Today we discuss Barbies and Arby's as we discover what the mafia has to do with BBQ sauce and why pork is like an iceberg. Matthew dispenses some dubious fatherly advice on mopping, basting and dipping this signature reserve select artisanal sauce. 
Links:<ul><li><a href="https://www.brownpapertickets.com/event/4442874" title="Spilled Milk Podcast Live - 10th Anniversary, featuring Dewa Dorje">Spilled Milk Podcast Live - 10th Anniversary, featuring Dewa Dorje</a></li><li><a href="https://www.thewednesdaychef.com/the_wednesday_chef/2007/02/melissa_clarks_.html" title="Melissa Clark's Fake Baked Beans - The Wednesday Chef">Melissa Clark's Fake Baked Beans - The Wednesday Chef</a></li><li><a href="https://www.seriouseats.com/recipes/2016/02/easy-oven-pulled-pork-recipe.html" title="Easy Oven-Cooked Pulled Pork Recipe | Serious Eats">Easy Oven-Cooked Pulled Pork Recipe | Serious Eats</a></li><li><a href="https://www.seriouseats.com/2013/06/taste-test-best-bottled-barbecue-sauce.html" title="The Best Bottled Barbecue Sauce | Taste Test | Serious Eats">The Best Bottled Barbecue Sauce | Taste Test | Serious Eats</a></li><li><a href="https://www.thekitchn.com/the-bottled-bbq-sauce-taste-test-we-tried-7-brands-and-ranked-them-220654" title="The Best Bottled BBQ Sauce - Taste Test | Kitchn">The Best Bottled BBQ Sauce - Taste Test | Kitchn</a></li></ul>
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Episode 418: Tofu

Every week on Spilled Milk, writers/comedians Molly Wizenberg and Matthew Amster-Burton start with a food-related topic, from apples to winter squash, and run with it as far as they can go—and, regrettably, sometimes further.