"Where there's smoke, there's Steven Raichlen," wrote USA Today.
The man who demystified grilling and barbecuing for millions of Americans returns with a second sizzling season of STEVEN RAICHLEN'S PROJECT SMOKE. Filmed against a stunning mountain backdrop in Palm Springs, California, Raichlen takes smoked foods—and drinks—in directions you'd never imagine.
From a smoking mezcalini cocktail and whiskey-brown sugar pork loin to smoke-grilled sangria and smoke-burnished suckling pig, viewers will discover all the types of foods and beverages that can be smoked.
Plus, this season features a PROJECT SMOKE first: hickory-smoked ice cream for dessert. As in the first season, Steven focuses not just on recipes, but also on the essential techniques, such as hot smoking, cold smoking, smoke-roasting and ember-smoking.
He also demonstrates how to smoke with logs, wood chunks, wood chips, pellets, spices, herbs, and even hay using the tools of the trade: ceramic-tiled kamado cookers from Indonesia, steel offset smokers from Kansas, drum smokers from Colorado, and Argentinian-style stainless steel grills.
Steven Raichlen is on Facebook, Instagram, and you can follow @sraichlen on Twitter.
EPISODE GUIDE:
Episode 1: “ABC’s Of Smoke” airs Saturday, June 25 at 1 p.m.- Smoking ranks among the world's most ancient and popular cooking methods. We begin season two 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, you'll learn to smoke on a kettle grill, pellet smoker, electric smoker, and offset barrel smoker. Recipes: rotisserie-smoked chicken with drip pan root vegetables; bourbon-brown sugar smoked pork loin; brisket on the bone; smoke-roasted pears.
Episode 2: "Bird Meets Smoke" airs Saturday, July 2 at 1 p.m. - 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. Recipes: cherry-smoked duck with chipotle cherry barbecue sauce; citrus-smoked turkey breast; bacon, ham and cheese chicken thighs.
Episode 3: "Asian Smoke" airs Saturday, July 9 at 1 p.m. - 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. Recipes: char siu pork tenderloin; pork belly steamed buns; smoke-braised lamb shanks; tangerine smoked flans.
Episode 4: "Raichlen On Ribs" airs Saturday, July 16 at 1 p.m. - 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. Recipes: St. Louis Ribs with vanilla brown sugar blaze; Chinatown ribs; onion bombs; Rob’s real BBQ baby back rib sandwich.
Episode 5: "Seafood Gets Smoked" airs Saturday, July 23 at 1 p.m. - 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. Recipes: smoked shrimp and corn chowder; whiskey-cured cold-smoked salmon; NOLA smoked shrimp; salmon candy.
Episode 6: "Smoked In Four Courses" airs Saturday, July 30 at 1 p.m. - 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. Recipes: smoked pecans; Chappaquiddick smoked oysters; reverse seared prime rib; mango macadamia crisp.
Episode 7: "Ham Sessions" airs Saturday, Aug. 6 at 1 p.m. - 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. Recipes: ham in a hurry; honey ham ribs; turkey ham.
Episode 8: "Rise And Smoke: Breakfast Hits The Smoker" airs Saturday, Aug. 13 at 1 p.m. - 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. Recipes: mile-high pancake; pork pastrami hash; candied bacon; beer can breakfast burgers.
Episode 9: "Smoke In A Hurry" airs Saturday, Sept. 10 at 1 p.m. - 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. Recipes: dragon’s breath cocktail; hay-smoked mozzarella (smoked caprese salad); ember roasted corn; spruce-smoked steaks.
Episode 10: "Tropical Smoke" airs Saturday, Sept. 24 at 1 p.m. - 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. Recipes: smoked snapper dip with smoked vegetable chips; buccaneer chicken; Oaxacan barbacoa.
Episode 11: "Smokehouse Cocktail Party" airs Saturday, Oct. 1 at 1 p.m. - 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. Recipes: lemon sesame chicken wings; grilled sangria; PROJECT SMOKE “cheesesteak.”
Episode 12: "The Big Smoke" airs Saturday, Oct. 8 at 1 p.m. - 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. Recipes: triple thick pork chops; Cape Town lamb; smoked suckling pig, vinegar slaw and vinegar sauce.
Episode 13: "Behind The Smoke" airs Saturday, Oct. 15 at 1 p.m. - 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! Recipes: Mezcalini; Danish smoked shrimp; hay-smoked quail eggs; bacon sundaes; smoked chocolate bread pudding; smoked ice cream with rum raisin sauce.
Distributed by American Public Television.
