Grilling, smoking and barbecuing our way into summer

Listen

Guests: Erin O’Shea & Richard Landau

Memorial Day is around the corner and many of us are looking forward to warm, outdoor meals with family and friends after enduring the region’s long, cold winter. More non-vegetarians are turning to grilling vegetables and there are many nuances in preparing meat. We’ll have two local chefs in the studio for advice in fine-tuning a great meal. To grill or to smoke? Dry rub or marinade? Which vegetables should be put on a skewer? And for how long and at what temperature? When is it best to use gas, wood or charcoal? Our guests are RICHARD LANDAU, chef and owner of the vegetarian restaurant, Vedge, and ERIN O’SHEA, Executive Chef and partner of Percy Street Barbecue.

Want a digest of WHYY’s programs, events & stories? Sign up for our weekly newsletter.

It will take 126,000 members this year for great news and programs to thrive. Help us get to 100% of the goal.