Steven Raichlen's Project Smoke

Steven Raichlen takes a side journey away from classic grilling to explore the rich flavors of smoked food in the 13-part series. This "how-to" cooking show focuses on the art of smoking techniques and recipes from hot smoking and cold smoking to smoke roasting and "smoke-tisserie" cooking. Using traditional and cutting-edge techniques in must-try recipes, the grilling and smoking authority shows how to smoke a variety of iconic foods, such as Texas brisket, Kansas City ribs and Carolina pork shoulder.

Episode Description
Tuesday, Apr 9, 2024 - 7:30 AM
"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 South Africa 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. D
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Tuesday, Apr 9, 2024 - 7:30 AM "Hot Stuff" (CREATE)
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Tuesday, Apr 9, 2024 - 10:30 AM "Hot Stuff" (CREATE)
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Sunday, Apr 14, 2024 - 9:30 PM "Hot Stuff" (CREATE)
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Tuesday, Apr 16, 2024 - 7:30 AM "Fire Meets Water" (CREATE)
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Sunday, Apr 21, 2024 - 9:30 PM "Fire Meets Water" (CREATE)
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Tuesday, Apr 23, 2024 - 7:30 AM "Fire Birds" (CREATE)
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Tuesday, Apr 23, 2024 - 10:30 AM "Fire Birds" (CREATE)
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Sunday, Apr 28, 2024 - 9:30 PM "Fire Birds" (CREATE)
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Tuesday, Apr 30, 2024 - 7:30 AM "Pac-Rim Smoke" (CREATE)
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