Project Fire: Season 1

Season 1 Episodes

101. WINE COUNTRY GRILL

The deep connection between wine and barbecue dates back millennia and still runs deep as ever. Here’s how the fruit of the vine meets the power of fire. Chef John Cox prepares aged strip loin.

» GRAPEVINE-GRILLED CHICKEN BREASTS WITH PROSCIUTTO AND 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

102. STEAK AND BEYOND

What you really want to master is the perfect grilled steak. Make that many steaks, by using a range of savvy grilling techniques, from smoke-grilling to reverse-searing. Steven visits Chef Curtis Stone.

DUELING BEEF RIB STEAKS: WAGYU VS 80 DAY DRY-AGED
* From the restaurant: Gwen Butcher Shop & Restaurant
» DRY-BRINED RIBEYES WITH ANCHOVY CREMA
» GRILLED LAMB STEAKS WITH MOROCCAN CHARMOULA

103. FISH HITS THE FIRE

Fish on the grill. Four words that strike fear into the hearts of novice grillers. Well, fear no more, Project Fire will walk you through every step of the grilling process—from whole fish to fire-roasting shellfish. Chef Raphael Lunetta grills Branzino.

» SINGAPORE-SPICED HALIBUT IN BANANA LEAVES
» WHOLE GRILLED BRANZINO WITH INDONESIAN SPICES
» NEW SCHOOL COULIBIAC GRILLED SALMON WITH SMOKED EGGS
» GRILLED OYSTERS WITH ASIAN AROMATICS

104 THE PAC-RIM GRILL

The Pacific Rim extends from California and the Pacific Northwest to Korea, Japan, and Southeast Asia. Explosively flavored grilled meats paired with healthy vegetables—barbecue as health food. Steven visits Jenee Kim for grilled beef short ribs.

KOREATOWN SHORT RIBS AND BANCHAN SIDE DISHES
* From the restaurant: Parks BBQ
» THAI SWEET CHILI RIBS
» SHRIMP AND PINEAPPLE SALAD WITH VIETNAMESE FLAVORS
» LEMONGRASS CHICKEN BITES

105 GRILL TOP COCKTAIL PARTY

We reinvent the cocktail party, with the power of live fire to take finger food over the top with Rum-Spiced Shrimp, “finger-burner” lamb chops and Smoked Nectarine Bellinis to keep conversation flowing. Sommelier Kristine Bocchino shares wine suggestions.

» PLANTATION SHRIMP WITH SPICED RUM GLAZE
» FINGER BURNER LAMB CHOPS
» CATALAN GRILLED TOMATO BREAD
» SMOKED NECTARINE BELLINIS

106 FUSION Q

Melting pot extreme, when traditional American barbecue meets authentic ethnic grilling and it’s happening across the United States and around the world, with dishes like California paella and deli-inspired heirloom pork loin. Guest chef, Josiah Citrin.

HONEY AND CORIANDER SMOKE-ROASTED DUCK
* From the restaurant: Charcoal Venice
» SO-CAL PAELLA
» PORK LOIN REUBEN

107 ONE GOOD TURN

Rotisserie grilling or spit-roasting combines the smoky sear of direct grilling with the gentle, moisture-preserving heat of roasting. Add three other benefits: basting, no flare-ups, and the fragrance of wood smoke and meat, poultry and dessert become irresistible. Sommelier Kristine Bocchino with wine pairings.

» PERUVIAN GAME HENS WITH CREAMY SALSA VERDE
» HULI-HULI SPARE RIBS
» BRAZILIAN ROTISSERIE PINEAPPLE

108 GRILLING 24/7

The world’s hardcore pit masters, think nothing of firing up grills, smokers, or wood-burning ovens for breakfast, lunch, dinner, and late night snacks. Start the day with farm eggs grilled in cast iron; wood-fired pizzas for lunch and beef ribs for supper, with smoky/salty grilled cheese at midnight.

INDUSTRIAL EATS PIZZAS
* From the restaurant: Industrial Eats http://www.industrialeats.com/
» GRILLED EGGS WITH PROSCIUTTO AND PARMESAN
» PASTRAMI BEEF RIBS
» SOUTH AFRICAN GRILLED CHEESE

109 EXTREME GRILLING

Long before grills, charcoal, rotisseries and planchas, there was fire and primal ways to use it. We visit L.A.’s Chi SPACCA, for a pork tomahawk grilled by chef Ryan DeNicola. More extreme grilling with salmon grilled on a shovel, pork chops grilled caveman-style and brownies on a cedar plank.

FENNEL PEPPER GRILLED PORK TOMAHAWK
* From the restaurant: Chi Spacca http://chispacca.com/
» SALMON GRILLED ON A SHOVEL
» CAVEMAN PORK CHOPS WITH POBLANO PAN-FRY
» CEDAR PLANK BROWNIE S’MORES

110 WRANGLER TAILGATE

In 1869 picnickers first grazed from food on the buckboards of horse-drawn wagons—creating one of our favorite pastimes: tailgating. Today, enjoy everything from smoked pulled lamb and skewered chicken wings to brisket tacos and Peruvian potato salad, as the party goes global.

SMOKED PULLED LAMB IN LETTUCE LEAVES
* From the restaurant: Odys + Penelope http://www.odysandpenelope.com/
» HONEY SOY CHICKEN WINGS
» BRISKET TACOS
» PERUVIAN POTATO SALAD

111 SO-CAL GRILL

Health-conscious Southern California boasts some of the most vibrant grilling in North America with hyper-local ingredients, bold flavors and plenty of fire and wood smoke. Anthony Endy, executive chef at the Alisal Guest Ranch & Resort, updates tri-tip with a South American chimichurri.

» GRILLED TUNA TACOS
» SANTA BARBARA LOBSTERS WITH ORANGE MINT MOJO
» SANTA MONICA TRI-TIP WITH 3-HERB CHIMICHURRI
» GRILLED ARTICHOKES WITH CHARRED MEYER LEMON AIOLI

112 RAICHLEN’S RULES