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Steven Raichlen's Project Smoke Previous Broadcasts

You Can Smoke What?! Extreme Smoking (Episode #112H)

KQED Life: Sun, Oct 15, 2017 -- 6:00 PM

By now you're comfortable smoking ribs and barbecuing brisket. (We hope.) This show focuses on foods you never dreamed you could smoke-and won't be able to live without once you've tried them. To whit, hickory-smoked Deviled Eggs. Camembert cheese smoked on a cedar plank with pepper jelly and jalape?os. Hay-Smoked Steaks served with charred Chipotle Salsa. (To make them, you'll learn a cool technique called reverse searing.) And a classic cocktail-the Bloody Mary-gets smoked with an ingenious handheld smoking device. Whether you're smoking in a kettle grill, pellet grill, stick burner (offset smoker), electric grill, or directly on the embers, we're smoking extreme on Project Smoke. Recipes: Smoked Deviled Eggs; Plank-Smoked Camembert; Hay-Smoked Steak with Chipotle Salsa; Smoky Mary.

Mexican Smoke (Episode #310H)

KQED 9: Sun, Oct 15, 2017 -- 1:30 PM

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.

Smoking The Competition-Our Tailgating Show (Episode #111H)

KQED Life: Sun, Oct 8, 2017 -- 6:00 PM

Forget the contest on the gridiron. Tailgating gets a lot more interesting when you fire up your smoker. Invest in a portable smoker (if you don't already own one) and ply your guests with game-changers like Smoked Chicken Nachos and spicy Smokehouse Wings (firepower provided by Thai Sriracha hot sauce). Also on the menu is Wisconsin's idea of po'boys-crisp-skinned smoked bratwurst piled on rolls with smoked sauerkraut. Even our burgers come hickory- smoked-complete with a Rauchbier (smoked beer) Cheese Sauce. We're smoking the competition on Project Smoke. Recipes: Smoked Chicken Nachos; Smokehouse Wings; Double Brat Po' Boys; Hickory-Smoked Burgers with Rauchbier Cheese Sauce.

BBQ's Trinity (Episode #309H)

KQED 9: Sun, Oct 8, 2017 -- 1:30 PM

This show celebrates the holy BBQ trinity of barbecue: pork ribs, brisket, and pulled pork. America's favorite ribs - baby backs - come spice-rubbed, slow-smoked over hardwood, and glazed with an unexpected ingredient: cherry syrup. Beef brisket and baked beans star in crispy grilled tostadas. An amazing BBQ titans' brisket takes its inspiration from barbecue legends Aaron Franklin of Franklin Barbecue and Joe Carroll of Fette Sau, and yes, there's espresso in the barbecue sauce. Finally, pulled pork gets its passport stamped - marinated in an umami-rich Korean chili paste called gochujang, then smoked, shredded and lavished with a spicy Korean barbecue sauce.

Yum Kippers-Fish Gets Smoked (Episode #110H)

KQED Life: Sun, Oct 1, 2017 -- 6:00 PM

Sable. Lox. Kippers. Some of our most prized smoked foods come from the sea. This show explores iconic smoked seafood dishes from around Planet Barbecue. We start with salt-cured, cold-smoked salmon in the style of Bornholm, Denmark. (You'll learn to smoke it in a monster offset barrel smoker from Oklahoma). Next, hot smoked black cod (aka sablefish) cured with a fennel-coriander rub and smoked in a ceramic cooker. Our third fish-wahoo from the Florida Keys-uses an unusual double marinating technique prior to being smoked and is served with a habanero-mango salsa. For dessert: spectacular coconut creme brulees smoked in a pellet grill. It's business as usual at Project Smoke. Recipes: Cold Smoked Salmon; Hot Smoked Black Cod / Smoked Cod Toasts; Smoked Wahoo with Mango Salsa; Coconut Smoked Creme Brulees.

Perfect Hog (Episode #308H)

KQED 9: Sun, Oct 1, 2017 -- 1:30 PM

This show goes whole hog, with pork belly, chops, and pork loin. Up first, pastrami bacon - made by brine-curing pork belly, then rubbing it with a pepper-coriander pastrami rub and slow-smoking it over hardwood. An apple cider-based brine and a rum-spiked finishing glaze propel pork chops into the winner's circle. Hungry yet? Next, "pork and beans" like you've never seen them: butterflied pork loin stuffed with brown sugar, baked beans, and a shot of bourbon get draped with bacon and smoke-roasted. Finally, thick rings of sweet onions are doused with hot sauce, spiraled with bacon, and crisped over the fire for an addictive side dish.

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TV Technical Issues

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    • Scheduled Maintenance 8/21-8/25

      Next week, Sutro Tower will be switching most stations to their auxiliary antennas. KQED TV will be at half power on the lower auxiliary antenna, this will affect some of our Over The Air viewers. Maintenance is scheduled on August 21-25 from 9am through 4pm daily. Thank you for your patience!

    • 6/22-23 Ch9 & Ch54 Virtual ID issues

      (DT9-1 thru 9-3, and DT54-1 thru 54-5) KQED experienced a major technical issue with our Virtual ID info in our signals for DT9 and DT54, beginning apx 4pm Thursday 6/22, which was resolved apx 11am Friday 6/23. As background, almost every TV station in the Bay Area now transmits on a frequency which is different […]

    • 2/22/17: Fremont Peak tower transmissions, including KQET DT25

      (DT25.1 through 25.3) Recent storms have taken out dozens of trees on Fremont Peak, which in turn have taken down power lines leading to the transmission tower located on the peak. It has been running on generators for several days, and regular trips are scheduled to re-fuel those generators with gas. However, the truck has […]

To view previous issues and how they were resolved, go to our TV Technical Issues page.

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