Episode 413: Raichen’s Rules: Seafood
Raichen’s Rules: Seafood: Seventy percent of the earth is covered with water and yet, the combination of live fire and …
Season 4
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 412: Game Day Grill
Game Day Grill: No one knows what spectators ate at the first Olympic games, held in ancient Greece in 776 …
Episode 411: Sandwiches Hit the Grill
Sandwiches Hit the Grill: It’s a simple formula: bread + protein + condiment, but it adds up to a triple …
Episode 410: The Mediterranean Grill
The Mediterranean Grill: Physicians have long extolled the virtues of the Mediterranean diet. Today the healthy foods and vibrant flavors …
Episode 409: Extreme Grilling
Extreme Grilling: Steven has always enjoyed showing extreme grilling techniques that, though unconventional, deliver unabashedly delectable results, such as his …
Episode 408: Barbecue Takes Flight
Barbecue Takes Flight: What’s America’s most popular meat? It’s Poultry. Americans consume more than 112 pounds per person each year. …
Episode 407: Spits and Skewers
Skewering and spit-roasting meat rank among the world’s oldest and most universal grilling methods. Forty thousand years ago, Neanderthals roasted …
Episode 406: Water Meets Fire
For many, barbecue means meat. But you may be surprised to learn that one of the earliest recorded barbecues featured …
Episode 405: Wagyu Demystified
Wagyu Demystified: Wagyu, “Japanese cow” literally, was once an obscure cattle breed from Japan. Today, it’s on restaurant menus and …
Episode 404: Influential Grilling
Influential Grilling: Scroll through the images on Instagram, Facebook, and TikTok, and you’ll find grilled and smoked dishes of astonishing …
Episode 403: The Breakfast Show
The Breakfast Show: Whether you’re hosting guests or seeking a reason to get out of bed, this show amps up …
Episode 401: Raichlen Grills St. Louis
Raichlen Grills St. Louis: When it comes to barbecue, St. Louis isn’t yet as famous as Kansas City or Memphis, …
Episode 402: Rolled, Stuffed and Grilled
Rolled, Stuffed and Grilled: Ever since humankind first put food to fire, the world’s grill cultures have wrapped and rolled …
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