Project Fire
Episode 101: Wine Country Grill
The deep connection between wine and barbecue dates back millennia. In the Santa Ynez, grape vines are used as fuel and wine for marinades, sauces. Jidori-breed chicken breasts stuffed with ham and dry-aged cheese. Grilled flank steak with Pinot Noir mushroom sauce grilled. Chef John Cox from the Bear and Star restaurant smokes a whole bourbon-soaked wagyu strip loin.
Recipes
- Grapevine-Grilled Chicken with Prosciutto and Aged Monterey Jack
- Bourbon-Aged Strip Loin Smoked Over Oak (From the restaurant: The Bear and Star)
- Wine-Marinated Flank Steak with Pinot Noir Mushroom Sauce