From Steven Raichlen’s Project Smoke, we present the most delicious dessert we’ve had in a very long time. This isn’t your standard s’more—In fact, this is the richest, most decadently chocolatey s’more of all, plus it’s smoke-roasted and served on a cedar plank..
Traditional ham takes weeks, if not months, to cure. For this recipe, Steven Raichlen cures it in just days, by starting with a pork loin and smoking it on a Memphis Wood Fire Grill! Drizzle with a delicious orange glaze, serve with grilled pineapple, and savor the flavor.....
In his second season of Project Smoke, Steven Raichlen shows you new ways to innovate with your Memphis Grill--this one focuses on cooking poultry to perfection.
Steven Raichlen shows us how to make the perfect smoked pork loin, wrapped in bacon, and covered with a bourbon glaze.