Seafood Gets Smoked -
steven raichlen's project smoke

It's a simple formula-seafood plus salt plus wood smoke-but the results are richly flavorful and complex. In this show, you'll learn essential seafood smoking techniques, from brining and curing to cold- and hot-smoking. Smoked shrimp and corn chowder, New Orleans barbecued shrimp, whisky-cured salmon, and salmon candy-all get the smoke treatment. Teach a man to smoke and he'll feast on glorious seafood the rest of his days. Smoked shrimp and corn chowder; Whisky-cured cold-smoked salmon; NOLA barbecued shrimp; Salmon candy.

Duration: 26 minutes and 46 seconds

Episode Number: 205

No future air times were found for this episode.

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.