Steven Raichlen's Project SmokeWatch online with AZPM Passport

Fire Birds

Season 3, Episode 4 of 13

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. 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.

Previously Aired

Day
Time
Channel
8/31/2017
11:30 a.m.
9/4/2018
11 a.m.
5/6/2019
9 a.m.
5/6/2019
3 p.m.
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