Please fill out the form

Close this.

Primal Grill With Steven Raichlen

SERIES INFO | DAILY SCHEDULE | PROGRAMS A-Z

Up In Smoke

Spice may give barbecue its personality, but smoke is its heart and soul. This truth is obvious to anyone who has spent time in American barbecue country (in Texas or Kansas City, for example). What you may not realize is how universal smoking really is. In this show, you'll learn how to smoke Cousin Dave's chocolate chile ribs in an offset barrel smoker, Chinese-style duck in a water smoker, and ginger-stuffed smoked pears in a kettle grill. And because, as Raichlen's rule states: If something tastes good baked, fried, or sauteed, it probably tastes even better grilled. Smoked duck with Chinese seasonings; Cousin Dave's chocolate chile ribs; Smoke-roasted pears with lemon and ginger.

Air Times

There are no upcoming air times for this episode.

Searching for Video

Support

Funding for Primal Grill With Steven Raichlen is provided in part by:

Comments on this Episode

comments powered by Disqus