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Steven Raichlen's Project Smoke

Latest Episodes

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https://video.pbs.org/widget/partnerplayer/2365760726/?player=WGBY-PBS&w=512&h=288&chapterbar=true&autoplay=false Some of the world’s greatest poultry dishes owe their soulful character to wood smoke. Find out how to master the fundamentals of smoking poultry—from curing and brining to smoking in charcoal smokers and pellet grills. Plus, discover how to electrify barbecue sauce with chipotle (smoked jalapeño)... /episodes/get/42689 /episode/42689 Episode 202: Bird Meets Smoke /episode-player/42689

Some of the world's greatest poultry dishes owe their character to wood smoke. In this show you'll learn the fundamentals of smoking chicken, turkey, duck, and even quail eggs-from curing and brining to hay-smoking in a stovetop smoker. Chipotle chilies give cherry barbecue sauce a blast of smoke, too. Cherry-smoked duck with chipotle-cherry barbecue sauce; Citrus-smoked turkey breast; Bacon, ham and cheese chicken thighs; Hay smoked quail eggs.

Air date:
Fri, 05/27/2016 - 12:00
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https://video.pbs.org/widget/partnerplayer/2365750461/?player=WGBY-PBS&w=512&h=288&chapterbar=true&autoplay=false Begin Season 2 with a refresher course on the basic smoking techniques and smokers, from rotisserie-smoking chicken to smoke-roasting stuffed pork loin. Learn how to smoke on a kettle grill, pellet smoker, electric smoker, and offset barrel smoker. /episodes/get/42688 /episode/42688 Episode 201: ABC'S of Smoke /episode-player/42688

Smoking ranks among the world's most ancient and popular cooking methods. We begin season two with a refresher course on the basic smoking techniques and smokers, from rotisserie-smoking chicken to smoke-roasting bourbon-bacon pork loin. From low and slow-smoked "brisket on the bone" (beef plate ribs) to smoked pears with smoked whipped cream for dessert, you'll learn to smoke on a kettle grill, pellet smoker, electric smoker, and offset barrel smoker. Rotisserie-smoked chicken with drip pan root vegetables; Bourbon-brown sugar smoked pork loin; Brisket on the bone; Smoke-roasted pears.

Air date:
Fri, 05/20/2016 - 12:00
WGBY Create
Wed Oct 2nd, 7:00pm
Thu Oct 3rd, 12:30am
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https://video.pbs.org/widget/partnerplayer/2365570472/?player=WGBY-PBS&w=512&h=288&chapterbar=true&autoplay=false This show elevates smoking from the tailgating lot to the penthouse! Learn to make these gourmet goodies: mesquite- smoked oysters with chipotle barbecue sauce; 7-bone prime rib smoked on a wood-burning rotisserie and seared over a blazing oak log fire; triple smoked potatoes stuffed with bacon and... /episodes/get/34048 /episode/34048 Episode 113: White Glove Smoke Session /episode-player/34048

This show elevates smoking from the tailgating lot to the penthouse. Start with mesquite- smoked oysters electrified with chipotle barbecue sauce. A mammoth 7-bone prime rib takes a turn on a wood-burning rotisserie prior to being cut into steaks and seared over a blazing oak log fire. You can't have meat without potatoes: the Project Smoke version comes smoke-roasted, stuffed with bacon and smoked cheddar cheese, then smoked a second time until bubbling, and topped with-what else?-smoked paprika.

Air date:
Fri, 09/25/2015 - 12:00
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https://video.pbs.org/widget/partnerplayer/2365568585/?player=WGBY-PBS&w=512&h=288&chapterbar=true&autoplay=false This show focuses on foods you never dreamed you could smoke—and won’t be able to live without once you’ve tried them. Learn to make smoked deviled eggs; Camembert cheese smoked on a cedar plank with pepper jelly and jalapeños; Hay-smoked, reverse-seared steaks served with charred chipotle salsa;... /episodes/get/33900 /episode/33900 Episode 112: You Can Smoke What!? Extreme Smoking /episode-player/33900

By now you're comfortable smoking ribs and barbecuing brisket. (We hope.) This show focuses on foods you never dreamed you could smoke-and won't be able to live without once you've tried them. To whit, hickory-smoked Deviled Eggs. Camembert cheese smoked on a cedar plank with pepper jelly and jalapenos. Hay-Smoked Steaks served with charred Chipotle Salsa. (To make them, you'll learn a cool technique called reverse searing.) And a classic cocktail-the Bloody Mary-gets smoked with an ingenious handheld smoking device.

Air date:
Fri, 09/18/2015 - 12:00
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https://video.pbs.org/widget/partnerplayer/2365560668/?player=WGBY-PBS&w=512&h=288&chapterbar=true&autoplay=false Tailgating gets a lot more interesting when you fire up your smoker! Learn to cook game-changers like smoked chicken nachos; spicy smokehouse wings with Thai Sriracha hot sauce; and smoked bratwurst topped with smoked sauerkraut. Plus, check out a new twist on a tailgate favorite—hickory-smoked... /episodes/get/33569 /episode/33569 Episode 111: Smoking the Competition--Our Tailgating Show /episode-player/33569

Forget the contest on the gridiron. Tailgating gets a lot more interesting when you fire up your smoker. Invest in a portable smoker (if you don't already own one) and ply your guests with game-changers like Smoked Chicken Nachos and spicy Smokehouse Wings (firepower provided by Thai Sriracha hot sauce). Also on the menu is Wisconsin's idea of po'boys-crisp-skinned smoked bratwurst piled on rolls with smoked sauerkraut. Even our burgers come hickory- smoked-complete with a Rauchbier (smoked beer) Cheese Sauce. We're smoking the competition on Project Smoke.

Air date:
Fri, 09/11/2015 - 12:00
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https://video.pbs.org/widget/partnerplayer/2365555046/?player=WGBY-PBS&w=512&h=288&chapterbar=true&autoplay=false Learn to make iconic smoked seafood dishes from around the world: salt-cured, cold-smoked salmon in the style of Bornholm, Denmark; hot smoked black cod (aka sablefish) cured with a fennel-coriander rub; and double-marinated wahoo from the Florida Keys with a mango-scotch bonnet salsa. Plus, find... /episodes/get/33408 /episode/33408 Episode 110: Yum Kippers--Fish Gets Smoked! /episode-player/33408

Sable. Lox. Kippers. Some of our most prized smoked foods come from the sea. This show explores iconic smoked seafood dishes from around Planet Barbecue. We start with salt-cured, cold-smoked salmon in the style of Bornholm, Denmark. (You'll learn to smoke it in a monster offset barrel smoker from Oklahoma). Next, hot smoked black cod (aka sablefish) cured with a fennel-coriander rub and smoked in a ceramic cooker. Our third fish-wahoo from the Florida Keys-uses an unusual double marinating technique prior to being smoked and is served with a habanero-mango salsa.

Air date:
Fri, 09/04/2015 - 12:00
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