steven raichlen

Where There's Smoke

Smoke is the soul of barbecue. In this episode, you'll learn how to smoke duck breasts (they're tricky), achieving crisp skin without overcooking the meat. Cherry salsa underscores duck's affinity for fruit. Vegetarians and meat eaters alike will devour our cheese- and bean-stuffed poblanos and savory smoked mushroom bread pudding don't forget this recipe come Thanksgiving. But if it's carnivores you're feeding, smoke a hefty awe-inspiring beef shoulder clod until the outside is as black as coal and the inside is fork-tender. A tangy mustard barbecue sauce inspired by the Germans who settled Texas Hill Country makes the perfect complement. Cherry-smoked duck breasts; Project Smoke chiles rellenos; Smoked mushroom bread pudding; Texas beef clod with mustard barbecue sauce.

Full Episodes

Upcoming Airdates

Bbq's Trinity

This show celebrates the holy BBQ trinity of barbecue: pork ribs, brisket, and pulled pork. America's favorite ribs-baby backs-come spice-rubbed, slow-smoked over hardwood, and glazed with an unexpected ingredient: cherry syrup. Beef brisket and baked beans star in crispy grilled tostadas. An amazing BBQ titans' brisket takes its inspiration from barbecue legends Aaron Franklin of Franklin Barbecue and Joe Carroll of Fette Sau, and yes, there's espresso in the barbecue sauce.

  • 2018-05-23T04:00:00-07:00
    KCET-HD

Mexican Smoke

Its bright but complex flavors and affinity for smoke and fire have fueled the obsession with Mexican food and drink north of the border. Tomatoes, onions, and chiles are roasted directly in the coals to make an unforgettable salsa served with chive-grilled tortilla chips. Quesadillas conceal a perfectly cooked egg (if you do it right, the yolks remain runny) in a nest of bacon, beans, and cheese. An unusual grilled nopalitos corn salad and smoky chipotle-marinated pork tenderloin make the most of the high, dry heat of the grill.

  • 2018-05-30T04:00:00-07:00
    KCET-HD

South American Smoke

This show highlights the conviviality of a South American cookout, which can last through the day and well into the night, with different courses served for hours on end. Add some dishes from this multi-cultural continent to your grilling repertoire. For years, North Americans have attempted to recreate the spicy spit-roasted pollo served in Peruvian enclaves like Washington, D.C. and Los Angeles. The secrets to the marinade and special sauce will be revealed in this episode. Little known in the U.S.

  • 2018-06-06T04:00:00-07:00
    KCET-HD

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.

  • 2018-06-13T04:00:00-07:00
    KCET-HD

Project Smoke Road Trip

Hitching post red oak grilled rib chop; Grilled whelk kebabs, with fresh herbs and olive oil; Steak and bean nachos.

  • 2018-06-20T04:00:00-07:00
    KCET-HD