Sauced

How much do you really know about America's favorite finger food?
This week, Tim and Sother break down the contested origins of the buffalo wing — from the Anchor Bar's 1964 creation story to the overlooked counter-narrative of John Young's Wings and Things. They examine Calvin Trillin's landmark 1980 New Yorker piece and what it reveals about how food history gets written.
Then it's on to technique: the science of crispy skin, why baking powder changes everything, and Tim's personal grill-to-air-fryer method that's become his go-to. Plus three original boozy wing sauces — a Bloody Viking–inspired aquavit glaze, a bourbon-sorghum barbecue, and a tangy hard cider preparation.
To drink: the Bloody Viking cocktail with a Midwestern snit of pilsner on the side.
For the full recipes and more, become a premium subscriber at https://sauced.supercast.com/
Follow us on Instagram: @sauced.pod
Thanks to all of this week’s partners:
G4 Tequila: https://pkgdgroup.com/g4-tequila/
Atheras Spirits: https://atherasspirits.com/
Underberg: https://underbergamerica.com/

Coq au vin — rooster in wine — is one of those dishes that sounds fancy but started as peasant cooking. A tough old bird, past its prime, slow-braised until tender in wine with bacon, mushrooms, and pearl onions.
This week, we trace the dish from Julius Caesar's alleged power play against a Gallic chief to Julia Child's 1961 cookbook that made it a global sensation. We debate whether the "vin" must be red (spoiler: there are regional riffs with Riesling, yellow wine, even Champagne), explore why marinating overnight is non-negotiable, and talk through the butchery if you're breaking down a whole bird.
The cocktail: The Queen of Cocktails — a Mezcal Pechuga highball inspired by the surprising connection between cock ale, the cocktail's etymology, and pechuga's ceremonial distillation. It's a story you'll want to hear.
Premium subscribers get the full recipe card with quantities, techniques, and the cocktail specs. Head to saucedpodcast.com to sign up.
Follow us on Instagram: @sauced.pod
Thanks to all of this week's partners:
El Acabo Raicilla: https://pkgdgroup.com/#our_brands
Underberg: https://underbergamerica.com/

Butter, batter, booze — and a whole lot of theatre. In this episode, we unpack Crêpes Suzette, the legendary French dessert that turns paper-thin pancakes into tableside spectacle. We dig into the (possibly apocryphal) origin story involving a 14-year-old waiter, the Prince of Wales, and an allegedly accidental flambé. Then we get into the real stuff: how to achieve that elusive crêpe consistency, why you should rest your batter overnight, and the case for adding lager to get those lacy, browned edges.
On the booze front, we're going all in — beer in the batter, orange liqueur and Cognac in the sauce, and a flambé that actually serves a purpose beyond the drama. (Though the drama doesn't hurt.) We also share our Sauced-specific tweaks: toasted cardamom in the sauce, candied orange zest, and clementine slices for texture.
The cocktail: Sidecar Suzette — a riff on the classic with Cognac, Grand Marnier, Demerara, and cardamom bitters. Shake it, strain it, flame an orange peel over the top.
Premium subscribers get the full recipe card with quantities, techniques, and the cocktail specs. Head to saucedpodcast.com to sign up.
Follow us on Instagram: @sauced.pod
Thanks to all of this week's partners:
Tequila El Viejito: https://pkgdgroup.com/#our_brands
Underberg: https://underbergamerica.com/

A big, steaming bowl of mussels — simple, fast, and impossibly satisfying. In this episode of Sauced, Tim McKirdy and Sother Teague break down Moules Marinière: the classic bistro dish that proves you don't need lots of time or effort to create something beautiful.
We cover why PEI mussels are the move (and why green lips aren't), the proper way to clean and debeard, why shallots matter more than you think, and the exact moment your mussels go from done to overdone. Plus, the serving move that makes this a complete meal: crusty bread in the bowl and fries on the side.
The cocktail: The Bouchot — a Calvados-forward sipper with Suze and Cocchi Americano that nods to Normandy without overpowering the briny sweetness of the dish.
To sign up for a premium subscription, head to: https://sauced.supercast.com/
Follow us on Instagram: @sauced.pod
Thanks to all of this week's partners:
Palomo Mezcal: https://pkgdgroup.com/post/palomo-who-we-are
Atheras Spirits: https://atherasspirits.com/
Underberg: https://underbergamerica.com/

The ultimate marriage of beef and red wine — the very dish that inspired this show. For the debut of Sauced, Tim McKirdy and Sother Teague — two former chefs turned cocktail nerds — break down Beef Bourguignon and explore everything beyond the recipe that you need to consider to perfect this dish.
In this episode, we tackle the big questions: Why you should skip the Burgundy for cooking. Why you brown first, then marinate. How to cut your chuck so it braises properly. And whether carrots have any business being in this dish.
Plus, we mix up a Harvard Cocktail — the perfect Cognac-forward sipper to enjoy during prep.
To sign up for a premium subscription, head to: https://sauced.supercast.com/
Follow us on Instagram: @sauced.pod/
Thanks to all of this week’s partners:
G4 Tequila: https://pkgdgroup.com/g4-tequila/
Atheras Spirits: https://atherasspirits.com/
El Buho Mezcal: https://elbuhomezcal.com/
Underberg: https://underbergamerica.com/