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Steven Raichlen's Project Smoke

Steven Raichlen's Project Smoke

Multi-award-winning author, journalist, cooking teacher and TV host Steven Raichlen takes a side journey away from classic grilling to explore the rich flavors of smoked food in the 13-part series STEVEN RAICHLEN'S PROJECT SMOKE. PROJECT SMOKE is a "how-to" cooking show that focuses on the art of smoking techniques and recipes from hot smoking and cold smoking to smoke roasting and "smoke-tisserie" cooking. Using traditional and cutting-edge techniques in must-try recipes, the grilling and smoking authority shows how to smoke a variety of iconic foods, such as Texas brisket, Kansas City ribs and Carolina pork shoulder. In several episodes, Steven also demonstrates smoking dishes not known for being smoked, such as vegetables, pizza and dessert. There's even an episode devoted to urban dwellers on how to make smoked eggplant dip, smoked gazpacho, stovetop smoked salmon and smoked ice cream.

Latest Episodes

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https://video.pbs.org/widget/partnerplayer/3002690324/?player=WGBY-PBS&w=512&h=288&chapterbar=true&autoplay=false Steven takes a field trip to the famed Hitching Post II in Buellton, California, where owner Frank Ostini demonstrates the ultimate Santa Maria barbecue. Back on the set, Santa Barbara fisherwoman Stephanie Munz shares her secret for grilled whelks (sea snails). The celebration continues as we meet... /episodes/get/55742 /episode/55742 Episode 313: Project Smoke Road Trip /episode-player/55742

Hitching post red oak grilled rib chop; Grilled whelk kebabs, with fresh herbs and olive oil; Steak and bean nachos.

Air date:
Sat, 08/19/2017 - 12:00
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https://video.pbs.org/widget/partnerplayer/3002646407/?player=WGBY-PBS&w=512&h=288&chapterbar=true&autoplay=false Victory will be yours! Start the party in the parking lot (or your backyard) this playbook for modern twists on timeless tailgate favorites. /episodes/get/55719 /episode/55719 Episode 312: Global Tailgate /episode-player/55719

Victory will be yours! Start the party in the parking lot (or your backyard) with chicken legs, brined for maximum succulence, smoke-roasted over maple wood, then glazed with a fiery fusion of maple syrup and sriracha. One-fisted eating at its best. A quartet of grilled and smoked beans appears in a colorful side dish.

Air date:
Sat, 08/12/2017 - 12:00
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https://video.pbs.org/widget/partnerplayer/3002207626/?player=WGBY-PBS&w=512&h=288&chapterbar=true&autoplay=false This show highlights the conviviality of a South American cookout, which can last through the day and well into the night. Add some dishes from this multi-cultural continent to your grilling repertoire. /episodes/get/55690 /episode/55690 Episode 311: South American Smoke /episode-player/55690

This show highlights the conviviality of a South American cookout, which can last through the day and well into the night, with different courses served for hours on end. Add some dishes from this multi-cultural continent to your grilling repertoire. For years, North Americans have attempted to recreate the spicy spit-roasted pollo served in Peruvian enclaves like Washington, D.C. and Los Angeles. The secrets to the marinade and special sauce will be revealed in this episode. Little known in the U.S.

Air date:
Sat, 08/05/2017 - 12:00
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https://video.pbs.org/widget/partnerplayer/3001658135/?player=WGBY-PBS&w=512&h=288&chapterbar=true&autoplay=false Its bright but complex flavors and affinity for smoke and fire have fueled the obsession with Mexican food and drink north of the border. Indulge your Mexican craving with the authentic flavors in these unusual dishes. /episodes/get/55668 /episode/55668 Episode 310: Mexican Smoke /episode-player/55668

Its bright but complex flavors and affinity for smoke and fire have fueled the obsession with Mexican food and drink north of the border. Tomatoes, onions, and chiles are roasted directly in the coals to make an unforgettable salsa served with chive-grilled tortilla chips. Quesadillas conceal a perfectly cooked egg (if you do it right, the yolks remain runny) in a nest of bacon, beans, and cheese. An unusual grilled nopalitos corn salad and smoky chipotle-marinated pork tenderloin make the most of the high, dry heat of the grill.

Air date:
Sat, 07/29/2017 - 12:00
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https://video.pbs.org/widget/partnerplayer/3001657478/?player=WGBY-PBS&w=512&h=288&chapterbar=true&autoplay=false This show celebrates the holy BBQ trinity of barbecue: pork ribs, brisket, and pulled pork. Put a modern spin on these classic favorites with some unique techniques and unexpected ingredients. /episodes/get/55630 /episode/55630 Episode 309: BBQ's Trinity /episode-player/55630

This show celebrates the holy BBQ trinity of barbecue: pork ribs, brisket, and pulled pork. America's favorite ribs-baby backs-come spice-rubbed, slow-smoked over hardwood, and glazed with an unexpected ingredient: cherry syrup. Beef brisket and baked beans star in crispy grilled tostadas. An amazing BBQ titans' brisket takes its inspiration from barbecue legends Aaron Franklin of Franklin Barbecue and Joe Carroll of Fette Sau, and yes, there's espresso in the barbecue sauce.

Air date:
Sat, 07/22/2017 - 12:00
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https://video.pbs.org/widget/partnerplayer/3001655911/?player=WGBY-PBS&w=512&h=288&chapterbar=true&autoplay=false This show goes whole hog, with pork belly, chops, and pork loin. From brining and smoking to stuffing and wrapping, use a variety of techniques to celebrate pork with mouth-watering dishes. /episodes/get/55602 /episode/55602 Episode 308: Perfect Hog /episode-player/55602

This show goes whole hog, with pork belly, chops, and pork loin. Up first, pastrami bacon-made by brine-curing pork belly, then rubbing it with a pepper-coriander pastrami rub and slow-smoking it over hardwood. An apple cider-based brine and a rum-spiked finishing glaze propel pork chops into the winner's circle. Hungry yet? Next, "pork and beans" like you've never seen them: butterflied pork loin stuffed with brown sugar, baked beans, and a shot of bourbon get draped with bacon and smoke-roasted.

Air date:
Sat, 07/15/2017 - 12:00
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