Steven Raichlen's Project Smoke

HOST

LEMON SESAME CHICKEN WINGS... (BOTTLE POPPING OPEN) GRILLED SANGRIA... AND THE PROJECT SMOKE CHEESESTEAK... FROM THE DOUBLETREE BY HILTON GOLF RESORT IN PALM SPRINGS, CALIFORNIA, I'M STEVEN RAICHLEN, AND THIS IS PROJECT SMOKE.

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Announcer

STEVEN RAICHLEN'S PROJECT SMOKE IS MADE POSSIBLE BY... BRADLEY SMOKER, MAKERS OF THE BRADLEY SMART SMOKER. WITH APP ENABLED TIME AND TEMPERATURE CONTROLS, ADJUSTABLE RACKS, FULLY AUTOMATED SMOKE, AND CONTROLLED HEAT. MORE AT BRADLEYSMOKER.COM.

TRIVENTO MALBEC FROM ARGENTINA. CAN BE ENJOYED WITH FINE FOOD AND GOOD FRIENDS. ROYAL OAK CHARCOAL BRIQUETES AND NATURAL HARDWOOD LUMP CHARCOAL. READY TO COOK IN 15 MINUTES.

MEMPHIS WOOD FIRE GRILLS. KOMODO KAMADO. REMOTE GRILLING STARTS WITH MAVERICK. AND BY THE FOLLOWING...

Steven

ONE OF THE THINGS I LIKE BEST ABOUT BARBECUE IS THAT IT'S A COMMUNAL ACTIVITY. YOU DON'T SMOKE FOR ONE OR TWO PEOPLE. YOU BARBECUE FOR A CROWD.

Chris

THIS IS PORK BELLY THAT'S GOING TO BECOME TACOS FOR THE STAFF. LEFT OVER.

Steven

SO, I WANTED TO CREATE A SHOW THAT WAS BUILT AROUND THE IDEA OF A COCKTAIL PARTY, HOT FROM YOUR SMOKER.

Matt

HERE WE GO, BIG SMILE. ACTION!

Steven

YOU SOURCED AND SPICED YOUR MEAT, YOU WOKE EARLY TO FIRE UP YOUR SMOKER. IT'S TIME TO CELEBRATE WITH A SMOKEHOUSE COCKTAIL PARTY. UP FIRST, LEMON SESAME WINGS WITH SMOKED BEER BARBECUE SAUCE. * BARBECUED CHICKEN WINGS ARE QUINTESSENTIAL PARTY FOOD, AND THAT'S WHETHER IT'S FOR A COCKTAIL PARTY, OR A SUPER BOWL PARTY, OR A FOURTH OF JULY COOKOUT.

THESE WINGS WERE INSPIRED BY A TRIP TO AUSTRALIA, WHERE GRILL MASTERS FREELY MIX ASIAN INGREDIENTS, LIKE SOY SAUCE, AND SESAME OIL, WITH EUROPEAN INGREDIENTS LIKE MUSTARD, AND SMOKED BEER. THERE'RE TWO PARTS TO A CHICKEN WING. THE DRUM-ETTE, LOOKS LIKE A LITTLE MINI DRUMSTICK, AND THEN WHAT'S CALLED "THE FLAT," RIGHT HERE, AND WHAT WE'RE GOING TO DO IS TURN BOTH INTO MINIATURE DRUMSTICKS. ON THE FIRST SECTION, WITH YOUR KNIFE, YOU'RE GOING TO CUT AROUND THE BASE OF THE WING, CUT THROUGH TO THE BONE, THEN YOU'LL STAND THE WING UP, AND WITH YOUR PARING KNIFE, YOU'LL SCRAPE THE MEAT DOWN THE BONE TO GIVE YOURSELF A BIG, FAT NUGGET OF MEAT AT THE END.

THEN, YOU WANT TO TRIM THE SKIN, AND SINEW OFF THE END, AND YOU WIND UP WITH SOMETHING THAT LOOKS LIKE A DRUMSTICK. NOW, LET'S TURN THIS FLAT SECTION INTO A LITTLE DRUMSTICK. (CHOPPING SOUND) YOU CUT OFF THE END OF THE BONE, AND THEN ON THIS SIDE, YOU WANT TO FEEL WHERE THAT LITTLE BONE IS, AND YOU WANT TO JUST CUT THE END THERE. SCRAPE THE MEAT BACK, TO RELEASE THAT SECOND BONE.

YOU SEE IT, RIGHT THERE? THEN GRAB A DISH TOWEL, AND SIMPLY PULL IT OUT OF THE MEAT. THEN, WITH YOUR PARING KNIFE, SCRAPE THE MEAT DOWN THE BONE, AND YOU WIND UP WITH A SECOND MINI-DRUMSTICK. AND WHEN YOU'RE WORKING WITH RAW POULTRY, YOU ALWAYS WANT TO WASH YOUR HANDS IN SOAPY WATER.

NOW FOR THE MARINADE. IT STARTS WITH LEMON ZEST, WHICH ADDS THOSE BRIGHT, CITRUSY FLAVORS, AND YOU WANT TO GRATE IT INTO YOUR MIXING BOWL. THEN, ONCE YOU HAVE ZESTED THE LEMON, CUT THE LEMON IN HALF. THIS IS A BEAUTIFUL LOCAL LEMON FROM THE COACHELLA VALLEY, GORGEOUS CITRUS FRUIT.

I ALWAYS LIKE TO SQUEEZE LEMON THROUGH MY FINGERS TO CATCH ANY LOOSE SEEDS. THEN ADD SESAME OIL, ANDWORCESTERSHIRE SAUCE, IN ROUGHLY EQUAL PROPORTIONS, AND HERE'S WHERE THINGS GET INTERESTING. ADD SMOKED BEER, AND SMOKED BEER IS MADE WITH SMOKED BARLEY. GOOD...AND LAST OF ALL, COURSE SEA SALT, AND FRESHLY GROUND BLACK PEPPER.

WHISK THE INGREDIENTS TOGETHER. NOW, POUR THE MARINADE OVER THE CHICKEN WINGS, AND MARINATE THE CHICKEN WINGS FOR AT LEAST FOUR HOURS, OR AS LONG AS OVERNIGHT, AND HALFWAY THROUGH, JUST TURN THE WINGS SO THEY MARINATE EVENLY. TO SMOKE THE WINGS, I'M USING A WATER SMOKER. I HAVE A LIT CHIMNEY RIGHT HERE, THEN POUR THE LIT CHARCOAL ON THE UNLIT CHARCOAL, THEN PLACE THE COOK CHAMBER OVER THE FIRE BOX, AND ADD THE WATER PAN, (CLANGING) AND FILL THE WATER PAN WITH WATER.

I'M ALSO ADDING THOSE LEMONS THAT I SQUEEZED EARLIER, AND I HAD A LITTLE LEFT OVER BEER, SO WE CAN ADD THAT AS WELL. THEN, INSTALL THE SMOKER GRATE, AND NOW YOU'RE READY FOR THE CHICKEN. THEN, ARRANGE THE MARINATED CHICKEN WINGS ON THE GRILL GRATE. AND WHEN YOU PLACE THE WINGS ON THE GRATE, YOU WANT SKIN SIDE UP.

AS THE WINGS COOK, THE FAT IN THE SKIN WILL MELT, BASTING THE WINGS. * THEN PUT ON THE LID, AND AT THIS POINT, YOU WANT TO ADD YOUR WOOD. I'M USING APPLEWOOD. THEN CLOSE THE DOOR OF THE SMOKER.

FINALLY, MAKE SURE THE TOP VENT IS OPEN WIDE, THE BOTTOM VENTS ARE OPEN WIDE, YOU WANT TO SMOKE THESE WINGS AT ABOUT 300 DEGREES, THAT'S A LITTLE HIGHER THAN YOUR LOW AND SLOW, BUT THAT WAY YOU'LL CRISP UP THE CHICKEN SKIN. SMOKING TIME, CHECK THEM AFTER AN HOUR, SHOULD BE AN HOUR, MAYBE AN HOUR AND 15 MINUTES. AND NOW, THE SMOKED BEER BARBECUE SAUCE. SO START WITH A COUPLE OF TABLESPOONS OF PEANUT OIL.

THEN ADD FINELY CHOPPED SHALLOT, JALAPENO CHILI, SEEDS IN FOR A HOTTER SAUCE, SEEDS OUT FOR A MILDER SAUCE, AND CHOPPED, FRESH GINGER. SO, WE'RE PLAYING WITH A COUPLE OF KINDS OF HEAT HERE, THE JALAPENO, THE GINGER, AND YOU WANT TO SAUTÉ THESE INGREDIENTS UNTIL THEY LOSE THEIR RAWNESS. MMM, I'M GETTING A REALLY NICE BLAST OF GINGER. NOW, ADD KETCHUP, AND SMOKED BEER TO REINFORCE THAT SMOKED BEER FLAVOR IN THE CHICKEN MARINADE.

THEN ADD HONEY, FOR A TOUCH OF SWEETNESS, AND RED WINE VINEGAR, WORCESTERSHIRE SAUCE, LEMON JUICE, AND GRATED LEMON ZEST, AGAIN, TO PICK UP THAT LEMON IN THE MARINADE, SOY SAUCE, AND FINALLY DIJON MUSTARD. AND STIR THESE INGREDIENTS TOGETHER UNTIL WELL BLENDED. WHAT YOU'RE TRYING TO DO, SIMMER THE SAUCE, REDUCE IT, CONCENTRATE THE FLAVORS, MARRY THE FLAVORS TOGETHER. OKAY, IT'S BEEN AN HOUR.

OH, SWEETNESS! BEAUTIFULLY BRONZE WITH SMOKE, GOLDEN BROWN, THE SKIN LOOKS CRISP THANKS TO THAT HIGHER HEAT. THESE GUYS ARE READY. * HERE ARE THE SMOKED CHICKEN WINGS.

THE SAUCE IS NICELY REDUCED. MMM, GREAT LEMON GINGER FLAVOR. SO WE'LL SPOON A LITTLE OF THE SAUCE OVER THE CHICKEN. * THEN POUR, THE REMAINING SAUCE IN A BOWL TO SERVE ON THE SIDE.

AND FINALLY, A SPRINKLE OF FRESH CILANTRO. * AND NOW, THE MOMENT OF TRUTH. SO I'LL TAKE A WING, ADD A LITTLE BIT MORE SAUCE. MMM, OH MAN.

THIS IS REALLY NICE. GREAT SMOKE FLAVOR FROM THE WOOD, AND THE SMOKY BEER BARBECUE SAUCE, AND THE SKIN IS CRISP, THAT'S BECAUSE WE SMOKED THE WINGS AT A HIGHER TEMPERATURE. MMM. (GEESE HONKING) HERE'S WHAT I'M WONDERING.

YOU THINK THE GEESE ARE COMMUNICATING WITH ONE ANOTHER, OR DO YOU THINK THEY'RE JUST EXPRESSING THEIR EXUBERANCE FOR BEING OUTSIDE ON A BEAUTIFUL DAY? SANGRIA IS THE ULTIMATE SUMMER WINE COOLER. I HAD THE IDEA TO UP THE ANTE, BY CRUSTING THE FRUIT WITH SUGAR, AND CARAMELIZING IT ON A SCREAMING HOT GRILL. THINK OF IT AS SMOKE AND FIRE YOU CAN DRINK FROM A GLASS.

* SETUP YOUR GRILL FOR DIRECT GRILLING, AND PREHEAT TO HIGH. BRUSH AND OIL THE GRILL GRATES. CUT ORANGES, LEMONS, AND LIMES IN HALF, AND REMOVE THE SEEDS. DIP THE CUT CITRUS FRUIT IN SUGAR.

* GRILL THE FRUIT, CUT SIDE DOWN UNTIL DARKLY BROWNED. GRILL CINNAMON STICKS UNTIL THE ENDS BROWNED. TRANSFER THE FRUIT AND THE CINNAMON STICKS TO A SHEET PAN AND LET COOL. CUT THE GRILLED FRUIT INTO ONE-INCH DICE.

PLACE THEM IN A MIXING BOWL. * ADD THE CINNAMON STICKS AND BROWN SUGAR. * MUDDLE IT WITH A MUDDLER OR THE END OF A WOODEN SPOON. STIR IN RUM, AND LET THE MIXTURE MACERATE FOR 10 MINUTES.

* (POPPING SOUND) OPEN THE PROSECCO AND ADD IT TO THE FRUIT MIXTURE. (POPPING SOUND) * LADLE THE SANGRIA INTO ICE FILLED GLASSES, AND GARNISH WITH SPRIGS OF FRESH MINT. IT'S REALLY REFRESHING, AND REALLY DIFFERENT.

Chris

RIGHT, RIGHT, WE'RE HANGING BY THE OIL CAN.

DENISE

(LAUGHING) HANGING BY THE GOLF COURSE.

Steven

THIS IS IT, FOLKS, AND THE BIG KAHUNA. A WHOLE, WOOD GRILLED, BEEF TENDERLOIN, STUFFED WITH SMOKED CHEESE AND FLAME ROASTED PEPPERS. MOVE OVER PHILADELPHIA, MAKE WAY FOR THE PROJECT SMOKED CHEESESTEAK. * I CREATED THIS CHEESESTEAK AT THE FARMHOUSE OF MY PRODUCER, MATT COHEN.

THE OCCASION WAS A TAILGATE PARTY, WE WERE FILMING FOR TELEVISION. I HAD THE IDEA TO SUBSTITUTE, A WHOLE BEEF TENDERLOIN FOR THE TRADITIONAL HOAGIE ROLL. NOW, THE CHEESESTEAK MAY SEEM A LITTLE COMPLICATED, BUT IN FACT, IT'S A SERIES OF SIMPLE STEPS. STEP NUMBER ONE, MAKE THE GARLIC PARSLEY BREAD.

START BY SLICING AN ITALIAN BREAD INTO HALF INCH THICK SLICES. LAY A SLICE OF BREAD ON YOUR CUTTING BOARD. THIS IS GARLIC PARSLEY BUTTER, IT'S MADE WITH FINELY CHOPPED GARLIC AND PARSLEY, THE RECIPE IS ON OUR WEBSITE. I AM BUTTERING THE BREAD ON BOTH SIDES, YOU'RE GOING TO GRILL IT ON BOTH SIDES AND IT JUST GIVES YOU TWICE AS MUCH FLAVOR.

SO YOU SLICE AND BUTTER THE BREAD AHEAD OF TIME, YOU GRILL IT AT THE VERY LAST MINUTE. STEP NUMBER TWO, THE CHIPOTLE MAYONNAISE. SO, IT STARTS WITH MAYONNAISE, AND CHOPPED CANNED CHIPOTLE CHILIES. CHIPOTLE'S OF COURSE, ARE SMOKED JALAPENO PEPPERS, SO IT'S ANOTHER WAY WE'LL REINFORCE THE SMOKE FLAVOR.

SIMPLY GRAB A WHISK, AND WHISK THESE INGREDIENTS TOGETHER, AND YOU GET THE CREAMINESS OF MAYONNAISE AND THE SMOKY FIRE OF THE CHIPOTLE'S. * STEP NUMBER THREE, GRILL THE ONIONS AND PEPPERS. NOW, I'VE CUT THE ONIONS INTO THESE HALF INCH SLICES, AND HOW DO YOU KEEP AN ONION SLICE FROM FALLING APART ON THE GRILL? WELL, YOU SKEWER IT WITH A TOOTHPICK.

JUST INSERT THE SKEWER AND YOU'LL RUN IT THROUGH THE ONION. THERE YOU GO...BEAUTIFUL. AND THEN YOU KNOW, WITH THE INTENSE HEAT OF THE FIRE, THOSE ENDS OF THE TOOTHPICKS ARE GOING TO BURN, SO I'll JUST SIMPLY SNIP THEM OFF. NOW, DRIZZLE THE ONION SLICES WITH EXTRA VIRGIN OLIVE OIL, AND SPREAD IT AROUND ON THE ONION SLICE, THEN SEASON THE ONION SLICES WITH SEA SALT, AND FRESHLY GROUND BLACK PEPPER.

AND TURN THE ONIONS OVER, AND DRIZZLE, AND SEASON THE OTHER SIDE THE SAME WAY. AND FOR THE PEPPERS, I'M USING POBLANO CHILIES, UH, YOU'LL SIMPLY GRILL THEM WHOLE. TO GRILL THE CHEESESTEAK AND ITS VARIOUS COMPONENTS, I'M USING A WOOD BURNING GRILL. NOW, WE OFTEN USE WOOD IN A SMOKER, BUT IN FACT, YOU CAN GET A GREAT SMOKY FLAVOR BY GRILLING OVER WOOD.

WHAT YOU DO, ON THIS GRILL, IS YOU TURN THE FLY WHEEL TO RAISE THE GRATE, YOU FUEL THE GRILL WITH HARDWOOD LOGS, I'VE BEEN LUCKY ENOUGH TO GET ALMOND WOOD, ONE OF MY FAVORITE WOODS FOR GRILLING. I'LL JUST ADD THE LOG TO THE FIRE, I'LL LOWER THE GRILL GRATE, WANT TO BE ABOUT 10 INCHES ABOVE THE FIRE. AND AS ALWAYS, YOU'VE SEEN ME DO THIS A MILLION TIMES, YOU WANT TO START BY BRUSHING YOUR GRILL GRATE CLEAN WITH A STIFF, WIRE BRUSH. THEN OILING IT, EITHER WITH A FOLDED PAPER TOWEL, OR I'VE MADE A CLOTH OILER BY ROLLING UP A PIECE OF WHITE TERRY CLOTH.

AND YOU DIP IT IN OIL, AND DRAW IT ACROSS THE BARS OF THE GRATE. * SO FIRST, ARRANGE THE ONION SLICES ON THE GRILL GRATE. * AND THEN, YOU'LL PUT YOUR WHOLE PEPPERS ON. * ONE OF THE THINGS I LOVE ABOUT GRILLING OVER WOOD FIRE, BUT THAT IS CHALLENGING, IS THAT EVERY ZONE IS DIFFERENT.

WE'VE GOT A HOT ZONE OVER HERE, IT'S A LITTLE LESS HOT HERE, SO IT'S A VERY INTERACTIVE FORM OF GRILLING. IN FACT, WHAT I'M GOING TO DO IS MOVE THESE OVER THE HOTTER PART OF THE FIRE, AND ONCE THE ONIONS ARE BROWNED ON ONE SIDE, YOU CAN JUST TURN THEM OVER. THANKS TO THOSE TOOTHPICKS, THEY DON'T FALL APART, AND DON'T FORGET TO TURN YOUR PEPPERS. YOU WANT TO CHAR AND BLISTER THE SKINS ON ALL SIDES.

* GREAT, AND THE PEPPERS ARE ROASTED TOO. SO, ON THE ONIONS, ALL YOU WANT TO DO IS JUST PULL OUT THE TOOTHPICKS. ON THE PEPPERS, WHAT I LIKE TO DO IS JUST CUT THE PEPPERS IN HALF LENGTHWISE, CUT OUT THIS CORE END, SCRAPE OUT THE SEEDS AND YOUR PEPPERS ARE READY TO GO. * THIS IS A TRIMMED, GRASS FED BEEF TENDERLOIN, AND YOU WANT TO CUT A POCKET THROUGH THE TOP TO WITHIN ABOUT A HALF AN INCH OF THE OTHER END.

JUST LIKE THAT, GREAT, AND THEN IN THE POCKET, FIRST OF ALL, YOU WANT TO PLACE YOUR PEPPERS. AND THEN, I'LL CUT THE ONIONS IN HALF, AND PLACE A HALF ONION IN THE POCKET, GREAT. GETTING HUNGRY YET? AND I HAVE SMOKED PROVOLONE CHEESE, AND PLACE A SLICE OF CHEESE IN THE POCKET, AND DON'T FORGET TO SEASON THE INGREDIENTS WITH SEA SALT, AND FRESHLY GROUND BLACK PEPPER.

NOW, I HAVE PIECES OF BUTCHER'S STRING, AND I'M GOING TO SLIDE THEM UNDER THE BEEF TENDERLOIN AT ABOUT TWO INCH INTERVALS, AND TIE THE TENDERLOIN CLOSED WITH THIS SURGEON'S LOCK KNOT I USE ALL THE TIME. PULL TIGHT, PULL THROUGH THE LOOP... GREAT... AND THEN, JUST SNIP OFF THE ENDS OF THE STRING.

SO NOW, YOU'LL SEASON THE OUTSIDE OF THE CHEESESTEAK. EXTRA VIRGIN OLIVE OIL ON THE OUTSIDE... REMEMBER, BEEF TENDERLOIN IS A VERY LEAN CUT OF MEAT, SO YOU ALWAYS WANT TO PUT A NICE COAT OF OIL ON THE OUTSIDE, AND JUST ROLL THIS AROUND, BEAUTIFUL. AND NEXT, SEASON THE OUTSIDE WITH SEA SALT AND FRESHLY GROUND BLACK PEPPER.

HERE'S YOUR CHEESESTEAK, YOU WANT TO PLACE IT ON THE GRILL, RIGHT OVER THE HOT FIRE. COOKING TIME, ROUGHLY FOUR MINUTES PER SIDE, THE WOOD FIRE WILL BOTH COOK AND SMOKE THE MEAT. WHEN THE TENDERLOIN IS BROWNED ON THE BOTTOM, GIVE IT A QUARTER TURN, AND YOU'LL JUST BROWN IT ON ALL SIDES. AND MEANWHILE, TO GET A LEG UP, I'LL START GRILLING OFF THAT GARLIC BREAD.

* (SIZZLING) BEAUTIFUL. ONCE THE GARLIC BREAD IS BROWNED ON ONE SIDE, TURN IT OVER ON THE OTHER SIDE, AND THE NIGHT IS FILLED WITH THIS WONDERFUL GRILLED GARLIC AROMA. * LOOK AT THAT BABY, AH! * CHECK OUT THE CHEESESTEAK, SURE LOOKS DONE, BUT YOU ALWAYS WANT TO CHECK WITH AN INSTANT READ MEAT THERMOMETER.

WE'RE LOOKING FOR 130 TO 135, THAT'S A PERFECT MEDIUM RARE. NAILED IT. HOW'S THAT FOR A CHEESESTEAK? YOU JUST WANT TO CUT OFF THE STRINGS.

* AND THEN, THE MOMENT I'VE BEEN WAITING FOR, WE'LL SLICE THE BEEF, LOOK AT THAT. YOU HAVE ONIONS, PEPPERS, GREAT SMOKY WOOD AROMA, AND PERFECT MEDIUM RARE. THE CHEESE IS MELTED INTO THE MEAT. THIS BEEF EXPLODES WITH FLAVOR.

OKAY, SO TAKE A SLICE OF THE GRILLED GARLIC BREAD, AND SPREAD IT WITH A DOLLOP OF THE CHIPOTLE MAYONNAISE. NICE! AND THEN, I'LL TAKE ANOTHER SLICE OF THE BEEF, YEAH. AND PLACE THE BEEF ON THE BREAD, HOW'S THAT FOR A SANDWICH?

AND WITH THE BEEF, A MALBEC FROM ARGENTINA. SO, I'LL TAKE A TASTE OF THE CHEESESTEAK, AND THAT GARLIC BREAD...MMM, MAN THIS IS UNBELIEVABLE. THE CRUNCHY GARLIC TOAST, THE FIERY CHIPOTLE CHILI, THE BEEF, THE CHEESE, THE CHARRED PEPPERS, THE ONIONS... THIS IS LIKE THE FOURTH OF JULY IN YOUR MOUTH.

LET'S MAKE THIS A REAL COCKTAIL PARTY! ASHLEY?

Ashley

THANK YOU.

Steven

HAYLEY.

Hayley

THANK YOU.

Steven

DENISE. OKAY, AND ONE MORE FOR ME. LEMON SESAME CHICKEN WINGS... GRILLED SANGRIA...

AND THE PROJECT SMOKED CHEESESTEAK... THANKS FOR WATCHING, SEE YOU NEXT TIME. HERE YOU GO GUYS, CHEERS! CHIN, CHIN, CHIN!

BRAVO, THANK YOU ALL SO MUCH, COOL.

Announcer

TO FIND OUT MORE ABOUT SMOKING FOODS, AND FOR RECIPES AND TIPS, VISIT STEVENRAICHLEN.COM, OR FOLLOW STEVEN RAICHLEN ON FACEBOOK AND TWITTER. STEVEN RAICHLEN'S PROJECT SMOKED COOKBOOK OFFERS RECIPES FOR SMOKING EVERY TYPE OF FOOD. WITH STEP BY STEP TECHNIQUES, AND FULL COLOR PHOTOS. AT STEVENRAICHLEN.COM, OR THE PHONE NUMBER ON SCREEN.

STEVEN RAICHLEN'S PROJECT SMOKE IS MADE POSSIBLE BY BRADLEY SMOKER, MAKERS OF THE BRADLEY SMART SMOKER. WITH APP ENABLED TIME AND TEMPERATURE CONTROLS, ADJUSTABLE RACKS, FULLY AUTOMATED SMOKE, AND CONTROLLED HEAT. MORE AT BRADLEYSMOKER.COM. TRIVENTO MALBEC FROM ARGENTINA.

CAN BE ENJOYED WITH FINE FOOD AND GOOD FRIENDS. ROYAL OAK CHARCOAL BRIQUETES AND NATURAL HARDWOOD LUMP CHARCOAL. READY TO COOK IN 15 MINUTES. MEMPHIS WOOD FIRE GRILLS.

KOMODO KAMADO. REMOTE GRILLING STARTS WITH MAVERICK. AND BY THE FOLLOWING...

Richard

I THINK YOU'VE, YOU'RE ALREADY IN. YOU'RE GOING FOR THE...

Steven

OH, YOU DON'T WANT TO DO IT AGAIN?

Richard

NO, MOVING ON.

Steven

REALLY.

Richard

ONCE YOU NAIL IT, YOU NAIL IT, WHAT CAN I SAY?

Steven

ONE-TAKE RAICHLEN, ONE-TAKE RAICHLEN!

Richard

(LAUGHING) THAT'S WHAT I WAS THINKING.

Steven

LET THE HISTORY BOOKS RECORD ON THIS DAY, AT THIS HOUR, IN THIS PLACE. NOW FOR THE ONIONS... (LAUGHING)...SORRY

Richard

STAY FOCUSED, STAY SMILING, ENERGY, KEEP IT UP.

Steven

DO YOU FEEL IT DEPLETING?

Richard

UH, YEAH...THAT WAS A LITTLE BIT...

Steven

IT'S ODD, I FEEL VERY ENERGIZED.

Richard

EXCELLENT, THEN GIVE IT TO ME, GIVE IT TO ME!