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Sauced

The Coaster

What happens when two former chefs — now leading voices in the drinks world — turn the mic on their favorite topic: cooking with booze and drinking with food? That’s Sauced, a new weekly podcast from Tim McKirdy and Sother Teague.

Each week, Tim and Sother unpack a single dish: its history, the techniques that make it sing, and the drinks that belong alongside it. From Beef Bourguignon to Crêpes Suzette, we're exploring the classics — and the booze that gives them their identity.

Tim is a drinks writer, editor, and podcaster who's spent years covering cocktails, wine, and spirits. Sother is one of New York's most respected bartenders and the author of I'm Just Here for the Drinks. Together, they bring chef instincts, drinks expertise, and the kind of meaty conversation you'd want to partake in over a great meal.

New episodes every Thursday. Premium subscribers get bonus content, recipe cards, and early access to live events at https://sauced.supercast.com.

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  • 23 episodes
  • weekly
  • Avg 1 hr 16 min
  • English

Episodes 23

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  • S1 · E16
    April 23 · 1 hr 25 min

    Shrimp Scampi

    The name says shrimp twice — except it doesn't. "Scampi" is Italian for langoustine, making shrimp scampi a translation accident that's been hiding in plain sight on every red sauce joint menu in America. This week, we unpack the dish that Italian immigrants rebuilt with a different crustacean in a new country. The real identity behind the name, why the sauce is actually a beurre blanc, the salt-and-baking-soda cure that changes everything about shrimp texture, and the 90-second window where it all comes together or falls apart. The cocktail: Lo Scampo — gin, fresh Ruby grapefruit juice, marjoram syrup, and seltzer. Garnished with a brûléed grapefruit slice. 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: El Ateo Tequila: https://pkgdgroup.com/#our_brands/ Underberg: https://underbergamerica.com/

  • S1 · E15
    April 16 · 1 hr 17 min

    Carne Asada

    Carne Asada isn't a recipe — it's a verb, a noun, and an event, and in Northern Mexico and Southern California the gathering IS the dish. This week, we dig into the communal fire ritual that built its own language. Why "asada" is feminine and Mexican while "asado" is masculine and Argentine, the flap steak cut that beats skirt, the two-agent marinade that uses beer and mezcal as flavor delivery, cooking directly on white-hot coals, and why Enrique Olvera's idea of "perfectly imperfect" is the whole point. The cocktail: Sauced Michelada — chamoy and Tajín rim, Clamato, lime, Maggi, Worcestershire, Valentina, and a secret spoon of eel sauce. 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: Asil Raicilla de la Sierra: https://pkgdgroup.com/#our_brands/ Underberg: https://underbergamerica.com/

  • S1 · E14
    April 9 · 59 min

    Carbonnade Flamande

    A Flemish dish with a French name. A stew named for coal, where nothing is cooked over fire. And a thickening technique that involves floating mustard-slathered gingerbread on top of the pot. Carbonnade Flamande is Belgium's answer to Beef Bourguignon — same method, different drink, entirely different class. This week, we break down the beer-braised stew that fueled Flemish laborers for centuries — why it's all beer and no stock, the ossobuco-cut shanks that give it body, Julia Child's wrong beer choice, and the peperkoek bread lid that makes this dish unlike anything else in the European canon. The cocktail: Le Charbon — aged Jamaican rum, Falernum, dry curaçao, and a ginger-molasses syrup. 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: Mezcal Ultramundo: https://pkgdgroup.com/post/ultramundo/ Underberg: https://underbergamerica.com/

Showing 21–23 of 23 episodes