Where can I listen to this podcast?

This podcast is available on 4 platforms including Apple Podcasts, Spotify, and more. You can also use the RSS feed directly.

Does this podcast accept guests?

No, this podcast does not typically feature guests.

Sauced

Claim This Podcast

by The Coaster

5.0(13 reviews)

23 episodes

Updated Daily

Accepts GuestsHas SponsorsLocation 🇺🇸

Podcast Overview

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.

Language

🇺🇲

Publishing Since

1/1/2026

Visit Website View on Apple Podcasts RSS Feed

Reach the team behind Sauced

Verified contact details for this show aren't on file yet — sign up to get notified when they land.

Recent Episodes

May 28, 2026

Tiramisu

Tiramisu's origin is contested. One claim puts it in a Treviso restaurant in 1972. Another places it in Friuli, more than a decade earlier. But zabaglione — the dish's direct ancestor — has always been defined by sweet Marsala. The booze was the family inheritance dropped at Tiramisu's birth, and added back by everyone since.This week: the 1972 Le Beccherie story, the rival Friuli claim that pre-dates it, why the original was kept deliberately sober, egg-safety concerns, and where we actually land on the booze.The cocktail: The Red Hook — Vincenzo Errico's 2003 Manhattan variation from Milk & Honey NYC, with a coffee-bitters thumbprint that ties it back to the dessert.For the full recipes and more, become a premium subscriber at <a href="https://sauced.supercast.com/" rel="noopener noreferrer" target="_blank">https://sauced.supercast.com/</a>Follow us on Instagram: <a href="https://www.instagram.com/sauced.pod/" rel="noopener noreferrer" target="_blank">@sauced.pod</a>Thanks to all of this week's partners:Arriesgado Ancestral Tequila: <a href="https://pkgdgroup.com/#our_brands/" rel="noopener noreferrer" target="_blank">https://pkgdgroup.com/#our_brands/</a>Underberg: <a href="https://underbergamerica.com/" rel="noopener noreferrer" target="_blank">https://underbergamerica.com/</a>

May 21, 2026

BBQ Ribs

Nobody agrees on barbecue. Memphis wants a dry rub, the Carolinas want vinegar, Kansas City wants a thick sweet sauce, and Texas thinks the conversation should be about beef. This week we listened to every region, picked apart what each one gets right, and then did the one thing two New Yorkers could honestly do: we poured a Manhattan into the sauce.We also trace how ribs went from a discarded cut in 1850s Cincinnati to one of America's defining dishes, with the story running through the Black pit masters who built the canon. Henry Perry opened the door in 1908 Kansas City, Charlie Vergos defined Memphis style starting in 1948, and Aaron Franklin and Rodney Scott carry the torch today. We also settle some home-cook arguments along the way. The membrane comes off, the wrap stays off, you cook by temperature not time, and hickory is the wood for the job.The drink is a Mint Julep made the proper way, with high-proof bourbon, demerara syrup, plenty of crushed ice, and a mint plume tall enough that your nose touches it on every sip.For the full recipes and more, become a premium subscriber at <a href="https://sauced.supercast.com/" rel="noopener noreferrer" target="_blank">https://sauced.supercast.com/</a>Follow us on Instagram: <a href="https://www.instagram.com/sauced.pod/" rel="noopener noreferrer" target="_blank">@sauced.pod</a>Thanks to all of this week's partners:El Acabo Raicilla: <a href="https://pkgdgroup.com/#our_brands" rel="noopener noreferrer" target="_blank">https://pkgdgroup.com/#our_brands</a>Underberg: <a href="https://underbergamerica.com/" rel="noopener noreferrer" target="_blank">https://underbergamerica.com/</a>

May 14, 2026

Jerk Chicken

Most cooking woods are fuel. For Jerk Chicken, pimento is the seasoning — it's the smoke, not just the marinade, that gives this dish its defining flavor.This week, we dig into the Maroon origin in smokeless underground pits to evade British patrols, the scotch bonnet vs habanero deep-dive, the Boston Bay tradition that dates to the 1940s, and why Red Stripe — not rum — earns its spot in the marinade. The rum we save for the cocktails.Speaking of which: The Jamaican Jerk Daiquiri — Wray & Nephew Overproof, Allspice Dram, lime, demerara, pimento bitters, rimmed with the leftover dry rub. And the Lion's Tail — a 1930s classic: bourbon, Allspice Dram, lime, demerara, Angostura.For the full recipes and more, become a premium subscriber at <a href="https://sauced.supercast.com/" rel="noopener noreferrer" target="_blank">https://sauced.supercast.com/</a>Follow us on Instagram: <a href="https://www.instagram.com/sauced.pod/" rel="noopener noreferrer" target="_blank">@sauced.pod</a>Thanks to all of this week's partners:Tequila El Viejito: <a href="https://pkgdgroup.com/#our_brands" rel="noopener noreferrer" target="_blank">https://pkgdgroup.com/#our_brands</a>Underberg: <a href="https://underbergamerica.com/" rel="noopener noreferrer" target="_blank">https://underbergamerica.com/</a>

23 total episodes available

Deep-dive analytics for Sauced

Frequently asked questions

Have a different question and can't find the answer you're looking for? Reach out to our support team by sending us an email and we'll get back to you as soon as we can.

What is Sauced?: 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.
How often does this podcast release new episodes?: This podcast updates daily.
Where can I listen to this podcast?: This podcast is available on 4 platforms including Apple Podcasts, Spotify, and more. You can also use the RSS feed directly.
Does this podcast accept guests?: No, this podcast does not typically feature guests.

Legal Disclaimer

Pod Engine is not affiliated with, endorsed by, or officially connected with any of the podcasts displayed on this platform. We operate independently as a podcast discovery and analytics service.

All podcast artwork, thumbnails, and content displayed on this page are the property of their respective owners and are protected by applicable copyright laws. This includes, but is not limited to, podcast cover art, episode artwork, show descriptions, episode titles, transcripts, audio snippets, and any other content originating from the podcast creators or their licensors.

We display this content under fair use principles and/or implied license for the purpose of podcast discovery, information, and commentary. We make no claim of ownership over any podcast content, artwork, or related materials shown on this platform. All trademarks, service marks, and trade names are the property of their respective owners.

While we strive to ensure all content usage is properly authorized, if you are a rights holder and believe your content is being used inappropriately or without proper authorization, please contact us immediately at hey@podengine.ai for prompt review and appropriate action, which may include content removal or proper attribution.

By accessing and using this platform, you acknowledge and agree to respect all applicable copyright laws and intellectual property rights of content owners. Any unauthorized reproduction, distribution, or commercial use of the content displayed on this platform is strictly prohibited.