Ads 468x60px

Sunday, June 14, 2015

Steven Raichlen's Project Smoke is Coming

My wife and I are big fans of the many barbecuing TV series from Steven Raichlen, including Primal Grill and Barbecue University. Coming out July 4th weekend will be his latest series, Project Smoke. Running weekly for 13 weeks, the series focuses on traditional and cutting-edge smoking techniques. "Project Smoke focuses on the iconic smoked foods, such as Texas brisket, Carolina pulled pork, and Scandinavian smoked salmon, plus dishes you would never dream you could smoke, from cocktails to dessert," says Raichlen.

So what makes Project Smoke different?
  • Unique content: this will be the first-ever how-to TV show to focus exclusively on smoking. Hot smoking. Cold smoking. Smoke-roasting. Rotisserie smoking. Smoking with wood, spices, herbs, and hay (really). 
  • Epic food. The traditional smoked foods you hunger for, such as smoke-roasted prime rib, Jamaican jerk chicken, barbecued pork belly, kippered salmon, smokehouse ham, and made-from-scratch bacon and pastrami. Plus dishes that redefine your notion of smoking, from smoky Manhattans to smoked creamed corn to smoked cheesecake. 
  • An awesome collection of smokers: stick burners, upright barrel smokers, ceramic cookers, electric smokers, charcoal- and wood-burning grills, plus stovetop smokers and handheld smoking devices. 
  • A stunning new location: in Arizona's Sonoran Desert, where we brought in smokers from around North America and recipes from around the world. 
  • A strong emphasis on grass-fed beef, heritage pork, organic poultry and produce, and wild seafood, with a strong message that what your food eats and how it's raised matters as much as how it's smoked.
  • Unique behind-the-scenes footage in each episode-from our field kitchen to the control room-to show you how we put Steven Raichlen's Project Smoke together.
Here's what to expect from the first three episodes: All recipes and episode descriptions are available at

101. Smoking 101
How to harness the flavor-enhancing power of smoke, starting with the essential techniques of hot smoking, cold smoking, and smoke-roasting, using an electric smoker, offset smoker, and upright barrel smoker.

  • Cold-Smoked Scallops with Smoked Tomatoes andJicama Mango Salsa
  • Smoke-Roasted Chicken with Horseradish Dip
  • Smoked Baby Back Ribs with Prickly Pear Barbecue Sauce
102. Shoulders and Bellies
If you want to enjoy the perfect ratio of crust to meat to fat, smoke a shoulder or belly. We show you how with a ceramic cooker, offset smoker, electric smoker, and handheld smoking device.

  • Barbecued Pork Belly
  • House-Cured Pastrami
  • Barbecued Lamb Shoulder with Black Dip
  • Smoked Manhattan
103. Surf Meets Turf
A Project Smoke makeover of an American smoked classic, with innovative techniques such as reverse searing and Chinese tea smoking.

  • Smoked Shrimp Cocktail with Chipotle Orange Cocktail Sauce
  • Smoked Planked Trout with Caper Dill Sauce
  • Reverse Seared Tri-Tip with Smoked Tomato Salsa
  • Tea-Smoked Duck with Hoisin Barbecue Sauce
*Read my Disclosure


Post a Comment