Steven Raichlen's Project Fire

Raichlen Grills St. Louis: Famous for pork steaks & spareribs, the Gateway City's BBQ scene is on fire! Don't miss St. Louis toasted ravioli on Project Fire.

Steven delves into South American grill classics: pamplona, stuffed chicken from Uruguay, and matambre, Argentine stuffed beef. Plus, a mystery box recipe with crustaceans.

The Breakfast Show elevates mornings with grilled delights: breakfast pizza, grilled vegetable frittata, and extraordinary cinnamon rolls by chef Russell Cunningham.

Bringing together grillmasters Derek Wolf, Scott Thomas, and Susie Bulloch promises to ignite creativity and flavor explosions on the grill!

From obscurity to sensation, savor A5 Rib-Eye, Wagyu tomahawks, and smash burgers. Indulge in Wagyu's rich flavor worldwide!

From fish in grape leaves to saffron shrimp kebabs, Steven's barbecue journey includes trout with garlic cilantro sauce and a Mystery Box surprise.

From Neanderthals to modern chefs like Steven, spit-roasting meat endures. He roasts pork loin stuffed with onions, saffron-infused lamb, and uncovers the Mystery Box secret.

America's top meat? Poultry. Steven grills brandy brined chicken, Peking-style duck legs, and rare turkey "ribs" from St. Louis, a Project Fire exclusive.

Steven's Extreme Grilling: Unconventional but delicious! Try Caveman T-bones, salmon on a shovel, Lomo al Trapo, Fiery Colombian Salsa, and more!

Mediterranean Grill: Savor Sicilian artichokes, branzino stuffed with fennel, and Greek lamb chops with ember-roasted potatoes by Steven and My Greek Table's Diane Kochilas.

Grilled Sandwich Extravaganza! Enjoy a classic BLT with home-cured bacon, a French-inspired pan bagnat with grilled tuna, and a sweet surprise from Project Fire.

Game Day Grill: Score big with Project Fire Rib Wings, Buffalo Brisket Burnt Ends, and a Balkan Mixed Grill in this tailgate-themed episode!

Raichlen's Rules: Mastering Seafood! Don't fear the grill-seafood combo. With the right techniques, fire turns seafood into a wondrous delight.