Steven Raichlen's Project Smoke

Extreme Smoke

In this "surf and turf" show, meet the lively Stephanie Munz, a Santa Barbara-based diver/marine biologist who brings ocean-fresh sea urchins for Steven to grill-topped with an egg and served with grilled bread. Local spiny lobster gets the caveman treatment-split and roasted in the shell directly on the embers. Meanwhile, luxurious Alaskan king crab gets grilled and served with garlicky absinthe butter. Representing turf are bone-in veal chops blasted with rosemary smoke (yes, the process involves a blowtorch) and beef plate ribs spit-roasted on a wood-burning rotisserie and served with ember-roasted onions and peppers and tangy Chilean pebre (salsa). Grilled sea urchins ("egg on eggs"); 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.