Cured and Smoked -
steven raichlen's project fire

In humankind's long march to food security, two ancient preserving techniques have stood out over the millennia: curing and smoking. The first involves preserving foods with salt, soy sauce, or sodium nitrite-ingredients that add flavor while they inhibit bacterial activity. The second technique involves blasting foods with flavorful clouds of wood smoke. This, too, impedes, spoilage, but even more importantly, both techniques build distinctive flavors. Today, we're pushing the envelope on traditional curing and smoking. SMOKED LETTUCE SALAD WITH JAPANESE CURED EGGS; MAPLE-CURED BACON; SMOKED CORNED BEEF WITH CAVEMAN CABBAGE.

Duration: 26 minutes and 45 seconds

Episode Number: 310

No future air times were found for this episode.

About Steven Raichlen's Project Fire:

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.