The secret to supernaturally moist turkey? The Project Smoke version involves a whiskey brine and a slow smoke over maple wood. The traditional side dishes get smoked, too: bacon-stuffed barbecued onions, smoky creamed corn, and a smoky bacon-apple crisp for dessert. Even the cranberry sauce (salsa in this case) has fire thanks to the strategic addition of jalapenos. Forget your oven: this Thanksgiving feast gets cooked in a ceramic smoker, upright barrel smoker, electric smoker, and stovetop smoker. Just don't wait until Thanksgiving to try it. Recipes: Whiskey-Smoked Turkey with Cranberry Salsa; Barbecued Onions; Smoked Creamed Corn; Bacon-Apple Crisp.
Episode Duration: 26 minutes and 46 seconds
Episode Number: 109
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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.