Sauced – Details, episodes & analysis

The ultimate marriage of beef and red wine — the very dish that inspired this show. For the debut of Sauced, Tim McKirdy and Sother Teague — two former chefs turned cocktail nerds — break down Beef Bourguignon and explore everything beyond the recipe that you need to consider to perfect this dish.

In this episode, we tackle the big questions: Why you should skip the Burgundy for cooking. Why you brown first, then marinate. How to cut your chuck so it braises properly. And whether carrots have any business being in this dish.

Plus, we mix up a Harvard Cocktail — the perfect Cognac-forward sipper to enjoy during prep.

To sign up for a premium subscription, head to: https://sauced.supercast.com/

Follow us on Instagram: @sauced.pod/

Thanks to all of this week’s partners:

G4 Tequila: https://pkgdgroup.com/g4-tequila/

Atheras Spirits: https://atherasspirits.com/

El Buho Mezcal: https://elbuhomezcal.com/

Underberg: https://underbergamerica.com/

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?

Introducing Sauced, a brand 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 makes them better.

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.

A big, steaming bowl of mussels — simple, fast, and impossibly satisfying. In this episode of Sauced, Tim McKirdy and Sother Teague break down Moules Marinière: the classic bistro dish that proves you don't need lots of time or effort to create something beautiful.

We cover why PEI mussels are the move (and why green lips aren't), the proper way to clean and debeard, why shallots matter more than you think, and the exact moment your mussels go from done to overdone. Plus, the serving move that makes this a complete meal: crusty bread in the bowl and fries on the side.

The cocktail: The Bouchot — a Calvados-forward sipper with Suze and Cocchi Americano that nods to Normandy without overpowering the briny sweetness of the dish.

To sign up for a premium subscription, head to: https://sauced.supercast.com/

Follow us on Instagram: @sauced.pod

Thanks to all of this week's partners:

Palomo Mezcal: https://pkgdgroup.com/post/palomo-who-we-are

Atheras Spirits: https://atherasspirits.com/

Underberg: https://underbergamerica.com/

Coq au vin — rooster in wine — is one of those dishes that sounds fancy but started as peasant cooking. A tough old bird, past its prime, slow-braised until tender in wine with bacon, mushrooms, and pearl onions.

This week, we trace the dish from Julius Caesar's alleged power play against a Gallic chief to Julia Child's 1961 cookbook that made it a global sensation. We debate whether the "vin" must be red (spoiler: there are regional riffs with Riesling, yellow wine, even Champagne), explore why marinating overnight is non-negotiable, and talk through the butchery if you're breaking down a whole bird.

The cocktail: The Queen of Cocktails — a Mezcal Pechuga highball inspired by the surprising connection between cock ale, the cocktail's etymology, and pechuga's ceremonial distillation. It's a story you'll want to hear.

Premium subscribers get the full recipe card with quantities, techniques, and the cocktail specs. Head to saucedpodcast.com to sign up.

Follow us on Instagram: @sauced.pod

Thanks to all of this week's partners:

El Acabo Raicilla: https://pkgdgroup.com/#our_brands

Underberg: https://underbergamerica.com/

Butter, batter, booze — and a whole lot of theatre. In this episode, we unpack Crêpes Suzette, the legendary French dessert that turns paper-thin pancakes into tableside spectacle. We dig into the (possibly apocryphal) origin story involving a 14-year-old waiter, the Prince of Wales, and an allegedly accidental flambé. Then we get into the real stuff: how to achieve that elusive crêpe consistency, why you should rest your batter overnight, and the case for adding lager to get those lacy, browned edges.

On the booze front, we're going all in — beer in the batter, orange liqueur and Cognac in the sauce, and a flambé that actually serves a purpose beyond the drama. (Though the drama doesn't hurt.) We also share our Sauced-specific tweaks: toasted cardamom in the sauce, candied orange zest, and clementine slices for texture.

The cocktail: Sidecar Suzette — a riff on the classic with Cognac, Grand Marnier, Demerara, and cardamom bitters. Shake it, strain it, flame an orange peel over the top.

Premium subscribers get the full recipe card with quantities, techniques, and the cocktail specs. Head to saucedpodcast.com to sign up.

Follow us on Instagram: @sauced.pod

Thanks to all of this week's partners:

Tequila El Viejito: https://pkgdgroup.com/#our_brands

Underberg: https://underbergamerica.com/

How much do you really know about America's favorite finger food?

This week, Tim and Sother break down the contested origins of the buffalo wing — from the Anchor Bar's 1964 creation story to the overlooked counter-narrative of John Young's Wings and Things. They examine Calvin Trillin's landmark 1980 New Yorker piece and what it reveals about how food history gets written.

Then it's on to technique: the science of crispy skin, why baking powder changes everything, and Tim's personal grill-to-air-fryer method that's become his go-to. Plus three original boozy wing sauces — a Bloody Viking–inspired aquavit glaze, a bourbon-sorghum barbecue, and a tangy hard cider preparation.

To drink: the Bloody Viking cocktail with a Midwestern snit of pilsner on the side.

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:

G4 Tequila: https://pkgdgroup.com/g4-tequila/

Atheras Spirits: https://atherasspirits.com/

Underberg: https://underbergamerica.com/

A secret recipe, a snail shortage, and the richest man who ever lived — that's how Oysters Rockefeller came to be. This week, we're tracing the dish back to 1899 New Orleans and Antoine's, the oldest family-run restaurant in America, where Jules Alciatore swapped escargot for Gulf oysters and created something iconic.

We're committing to our own version of the secret recipe — compound butter loaded with spinach, herbs, and absinthe, spooned over plump Gulf oysters and finished under the broiler. Plus, Sother's East Coast vs. West Coast vs. Gulf oyster cheat sheet, the case for Panko over Italian breadcrumbs, and why you should always make more compound butter than you need.

The cocktail: The Obituary — a gin Martini laced with absinthe, born just down the street from Antoine's at Lafitte's Blacksmith Shop.

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/

Atheras Spirits: https://atherasspirits.com/

Underberg: https://underbergamerica.com/

Once called the "soup of drunkards," French onion soup was born in the shadow of Les Halles — Paris's legendary night market — where butchers and aristocrats ate elbow to elbow at 3 AM. The original version? No booze at all.

This week, we're changing that. We commit to two versions of the recipe — one built on bourbon and dry French vermouth, the other on Cognac and Amontillado sherry. Along the way, we debate Jacques Pépin's 8-minute caramelization, break down why the Maillard reaction can't start until onions lose their 89% water content, and argue over whether Paul Bocuse — the chef of the century — was right to call the Les Halles version an "imitation."

The cocktail: The Gratinée — an Adonis riff with Amontillado sherry, Dolin Rouge, a barspoon of XO Cognac, and fresh thyme.

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/

A 1974 Italian cookbook, a Bologna nightclub, and a dish that earned the nickname "disco pasta" — Penne alla Vodka has no codified recipe, no agreed-upon ingredient list, and was once called "disgusting" by the president of the Italian Academy of Cuisine. So why does it persist?

This week, we're tracing the dish from its murky Italian origins to its Italian-American identity crisis — and devising our own version along the way. We break down why vodka, a flavorless spirit, actually extracts flavor compounds from tomatoes that water and fat can't reach, debate whether cream is a non-negotiable, and talk through why Carbone's famous Spicy Rigatoni skips the vodka entirely.

The cocktail: The Disco MiTo — vodka, Campari, Cocchi di Torino, orange bitters, lemon peel. A vodka riff on the Negroni, stirred and served up.

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/

Bouillabaisse might be the most argued-over dish in the French canon — and in 1980, a group of Marseille restaurateurs signed an actual charter to settle the debate. This week, we dig into the fisherman's stew that became a prince's feast: the origins on the rocky Calanques, the science behind that creamy golden broth (with no cream involved), and why your fishmonger matters more than any recipe.

We break down the fish categories you need, why oily fish is a dealbreaker, the role of pastis and saffron (including the three compounds that activate when you bloom it), and two approaches to rouille — the garlic-saffron sauce that ties the whole dish together.

The cocktail: The Mauresque — pastis, orgeat, and cold water. Simple, quenching, and straight from the south of France.

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:

G4 Tequila: https://pkgdgroup.com/g4-tequila/

Underberg: https://underbergamerica.com/