Primal Grill With Steven Raichlen

Up In Smoke

Season 2, Episode 11 of 13

Spice may give barbecue its personality, but smoke is its heart and soul. This truth is obvious to anyone who has spent time in American barbecue country (in Texas or Kansas City, for example). What you may not realize is how universal smoking really is. In this show, you'll learn how to smoke Cousin Dave's chocolate chile ribs in an offset barrel smoker, Chinese-style duck in a water smoker, and ginger-stuffed smoked pears in a kettle grill. And because, as Raichlen's rule states: If something tastes good baked, fried, or sauteed, it probably tastes even better grilled. Smoked duck with Chinese seasonings; Cousin Dave's chocolate chile ribs; Smoke-roasted pears with lemon and ginger.

Previously Aired

Day
Time
Channel
10/1/2012
10:30 a.m.
10/1/2012
12:30 p.m.
10/1/2012
5:30 p.m.
10/2/2012
1:30 a.m.
10/6/2012
8:30 a.m.
5/9/2014
12:30 p.m.
9/4/2015
noon
3/4/2019
9 a.m.
3/4/2019
3 p.m.
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