Steven Raichlen's Project Fire
S01:E11 - So-Cal Grill
S01:E01 - 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.
S01:E02 - 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.
S01:E03 - 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.
S01:E04 - 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.
S01:E05 - 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.
S01:E06 - Fusion Q
Experience the fusion of American BBQ with global grilling trends. Michelin-starred chef Josiah Citrin's smoked-roasted duck at Charcoal Venice wows.
S01:E07 - One Good Turn
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.
S01:E08 - Grilling 24/7
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.
S01:E09 - 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.
S01:E10 - 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.
S01:E11 - So-Cal Grill
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.
S01:E12 - 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.
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