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Steven Raichlen's Project Smoke Previous Broadcasts

Fire Birds (Episode #304H)

KQED Life: Sun, Nov 19, 2017 -- 6:00 PM

Poultry is one of the most versatile meats to cook over live fire, popular in grill cultures across planet barbecue. From the Republic of Georgia comes tabaka, citrusy butterflied chickens grilled under a press to compact the meat and crisp the skin. On the side? A piquant rhubarb tkemali sauce. From Fez in Morocco, experience grilled chicken and onion kebabs marinated in and sauced with spice-scented charmoula. Pound cake gets the grill treatment with fresh berry "salsa" and smoked whipped cream. Finally, not even Norman Rockwell would recognize this magnificent bird...a smoke-roasted organic turkey with butter and sliced fresh truffles under the skin.

Fire Meets Water (Episode #303H)

KQED Life: Sun, Nov 12, 2017 -- 6:00 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.

Hot Stuff (Episode #302H)

KQED Life: Sun, Nov 5, 2017 -- 6:00 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.

Project Smoke Road Trip (Episode #313H)

KQED 9: Sun, Nov 5, 2017 -- 1:30 PM

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

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