Steven Raichlen's Project Smoke

Steven Raichlen

CHERRY-SOAKED STRIP STEAK AND BACON-WRAPPED CARNIVORES, LISTEN UP. TODAY, THERE'S MUCH AT STEAK, AND RESORT IN SOLVANG, AND THIS IS PROJECT SMOKE. *

Announcer

STEVEN RAICHLEN'S IS MADE POSSIBLE BY...

Jay Bush

JAY BUSH MY TRADITIONAL FAVORITE? HOT DOGS AND BURGERS. BUT I'M FEELING BOLDER, OF STEAKS AND CHOPS.

Duke

DUDE, I LIKE

Announcer

BUSH'S BAKED BEANS WE'VE GOT A BEAN FOR THAT. * BRADLEY SMOKER, MAKERS OF THE WITH APP-ENABLED TIME, ADJUSTABLE RACKS, AND CONTROLLED HEAT. MORE AT BRADLEYSMOKER.COM. ARTEFLAME GRILLS, AT ARTEFLAME.COM MEMPHIS WOOD FIRE GRILLS. KOMODO KAMADO. REMOTE GRILLING AND BY THE FOLLOWING...

Steven

MORNING EVERYBODY. THIS IS THE FIRST DAY I AM SO EXCITED.

Chris

THIS WILL PROJECT SMOKE SEASON 3.

Nora

"IS THAT GOOD?"

Matt

GOOD.

Steven

IN GRILLING ONE RIGHT ANSWER. THERE ARE ALWAYS MANY WAYS TO AND SO I, I LOVE TO EXPERIMENT. SO, IN THIS SHOW ALONE, COMPOUND BUTTER, THAT'S THE CLASSIC YOU'RE GOING TO SEE A CUTTING BRAND-NEW, RADICAL, STEAK, AND YOU'RE GOING TO SEE A COME FROM A COW, FIRST UP, THE BEEF TOMAHAWK. NOW, THE BEEF TOMAHAWK IS A RIB OF THE RIB BONE, AND TAKE A THIS STEAK HAS BEEN WITH THE MARBLING, INTERSTITIAL FAT. THAT'S GOING TO MELT DURING THE MEAT MOIST, GIVING YOU SO, THE FIRST STEP IS TO SEASON COARSE SEA SALT AND I LIKE TO SO YOU GET AN EVEN COATING. THEN, FRESHLY NEXT, CHOPPED FRESH ROSEMARY. AND LAST OF ALL, FINELY THEN, WHAT YOU WANT TO DO IS EXTRA VIRGIN OLIVE OIL ON PAT THE SEASONINGS INTO THE MEAT

DABBING

Steven

AND WE'LL TURN THE BEEF AND SEASON THEM THE SAME WAY. * LET THE STEAKS MARINATE NOW, I WANT TO SHOW YOU THE BLUE WITH UNSALTED BUTTER THAT I'LL AND NEXT, BLUE CHEESE AND FINALLY,

WHIR OF PROCESSOR

Steven

AND YOU JUST WANT TO PROCESS THE BLENDED, SMOOTH AND CREAMY. THEN, GRAB A SHEET OF PLASTIC BUTTER, AND MOUND IT IN THE ROLL UP THE PLASTIC, THEN TWIST CYLINDER AND FREEZE THE BUTTER. THAT WAY, WHEN YOU'RE READY TO OF BLUE CHEESE BUTTER OFF, IT THE BUTTER MELTS INTO THE STEAK, NOW, THE GRILL. TO COOK THESE MASSIVE BEEF AN EQUALLY MASSIVE GRILL. THIS IS AN OPEN-CHARCOAL BURNER, A MEAL FOR A LOT OF PEOPLE. I BUILT A HOT BED OF CHARCOAL ON PROJECT SMOKE, ONE MISSISSIPPI, KEEP IT CLEAN, AND VERY IMPORTANT, AND THIS OILING PROCESS PREVENTS GIVES YOU AN OPPORTUNITY TO AND NOW, THE FUN PART. ARRANGE THE BEEF TOMAHAWKS ON

SIZZLING

Steven

AND THEN TO REINFORCE THAT A BRANCH OF ROSEMARY IN NOW TO SPEED UP THE COOKING TIME SMOKE, HERE, I'LL CLOSE THE LID, THEN, THE OTHER SECTION. COOKING TIME, IT'S ABOUT WE WANT TO TAKE THAT WOULD BE A UGH, LOOK AT THAT. SO, HOW DO YOU KNOW WHEN YOUR WELL, FIRST OF ALL, YOU'LL SEE THE STEAKS, AND THEN OF COURSE, IS A GORGEOUS GOLDEN BROWN.

METAL CLANKING

Steven

I WISH YOU COULD SMELL THIS. THE AROMA OF THE BURNING AH, THE MEAT. THIS IS WHAT IT'S SO, HOW DO YOU KNOW WHEN WELL, FIRST OF ALL, YOU POKE THE TOP OF THE STEAK. VERY YIELDING IS RARE. OF COURSE, YOU COULD GET INSTANT-READ MEAT THERMOMETER, THROUGH THE SIDE OF THE STEAK. AND I LIKE TO TAKE THESE TO NORTH OF RARE, A LITTLE BIT REMEMBER YOUR TOMAHAWKS ARE OFF THE GRILL. THESE LOOK AMAZING. SO, YOU WANT TO LET THE STEAKS THIS RELAXES THE MEAT, MAKES WHILE THEY'RE RESTING, THIS IS WE MADE, AND I'LL JUST PLACE IT WILL MELT INTO THE MEAT. IT WILL BE SOMETHING LUSCIOUS. SO, LET'S SEE HOW WE DID. THE FIRST THING YOU WANT TO DO OFF THE BONE, JUST LEAVE IT FOR ME, BEAUTIFUL, LOOK AT THAT COLOR. THE AROMA IS INCREDIBLE. THE ROSEMARY, THE BLUE CHEESE, IT'S A SMELL AS OLD

SMACKING LIPS

Steven

OH, MAN THAT IS INCREDIBLE! THE ROSEMARY SMOKE, JUST THE CHARRED, SMOKY THIS TOMAHAWK IS EVERYTHING UP NEXT, A CHERRY-SMOKED [PEOPLE TALKING IN THE

Richard

READY? GO.

Steven

WHERE THERE'S OUR NEXT DISH HARNESSES THE FIRE AND WOOD SMOKE ON ONE OF MY THE NEW YORK STRIP. FOUR FINGERS THICK, TWO POUNDS STEP NUMBER ONE, SEASON THESE SEA SALT AND FRESHLY THE NEW YORK STRIP STEAK COMES PICTURE A T-BONE STEAK OR A THE TWO STEAKS THAT ARE SEASON YOUR STEAK WITH AN WHEN IT'S A STRIP STEAK I'M USING A CERAMIC I FILLED THE COAL BASKET WITH WOOD SMOKE, WE'RE GOING TO ADD A TO THE COALS. NOW, I LIT HALF A CHIMNEY OF AND I'LL POUR IT ON

COALS SLIDING OUT

Steven

NOW, INSTALL THE GRILL GRATE, TO MONITOR THE COOKING, REMOTE DIGITAL THERMOMETER. SO, ONE PROBE GOES THROUGH INTO THE COOK CHAMBER. THIS WILL TELL ME THE THE SECOND PROBE ACTUALLY LENGTH-WISE, INTO THE MIDDLE, AND THEN YOU WANT TO ADJUST THE A QUARTER OF AN INCH CLOSE IT FIRST AND THEN BACK OFF THIS RECIPE USES A TECHNIQUE SEARING, THAT IS, YOU COOK THE TO COOK IT ALMOST ALL THE WAY THEN YOU JACK THE TEMPERATURE UP THE SEAR OVER A HIGH HEAT. NOW, WHAT DOES THIS DO? NUMBER ONE, IF YOU'RE COOKING IT ENABLES YOU TO GET THE STEAK THE OUTSIDE. NUMBER TWO, I'M ACTUALLY SMOKING SO YOU'RE INFUSING THE BEEF WITH AND THEN PUTTING A SEAR ON SO, WHILE THE STEAKS SMOKE, LET AND I'VE GOT MY REMOTE MONITOR THE TEMPERATURE. WE'RE ABOUT 246 IN THE COOK I WANT TO BE. JUST 68 DEGREES, SO WE'VE GOT SO, WHAT THE HECK WELL, THE BOARD SAUCE WAS ADAM PERRY LANG. HIS IDEA WAS TAKE THE THESE HERBS, PLACE THEM CARVE THE HOT STEAK RIGHT THE MEAT JUICES WOULD MIX WITH OLIVE OIL AND YOU ACTUALLY RIGHT ON THE CUTTING BOARD. AND WE'LL START BY THINLY

CHOPPING

Steven

AND WE ALSO HAVE A RED JALAPENO GREAT COLOR.

CHOPPING

Steven

AND WE HAVE FRESH SAGE LEAVES

CHOPPING

Steven

AND FRESH SCALLIONS, LAST OF ALL, CHOPPED,

CHOPPING

Steven

THEN POUR ABOUT A QUARTER OF A OVER THE CHOPPED AND I CAN SEE WITH MY REMOTE TEMPERATURE OF THE SMOKED WHOA! LOOK HOW GORGEOUS BURNISHED WITH WOOD SMOKE. WE WANT TO PULL THE TAKE THE STEAKS OFF. TRANSFER THEM TO A WIRE RACK. LEAVE THE GRILL LID OPEN. OPEN UP THESE VENTS WIDE OPEN AT AS MUCH AIR AS POSSIBLE WE WANT TO BUILD UP A RAGING OVER A HIGH HEAT. (Laughing) HERE WE GO. OHHH (CHUCKLING WITH DELIGHT). SMOKY, SMOKY. THE GRILL IS READY. NOW, THE SMOKED STEAKS

SIZZLING

Steven

WE'RE LOOKING FOR AN INTERNAL IF YOU LIKE YOUR STEAK RARE. 130, IF YOU LIKE YOUR *

Matt

...AND ACTION.

Steven

131, SO JUST THEY ARE SEARED TO PERFECTION, TAKE YOUR HOT, SMOKED, PLACE IT RIGHT ON THEN CARVE THE STEAK. LOOK AT THAT SMOKE RING. LOOK HOW INCREDIBLY YOU CAN SEE UNIFORM COLOR. TAKE MY WORD FOR IT, THE AROMA SO, NOW DRIZZLE A LITTLE MORE OVER THE STEAK. AND THEN START MIXING THE MEAT OLIVE OIL AND THE MEAT JUICES AND THE HOT STEAK WILL GENTLY AHH. AND NOW, THE MOMENT TAKE A STEAK. MM. THIS IS INSANELY GOOD. THE STEAK IS TENDER. IT'S SMOKY. SORT OF LIKE A STEAK THAT THINKS THE HEAT FROM THE JALAPENOS, SO, THE NEXT TIME YOU COOK A REMEMBER REVERSE SEARING AND UP NEXT, A FILET *

Matt

...AND ACTION.

Steven

YOU'VE PROBABLY HAD GRILLED IN BACON. THIS MORNING, WE SCORED SOME I GIVE YOU A PROJECT SMOKE IT STARTS WITH A BEAUTIFUL WEIGHS ABOUT A POUND AND A HALF. SEASON ON ALL SIDES AND FRESHLY GROUND BLACK PEPPER. NEXT I'LL SQUEEZE FRESH LEMON SQUEEZE IT THROUGH MY THEN, A DRIZZLE OF EXTRA VIRGIN SEASONING I'LL USE ON THE FISH. WHEN FISH IS THIS FRESH, YOU SIMPLE. NOW, I'VE CUT FOUR LENGTHS OF PARALLEL ROWS AND I'LL LAY ONE THE STRINGS, AND THEN PLACE THE NEXT, TAKE ANOTHER STRIP OF AND THIRD STRIP, LAY IT NOW, BRING THE STRINGS TOGETHER, PULL TIGHT TO SEAL, AND TIE OFF THE BACON. AND THAT SECOND LOOP LOCKS THE SO YOU CAN PULL IT TIGHT THEN SIMPLY GRAB KITCHEN THE EXCESS STRING. THEN RETURN THE ALBACORE SO, NOW THE SAUCE. IT'S A RIFF ON A CLASSIC WE'LL START BY

SIZZLE

Steven

AND ADDING

SPOON TAPPING

Steven

AT THE SAME TIME, ONE TABLESPOON THAT'LL REINFORCE THE PEPPER NEXT, ADD ABOUT A QUARTER BRING IT TO A BOIL, AND FOR OF THE EXCESS ALCOHOL FLAVOR, THE COGNAC. NEXT, DRY WHITE WINE. BOIL THE WINE UNTIL

PAN RINGING

Steven

THEN ADD HEAVY CREAM... AND DIJON MUSTARD...

SPOON TAPPING

PAN RINGING

Steven

AND WE CAN ADD A LITTLE SALT ONCE THE SAUCE COMES TO A BOIL, SIMMER UNTIL THICK AND CREAMY. MEANWHILE, LET ME HERE'S THE NEWEST ADDITION TO IT'S A COMBINATION WOOD-BURNING PLANCHA BEING A TO FIRE IT UP, YOU START WITH A AND THEN ADD LOGS TO THE FIRE GENERATE A GREAT SMOKE FLAVOR. SO, ONCE THE WOOD IS IN, HOW DO YOU KNOW WHEN THE GRILL WELL, YOU CAN DROP A FEW DROPS AND IF THEY EVAPORATE INSTANTLY, OR YOU CAN GO HIGH-TECH WITH LASER THERMOMETER. 375 DEGREES, RIGHT AND LIKE A CONVENTIONAL GRILL, GRATE WITH A GRILL OILER DRAWN FORGET TO OIL THE SO, TAKE ONE OF THE AND PLACE IT ON THE PLANCHA. I LIKE TO START FISH ON THE AND THEN FINISH IT DIRECTLY THIS IS REALLY A QUICK WHEN ALBACORE IS THIS FRESH, ONCE THE BACON AND FISH ARE THIRD OF A TURN AND LOOK AT YOU CAN SMELL THE AND THEN WE'LL TURN IT ONCE

SIZZLING

Steven

THEN, THE LAST THING YOU WANT TO DIRECTLY OVER THE WOOD FIRE. AND THAT'S HOW YOU'LL AND GIVE IT ANOTHER TURN. ONCE THE FISH IS SEARED AND TO A WIRE RACK OVER A SHEET PAN. SO, LET THE ALBACORE REST A AND FINISH UP THE SAUCE. YOU CAN SEE THE CREAM AND WINE CHOPPED FRESH TARRAGON AND A FEW GIVE IT A WHISK AND YOU'RE IN TAKE ONE OF THE BACON-WRAPPED AND SNIP OFF THE STRINGS.

SNIPPING

Steven

AND THEN CUT THE OH, LOOK AT THAT. NICE, SMOKY SEAR ON THE OUTSIDE BEAUTIFULLY RARE IN THE CENTER. JUST FAN THE ALBACORE SLICES AND HERE'S YOUR LAST MEDALLION. THE FISH IS SO BEAUTIFUL THIS ON THE PLATTER, MM. AND FINALLY, JUST A HERE YOU GO, YOUR BACON-WRAPPED WITH PEPPER SAUCE. LET'S SEE HOW WE DID. AND A LITTLE MORE SAUCE. MM. WOW. THIS IS REALLY AMAZING. THE FISH IS FRESH, SUSHI QUALITY SEAR AND YOU'VE GOT THE LICORICE AND TARTNESS FROM THE SAUCE. THIS IS A GREAT SO, NOW YOU KNOW HOW TO GRILL SMOKE A STRIP STEAK FROM THE SEA. THERE'S MUCH AT STEAK. SEE YOU NEXT TIME.

Announcer

FOR RECIPE LINKS VISIT US AT STEVENRAICHLEN.COM OR FOLLOW STEVEN RAICHLEN ON STEVEN'S COOKBOOKS, AND BARBECUE SAUCES RUBS AND TO PURCHASE ONLINE AT OR CALL STEVEN RAICHLEN'S IS MADE POSSIBLE BY...

Jay Bush

JAY BUSH MY TRADITIONAL FAVORITE? HOT DOGS AND BURGERS. BUT I'M FEELING THE ROBUST FLAVOR

Duke

DUDE, I LIKE

Announcer

BUSH'S BAKED BEANS WE'VE GOT A BEAN FOR THAT. BRADLEY SMOKER, MAKERS OF THE WITH APP-ENABLED TIME, ADJUSTABLE RACKS, AND CONTROLLED HEAT. MORE AT BRADLEYSMOKER.COM. ARTEFLAME GRILLS, ARTEFLAME.COM MEMPHIS WOOD FIRE GRILLS. KOMODO KAMADO. REMOTE GRILLING AND BY THE FOLLOWING...

Jonathan

EXCELLENT DAY ONE, WE'RE READY TO DO PROJECT SMOKE.

FLAPPING

Matt

ARE YOU HAPPY WITH THAT?

Steven

UH, AM I HAPPY? I'M HAPPY, I'M NOT HAPPY.

LAUGHS

Steven

CORRECT. DOES IT FEEL LIKE WE'VE BEEN MONTH OF FEBRUARY?

LAUGHING

Richard

CAMERAS ROLLING,

Steven

DID EVERYBODY NOTE THAT THAT WAS A ONE TAKE?