Dave Sands 5/3/24 Dave Sands 5/3/24

Chef, Educator, Storyteller & Food Ambassador - Eduardo Garcia of Montana Mex - EPISODE 45

Dave Sands 8/30/23 Dave Sands 8/30/23

Heritage Fire Tour 2023

Dave Sands 6/7/23 Dave Sands 6/7/23

FOOD ORIGINS on Real Talks on the Rocks

On this episode of Real Talks on the Rocks, I sit down with Dave Sands, who is the host of "The Food Origins Podcast".

Dave Sands 2/2/23 Dave Sands 2/2/23

FOOD ORIGINS on the Six Fifty

Food Origins on the Six Fifty

Dave Sands 8/4/22 Dave Sands 8/4/22

Ice Cream Dream

Dave Sands 8/4/22 Dave Sands 8/4/22

Sliders

Dave Sands 7/24/22 Dave Sands 7/24/22

Halibut Toast

Dave Sands 7/24/22 Dave Sands 7/24/22

Beef Kielbasa Sandwiches

Dave Sands 7/24/22 Dave Sands 7/24/22

Hamachi Poke

Dave Sands 7/24/22 Dave Sands 7/24/22

Beet Salad

Dave Sands 7/22/22 Dave Sands 7/22/22

Cucumber Salad

Dave Sands 7/22/22 Dave Sands 7/22/22

Smoked Chicken

Dave Sands 7/22/22 Dave Sands 7/22/22

The Mountain Side Podcast #93

Dave Sands 6/24/22 Dave Sands 6/24/22

SMOKED RIBS

RIBS

I always enjoy cooking for others. This cook was for my friend Uli Bella of Ozomatli and the rest of the band/crew. We recorded a recent Food Origins podcast (will release later this year) in LA. I wasn’t able to bring him some smoked ribs as promised then; so I am honoring that today. St. Louis style for ribs were seasoned with Grill Your Ass Off Infidel Rub and Traeger Rub. I used the 3-2-1 method for smoking including a honey butter wrap. Sauce was a mix of Bachan’s Yuzu , Sweet Baby Ray’s and a shot of Puncher’s Chance Bourbon made by Bruce Buffer. The ribs came out with great color, delicious , tender and disappeared in five minutes.