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Steven Raichlen's Project Smoke
The Big Smoke, Part II
Season 2
Episode 213
Did you ever wonder what goes into making a TV show like Project Smoke? Come behind the scenes for a unique look at how we bring the show to life, from building the set to smoking the food. Plus, get the inside scoop on never before seen recipes, some of our favorite dishes, and other smoky surprises.
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Rotisserie-Smoked Chicken and Vegetables; Bourbon Smoked Pork Loin; Brisket; Smoked Pears.
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Chipotle-Smoked Oysters; Prime Rib; Asparagus; Triple Smoked Potatoes; Smoked Cheesecake
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Deviled Eggs; Plank-Smoked Camembert; Hay-Smoked Steak with Chipotle Salsa; Smoky Mary
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Chicken Nachos; Smokehouse Wings; Brat & Sauerkraut Po’Boys; Hickory-Smoked Burgers.
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Cold Smoked Salmon; Hot Smoked Black Cod; Wahoo with Mango Salsa; Coco Loco Crème Brulees.
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Double Whiskey-Smoked Turkey; Barbecued Onions; Smoked Creamed Corn; Bacon-Apple Crisp.
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Home Smoked Bacon; Canadian Bacon; Tulsa Torpedo; Snow Crab Bacon Poppers.
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Sriracha Beef Jerky; Slam Dunk Brisket; Beef Tenderloin; Roasted Peppers; Smokehouse Beans
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Smoked Eggplant Dip; Smoked Gazpacho; Stovetop Kippered Salmon; Jamaican Jerk Chicken.
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Big Bad Beef Ribs; Jamaican Jerk Spareribs; Spice-Smoked Lamb Ribs; Smoked Slaw; Cornbread
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Smoked Shrimp Cocktail; Smoked Planked Trout; Reverse Seared Tri-Tip; Tea-Smoked Duck