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Steven Raichlen's Project Smoke

Steven Raichlen's Project Smoke

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...
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Wednesday, January 16 at 10:30 am on 12.2


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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.