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Steven Raichlen's Project Smoke

Latest Episodes

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https://video.pbs.org/widget/partnerplayer/3001655395/?player=WGBY-PBS&w=512&h=288&chapterbar=true&autoplay=false In this “surf and turf” show, meet Stephanie Munz, the lively Santa Barbara-based diver/fisherwoman who demonstrates how to prepare unusual fresh catches like sea urchins and whelks. Plus, find out how a little twist can amp up familiar ingredients like veal and lobster. /episodes/get/55182 /episode/55182 Episode 307: Extreme Smoke /episode-player/55182

In this "surf and turf" show, meet the lively Stephanie Munz, a Santa Barbara-based diver/marine biologist who brings ocean-fresh sea urchins for Steven to grill-topped with an egg and served with grilled bread. Local spiny lobster gets the caveman treatment-split and roasted in the shell directly on the embers. Meanwhile, luxurious Alaskan king crab gets grilled and served with garlicky absinthe butter.

Air date:
Sat, 07/08/2017 - 12:00
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https://video.pbs.org/widget/partnerplayer/3001654093/?player=WGBY-PBS&w=512&h=288&chapterbar=true&autoplay=false Smoke is the soul of barbecue. Create some outside-of-the-box dishes with smokey flavor. These unusual recipes will impress adventurous and conservative eaters alike. /episodes/get/55039 /episode/55039 Episode 306: Where There's Smoke /episode-player/55039

Smoke is the soul of barbecue. In this episode, you'll learn how to smoke duck breasts (they're tricky), achieving crisp skin without overcooking the meat. Cherry salsa underscores duck's affinity for fruit. Vegetarians and meat eaters alike will devour our cheese- and bean-stuffed poblanos and savory smoked mushroom bread pudding don't forget this recipe come Thanksgiving. But if it's carnivores you're feeding, smoke a hefty awe-inspiring beef shoulder clod until the outside is as black as coal and the inside is fork-tender.

Air date:
Sat, 07/01/2017 - 12:00
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https://video.pbs.org/widget/partnerplayer/3001653273/?player=WGBY-PBS&w=512&h=288&chapterbar=true&autoplay=false Pan-Asian pit masters and mistresses have developed an edgy and innovative grill culture that celebrates umami. Harness the flavors and techniques of the Pacific Rim to create unique dishes with Asian flair. /episodes/get/54877 /episode/54877 Episode 305: Pac-Rim Smoke /episode-player/54877

Though grills are traditionally small, Pan-Asian pit masters (and mistresses) developed an edgy, innovative big flavor grill culture that celebrates the "fifth taste," umami . Striped bass is stuffed with lemongrass, chiles, scallions, and ginger and grilled then, wait for it the fish is topped with more aromatics and doused with sizzling hot sesame oil. Thai beef salad is a mosaic of color and textures with an emphasis on veggies. Corn comes basted with sesame soy butter and finished with fire-toasted coconut.

Air date:
Sat, 06/24/2017 - 12:00
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https://video.pbs.org/widget/partnerplayer/3001649337/?player=WGBY-PBS&w=512&h=288&chapterbar=true&autoplay=false Poultry is one of the most versatile meats to cook over live fire, popular in grill cultures across Planet Barbecue. From chicken kebabs to smoke-roasted turkey, use smoke and fire to make your bird shine. /episodes/get/54714 /episode/54714 Episode 304: Fire Birds /episode-player/54714

Poultry is one of the most versatile meats to cook over live fire, popular in grill cultures across planet barbecue. From the Republic of Georgia comes tabaka, citrusy butterflied chickens grilled under a press to compact the meat and crisp the skin. On the side? A piquant rhubarb tkemali sauce. From Fez in Morocco, experience grilled chicken and onion kebabs marinated in and sauced with spice-scented charmoula. Pound cake gets the grill treatment with fresh berry "salsa" and smoked whipped cream.

Air date:
Sat, 06/17/2017 - 12:00
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https://video.pbs.org/widget/partnerplayer/3001647908/?player=WGBY-PBS&w=512&h=288&chapterbar=true&autoplay=false From blackening to curing, use an array of techniques to jazz up the catch of the day. These dishes are sure to please even the pickiest of pescatarians. /episodes/get/54564 /episode/54564 Episode 303: Fire Meets Water /episode-player/54564

Impeccably fresh local fish hits the grill in this show, which is devoted to the art of grilling seafood. Local Channel Island rockfish roasts on a Himalayan salt slab, served with a colorful melon mint relish. Tuna steaks come spice-rubbed and grill-blackened, sauced with spicy Cajun remoulade. Next, fire-roasted shrimp seasoned with deconstructed pesto. And for smoked fish lovers, gorgeous Alaskan king salmon cured with maple syrup and smoked over maple wood.

Air date:
Sat, 06/10/2017 - 12:00
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https://video.pbs.org/widget/partnerplayer/3001456598/?player=WGBY-PBS&w=512&h=288&chapterbar=true&autoplay=false A show to stoke our insatiable appetite for fiery foods. From seafood to lamb, these recipes are palate pleasers for fire breathers everywhere. /episodes/get/54404 /episode/54404 Episode 302: Hot Stuff /episode-player/54404

A show to stoke our insatiable appetite for fiery foods, starting with smoky Nashville hot wings. From rural Kentucky comes smoky grilled pork shoulder steaks dunked as often as you dare in an incendiary vinegar cayenne pepper sauce. For more pain, we present piri piri Pprawns from South Africa grilled in the shell and ignited with a distinctive hot sauce introduced by Portuguese explorers, followed by spice-blasted Indian tandoori lamb served with Hell's Fury Hot Sauce and a cooling cucumber yogurt raita.

Air date:
Sat, 06/03/2017 - 12:00
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