Steven Raichlen's Project Smoke

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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.

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Support

Funding for Steven Raichlen's Project Smoke is provided in part by: