Nov 30, 2022
Fire, smoke, and food. This is the origin of cooking; that a’ ha
moment when flavor came into play and the experience of eating
extended beyond survival. Fast forward 300,000 years (give or take
100,000) and cooks still relish fire and smoke; low and slow
preparations, and the development of flavor through caramelization
and penetrating smoke. Join CAFÉ Talks podcast for an exciting
conversation with Jonathan and Meghan Gravatt of West Shore
Barbeque as they ignite your interest and share their passion for
cooking with wood and live fire. Feed your fascination with
barbeque and the regional variations that exist from Kansas City to
Central Texas, and Memphis to Central Florida. Listen as the
Gravatt’s talk about bringing fire and smoke to the mountains of
New York.