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Steven Raichlen's Project Smoke

Latest Episodes

WGBY Create
Sat Nov 23rd, 10:30am
Sat Nov 23rd, 10:30pm
Sun Nov 24th, 4:30pm
Thu Nov 28th, 10:30am
Thu Nov 28th, 4:30pm
https://video.pbs.org/widget/partnerplayer/2365554860/?player=WGBY-PBS&w=512&h=288&chapterbar=true&autoplay=false Don’t wait until Thanksgiving to try these new twists on holiday favorites: whiskey-brined turkey smoked over maple wood; bacon-stuffed barbecued onions; smoky creamed corn; fiery jalapeno cranberry salsa; and a smoky bacon-apple crisp for dessert. No oven required! These recipes call for a ceramic... /episodes/get/33295 /episode/33295 Episode 109: Thanksgiving Comes Early /episode-player/33295

The secret to supernaturally moist turkey? The Project Smoke version involves a whiskey brine and a slow smoke over maple wood. The traditional side dishes get smoked, too: bacon-stuffed barbecued onions, smoky creamed corn, and a smoky bacon-apple crisp for dessert. Even the cranberry sauce (salsa in this case) has fire thanks to the strategic addition of jalapenos. Forget your oven: this Thanksgiving feast gets cooked in a ceramic smoker, upright barrel smoker, electric smoker, and stovetop smoker. Just don't wait until Thanksgiving to try it.

Air date:
Fri, 08/28/2015 - 12:00
https://video.pbs.org/widget/partnerplayer/2365551409/?player=WGBY-PBS&w=512&h=288&chapterbar=true&autoplay=false Go hog wild with this pork-themed episode! Learn to use a wood-burning rotisserie to make a coffee-crusted whole pork loin with redeye barbecue sauce. Then find out how to make herbed pork shoulder with peppery West Virginia mustard sauce. Plus, find out how to cure and hickory-smoke a spectacular... /episodes/get/33164 /episode/33164 Episode 108: Hog Wild /episode-player/33164

Pork is the heart and soul of American barbecue, especially in the South. In this show, you'll learn how to smoke a spectacular whole pork loin roast (complete with ribs, loin, and tenderloin) on a wood-burning rotisserie. (To wake you up there's coffee crust and smoky redeye barbecue sauce.) Next, pulled pork-prepared with a herb slather and served with a West Virginia peppery vinegar sauce. Speaking of Virginia, you'll learn how to cure and hickory-smoke a spectacular shoulder ham.

Air date:
Fri, 08/21/2015 - 12:00
https://video.pbs.org/widget/partnerplayer/2365547722/?player=WGBY-PBS&w=512&h=288&chapterbar=true&autoplay=false It’s Bacon Mania on Project Smoke! Learn to make bacon from scratch at home and a new twist on Canadian bacon: pork loin in fennel brine smoked in a ceramic cooker. Then check out the “Tulsa Torpedo”, a spectacular three pounds of porky goodness encased in a crispy bacon weave. Plus, bacon surf and... /episodes/get/33029 /episode/33029 Episode 107: Bacon 24/7 /episode-player/33029

Bacon jam? Bacon ice cream? Where will our bacon mania lead? We open this show with bacon you make from scratch. (It's as simple as curing and smoking a pork belly.) And for people who want a healthier version of bacon, we cure pork loin in fennel brine and smoke it in a ceramic cooker-the Project Smoke twist on Irish bacon. Next up: a spectacular "Tulsa Torpedo"-three pounds of porky goodness encased in a crispy bacon weave. We conclude with a bacon surf and turf in the form of bacon-wrapped Snow Crab Poppers. Bring home the bacon? This episode shows you how.

Air date:
Fri, 08/14/2015 - 12:00
https://video.pbs.org/widget/partnerplayer/2365541844/?player=WGBY-PBS&w=512&h=288&chapterbar=true&autoplay=false This show celebrates beef in all its smoky glory, from a new twist on beef jerky to beef tenderloin smoked in an upright barrel smoker and Texas-style smoked brisket. Plus, learn how to make smokehouse beans and ember-roasted bell peppers. /episodes/get/32873 /episode/32873 Episode 106: Big Bad Beef /episode-player/32873

For many people, beef makes the ultimate barbecue. This show celebrates beef in all its smoky glory, from not-so-traditional beef jerky (marinated in fiery Sriracha and smoked in an electric smoker) to a magisterial whole smoked beef tenderloin smoked in an upright barrel smoker and served with horseradish whipped cream. Of course, you'll learn how to smoke brisket Texas-style (rubbed with spices and cooked in a massive offset smoker fired with oak logs. Plus smokehouse beans to serve on the side. We'll even show you how to smoke-roast bell peppers directly on a bed of hot embers.

Air date:
Fri, 08/07/2015 - 12:00
https://video.pbs.org/widget/partnerplayer/2365537276/?player=WGBY-PBS&w=512&h=288&chapterbar=true&autoplay=false This show is for people who want to smoke, but don’t have access to a conventional wood- or charcoal-burning smoker. Learn how to use unconventional methods indoors to smoke a wide variety of ingredients from eggplant to salmon. Plus, how to smoke authentic Jamaican jerk chicken using your gas... /episodes/get/32697 /episode/32697 Episode 105: How to Smoke When You Don't Have a Smoker /episode-player/32697

Perhaps you live in a condo or you don't have a backyard. This show is for people who want to smoke, but don't have access to a conventional wood- or charcoal-burning smoker. You'll learn how to smoke eggplant on your stovetop burner to make a spectacular eggplant dip (think baba ghanoush on overdrive). You'll learn how to smoke tomatoes, peppers, and other vegetables with a handheld smoker to make a supremely refreshing gazpacho. Salt- and sugar-cured kippered salmon gets smoked indoors in an ingenious stovetop smoker.

Air date:
Fri, 07/31/2015 - 12:00
https://video.pbs.org/widget/partnerplayer/2365527134/?player=WGBY-PBS&w=512&h=288&chapterbar=true&autoplay=false Get an inside look at the tools and fuels you need to get creative with ribs! Learn to make gigantic, grass-fed, barbecued beef ribs; Jamaican jerk spareribs from heritage breed Berkshire hogs smoked over exotic pimento wood; and spice-smoked Colorado lamb ribs with cherry barbecue sauce. Plus... /episodes/get/32551 /episode/32551 Episode 104: Ribs Rock the Smoker /episode-player/32551

Ribs rank among our favorite foods for smoking and are one of the primal pleasures of barbecue. Few ribs are more primal-or satisfying-than our first dish: Brontosaurus-size, grass-fed, barbecued beef plate ribs. Next up: spare ribs from heritage breed Berkshire hogs, slathered with Jamaican jerk seasoning and smoked over exotic pimento wood. Our third rack comes from Colorado: Spice-Smoked Lamb Ribs with Cherry Cola Barbecue Sauce. And to round out the meal: a delectably different coleslaw-apple sweetened and hickory-smoked, and smoky bacon-cheddar cheese cornbread.

Air date:
Fri, 07/24/2015 - 12:00
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