Episodes
-
Project Smoke Road Trip
S3 E313 - 26m 51s
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.
-
Global Tailgate
S3 E312 - 26m 51s
Victory will be yours! Start the party in the parking lot (or your backyard) this playbook for modern twists on timeless tailgate favorites.
-
South American Smoke
S3 E311 - 26m 50s
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.
-
Mexican Smoke
S3 E310 - 26m 50s
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.
-
BBQ's Trinity
S3 E309 - 26m 50s
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.
-
Perfect Hog
S3 E308 - 26m 50s
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.
-
Extreme Smoke
S3 E307 - 26m 51s
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.
-
Where There's Smoke
S3 E306 - 26m 48s
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.
-
Pac-Rim Smoke
S3 E305 - 26m 48s
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.
-
Fire Birds
S3 E304 - 26m 48s
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.
-
Fire Meets Water
S3 E303 - 26m 48s
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.
-
Hot Stuff
S3 E302 - 26m 48s
A show to stoke our insatiable appetite for fiery foods. From seafood to lamb, these recipes are palate pleasers for fire breathers everywhere.
WETA Passport
Stream tens of thousands of hours of your PBS and local favorites with WETA Passport whenever and wherever you want. Catch up on a single episode or binge-watch full seasons before they air on TV.
Similar Shows
Roadfood
Food
Eat to Sleep
Food
Somewhere South
Food
Cook's Country
Food