Rien Fertel

On this week's show, just in time for the Fourth of July, we're celebrating the good old-fashioned American barbecue and the even older tradition of curing meat for preservation and eating.

We begin with Rien Fertel, author of The One True Barbecue, who demystifies the role of the pit master in the tradition of whole hog barbecue in Tennessee and the Eastern Carolinas. Rien’s exhaustive research led him to some of the smokiest and most storied barbecue shacks in America. But you may want to keep your distance, if those pigs catch on fire, it won't just be the fireworks exploding! 

The Charles L. Franck Studio Collection / The Historic New Orleans Collection

Tripod Xtras feature one on one interviews with special guests. This week’s TriPod episode focuses on Mardi Gras 1946 and the strike of the flambeaux carriers that left the major parades rolling with little to no light at all. This is an extended interview with Rien Fertel, writer, teacher, and historian from Louisiana. Rien just

Join us as we celebrate Christmas on Louisiana Eats! Tariq Hanna of Sucre discusses a recent trip to Switzerland that resulted in his own customized chocolate. Then, after we travel to Natchitoches for the Christmas Festival of Lights, historian Rien Fertel tells us forgotten stories about the praline.

On this edition of Louisiana Eats! food writer Suzanne Pfefferle talks about making her first documentary, Vietnamese Cuisine in New Orleans. Then bartender Adam Seger discusses his Southern Louisiana roots, and historian Rien Fertel reveals secrets from The Picayune's Creole Cook Book.