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... [see more] U.S. is choripan, a kind of Andean hot dog that can be served as an appetizer at an asado or as a belt-loosening main course. The meat-centricity of a Brazilian churrasco will be on full display as we spit-roast picanha (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 sauceChoripanBrazilian churrasco (mixed grill) with molho a campanha
Multi-award-winning author, journalist, cooking teacher and TV host Steven Raichlen takes a side journey away from classic grilling to explore the rich flavors of smoked food in the 13-part series STEVEN RAICHLEN'S PROJECT SMOKE. PROJECT SMOKE is a "how-to" cooking show that 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. In several episodes, Steven also demonstrates smoking dishes not known for being smoked, such as vegetables, pizza and dessert. There's even an episode devoted to urban dwellers on how to make smoked eggplant dip, smoked gazpacho, stovetop smoked salmon and smoked ice cream.