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Steven Raichlen's Project Smoke

Latest Episodes

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https://video.pbs.org/widget/partnerplayer/2365790822/?player=WGBY-PBS&w=512&h=288&chapterbar=true&autoplay=false Wake up and smell the wood smoke. Some of the world’s best breakfast dishes—from bacon to hash—depend on the irresistible flavor of smoke. Discover four smoky twists on breakfast that will give you a reason to rise and shine. /episodes/get/45748 /episode/45748 Episode 208: Rise And Smoke: Breakfast Hits The Smoker /episode-player/45748

Wake up and smell the coffee? We'd rather smell the wood smoke. The truth is, some of the world's best breakfast dishes-from bacon to hash-depend on the irresistible flavor of wood smoke. Today, we give you a reason-to-get-up: Project Smoke breakfast, complete with a smoky mile-high pancake, candied bacon, pastrami hash, and a beer can breakfast burger sandwich. Mile-high pancake; Candied bacon; Beer can breakfast burgers; Pork pastrami hash.

Air date:
Fri, 07/08/2016 - 12:00
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https://video.pbs.org/widget/partnerplayer/2365790806/?player=WGBY-PBS&w=512&h=288&chapterbar=true&autoplay=false Find out how to apply classic ham curing and smoking techniques to anything, from spareribs to turkey legs, to create dishes that are anything but traditional. /episodes/get/45729 /episode/45729 Episode 207: Ham Sessions /episode-player/45729

Ham is a hog's leap to immortality, and you can use classic ham curing and smoking techniques for foods that go well beyond traditional pork leg. In this show, learn how to make ham in a hurry (the secret? use a boneless pork loin) and give the ham treatment to spareribs and turkey legs. The fire and smoke continue with eye-popping bacon sundaes for dessert. Ham in a hurry; Honey ham ribs; Bacon sundaes; Turkey ham.

Air date:
Fri, 07/01/2016 - 12:00
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https://video.pbs.org/widget/partnerplayer/2365789123/?player=WGBY-PBS&w=512&h=288&chapterbar=true&autoplay=false Once you get the hang of smoking, you can smoke just about everything. Discover how to use electric smokers, pellet grills, ceramic cookers, and stovetop kettle smokers to add soulful smoke flavors to a spectacular four-course meal. /episodes/get/45700 /episode/45700 Episode 206: Smoked In Four Courses /episode-player/45700

Once you get the hang of smoking, you can smoke nearly anything-from bar snacks to dessert. In this show, you'll learn to smoke nuts (spice-crusted pecans), fresh oysters on the half-shell, a spectacular prime rib cooked using the reverse-sear method, and even a mango macadamia nut crisp for dessert. Cook a four course feast from soup to nuts using electric smokers, pellet grills, ceramic cookers, and stovetop kettle smokers. Smoked pecans; Chappaquiddick smoked oysters; Reverse-seared prime rib; Mango-macadamia crisp.

Air date:
Fri, 06/24/2016 - 12:00
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https://video.pbs.org/widget/partnerplayer/2365785174/?player=WGBY-PBS&w=512&h=288&chapterbar=true&autoplay=false It’s a time-honored formula: seafood + salt + smoke = larger-than-life flavor. Learn to master essential seafood smoking techniques, from brining and curing to cold- and hot-smoking. /episodes/get/44262 /episode/44262 Episode 205: Seafood Gets Smoked /episode-player/44262

It's a simple formula-seafood plus salt plus wood smoke-but the results are richly flavorful and complex. In this show, you'll learn essential seafood smoking techniques, from brining and curing to cold- and hot-smoking. Smoked shrimp and corn chowder, New Orleans barbecued shrimp, whisky-cured salmon, and salmon candy-all get the smoke treatment. Teach a man to smoke and he'll feast on glorious seafood the rest of his days. Smoked shrimp and corn chowder; Whisky-cured cold-smoked salmon; NOLA barbecued shrimp; Salmon candy.

Air date:
Fri, 06/17/2016 - 12:00
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https://video.pbs.org/widget/partnerplayer/2365766390/?player=WGBY-PBS&w=512&h=288&chapterbar=true&autoplay=false Ribs epitomize barbecue, combining well-marbled, rich-tasting meat with the primal pleasure of eating with your bare hands. Embark on a rib world tour from St. Louis to Chinatown. Plus, learn how to build an onion bomb that explodes with flavor. /episodes/get/42691 /episode/42691 Episode 204: Raichlen On Ribs /episode-player/42691

Ribs epitomize barbecue, combining well-marbled, rich-tasting meat with the primal pleasure of eating with your bare hands. In this show we embark on a rib world tour, from St. Louis ribs with a surprise ingredient to Chinatown spareribs and the Project Smoke version of the boneless rib sandwich. You'll also learn how to build an onion bomb that explodes with flavor in your mouth. St. Louis ribs with vanilla-brown sugar glaze; Chinatown ribs; Onion bombs; Rob's real BBQ baby back rib sandwich.

Air date:
Fri, 06/10/2016 - 12:00
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https://video.pbs.org/widget/partnerplayer/2365760759/?player=WGBY-PBS&w=512&h=288&chapterbar=true&autoplay=false This show explores a region you don’t normally associate with smoking: Asia. From Chinese char siu pork to smoky tangerine flan, learn to create a unique fusion of Asian barbecue and American wood smoke. /episodes/get/42690 /episode/42690 Episode 203: Asian Smoke /episode-player/42690

Smoking reigns supreme in the Americas and Europe. In Asia, not so much. This show explores a region you don't normally associate with smoking, from Chinese char siu pork and pork belly steamed buns, to smoke-braised lamb shanks and smoky tangerine flan for dessert. Get ready for Asian barbecue with American wood smoke. Char siu pork tenderloin; Pork belly steamed buns; Smoke-braised lamb shanks; Tangerine smoked flans.

Air date:
Fri, 06/03/2016 - 12:00
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