Steven Raichlen's Project Smoke

Steven takes a field trip to the famed Hitching Post II in Buellton, California, where owner Frank Ostini demonstrates the ultimate Santa Maria barbecue. Back on the set, Santa Barbara fisherwoman Stephanie Munz shares her secret for grilled whelks (sea snails). The celebration continues as we meet some of the production crew and go behind the scenes of Project Smoke.

Victory will be yours! Start the party in the parking lot (or your backyard) this playbook for modern twists on timeless tailgate favorites.

This show highlights the conviviality of a South American cookout, which can last through the day and well into the night. Add some dishes from this multi-cultural continent to your grilling repertoire.

Its bright but complex flavors and affinity for smoke and fire have fueled the obsession with Mexican food and drink north of the border. Indulge your Mexican craving with the authentic flavors in these unusual dishes.

This show celebrates the holy BBQ trinity of barbecue: pork ribs, brisket, and pulled pork. Put a modern spin on these classic favorites with some unique techniques and unexpected ingredients.

This show goes whole hog, with pork belly, chops, and pork loin. From brining and smoking to stuffing and wrapping, use a variety of techniques to celebrate pork with mouth-watering dishes.

In this “surf and turf” show, meet Stephanie Munz, the lively Santa Barbara-based diver/fisherwoman who demonstrates how to prepare unusual fresh catches like sea urchins and whelks. Plus, find out how a little twist can amp up familiar ingredients like veal and lobster.

Smoke is the soul of barbecue. Create some outside-of-the-box dishes with smokey flavor. These unusual recipes will impress adventurous and conservative eaters alike.

Pan-Asian pit masters and mistresses have developed an edgy and innovative grill culture that celebrates umami. Harness the flavors and techniques of the Pacific Rim to create unique dishes with Asian flair.

Poultry is one of the most versatile meats to cook over live fire, popular in grill cultures across Planet Barbecue. From chicken kebabs to smoke-roasted turkey, use smoke and fire to make your bird shine.

From blackening to curing, use an array of techniques to jazz up the catch of the day. These dishes are sure to please even the pickiest of pescatarians.

A show to stoke our insatiable appetite for fiery foods. From seafood to lamb, these recipes are palate pleasers for fire breathers everywhere.