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Steven Raichlen's Project Smoke

Latest Episodes

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https://video.pbs.org/widget/partnerplayer/2365526441/?player=WGBY-PBS&w=512&h=288&chapterbar=true&autoplay=false It’s surf and turf on Project Smoke! Learn to use smoke to jazz up this classic combo with smoked shrimp cocktail fired up with chipotle chiles and a Yucatan orange cocktail sauce; fresh bacon-wrapped, lemon-and-dill-stuffed trout smoked on cedar planks; Santa Maria tri-tip reverse-seared on a... /episodes/get/32339 /episode/32339 Episode 103: Surf Meets Turf /episode-player/32339

In this show, we cast metaphorical nets in the sea, over land, and in the air, working the Project Smoke magic on classic surf and turf. First, a smoked shrimp cocktail fired up with chipotle chiles and served with an electrifying Yucatan orange cocktail sauce. Next, fresh trout stuffed with lemon and dill, wrapped with bacon, and smoked on cedar planks in a mammoth ceramic cooker. Santa Maria tri-tip gets the reverse-sear treatment on a pellet grill-a revolutionary technique that guarantees crusty, smoky, perfectly cooked smoky sirloin every time.

Air date:
Fri, 07/17/2015 - 12:00
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https://video.pbs.org/widget/partnerplayer/2365526373/?player=WGBY-PBS&w=512&h=288&chapterbar=true&autoplay=false In this episode, learn how to make luscious barbecued Berkshire pork belly; house-cured pastrami; and Kentucky-style barbecued lamb shoulder with an unusual black barbecue sauce called "dip". Plus, check out a new take on a classic cocktail--a smoked Manhattan! /episodes/get/32204 /episode/32204 Episode 102: Shoulders and Bellies /episode-player/32204

If you want to enjoy the perfect ratio of crust to meat to fat, smoke a shoulder or belly. These fatty and often tough cuts were once considered poor man's food. But blast them with assertive seasonings and smoke them low and slow and you get meats that are beyond flavorful. In this show you'll learn how to smoke a luscious barbecued Berkshire pork belly and house-cured pastrami. You'll experience a Kentucky-style barbecued lamb shoulder with an unusual black barbecue sauce (called "dip" in local parlance). And to wash them down, a smoked Manhattan.

Air date:
Fri, 07/10/2015 - 12:00
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https://video.pbs.org/widget/partnerplayer/2365526233/?player=WGBY-PBS&w=512&h=288&chapterbar=true&autoplay=false Smoke is the soul of barbecue. In this episode, learn to use an electric smoker, offset smoker, and upright barrel smoker to make delicious smoked treats. On the menu: cold smoked scallops with smoked tomatoes and jicama mango salsa; smoke-roasted chicken with horseradish dip; and pecan-smoked baby... /episodes/get/32047 /episode/32047 Episode 101: Smoking 101 /episode-player/32047

Smoke. It's the soul of barbecue, and you know it when you smell it and taste it. In this show you'll learn how to harness the flavor-enhancing power of smoke, starting with the essential techniques of hot smoking, cold smoking, and smoke-roasting. You'll also learn how to use an electric smoker, offset smoker, and upright barrel smoker. And that's just in the first episode.

Air date:
Fri, 07/03/2015 - 12:00
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