STEVEN RAICHLEN'S PROJECT SMOKE II


#201: "ABC’S of Smoke"
Smoking ranks among the world’s most ancient and popular cooking methods. Season two begins 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. In this episode, 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
Smoke-roasted pears
Brisket on the bone

#202: "Bird Meets Smoke"
Some of the world’s greatest poultry dishes owe their character to wood smoke. In this episode, learn the fundamentals of smoking chicken, turkey, and duck—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

#203: "Asian Smoke"
Smoking reigns supreme in the Americas and Europe. In Asia, not so much. This episode explores a region one normally doesn't associate with smoking, from Chinese char siu pork and pork belly steamed buns to smoke-braised lamb shanks and smoky tangerine flan for dessert. Get ready for Asian barbecue with American wood smoke.

Char siu pork tenderloin
Pork belly steamed buns
Smoke-braised lamb shanks
Tangerine smoked flans

#204: "Raichlen On Ribs"
Ribs epitomize barbecue, combining well-marbled, rich-tasting meat with the primal pleasure of eating with your bare hands. In this episode, Steven embarks on a rib world tour, from St. Louis ribs with a surprise ingredient to Chinatown spareribs and the Project Smoke version of the boneless rib sandwich. Steven will demonstrate how to build an onion bomb that explodes with flavor in your mouth.

St. Louis Ribs with vanilla brown sugar blaze
Chinatown ribs
Onion bombs
Rob’s real BBQ baby back rib sandwich


#205: "Seafood Gets Smoked"
It’s a simple formula—seafood plus salt plus wood smoke—but the results are richly flavorful and complex. In this episode, learn essential seafood smoking techniques, from brining and curing to cold and hot-smoking. Smoked shrimp and corn chowder, New Orleans barbecued shrimp, whisky-cured salmon, and salmon candy—all get the smoke treatment. Teach a man to smoke and he’ll feast on glorious seafood the rest of his days.

Smoked shrimp and corn chowder
Whiskey-cured cold-smoked salmon
NOLA smoked shrimp
Salmon candy

#206: "Smoked In Four Courses"
Once you get the hang of smoking, you can smoke nearly anything. From bar snacks to dessert. In this sumptuous show, learn how to smoke nuts (spice-crusted pecans); fresh oysters on the half shell, a spectacular prime rib cooked using the reverse-sear method, and even a mango macadamia nut crisp for dessert. Cook a four course feast using electric smokers, pellet grills, ceramic cookers, and stovetop kettle smokers.

Smoked pecans
Chappaquiddick smoked oysters
Reverse seared prime rib
Mango macadamia crisp

#207: "Ham Sessions"
Ham is a hog’s leap to immortality, and you can use classic ham curing and smoking techniques for foods that go well beyond traditional pork leg. In this episode, learn how to make ham in a hurry (the secret? use a boneless pork loin) and give the ham treatment to spareribs and turkey legs.

Ham in a hurry
Honey ham ribs
Turkey ham

#208: "Rise And Smoke: Breakfast Hits The Smoker"
Wake up and smell the coffee? We’d rather smell the wood smoke. The truth is, some of the world’s best breakfast dishes—from bacon to hash—depend on the irresistible flavor of wood smoke. Today, Stephen gives you a reason-to-get-up Project Smoke breakfast, complete with a smoky mile high pancake, candied bacon, pastrami hash, and a beer can breakfast burger sandwich.

Mile high pancake
Pork pastrami hash
Candied bacon
Beer can breakfast burgers

#209: "Smoke In A Hurry"
Grilling is fast. Smoking demands patience. But what if you could achieve great smoke flavor in five to 10 minutes? In this episode, learn how to smoke in a hurry, hay-smoked mozzarella, spectacular spruce-smoked steaks and a dragon’s breath cocktail dramatically served in a smoking brandy snifter. Set your stopwatch: We’re smoking in a hurry.

Dragon’s breath cocktail
Hay-smoked mozzarella (smoked caprese salad)
Ember roasted corn
Spruce-smoked steaks

#210: "Tropical Smoke"
Barbecue originated in the Caribbean—literally—with a Taino Indian smoker-grill called a barbacoa. This show salutes tropical barbecue, from French West Indian buccaneer chicken to traditional Mexican barbacoa. Learn how to smoke snapper to make a spicy fish dip and use a handheld smoker to infuse a smoky flavor to the vegetable chips.

Smoked snapper dip with smoked vegetable chips
Buccaneer chicken
Oaxacan barbacoa

#211: "Smokehouse Cocktail Party"
You’ve sourced and seasoned your meat. You awoke early to fire up your smoker. What better way to celebrate than with a smokehouse cocktail party? We’ve got a big-flavored international menu for you, including grilled sangria, Australian lemon sesame chicken wings, and an eye-popping Project Smoke cheesesteak.

Lemon sesame chicken wings
Grilled sangria
The Project Smoke “cheesesteak”

#212: "The Big Smoke"
Good things come in small packages? Maybe for jewelry, but not when it comes to barbecue. This show is all about thinking big and smoking big—with brined monster-thick smoked pork chops; wood-roasted Cape Town lamb; and spectacular smoked whole suckling pig. Because sometimes bigger really is better.

Triple thick pork chops
Cape Town lamb
Smoked suckling pig, vinegar slaw and vinegar sauce

#213: "Behind The Smoke"
Come behind the smoke as Steven pushes the envelope with a refreshing lime and mint mezcalini, hay-smoked quail eggs, Danish smoked shrimp and, believe it or not, smoked ice cream!

Mezcalini
Danish smoked shrimp
Hay-smoked quail eggs
Bacon sundaes
Smoked chocolate bread pudding
Smoked ice cream with rum raisin sauce