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You know how, when you show up to a barbecue, the first thing everyone looks at is what\u2019s in your hand? It\u2019s usually a\xa0sixer\xa0of some summer-friendly brew\u2014Bell\u2019s Oberon or\xa0Abita\xa0Strawberry\u2014a package of brats, a bag of kettle-cooked potato chips. If you\u2019re really creative, maybe a tray of handmade burgers with a dash of Worcestershire\xa0and chopped onions mixed in.But let\u2019s say you want to impress your fellow Labor Day barbecue guests,\xa0and you didn\u2019t have time to you suck at doing the cannonball, and you\u2019re not the guy in charge of the play list. There is still hope: Show up with a bag of crabs.\nIn this episode we talk to Spike\xa0Gjerde, a Baltimore based James Beard award winning Chef, to get the hard sell, on soft-shell crabs. He'll explain how to choose, clean and cook your crabs, and how to eat them.\xa0\nPlus we introduce a new segment we're calling, The Curious Idiot. Wherein editor Kevin\xa0Dupzyk\xa0finally learns how to\xa0Bluetooth\xa0his phone with Tech editor Alex George.\xa0\nAnd final, we'll head to the testing round table and suit up for a talk about cameras, breathing, and the golden age of overalls.\xa0\n\xa0\nLearn more about your ad choices. Visit podcastchoices.com/adchoices