Episodes & Recipes
301. MUCH AT STEAK
Unleash your inner carnivore and build your confidence with this episode devoted to the most awesome cut of meat to grill: steak. How to buy it, grill it, and even smoke it.
302. HOT STUFF
A show to stoke our insatiable appetite for fiery foods. From seafood to lamb, these recipes are palate pleasers for fire breathers everywhere.
» Nashville Hot Wings
» Monroe County Pork Steaks with Spicy Vinegar Dip
» Piri Piri Prawns
» Tandoori Lamb with Hell’s Fury Hot Sauce, and Raita
303. FIRE MEETS WATER
From blackening to curing, use an array of techniques to jazz up the catch of the day. These dishes are sure to please even the pickiest of pescatarians.
» Salt Slab-Grilled Rockfish with Melon Mint Relish
» Grill-Blackened Tuna with Cajun Remoulade
» Grilled Shrimp with Deconstructed Pesto
» Maple-Cured Smoked King Salmon
304. FIRE BIRDS
Poultry is one of the most versatile meats to cook over live fire, popular in grill cultures across Planet Barbecue. From chicken kebabs to smoke-roasted turkey, use smoke and fire to make your bird shine.
» Tabaka Chicken with Rhubarb Tkemali
» Moroccan Grilled Chicken Kebabs with Charmoula
» Grilled Pound Cake with Berry Salsa and Smoked Whipped Cream
» Truffle Stuffed Smoked Turkey
305. PAC-RIM SMOKE
Pan-Asian pit masters and mistresses have developed an edgy and innovative grill culture that celebrates umami. Harness the flavors and techniques of the Pacific Rim to create unique dishes with Asian flair.
» Whole Grilled Striped Bass with Asian Aromatics
» Grilled Thai Beef Salad
» Coconut-Grilled Corn with Sesame Soy Butter
» Char Siu Chicken Thighs with Beijing Barbecue Sauce
306. WHERE THERE’S SMOKE
Smoke is the soul of barbecue. Create some outside-of-the-box dishes with smokey flavor. These unusual recipes will impress adventurous and conservative eaters alike.
» Cherry-Smoked Duck Breasts
» Project Smoke Chiles Rellenos
» Smoked Mushroom Bread Pudding
» Texas Beef Clod with Mustard Barbecue Sauce
307. EXTREME SMOKE
In this “surf and turf” show, meet Stephanie Munz, the lively Santa Barbara-based diver/fisherwoman who demonstrates how to prepare unusual fresh catches like sea urchins and whelks. Plus, find out how a little twist can amp up familiar ingredients like veal and lobster.
» “Egg on eggs” (Grilled Sea Urchins) and Grilled Whelks
» Caveman Lobsters and Grilled King Crab with Absinthe Butter
» Grilled Veal Chops with Blowtorch-Smoked Rosemary
» Rotisserie Beef Plate Ribs with Fire-Roasted Onions and Peppers, Chilean Salsa (Pebre)
308. PERFECT HOG
This show goes whole hog, with pork belly, chops, and pork loin. From brining and smoking to stuffing and wrapping, use a variety of techniques to celebrate pork with mouth-watering dishes.
» Pastrami Bacon
» Cider-Brined Pork Chops
» Yankee Porchetta (“Pork and Beans”)
» Bacon-Wrapped Onion Rings
309. BBQ's TRINITY
This show celebrates the holy BBQ trinity of barbecue: pork ribs, brisket, and pulled pork. Put a modern spin on these classic favorites with some unique techniques and unexpected ingredients.
» Cherry-Glazed Baby Backs
» Crispy Brisket Bean Tostadas
» BBQ Titans’ Brisket with Espresso Barbecue Sauce
» Korean Pulled Pork with KB BBQ Sauce
310. MEXICAN SMOKE
Its bright but complex flavors and affinity for smoke and fire have fueled the obsession with Mexican food and drink north of the border. Indulge your Mexican craving with the authentic flavors in these unusual dishes.
» Ember-Roasted Salsa with Grilled Tortillas
» Bacon, Bean, and Egg Quesadillas
» Chipotle-Marinated Pork Tenderloin with Grilled Nopalitos Corn Salad
» Spice-Grilled Pineapple with Mezcal and Whipped Cream
311. SOUTH AMERICAN SMOKE
This show highlights the conviviality of a South American cookout, which can last through the day and well into the night. Add some dishes from this multi-cultural continent to your grilling repertoire.
» Peruvian Roast Chicken with Aji Amarillo Sauce
» Brazilian Churrasco (Mixed Grill) with Molho a Campanha
312. GLOBAL TAILGATE
Victory will be yours! Start the party in the parking lot (or your backyard) this playbook for modern twists on timeless tailgate favorites.
» Maple Sriracha-Smoked Chicken Legs
» Project Smoke Four Bean Salad
» Burgers Three ways
--Inside-out Cheeseburgers with Homemade Ketchup
--Lamb Burgers on Pita with Yogurt Sauce
--Thai Flavor Veal Burgers with Asian Peanut Sauce
313. PROJECT SMOKE ROAD TRIP
» Steak and Bean Nachos
» Hitching Post Red Oak Grilled Rib Chop
Recipe photos courtesy of Richard Dallett