Shoulders and Bellies -
steven raichlen's project smoke

If you want to enjoy the perfect ratio of crust to meat to fat, smoke a shoulder or belly. These fatty and often tough cuts were once considered poor man's food. But blast them with assertive seasonings and smoke them low and slow and you get meats that are beyond flavorful. In this show you'll learn how to smoke a luscious barbecued Berkshire pork belly and house-cured pastrami. You'll experience a Kentucky-style barbecued lamb shoulder with an unusual black barbecue sauce (called "dip" in local parlance). And to wash them down, a smoked Manhattan. Ceramic cooker, offset smoker, electric smoker, and handheld smoking device. Project Smoke has you covered. Recipes: Barbecued Pork Belly; House-Cured Pastrami; Barbecued Lamb Shoulder with Black Dip; Smoked Manhattan.

Duration: 26 minutes and 46 seconds

Episode Number: 102

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About Steven Raichlen's Project Smoke:

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.