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.
Showing airdates for Steven Raichlen's Project Smoke from Sunday, May. 12 to Sunday, May. 19
Where There's Smoke
Create TV
Show Episode Info
Smoke is the soul of barbecue. In this episode, you'll learn how to smoke duck breasts (they're tricky), achieving crisp skin without overcooking the meat. Cherry salsa underscores duck's affinity for fruit. Vegetarians and meat eaters alike will devour our cheese- and bean-stuffed poblanos and savory smoked mushroom bread pudding don't forget this recipe come Thanksgiving. But if it's carnivores you're feeding, smoke a hefty awe-inspiring beef shoulder clod until the outside is as black as coal and the inside is fork-tender. A tangy mustard barbecue sauce inspired by the Germans who settled Texas Hill Country makes the perfect complement. Cherry-smoked duck breasts; Project Smoke chiles rellenos; Smoked mushroom bread pudding; Texas beef clod with mustard barbecue sauce.
Extreme Smoke
Create TV
Show Episode Info
In this "surf and turf" show, meet the lively Stephanie Munz, a Santa Barbara-based diver/marine biologist who brings ocean-fresh sea urchins for Steven to grill-topped with an egg and served with grilled bread. Local spiny lobster gets the caveman treatment-split and roasted in the shell directly on the embers. Meanwhile, luxurious Alaskan king crab gets grilled and served with garlicky absinthe butter. Representing turf are bone-in veal chops blasted with rosemary smoke (yes, the process involves a blowtorch) and beef plate ribs spit-roasted on a wood-burning rotisserie and served with ember-roasted onions and peppers and tangy Chilean pebre (salsa). Grilled sea urchins ("egg on eggs"); Caveman lobsters and grilled king crab with absinthe butter; Grilled veal chops with blowtorch-smoked rosemary; Rotisserie beef plate ribs with fire-roasted onions and peppers, Chilean salsa.
Extreme Smoke
Create TV
Show Episode Info
In this "surf and turf" show, meet the lively Stephanie Munz, a Santa Barbara-based diver/marine biologist who brings ocean-fresh sea urchins for Steven to grill-topped with an egg and served with grilled bread. Local spiny lobster gets the caveman treatment-split and roasted in the shell directly on the embers. Meanwhile, luxurious Alaskan king crab gets grilled and served with garlicky absinthe butter. Representing turf are bone-in veal chops blasted with rosemary smoke (yes, the process involves a blowtorch) and beef plate ribs spit-roasted on a wood-burning rotisserie and served with ember-roasted onions and peppers and tangy Chilean pebre (salsa). Grilled sea urchins ("egg on eggs"); Caveman lobsters and grilled king crab with absinthe butter; Grilled veal chops with blowtorch-smoked rosemary; Rotisserie beef plate ribs with fire-roasted onions and peppers, Chilean salsa.
Extreme Smoke
Create TV
Show Episode Info
In this "surf and turf" show, meet the lively Stephanie Munz, a Santa Barbara-based diver/marine biologist who brings ocean-fresh sea urchins for Steven to grill-topped with an egg and served with grilled bread. Local spiny lobster gets the caveman treatment-split and roasted in the shell directly on the embers. Meanwhile, luxurious Alaskan king crab gets grilled and served with garlicky absinthe butter. Representing turf are bone-in veal chops blasted with rosemary smoke (yes, the process involves a blowtorch) and beef plate ribs spit-roasted on a wood-burning rotisserie and served with ember-roasted onions and peppers and tangy Chilean pebre (salsa). Grilled sea urchins ("egg on eggs"); Caveman lobsters and grilled king crab with absinthe butter; Grilled veal chops with blowtorch-smoked rosemary; Rotisserie beef plate ribs with fire-roasted onions and peppers, Chilean salsa.
Find A Show
Not what you’re looking for? Try something else!
