Global Tailgate

Victory will be yours! Start the party in the parking lot (or your backyard) with chicken legs, brined for maximum succulence, smoke-roasted over maple wood, then glazed with a fiery fusion of maple syrup and sriracha. One-fisted eating at its best. A quartet of grilled and smoked beans appears in a colorful side dish. Next up, a trio of internationally-inspired burgers: inside-out American-style burgers enlivened with homemade ketchup; Greek-style spiced lamb burgers served in pita bread with a tzatziki-like yogurt and cucumber sauce; and kaffir lime-scented Thai veal burgers complemented with a coconut-Thai curry peanut sauce. Maple sriracha-smoked chicken legs; Project Smoke four bean salad; Burgers three ways; Inside-out cheeseburgers with homemade ketchup; Lamb burgers on pita with yogurt sauce; Thai flavor veal burgers with Asian peanut sauce.

Upcoming Airdates

Steven Raichlen's Project Smoke

A show devoted to the most awesome cut of meat to grill: steak. Unleash your inner carnivore and build your confidence whenever you step up to the grill to cook the perfect slab of meat. Up first, a magisterial wood-grilled beef tomahawk steak topped with Pt. Reyes blue cheese butter. Followed by a four-finger thick cherry-smoked New York strip steak, whose juices become part of an intensely flavorful sauce you build right on the cutting board. Then a plancha-seared "steak" from the sea: bacon-wrapped albacore tuna "filet mignons" sauced with peppercorn cream sauce.

  • 2017-09-27T04:00:00-07:00
    KCET-HD

Steven Raichlen's Project Smoke

A show to stoke our insatiable appetite for fiery foods, starting with smoky Nashville hot wings. From rural Kentucky comes smoky grilled pork shoulder steaks dunked as often as you dare in an incendiary vinegar cayenne pepper sauce. For more pain, we present piri piri Pprawns from South Africa grilled in the shell and ignited with a distinctive hot sauce introduced by Portuguese explorers, followed by spice-blasted Indian tandoori lamb served with Hell's Fury Hot Sauce and a cooling cucumber yogurt raita.

  • 2017-10-04T04:00:00-07:00
    KCET-HD

Steven Raichlen's Project Smoke

Impeccably fresh local fish hits the grill in this show, which is devoted to the art of grilling seafood. Local Channel Island rockfish roasts on a Himalayan salt slab, served with a colorful melon mint relish. Tuna steaks come spice-rubbed and grill-blackened, sauced with spicy Cajun remoulade. Next, fire-roasted shrimp seasoned with deconstructed pesto. And for smoked fish lovers, gorgeous Alaskan king salmon cured with maple syrup and smoked over maple wood.

  • 2017-10-11T04:00:00-07:00
    KCET-HD

Steven Raichlen's Project Smoke

Poultry is one of the most versatile meats to cook over live fire, popular in grill cultures across planet barbecue. From the Republic of Georgia comes tabaka, citrusy butterflied chickens grilled under a press to compact the meat and crisp the skin. On the side? A piquant rhubarb tkemali sauce. From Fez in Morocco, experience grilled chicken and onion kebabs marinated in and sauced with spice-scented charmoula. Pound cake gets the grill treatment with fresh berry "salsa" and smoked whipped cream.

  • 2017-10-18T04:00:00-07:00
    KCET-HD