Sauced

The Coaster
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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.

  1. 1 day ago

    Clam Chowder

    New England claims Clam Chowder as its own, but the dish carries a distinctly French accent. Its name comes from the chaudière, the cooking pot Breton fishermen brought across the Atlantic. Centuries later, the man who set the modern standard made the same trip. We read the oldest printed recipe in full, a 1751 poem that calls for a bottle of red wine, and sit down to Melville's bowl on Nantucket. From there it's the long-running feud between New England and Manhattan, including the year a Maine lawmaker tried to outlaw tomatoes in chowder, plus the era when clam shells could cover Harvard tuition. Then we lock in our non-negotiables, size up our options at the seafood counter, and settle the roux question. The pairing stays on the coast. This week's cocktail is The Harry Johnson, a tall build of Manzanilla Sherry, ginger honey syrup, and lemon over pebble ice, topped with a spritz of peated Scotch. 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: https://pkgdgroup.com/tequila-el-ateo/ Underberg: https://underbergamerica.com/

    Clam Chowder

  2. 1 Oct

    Pulled Pork

    The pork shoulder spent most of its life as a cheap, tough poverty cut. Then Pulled Pork went from Carolina pits to a London street-food trailer to menus across the city, and worldwide searches for it peaked in the spring of 2020. We trace how the humblest cut on the pig became a global craze, and what a pandemic had to do with it. We also get to the bottom of why the shoulder is sold as a butt, settle our non-negotiables for smoking one at home, and make the case for the sauce that really belongs on the table. It even finds its way into the glass. This week's cocktail is The Francis Bourgeois, a riff on the classic Stone Fence with apple brandy, Angostura bitters, and hard cider. 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/raicilla-asil Underberg: https://underbergamerica.com/

    Pulled Pork

  3. 24 Sept

    Shepherd's Pie

    Online, the rule gets enforced like scripture: shepherds keep sheep, so Shepherd's Pie means lamb, and beef makes it a Cottage Pie. The oldest recipe usually cited for the dish asked for cold meat of any kind. For most of its life, nobody was checking what sat under the potatoes. We trace how a Monday-night leftover earned two names, meet the pharmacist who sold France on a crop it thought was pig feed, and ask why Americans eat so little lamb. The build settles which booze goes in the filling, where cheese belongs, and what keeps the mash from sinking. Real mint sauce gets a defense, and the herb finds its way into the glass, too. This week's cocktail is the Parmentier's Fancy, an Irish whiskey and dry sherry sour with lemon, ginger, Garden Party bitters, and a peated Scotch mist. Sother makes them himself: https://creativedrunk.bigcartel.com/product/cocktail-bitters/ 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/ Underberg: https://underbergamerica.com/

    Shepherd's Pie

  4. 17 Sept

    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.pod Thanks to all of this week's partners: Arriesgado Ancestral Tequila: https://pkgdgroup.com/#our_brands/ Underberg: https://underbergamerica.com/

    Hot Dogs

  5. 10 Sept

    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.pod Thanks to all of this week's partners: El Acabo: https://pkgdgroup.com/#our_brands/ Underberg: https://underbergamerica.com/

    Chicken Caesar Salad

  6. 3 Sept

    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.pod Thanks to all of this week's partners: Tequila El Viejito: https://pkgdgroup.com/#our_brands Underberg: https://underbergamerica.com/

    Shrimp and Grits

  7. 29 Aug ·  Bonus

    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

    Bonus Episode: Mashed Potatoes

  8. 27 Aug

    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.pod Thanks 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.

    Beef Wellington
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About

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.

Information

  • Creator
    The Coaster
  • Years Active
    2025 - 2026
  • Episodes
    43
  • Rating
    Clean
  • Copyright
    © Copyright 2026 The Coaster
  • Show Website
    Sauced

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