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Steven Raichlen's Project Smoke

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Steven Raichlen's Project Smoke 1 Steven Raichlen’s Project Smoke Episode Guide 101. Smoking 101 Smoke: it’s the soul of barbecue. You know it when you 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 learn how to use an electric smoker, offset smoker, and upright barrel smoker. And that’s just in the first episode. On the menu: cold smoked scallops with smoked tomatoes and jicama mango salsa; smoke-roasted chicken with horseradish dip, and pecan-smoked baby back ribs with prickly pear barbecue sauce — the latter inspired by Project Smoke’s taping location in the scenic Sonoran desert. Recipes: Cold-Smoked Scallops with Smoked Tomatoes and Jicama 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. These fatty and sometimes 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. Ceramic cooker, offset smoker, electric smoker, and handheld smoking device. Project Smoke has you covered. Recipes : Barbecued Pork Belly House-Cured Pastrami Barbecued Lamb Shoulder with Black Dip Smoked Manhattan 103. Surf Meets Turf 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 sirloin every time. Finally, a smoked delicacy from Asia: a not so classic Chinese tea-smoked duck served taco style. It’s surf and turf on Project Smoke . Recipes: Smoked Shrimp Cocktail with Chipotle Orange Sauce Smoked Planked Trout with Caper Dill Sauce Reverse Seared Tri-Tip with Smoked Tomato Salsa 2 Tea-Smoked Duck with Hoisin Barbecue Sauce 104. Ribs Rock the Smoker Ribs rank among our favorite foods for smoking and are one of the primal pleasures of barbecue. Few ribs are more primal—or satisfying—than our first dish: Brontosaurus-size, grass-fed, barbecued beef plate ribs. Next up: spareribs from heritage breed Berkshire hogs, slathered with Jamaican jerk seasoning and smoked over exotic pimento wood. Our third rack comes from Colorado: spice-smoked lamb ribs with cherry barbecue sauce. And to round out the meal: a delectably different coleslaw—apple-enriched and hickory-smoked, and smoky bacon-cheddar cheese cornbread. From offset smokers and upright barrel smokers to electric smokers and handheld smoking devices, we’ll show you the tools and fuels you need to get the job done. Recipes: Big Bad Beef Ribs Jamaican Jerk Spareribs Spice-Smoked Lamb Ribs with Cherry Barbecue Sauce Smoked Slaw 105. How to Smoke When You Don’t Have a Smoker Perhaps you live in a condo or you don’t have a backyard. This show is for people who want to smoke, but don’t have access to a conventional wood- or charcoal-burning smoker. You’ll learn how to smoke eggplant on your stovetop burner to make a spectacular eggplant dip (think baba ghanoush on overdrive). And how to smoke tomatoes, peppers, and other vegetables with a handheld smoker to make a supremely refreshing gazpacho. Salt- and sugar-cured kippered salmon gets smoked indoors in an ingenious stovetop smoker. Finally, an authentic Jamaican jerk chicken you smoke on a gas grill. The secret? Strategic use of pimento (allspice) berries, leaves, and wood. Recipes: Persian Smoked Eggplant Dip with Fried Mint Smoked Gazpacho Stovetop Kippered Salmon Jamaican Jerk Chicken 106. Big Bad Beef For many people, beef represents the ultimate barbecue. This show celebrates beef in all its smoky glory, from not-so-traditional beef jerky (marinated in fiery Sriracha and smoked in an electric smoker) to a magisterial whole beef tenderloin smoked in an upright barrel smoker and served with horseradish cream sauce. Of course, you’ll learn how to smoke brisket Texas-style (rubbed with spices and cooked in a massive offset smoker fired with oak logs). Plus smokehouse beans to serve on the side. We’ll even show you how to smoke-roast bell peppers directly on a bed of hot embers. Recipes: Sriracha Beef Jerky Slam Dunk Brisket Whole Smoked Beef Tenderloin with Ember-Roasted Peppers Smokehouse Beans 3 107. Bacon 24 / 7 Bacon jam? Bacon ice cream? Where will our bacon mania lead? We open this show with bacon you make from scratch. (It’s as simple as curing and smoking a pork belly.) And for people who want a healthier version of bacon, we cure pork loin in fennel brine and smoke it in a ceramic cooker—the Project Smoke twist on Canadian bacon. Next up: a spectacular “Tulsa Torpedo”—three pounds of porky goodness encased in a crispy bacon weave. We conclude with a bacon surf and turf in the form of bacon-wrapped Snow Crab Poppers. Bring home the bacon? This episode shows you how. Recipes: Home Smoked Bacon Canadian Bacon Tulsa Torpedo (Bacon Weave Sausage Roll) Snow Crab Bacon Poppers 108. Hog Wild Pork is the heart and soul of American barbecue, especially in the South. In this show, you’ll learn how to smoke a spectacular whole pork loin roast (complete with ribs, loin, and tenderloin) on a wood-burning rotisserie. (To wake you up there’s a coffee crust and smoky redeye barbecue sauce.) Next, pork shoulder— slathered with herb paste and served with peppery West Virginia mustard sauce. And speaking of Virginia, you’ll also learn how to cure and hickory- smoke a spectacular shoulder ham. (The process involves four classic techniques: brining, injecting, cold smoking, and hot smoking.) And to serve with it: barbecued cabbage with smoked cheese and chorizo. Go hog wild. Do it now. Recipes: Smoke-tisserie Pork Loin Roast with Red-Eye Barbecue Sauce Smokehouse Ham West Virginia Pork Shoulder with Mustard Barbecue Sauce Chorizo Barbecued Cabbage 109. Thanksgiving Comes Early The secret to supernaturally moist turkey? The Project Smoke version involves a whiskey brine and a slow smoke over maple wood. The traditional side dishes get smoked, too: bacon-stuffed barbecued onions, smoky creamed corn, and a smoky bacon-apple crisp for dessert. Even the cranberry sauce (salsa in this case) has fire thanks to the strategic addition of jalapenos. Forget your oven: this Thanksgiving feast gets cooked in a ceramic smoker, upright barrel smoker, electric smoker, and stovetop smoker. Just don’t wait until Thanksgiving to try it. Recipes: Double Whiskey-Smoked Turkey Barbecued Onions Smoked Creamed Corn Bacon-Apple Crisp 110. Yum Kippers—Fish Gets Smoked Sable. Lox. Kippers. Some of our most prized smoked foods come from the sea. This show explores iconic smoked seafood dishes from around Planet Barbecue. We start with salt-cured, 4 cold-smoked salmon in the style of Bornholm, Denmark. (You’ll learn to smoke it in a monster offset barrel smoker from Oklahoma). Next, hot smoked black cod (aka sablefish) cured with a fennel-coriander rub and smoked in a ceramic cooker. Our third fish—wahoo from the Florida Keys—uses an unusual double marinating technique prior to being smoked in an electric smoker and being served with a mango-scotch bonnet salsa. For dessert: spectacular coconut crème brulees smoked in a pellet grill. It’s business as usual at Project Smoke . Recipes: Cold Smoked Salmon Hot Smoked Black Cod Smoked Wahoo with Mango Salsa Coco Loco Smoked Crème Brulees 111. Smoking the Competition—Our Tailgating Show Forget the contest on the gridiron. Tailgating gets a lot more interesting when you fire up your smoker. Invest in a portable smoker (if you don’t already own one) to cook game-changers like smoked chicken nachos, spicy smokehouse wings (firepower provided by Thai Sriracha hot sauce), and Wisconsin’s idea of a po’boy— smoked bratwurst piled on rolls with smoked sauerkraut. Even our burgers come hickory-smoked—complete with a Rauchbier (smoked beer) cheese sauce. We’re smoking the competition on Project Smoke . Recipes: Smoked Chicken Nachos Smokehouse Wings Double Brat Po’ Boys with Smoked Sauerkraut Hickory-Smoked Burgers with Rauchbier Cheese Sauce 112. You Can Smoke What?! Extreme Smoking By now you’re comfortable smoking ribs and barbecuing brisket. (We hope.) This show focuses on foods you never dreamed you could smoke—and won’t be able to live without once you’ve tried them. To whit, smoked deviled eggs. Camembert cheese smoked on a cedar plank with pepper jelly and jalapeños. Hay-smoked steaks served with charred chipotle salsa. (To cook the steaks, you’ll learn a cool technique called reverse-searing.) And a smoky twist on a classic cocktail—the smoky Mary (smoked with an ingenious handheld smoker). Whether you’re smoking in a kettle grill, pellet grill, stick burner (offset smoker), electric smoker, or directly on the embers, we’re smoking extreme on Project Smoke . Recipes: Smoked Deviled Eggs Plank-Smoked Camembert Hay-Smoked Steak with Chipotle Salsa Smoky Mary 113.
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