Sable. Lox. Kippers. Some of our most prized smoked foods come from the sea. This show explores iconic smoked seafood dishes from around Planet Barbecue. We start with salt-cured, cold-smoked salmon in the style of Bornholm, Denmark. (You'll learn to smoke it in a monster offset barrel smoker from Oklahoma). Next, hot smoked black cod (aka sablefish) cured with a fennel-coriander rub and smoked in a ceramic cooker. Our third fish-wahoo from the Florida Keys-uses an unusual double marinating technique prior to being smoked and is served with a habanero-mango salsa. For dessert: spectacular coconut creme brulees smoked in a pellet grill. It's business as usual at Project Smoke. Recipes: Cold Smoked Salmon; Hot Smoked Black Cod / Smoked Cod Toasts; Smoked Wahoo with Mango Salsa; Coconut Smoked Creme Brulees.
Episode Duration: 26 minutes and 46 seconds
Episode Number: 110
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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.