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S1 E9 Extreme Grilling

Food & Cooking

TV-G

24m

Jul 20, 2018

Cooking on live fire! Grilled pork tomahawks over wood. Salmon steaks sizzle on a shovel in a campfire. Pork chops cook caveman-style and cedar plank brownies.

Season 1, 12 Episodes

season 1 (12 episodes)

Wine Country Grill,

Santa Ynez uses grape vines for fire and wine for marinades. Dishes: Jidori chicken, flank steak with Pinot Noir sauce, smoked bourbon wagyu strip loin.

Steak and Beyond,

Grilled steak perfected with savvy techniques: dry-brined New York strip with anchovy crema, lamb with Moroccan Charmoula. Chef Curtis Stone grills aged rib steak.

Fish Hits the Fire,

Grilled seafood: Singapore-spiced halibut in banana leaves, Indonesian-style whole fish, Alaskan salmon stuffed with onions, mushrooms, rice, and oysters with Asian aromatics.

The Pacific Rim,

Grilled meats from California to Asia, paired with veggies for healthy BBQ. Vietnamese and Thai street food flair. Steven visits Jenee Kim for beef short ribs.

Grill Top Cocktail Party,

Revamp your cocktail party with live-fire treats: rum-citrus jumbo shrimp, Spanish lamb chops, Smoked Nectarine Bellinis. Sommelier Kristine Bocchino recommends three wines.

Experience the fusion of American BBQ with global grilling trends. Michelin-starred chef Josiah Citrin's smoked-roasted duck at Charcoal Venice wows.

Rotisserie grilling: smoky sear meets roasting heat. Benefits: basting, no flare-ups, wood smoke. Game hens crisp, ribs huli-huli, wings glazed, pineapple spun to perfection.

Grilling 24/7. Breakfast, eggs grilled with Parmesan, and prosciutto. Lunch, pizza. Dinner,Pastrami Beef Ribs, and midnight snack of smoky South African Grilled Cheese.

Extreme Grilling,

Cooking on live fire! Grilled pork tomahawks over wood. Salmon steaks sizzle on a shovel in a campfire. Pork chops cook caveman-style and cedar plank brownies.

Wrangler Tailgate,

Since 1869, Americans adore tailgating. Now global, with pulled lamb. Honey Soy Chicken Wings, Brisket Tacos, and Peruvian potato salad with chili-spiked cheese sauce.

So-Cal Grill: Bold flavors, wood fire-grilled fish tacos, Caribbean lobsters with orange mojo. Chef Anthony Endy's chimichurri twist. Castroville artichokes with lemon aioli.

Raichlen's Rules,

Raichlen's Rules: If it's good baked, fried, sautéed, or boiled, it's better grilled. Steven's secrets: layer flavors for depth, use smoke for new dimensions, and grill desserts.

Details

Steven Raichlen's Project Fire

Food & Cooking

TV-G

1 Season

24m

Steven Raichlen presents techniques for grilling and smoking at home, from ember-roasting and salt slab grilling to fire-heated iron and high-tech rotisseries.

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