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Sauced: Daily Summaries Delivered
by 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 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, they'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.
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- 3 days ago1h 30m
Hot Dogs
Americans eat about 20 billion hot dogs a year, roughly 70 per person, and close to 7 billion between Memorial Day and Labor Day alone. It is five centuries old and lives in our songs and our slang, yet it still loses top billing to the burger. From a $1.50 warehouse counter to $200 under gold leaf, no food is more American, or harder to pin down.We get into where it really came from and why the famous origin story is a myth, how to cook one so it snaps instead of splits, and the regional map that sets New York against Chicago. Plus the one debate we are never going to settle.We also turned the hot dog into a drink. This week's cocktail is The Ballpark Martini, a savory, briny mix of potato vodka, pickle brine, and celery.For the full recipes and more, become a premium subscriber at https://sauced.supercast.com/Follow us on Instagram: @sauced.podThanks to all of this week's partners:Arriesgado Ancestral Tequila: https://pkgdgroup.com/#our_brands/Underberg: https://underbergamerica.com/
- 1 weeks ago1h 5m
Chicken Caesar Salad
Everyone assumes the Caesar is Roman, or at least Italian. Instead, it was invented in Tijuana on the Fourth of July, 1924, by an Italian immigrant who worked a border crossing from San Diego because Prohibition had left his side the only place you could still sell a drink. It began as tableside theater, improvised from what a holiday rush left in the kitchen.We get into whether the anchovy everyone argues about earns a place in ours, where we land on breast or thigh, and how a dish that began as luxury became the most shelf-stabilized salad around.Meanwhile, this week's cocktail is The Aviator, a dirty daiquiri of white rum, fresh lime, and olive brine that carries the salad's savory side into a drink.For the full recipes and more, become a premium subscriber at https://sauced.supercast.com/Follow us on Instagram: @sauced.podThanks to all of this week's partners:El Acabo: https://pkgdgroup.com/#our_brands/Underberg: https://underbergamerica.com/
- 2 weeks ago1h 10m
Shrimp and Grits
For most of its life, Shrimp and Grits was a morning meal, the thing shrimpers ate at dawn while the season was running. Its old names say so plainly: "breakfast shrimp," and the earlier "shrimp and hominy." Then a Chapel Hill chef did the daring thing and moved it onto the dinner menu, and a 1985 New York Times write-up sent a humble plate national.We get into how it climbed from the docks to the white tablecloth, why grits and not shrimp are the real non-negotiable, where we land on booze in a dish with barely any room for it, and the Charleston bottle that ties the glass back to the plate.Fittingly, the drink leans into those breakfast roots. This week's cocktail is the Not Your Modern Milk Punch, the Southern style made with real milk instead of the clarified version, split between bourbon and brandy.For the full recipes and more, become a premium subscriber at https://sauced.supercast.com/Follow us on Instagram: @sauced.podThanks to all of this week's partners:Tequila El Viejito: https://pkgdgroup.com/#our_brandsUnderberg: https://underbergamerica.com/
- 3 weeks ago1h 11m
Bonus Episode: Mashed Potatoes
This is a bonus episode that first went out to our premium subscribers in January. We're dropping it in the public feed today so you can hear what bonus episodes are like. They typically feature deep dives into a single technique, ingredient, or side dish, or historical deep dive.Mashed potatoes might be one of the simplest dishes to make, but getting them right? That's another story. We're breaking down where things go wrong (gluey textures, waterlogged spuds, the "point of no return") and how the pros avoid them. Along the way, we unpack Joël Robuchon's legendary 50% butter ratio, debate the ricer vs. food mill, and settle on the definitive preparation for Sauced mash.Follow us on Instagram: @sauced.pod
- 3 weeks ago1h 31m
Beef Wellington
The hardest part of a Beef Wellington isn't the beef. It is getting a crisp pastry shell and a rare, rested center out of one hot oven, both finishing at the same moment, and one wrong move ruins the whole thing. We take the build apart so it finally stops being intimidating.We trace how a French classic wearing a British hero's name became the most obsessed-over showstopper on the internet, right up to the chef who turned it into a meme. Then we get into the one cut of beef that works, the pile of small techniques that make it feel harder than it is, and where we land on the mustard, the barrier that keeps the pastry from going soggy, and the temperature you actually pull it at. The booze runs through the dish too, so it runs into the glass.This week's cocktail is The Wellington Manhattan, built on overproof rye and the same Madeira that goes into the mushrooms, with a mushroom bitter to tie the glass to the plate.For the full recipes and more, become a premium subscriber at https://sauced.supercast.com/Follow us on Instagram: @sauced.podThanks to all of this week's partners:Palomo Mezcal: https://pkgdgroup.com/post/palomo-who-we-are/Underberg: https://underbergamerica.com/Wines 'Til Sold Out: https://www.wtso.com/Buy this episode's wine: https://www.wtso.com/shared/product/ID89439/Celebrating 20 years. Use code PAIRING for $10 off orders of $100+. One-time use. Cannot be combined with other discount codes and may not be valid in conjunction with special sales.
- Aug 20, 20261h 15m
Chicken Piccata
Chicken Piccata puts the bird in its title, but the capers run the show. Pull out that hand-harvested flower bud, too precious to come in a normal-sized jar, and two professional chefs will tell you the dish stops being itself. So how did an ingredient you can barely fish out with a spoon, one that people swear once cost more than gold, become the thing a weeknight classic lives or dies on?This week we get into what a caper actually is and why it comes in six market sizes almost no one has heard of, the word everyone uses for this dish and no one can define, and how these little buds landed in a recipe that started without them. We settle the non-negotiables (the brine beats the bird, apparently), make the case for vermouth over wine, and land on lemon three ways that keeps it all light and bright.The caper even makes it into the glass. This week's two drinks both take a hit of caper brine: the Piccatini, an Italian gin martini with dry sherry and a touch of Bianco vermouth, and the Dirty Limoncello Spritz, homemade limoncello lengthened with Prosecco and sparkling mineral water.For the full recipes and more, become a premium subscriber at https://sauced.supercast.com/Follow us on Instagram: @sauced.podThanks to all of this week's partners:G4: https://pkgdgroup.com/g4-tequila/Underberg: https://underbergamerica.com/Wines 'Til Sold Out: https://www.wtso.com/Buy this episode's wine: https://www.wtso.com/shared/product/ID92321/Celebrating 20 years. Use code PAIRING for $10 off orders of $100+. One-time use. Cannot be combined with other discount codes and may not be valid in conjunction with special sales.
- Aug 13, 20261h 13m
Osso Buco
The same thing that ruins osso buco is the thing that makes it. The tough silverskin wrapped around a veal shank starts shrinking at about 140 degrees and cups the meat into a hockey puck. Cook it low, hold it long, and that same collagen melts into the gelatin that turns a cut the butcher couldn't give away into a special-occasion plate.This week we get into the two moves that keep the shank from cupping, why veal sends the whole dish white instead of red, and the trick that makes the texture better the day after you cook it. We land on gremolata as a non-negotiable, walk the low-and-slow window that separates spoon-tender from fall-apart, and find room for a little cinnamon nobody saw coming.There's a French streak running through this Italian dish, so this week's cocktail is the Ponte Vecchio, a brandy Boulevardier with Amaro Nonino and Punt e Mes, stirred over a rock with a lemon twist to echo the gremolata.For the full recipes and more, become a premium subscriber at https://sauced.supercast.com/Follow us on Instagram: @sauced.podThanks to all of this week's partners:El Ateo Tequila: https://pkgdgroup.com/#our_brandsUnderberg: https://underbergamerica.com/Wines 'Til Sold Out: https://www.wtso.com/ Buy this episode's wine: https://www.wtso.com/shared/product/ID93777Celebrating 20 years. Use code PAIRING for $10 off orders of $100+. One-time use. Cannot be combined with other discount codes and may not be valid in conjunction with special sales.
- Aug 6, 20261h 27m
Lobster Rolls
Lobster used to be fertilizer. Coastal tribes buried it in the fields, colonists let it wash up in piles two feet deep, and prisoners complained they were being fed bugs. In 1634, William Wood wrote that a heap of lobster shells by your door marked you as too poor to eat anything else.This week we follow that same animal to a fifty-dollar tray of cold lobster salad on a buttered, griddled bun, and figure out how the cockroach of the sea got its glow-up. We take opposite corners on the only debate that matters, Maine (cold, a little mayo, celery) against Connecticut (warm, drawn butter, nothing else), get into why the sweetest meat isn't the tail, how to pull it off the heat the second before it turns to rubber, and why a new-shell lobster seasons itself from the inside.There's no booze in the dish, so this one is about what you drink beside it. Sother's cocktail is the Maine Dispatch, an agricole rum Daiquiri with celery juice and tarragon.For the full recipes and more, become a premium subscriber at https://sauced.supercast.com/Follow us on Instagram: @sauced.podThanks to all this week's sponsors:Asil Raicilla de la Sierra: https://pkgdgroup.com/#our_brandsUnderberg: https://underbergamerica.com/Wines 'Til Sold Out: https://www.wtso.com/Celebrating 20 years. Use code PAIRING for $10 off orders of $100+. One-time use. Cannot be combined with other discount codes and may not be valid in conjunction with special sales.
About 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 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, they'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.
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