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Project Smoke Season 2 Pushes the Boundaries of Smoking
In Season One of Steven Raichlen’s Project Smoke viewers enjoyed such classics as barbecued brisket, kippered salmon and smoked ham. “This year, we’re pushing the boundaries,” says veteran TV host, bestselling author, and Barbecue Hall of Famer Steven Raichlen.
Debuting in late May on public television stations nationwide, Season Two of Project Smoke focuses on foods - and even drinks - people never dreamed could be smoked. From sangria made with fire-charred fruit to smoked chocolate bread pudding, and from hay-smoked mozzarella to spruce-smoked steak to ribs cured and smoked like ham, viewers will discover new ways to appreciate great meals. In a field long dominated by low and slow smoking, Raichlen devotes an entire show to smoking in a hurry, with dishes you can smoke in 10 minutes or less. He also has fun with smoked breakfasts and explores how people smoke food in Asia.
What else is new in Steven Raichlen’s Project Smoke? Just about everything!
· New smokers and grills - from a high-performance ceramic cooker from Indonesia to a massive offset smoker found on the competition barbecue circuit. Viewers will also learn ways to smoke with handheld smokers, stovetop smokers, water- and pellet-smokers, and even a gas grill.
· Revolutionary smoking techniques such as reverse-searing, rotisserie-smoking, and “caveman” smoking on a bed of hot embers. Steven also gets creative by smoking food with wood, hay, cinnamon sticks, sugar cane, lemon leaves, and coffee wood.
· A stunning new location in Palm Springs, California with a backdrop featuring a lake, palm trees, hillsides, and snow-capped mountains.
· Mouthwatering new dishes like Candied Bacon, Smoked Shrimp, Corn Chowder, Buccaneer Chicken, Pork Belly Steamed Buns, Tangerine Smoked Flans and a television first: Smoked Ice Cream.
What remains in this series is Raichlen’s cogent instruction, cutting-edge techniques, fascinating cultural asides, and his commitment to giving actionable information people need to turn out smokehouse quality meats, seafood, vegetables, and desserts from your smoker or grill. “Smoking is the new grilling,” says Raichlen.
Visit stevenraichlen.com for airtimes and more details. To see Project Smoke in your area, contact the programming department of your local Public Television station and request the series.
Steven Raichlen's Project Smoke is a co-production of Maryland Public Television, Barbacoa, Inc. and Resolution Pictures. Funding for the series is provided by Bradley Smoker, Inc., Royal Oak Enterprises, LLC, Excelsior Wines/Trivento,Memphis Wood Fire Grills, LLC, Komodo Kamado, Maverick Industries, Inc, Pit Barrel Cooker Co.,Kalamazoo Outdoor Gourmet,Yoder Smokers,Nordic Ware,The Companion Group,Workman Publishing Co., Inc.,GrillGrate LLC, and Smoke ‘n’ Fire, Inc.
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ABOUT THE PROJECT SMOKE TEAM:
Steven Raichlenwrote the award-winningBarbecue Bible Cookbook series(more than five million copies in print, with translations in 17 languages).His TV shows include the popular Primal GrillandBarbecue Universityon public television andLe Maitre du GrillandLa Tag BBQ, which he hosts in French in Quebec.Author of 30 books (including the novelIsland Apart), Raichlen has written for The New York Times, Esquire, GQ, and all major food magazines.Raichlen founded Barbecue University at the Broadmoor resort in Colorado Springs and has lectured on the history of barbecue at the Smithsonian Institution, Library of Congress, and Harvard.He also battled and defeated Iron Chef Rokusaburo Michiba on Japanese television.Raichlen’s books have won three James Beard Awards and 3 IACP Julia Child Awards.In October 2015, he will be inducted into the Barbecue Hall of Fame.Raichlen studied medieval cooking in Europe on a Watson Foundation Fellowship (he was also awarded a Fulbright).He lives in Miami, Florida, and Martha’s Vineyard, Massachusetts.
Maryland Public Television, launched in 1969 and headquartered in Owings Mills, MD,is a nonprofit, state-licensed public television network and member of the Public Broadcasting Service (PBS). MPT’s six transmitters cover Maryland plus portions of contiguous states and the District of Columbia. A frequent winner of regional Emmy® Awards, MPT creates and distributes local, regional, and national television shows, including: Primal Grill® with Steven Raichlen,MotorWeek,Space Racers,andChesapeake Bay By Air.
Resolution Picturesis an Emmy® Award-winning production company specializing in food television. Many of its programs have won James Beard Awards including Lidia’s Italy, Food Trip with Todd English, and My Country My Kitchen.