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Home , Bacon mania, Barbecue, Beef clod, Beef plate, Gridiron (cooking)

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Steven Raichlen’s Project Smoke

Episode Guide

101. 101 Smoke: it’s the soul of . 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-. 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 : cold smoked with smoked tomatoes and jicama mango salsa; smoke-roasted chicken with dip, and pecan-smoked baby back with prickly pear — 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 to fat, smoke a shoulder or belly. These fatty and sometimes tough cuts were once considered poor man’s . But blast them with assertive seasonings and smoke them low and slow and you get that are beyond flavorful. In this show you’ll learn how to smoke a luscious barbecued Berkshire belly and house- cured . You’ll experience a -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 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 . First, a smoked cocktail fired up with chipotle chiles and served with an electrifying Yucatan orange cocktail sauce. Next, fresh stuffed with lemon and dill, wrapped with , 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 -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

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Tea-Smoked Duck with Hoisin Barbecue Sauce

104. Ribs Rock the Smoker Ribs rank among our favorite for smoking and are one of the primal pleasures of barbecue. Few ribs are more primal—or satisfying—than our first : Brontosaurus-size, grass-fed, barbecued 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 : a delectably different coleslaw—apple-enriched and hickory-smoked, and smoky bacon-cheddar cheese . 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 (marinated in fiery Sriracha and smoked in an electric smoker) to a magisterial whole smoked in an upright barrel smoker and served with horseradish cream sauce. Of , you’ll learn how to smoke -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

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107. Bacon 24 / 7 ? ? 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 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 . (To wake you up there’s a coffee crust and smoky redeye barbecue sauce.) Next, pork shoulder— slathered with herb 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 . (The process involves four classic techniques: , 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 . 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 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 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 . 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 -changers like smoked chicken , 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 served with charred chipotle salsa. (To cook the steaks, you’ll learn a cool technique called reverse-.) 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 with Chipotle Salsa Smoky Mary

113. White Glove Smoke Session

This show elevates smoking from the tailgating lot to the penthouse. Start with mesquite- smoked electrified with chipotle barbecue sauce. A mammoth 7-bone prime rib takes a turn on a wood-burning rotisserie prior to being cut into steaks and seared over a blazing oak log fire. You can’t have meat without potatoes: the Project Smoke version comes smoke-roasted,

5 stuffed with bacon and smoked cheddar cheese, then smoked a second time until bubbling, and topped with—what else?—smoked paprika. For dessert, there’s a rich creamy cheesecake— smoked, of course—and served with burnt sugar cream sauce. Think of this as a white glove smoke session and don’t think of firing up your smoker without trying it.

Recipes: Chipotle-Smoked Oysters Smoke-tisserie Prime Rib with Wood-Grilled Asparagus Triple Smoked Potatoes Smoked Cheesecake with Burnt Sugar Cream Sauce

Season II

201. ABC’S of Smoke

Smoking ranks among the world’s most ancient and popular 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” ( 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 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 in the Americas and Europe. In Asia, not so much. This episode explores a region one normally doesn't associate with smoking, from Chinese 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

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204. Raichlen On Ribs

Ribs epitomize barbecue, combining well-marbled, rich-tasting meat with the primal pleasure of 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 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 ham ribs Turkey ham

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208. Rise And Smoke: 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 —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 —literally—with a Taino Indian smoker-grill called a . 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

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 .

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

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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 . Because sometimes bigger really is better.

Triple thick pork chops Cape Town lamb Smoked , 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

Season III

301. Much At Steak A show devoted to the most awesome cut of meat to grill: steak. Unleash your inner carnivore and build your confidence whenever you step up to the grill to cook the perfect slab of meat. Up first, a magisterial wood-grilled beef tomahawk steak topped with Pt. Reyes blue cheese butter. Followed by a four-finger thick cherry-smoked New York , whose juices become part of an intensely flavorful sauce you build right on the cutting board. Then a plancha-seared “steak” from the sea: bacon-wrapped albacore “filet mignons” sauced with peppercorn cream sauce.

Wood-grilled beef tomahawk with blue cheese butter Cherry-smoked strip steak with cutting board sauce Bacon-wrapped albacore “filet mignons” with peppercorn cream sauce

302. Hot Stuff A show to stoke our insatiable appetite for fiery foods, starting with smoky Nashville hot wings. From rural Kentucky comes smoky grilled pork shoulder steaks dunked as often as you dare in an incendiary vinegar cayenne pepper sauce. For more pain, we present piri piri Pprawns from grilled in the shell and ignited with a distinctive hot sauce introduced by Portuguese explorers, followed by spice-blasted Indian tandoori lamb served with Hell’s Fury Hot Sauce and a cooling cucumber yogurt raita.

Nashville hot wings

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Monroe County pork steaks with spicy vinegar dip Piri piri Tandoori lamb with Hell’s Fury Hot Sauce and raita

303. Fire Meets Water Impeccably fresh local fish hits the grill in this show, which is devoted to the art of seafood. Local Channel Island rockfish roasts on a Himalayan salt slab, served with a colorful melon mint relish. Tuna steaks come spice-rubbed and grill-blackened, sauced with spicy Cajun remoulade. Next, fire-roasted shrimp seasoned with deconstructed pesto. And for smoked fish lovers, gorgeous Alaskan king salmon cured with maple syrup and smoked over maple wood.

Salt slab-grilled rockfish with melon mint relish Grill-blackened tuna with Cajun remoulade Grilled shrimp with deconstructed pesto Maple-cured smoked king salmon

304. Fire Birds Poultry is one of the most versatile meats to cook over live fire, popular in grill cultures across planet barbecue. From the Republic of comes tabaka, citrusy butterflied chickens grilled under a press to compact the meat and crisp the skin. On the side? A piquant rhubarb tkemali sauce. From Fez in Morocco, experience grilled chicken and onion marinated in and sauced with spice-scented charmoula. Pound cake gets the grill treatment with fresh berry “salsa” and smoked whipped cream. Finally, not even Norman Rockwell would recognize this magnificent bird...a smoke-roasted organic turkey with butter and sliced fresh truffles under the skin.

Tabaka chicken with rhubarb tkemali Moroccan grilled chicken kebabs with charmoula Grilled pound cake with berry salsa and smoked whipped cream Truffle stuffed smoked turkey

305. Pac-Rim Smoke Though grills are traditionally small, Pan-Asian pit masters (and mistresses) developed an edgy, innovative big flavor grill culture that celebrates the “fifth taste,” umami . Striped is stuffed with lemongrass, chiles, scallions, and ginger and grilled—then, wait for it—the fish is topped with more aromatics and doused with sizzling hot sesame oil. Thai beef salad is a mosaic of color and textures with an emphasis on veggies. Corn comes basted with sesame soy butter and finished with fire-toasted coconut. Last up, pounded chicken thighs enclose Chinese ham, sausage, shiitake mushrooms, and cheese, and then get basted with Beijing barbecue sauce.

Whole grilled striped bass with Asian aromatics Grilled Thai beef salad Coconut-grilled corn with sesame soy butter Char Siu chicken thighs with Beijing barbecue sauce

306. Where There’s Smoke 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

10 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 with mustard barbecue sauce

307. Extreme Smoke 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 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 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 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

308. Perfect Hog 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, , and a shot of bourbon get draped with bacon and smoke-roasted. Finally, thick rings of sweet onions are doused with hot sauce, spiraled with bacon, and crisped over the fire for an addictive .

Pastrami bacon Cider-brined pork chops Yankee porchetta (“pork and beans”) Bacon-wrapped onion rings

309. BBQ’s Trinity This show celebrates the holy BBQ trinity of barbecue: , brisket, and . 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. Finally, pulled pork gets its passport stamped—marinated in an umami-rich Korean chili paste called gochujang, then smoked, shredded and lavished with a spicy sauce.

Cherry-glazed baby backs

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Crispy brisket bean tostadas BBQ titans’ brisket with espresso barbecue sauce Korean pulled pork with KB BBQ sauce

310. Mexican Smoke Its bright but complex flavors and affinity for smoke and fire have fueled the obsession with Mexican food and 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. To finish, an irresistible combination of spiced and sugared fresh pineapple slices flambéed with mezcal (tequila’s smoky cousin) and topped with whipped cream.

Ember-roasted salsa with grilled tortillas Bacon, bean, and egg quesadillas Chipotle-marinated pork tenderloin with grilled nopalitos corn salad Spice-grilled pineapple with mezcal and whipped cream

311. South American Smoke 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. is choripan, a kind of Andean that can be served as an appetizer at an or as a belt-loosening . The meat-centricity of a Brazilian will be on full display as we spit-roast (top cap sirloin), chicken thighs, kielbasa, peppers, and onions—all served with an electrifying Brazilian country-style salsa called molho a campanha.

Peruvian roast chicken with aji amarillo sauce Choripan Brazilian churrasco () with molho a campanha

312. Global Tailgate 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. Next up, a trio of internationally-inspired burgers: inside- out American-style burgers enlivened with homemade ; Greek-style spiced lamb burgers served in pita bread with a tzatziki-like yogurt and cucumber sauce; and kaffir lime-scented Thai veal burgers complemented with a coconut-Thai curry .

Maple sriracha-smoked chicken legs Project Smoke four bean salad Burgers three ways Inside-out cheeseburgers with homemade ketchup Lamb burgers on pita with yogurt sauce

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Thai flavor veal burgers with Asian peanut sauce

313. Project Smoke Road Trip

Hitching post red oak grilled rib chop Grilled whelk kebabs, with fresh herbs and olive oil Steak and bean nachos (More dishes as editing progresses)