Meet the original Grill Girl: Elizabeth Karmel, chef, tamer of flames, baker of cakes, and super taster. Elizabeth joins host Kerry Diamond to talk about her new cookbook, Steak and Cake: More Than 100 Recipes To Make Any Meal A Smash Hit, and her culinary path, which has taken her from North Carolina to the beach town of Amagansett, New York, with lots of stops in between. Learn the real secret of good grilling (spoiler alert: It starts with the “will to grill,” says Elizabeth) and find out what it means to have taste memory.
Who does Calli Marie of Brew Five Points think is the bombe? Stay tuned to find out!
Thank you to Le Cordon Bleu culinary schools and Traeger Grills for supporting our show. Don’t forget to support The Hunger Doesn’t Take a Break initiative from the Food Bank for New York City. Visit foodbanknyc.org for more.
This week on Sharp and Hot , Emily and Anne interview Elizabeth Carmel of Carolina Cue to Go. Elizabeth tells Emily and Anne about her journey of bringing Texas style barbecue to NY and the history of what barbecue was, to what it has become today, as well as her recent barbecue shipping venture. Elizabeth then informs us that different styles of barbecue stem from what animal you are cooking, what part of the animal you use, and the kind of sauce that you eat it with. After this Emily, Anne, and Elizabeth discuss comfort foods, bread pudding, and their mutual love for sweet potatoes. This program was brought to you by Edwards VA Ham.
“You take a bite and it just transports you to a whole other barbecue place.” [15:00]
“I am painfully honest, if you don’t want my opinion, don’t ask me the question.” [32:00]
— Elizabeth Carmel on Sharp and Hot
Travel to North Carolina and the Caribbean on the same episode of Radio Cherry Bombe! Host Julia Turshen is first joined by chef Elizabeth Karmel of Hill Country Barbecue, who talks about her Southern roots and the sentimentality around BBQ and fried chicken. She’s gearing up for the Big Apple BBQ and shares some great thoughts on meat and the culture of grilling. Later on, Julia is joined by Suzanne Rousseau, 1/2 of Two Sisters and a Meal, the brainchild of two Jamaican sisters who are business partners, foodies, lovers of world travel, avid cultural explorers, crazy history buffs, adorers of the arts, soul seekers and well known “fetin queens”. Learn what’s misunderstood about Caribbean cuisine and how the two sisters juggle cookbooks, television and web series and still have time for fun. This show was sponsored by The International Culinary Center.
“Food is the purest form of communication. Instinctively, the way my family communicated was through food.” [02:00]
“My job and my life are blurred edges because food and wine are so much fun.” [04:00]
“BBQ and fried chicken are foods people are very emotionally connected to see when they take a bite it needs to transport them back [to a memory]” [08:00]
–Elizbaeth Karmel on Radio Cherry Bombe
“Either you take the opportunity and let the door open or you don’t.” [24:00]
“I think we could represent food in a new way, and that’s always what we wanted to do.” [27:00]
“We can cook sexy Caribbean food, it doesn’t have to be heavy duty stews. We don’t eat that way.” [27:00]
Suzanne Rousseau on Radio Cherry Bombe