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Steven Raichlen's Project Smoke Previous Broadcasts

How to Smoke When You Don't Have A Smoker (Episode #105H)

KQED Life: Sun, Jul 30, 2017 -- 6:00 PM

Perhaps you live in a condo or you don't have a backyard. This show is for people who want to smoke, but don't have access to a conventional wood- or charcoal-burning smoker. You'll learn how to smoke eggplant on your stovetop burner to make a spectacular eggplant dip (think baba ghanoush on overdrive). You'll learn how to smoke tomatoes, peppers, and other vegetables with a handheld smoker to make a supremely refreshing gazpacho. Salt- and sugar-cured kippered salmon gets smoked indoors in an ingenious stovetop smoker. And you'll learn how to smoke an authentic Jamaican jerk chicken on a gas grill. The secret? Strategic use of pimento (allspice) berries, leaves, and wood. Recipes: Smoked Eggplant Dip with Walnuts and Feta; Smoked Gazpacho; Stovetop Smoked Salmon; Jamaican Jerk Chicken.

Fire Meets Water (Episode #303H)

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

Impeccably fresh local fish hits the grill in this show, which is devoted to the art of grilling seafood. Local Channel Island rockfish roasts on a Himalayan salt slab, served with a colorful melon mint relish. Tuna steaks come spice-rubbed and grill-blackened, sauced with spicy Cajun remoulade. Next, fire-roasted shrimp seasoned with deconstructed pesto. And for smoked fish lovers, gorgeous Alaskan king salmon cured with maple syrup and smoked over maple wood.

Ribs Rock The Smoker (Episode #104H)

KQED Life: Sun, Jul 23, 2017 -- 6:00 PM

Ribs rank among our favorite foods for smoking and are one of the primal pleasures of barbecue. Few ribs are more primal-or satisfying-than our first dish: Brontosaurus-size, grass-fed, barbecued beef plate ribs. Next up: spare ribs from heritage breed Berkshire hogs, slathered with Jamaican jerk seasoning and smoked over exotic pimento wood. Our third rack comes from Colorado: Spice-Smoked Lamb Ribs with Cherry Cola Barbecue Sauce. And to round out the meal: a delectably different coleslaw-apple sweetened and hickory-smoked, and smoky bacon-cheddar cheese cornbread. From offset smokers and upright barrel smokers to electric smokers and handheld smoking devices, we'll show you the tools and fuels you need to get the job done. Recipes: Big Bad Beef Ribs; Jamaican Jerk Spare Ribs; Spice-Smoked Lamb Ribs with Cherry Cola Barbecue Sauce; Smoked Slaw; Smoked Cheese-Bacon Cornbread.

Hot Stuff (Episode #302H)

KQED 9: Sun, Jul 23, 2017 -- 1:30 PM

A show to stoke our insatiable appetite for fiery foods, starting with smoky Nashville hot wings. From rural Kentucky comes smoky grilled pork shoulder steaks dunked as often as you dare in an incendiary vinegar cayenne pepper sauce. For more pain, we present piri piri Pprawns from South Africa grilled in the shell and ignited with a distinctive hot sauce introduced by Portuguese explorers, followed by spice-blasted Indian tandoori lamb served with Hell's Fury Hot Sauce and a cooling cucumber yogurt raita.

Surf Meets Turf (Episode #103H)

KQED Life: Sun, Jul 2, 2017 -- 6:00 PM

In this show, we cast metaphorical nets in the sea, over land, and in the air, working the Project Smoke magic on classic surf and turf. First, a smoked shrimp cocktail fired up with chipotle chiles and served with an electrifying Yucatan orange cocktail sauce. Next, fresh trout stuffed with lemon and dill, wrapped with bacon, and smoked on cedar planks in a mammoth ceramic cooker. Santa Maria tri-tip gets the reverse-sear treatment on a pellet grill-a revolutionary technique that guarantees crusty, smoky, perfectly cooked smoky sirloin every time. Finally, a smoked delicacy from Asia: not so classic Chinese tea-smoked duck served taco style. It's surf and turf on Project Smoke. Recipes: Smoked Shrimp Cocktail; Smoked Planked Trout; Reverse Seared Tri-Tip; Tea-Smoked Duck with Chinatown Barbecue Sauce.

Much at Steak (Episode #301H)

KQED 9: Sun, Jul 2, 2017 -- 1:30 PM

A show devoted to the most awesome cut of meat to grill: steak. Unleash your inner carnivore and build your confidence whenever you step up to the grill to cook the perfect slab of meat. Up first, a magisterial wood-grilled beef tomahawk steak topped with Pt. Reyes blue cheese butter. Followed by a four-finger thick cherry-smoked New York strip steak, whose juices become part of an intensely flavorful sauce you build right on the cutting board. Then a plancha-seared "steak" from the sea: bacon-wrapped albacore tuna "filet mignons" sauced with peppercorn cream sauce.

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TV Technical Issues

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    • 6/04/18: KQET Signal Loss

      KQET (DT25.1, 25.2 & 25.3) was unable to transmit from late Saturday 6/02 through early Monday 6/04 due to a break in the third party fiber feed somewhere between KQED?s Master Control room in San Francisco and the uplink reception point at California State University Monterey Bay. The break was found and fixed shortly after … Continue reading 6/04/18: KQET Signal Loss

    • DIRECTV KQED Plus 54 HD Issue

      We are experiencing a technical issue with DIRECTV which has affected our broadcast in High Definition.  We appreciate your patience, and for watching KQED Public Television!

    • KQED World Technical Issue

      UPDATE: The technical issue that we were experiencing has been resolved. KQED WORLD has now resumed regularly scheduled programming. Please find a discrepancy report below. 13:00-13:32 ET Secrets of the Dead #1602: Van Gogh?s Ear 13:32 ET: Regularly scheduled programming resumes ***Due to a technical issue, KQED WORLD will be airing evergreen programming (Secrets of … Continue reading KQED World Technical Issue

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

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