Steven Raichlen's Project SmokeWatch online with AZPM Passport

Shoulders And Bellies

Season 1, Episode 2 of 13

If you want to enjoy the perfect ratio of crust to meat to fat, smoke a shoulder or belly. These fatty and often tough cuts were once considered poor man's food. But blast them with assertive seasonings and smoke them low and slow and you get meats that are beyond flavorful. In this show you'll learn how to smoke a luscious barbecued Berkshire pork belly and house-cured pastrami. You'll experience a Kentucky-style barbecued lamb shoulder with an unusual black barbecue sauce (called "dip" in local parlance). And to wash them down, a smoked Manhattan. Ceramic cooker, offset smoker, electric smoker, and handheld smoking device. Project Smoke has you covered. Recipes: Barbecued Pork Belly; House-Cured Pastrami; Barbecued Lamb Shoulder with Black Dip; Smoked Manhattan.

Previously Aired

Day
Time
Channel
7/4/2015
11 a.m.
7/7/2015
11 a.m.
7/7/2015
6 p.m.
7/8/2015
2 a.m.
8/18/2015
11 a.m.
8/18/2015
6 p.m.
8/19/2015
2 a.m.
6/5/2016
2:30 p.m.
6/6/2016
11:30 a.m.
6/6/2016
6:30 p.m.
6/7/2016
2:30 a.m.
6/29/2018
11 a.m.
3/27/2019
9 a.m.
3/27/2019
3 p.m.
Arizona Public Media broadcast stations are licensed to the Arizona Board of Regents. Arizona Public Media and AZPM are registered trademarks of the Arizona Board of Regents.
The University of Arizona