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STEVEN RAICHLEN'S PROJECT SMOKE

Thursday, October 1st

7:00pm on
Runtime: 00:26:46
Widescreen

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. To finish, an irresistible combination of spiced and sugared fresh pineapple slices flambeed with mezcal (tequila's smoky cousin) and topped with whipped cream. Ember-roasted salsa with grilled tortillas; Bacon, bean, and egg quesadillas; Chipotle-marinated pork tenderloin with grilled nopalitos corn salad; Spice-grilled pineapple with mezcal and whipped cream.

Friday, October 2nd

1:00am on
Runtime: 00:26:46
Widescreen

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. To finish, an irresistible combination of spiced and sugared fresh pineapple slices flambeed with mezcal (tequila's smoky cousin) and topped with whipped cream. Ember-roasted salsa with grilled tortillas; Bacon, bean, and egg quesadillas; Chipotle-marinated pork tenderloin with grilled nopalitos corn salad; Spice-grilled pineapple with mezcal and whipped cream.

Saturday, October 3rd

7:00pm on
Runtime: 00:26:46
Widescreen

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. is choripan, a kind of Andean hot dog that can be served as an appetizer at an asado or as a belt-loosening main course. The meat-centricity of a Brazilian churrasco will be on full display as we spit-roast picanha (top cap sirloin), chicken thighs, kielbasa, peppers, and onions-all served with an electrifying Brazilian country-style salsa called molho a campanha. Peruvian roast chicken with aji amarillo sauce; Choripan; Brazilian churrasco (mixed grill) with molho a campanha.

Thursday, October 8th

7:00pm on
Runtime: 00:26:46
Widescreen

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.

Friday, October 9th

1:00am on
Runtime: 00:26:46
Widescreen

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.

Saturday, October 10th

7:00pm on
Runtime: 00:26:46
Widescreen

Project Smoke Road Trip

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