Episode 313: Raichlen’s Rules: Desserts
Raichlen’s Rules: Desserts: Grilled Pound Cake with Berry Salsa and Smoked Whipped Cream, Salt Slab-Grilled Pears with Amaretti And Smoked …
Season 3
Deciding it was time to turn up the heat, Steven Raichlen introduces his hottest series yet, Project Fire, a new and insightful exploration of how we grill today and how we will grill and smoke tomorrow.
With a dynamic new format that includes on-set guests and off-road field trips, innovators of live fire cooking join Steven to share revolutionary new techniques that will elevate the backyard barbecue experience - from ember-roasting and salt slab grilling to fire-heated iron and high tech rotisseries.
Project Fire will introduce new foods from unfamiliar cuts of steak to eco-friendly seafood, and new twists on popular classics such as entire meals cooked on the grill, from breakfast to paella to clambakes. And, as usual, there will be a jaw-dropping collection of new tools, fuels, and grills.
Episode 312: Maryland Crab Feast
Maryland Crab Feast: This show focuses on my favorite food growing up: callinectes sapidus, better known as the Maryland blue …
Episode 311: The Improbable Grill
The Improbable Grill: In this show we explore three unexpected techniques for grilling. The first stands the vertical rotisserie used …
Episode 310: Cured and Smoked
Cured and Smoked: In humankind’s long march to food security, two ancient preserving techniques have stood out over the millennia: …
Episode 309: Little Italy
Little Italy: When I was growing up, a trip to Baltimore’s Little Italy always meant culinary adventure. Today we celebrate …
Episode 308: Social Distance Tailgating
Social Distance Tailgating: From its humble origins on the back of a buckboard wagon to today’s high-octane outdoor foodie extravaganzas, …
Episode 307: Sustainable Seafood
Sustainable Seafood: Pollution. Overfishing. Abusive labor practices. There’s a lot of negative news coming out about the seafood industry lately, …
Episode 306: Barbecue on a Budget
Barbecue on a Budget: A lot of American barbecue began with inexpensive meat cuts, like spareribs, beef shoulder, and pork …
Episode 305: Charm City ‘Que
Charm City ‘Que: Baltimore, the town where I grew up, boasts plenty of awesome foods for grilling. Pit beef was …
Episode 304: Killer Barbecue – Hold the Meat
Killer Barbecue – Hold the Meat You don’t need a degree in barbecue to know that vegetables have hit the …
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