Brisket is simultaneously the easiest and hardest meat to barbecue. Easy, because it requires only three ingredients: salt, pepper, and wood smoke. Hard, because, unless you master the fire, airflow, and temperature, the stall, the wrap, and the rest, you wind up with a mouthful of misery. Today's show is all about brisket, complete with fail proof methods for smoking it right every time. From not so traditional Texas barbecue and a distinctive bacon-smoked brisket flat to an electrifying Vietnamese brisket salad. You'll even learn how to make breakfast-worthy Tex-Mex brisket tacos.
Episode Duration: 26 minutes and 46 seconds
Episode Number: 202
|Sat, Jul 11||4:30 P.M.||brisket 24 / 7|
In his groundbreaking Barbecue University television series, Steven Raichlen taught the world how to grill.
In the popular sequel Primal Grill, viewers were taken on a virtual tour of global grilling.
And in Project Smoke, Raichlen brought the arts of barbecuing and smoking from the competition circuit to the American home.
Deciding it was time to turn up the heat, Steven introduces his hottest series yet, PROJECT FIRE, a new and insightful exploration of how we grill today, and how we will grill and smoke tomorrow.
With a dynamic new format that includes on-set guests and off-road field trips, innovators of live fire cooking join Steven to share revolutionary new techniques that elevate the backyard barbecue experience - from ember-roasting and salt slab grilling to fire-heated iron and high tech rotisseries.
STEVEN RAICHLEN'S PROJECT FIRE introduces new foods - from unfamiliar cuts of steak to eco-friendly seafood - and new twists on popular classics, such as entire meals cooked on the grill, from breakfast to paella to clambakes.
And, as usual, Steven features a collection of new tools and fuels for the avid griller.
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