://www.ctpublic.org/show/seasoned/2023-10-04/building-community-through-coffee">Building community through coffee</a>
</li>
<li>
<a href="https://www.ctpublic.org/show/seasoned/2023-11-20/talkin-turkey-with-local-chefs-plus-the-gift-of-buffalo-creek-squash">Talkin’ turkey with local chefs, plus the gift of Buffalo Creek squash</a>
</li>
</ul>
Seasoned was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Stephanie Stender, Katrice Claudio, Tagan Engel, and Meg Fitzgerald, with help from Francesca Fontanez, Katherine Jimenez, Martha Castillo, and Janae Spinato on Social.
Join the conversation on <a href="https://www.facebook.com/ctpublic/">Facebook</a>, <a href="https://twitter.com/wnpr">Twitter</a>, <a href="https://www.instagram.com/ctpublic/">Instagram</a>, and email: <a href="mailto:seasoned@ctpublic.org">seasoned@ctpublic.org</a>.
All episodes of Seasoned are available as a podcast on <a href="https://podcasts.apple.com/us/podcast/seasoned/id1526131365">Apple Podcasts</a>, <a href="https://open.spotify.com/show/2vvu0dV0ugvCcnyyIAJxiU">Spotify</a>, <a href="https://music.amazon.com/podcasts/61d210af-f00b-4b18-bdd3-a5a247cf9c34/seasoned">Amazon Music</a>, <a href="https://tunein.com/podcasts/Food--Cooking-Podcasts/Seasoned-p1353966/">TuneIn</a>, <a href="https://www.listennotes.com/podcasts/seasoned-connecticut-public-radio-bBwFVsl1Q0p/">Listen Notes</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>

Seasoned

Seasoned, which aired from 2020 to 2024, was a radio show and podcast from Connecticut Public that explored our state's seasonal ingredients and the passionate people who grow and cook our food. We also talked with nationally known chefs, food writers and cookbook authors.

For more, visit ctpublic.org/seasoned

Seasoned, which aired from 2020 to 2024, was a radio show and podcast from Connecticut Public that explored our state's seasonal ingredients and the passionate people who grow and cook our food. We also talked with nationally known chefs, food writers and cookbook authors.
For more, visit <a href="https://www.ctpublic.org/show/seasoned">ctpublic.org/seasoned</a>

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