Up In Smoke -
primal grill with steven raichlen

Spice may give barbecue its personality, but smoke is its heart and soul. This truth is obvious to anyone who has spent time in American barbecue country (in Texas or Kansas City, for example). What you may not realize is how universal smoking really is. In this show, you'll learn how to smoke Cousin Dave's chocolate chile ribs in an offset barrel smoker, Chinese-style duck in a water smoker, and ginger-stuffed smoked pears in a kettle grill. And because, as Raichlen's rule states: If something tastes good baked, fried, or sauteed, it probably tastes even better grilled. Smoked duck with Chinese seasonings; Cousin Dave's chocolate chile ribs; Smoke-roasted pears with lemon and ginger.

Duration: 26 minutes and 45 seconds

Episode Number: 211

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About Primal Grill with Steven Raichlen:

Steven Raichlen, creator of the popular public television series, Barbecue University and author of the award-winning, best-selling Barbecue Bible and How to Grill is back with a sizzling new show designed to help viewers take their grilling to the next level: PRIMAL GRILL WITH STEVEN RAICHLEN.