Good things come in small packages? Maybe for jewelry, but not when it comes to barbecue. This show is all about thinking big and smoking big-with brined monster-thick smoked pork chops; wood-roasted Cape Town lamb; and spectacular smoked whole suckling pig. Our grand finale? Chocolate bread pudding hot off the smoker. Because sometimes bigger really is better. Triple-thick pork chops; Cape Town lamb; Smoked chocolate bread pudding; Smoked suckling pig, vinegar slaw, and vinegar sauce.
Episode Duration: 26 minutes and 46 seconds
Episode Number: 212
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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.
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