Season 2 Episodes
201: GRILLING WITH WOOD
Used on six continents by traditionalists and cutting-edge chefs alike, grilling with wood is the world’s most ancient cooking method, and, to my mind, remains the best. While propane offers convenience and charcoal burns hot, wood is the ultimate fuel. Delivering both heat and taste, wood smoke contains more than a thousand flavor-producing compounds.
>>WOOD-GRILLED BLISTERED TOMATO AND RICOTTA BRUSCHETTA
>>SWORDFISH STEAKS WITH GOLDEN RAISIN CHIMICHURRI
>>SEAR AND SLIDE BEEF TOMAHAWKS WITH BEARNAISE BUTTER
Brisket is simultaneously the easiest and hardest meat to barbecue. Easy, because it requires only three ingredients: salt, pepper, and wood smoke. Hard, because unless you master the fire, airflow, temperature, the stall, the wrap, and the rest, you wind up with a mouthful of misery.
>>EAST-WEST PACKER BRISKET
>>BACON-SMOKED BRISKET FLAT
>>REAL DEAL HOLYFIELD (BRISKET BREAKFAST TACOS)
>>CRISPY BRISKET VIETNAMESE SALAD
Steinhatchee, Florida, population 1500, perches on the north shore of the historic Steinhatchee River where it joins the Gulf of Mexico. What better place to tape a show on the spirited seafood-rich grilling of the Gulf Coast?
>>SMOKE-ROASTED FLORIDA OYSTERS AND CLAMS
>>JIM’S REDFISH ON THE HALF SHELL
>>GRILL-TOP SHRIMP BOIL
Forget about red meat and black and blue steak. Today, we’re grilling green with vegetables we love to cook over live fire, like asparagus, corn, and mushrooms, and with foods that are less likely candidates for grilling. This show celebrates meatless grilling in all its verdant glory.
>>A NEW “EGG SALAD” WITH GRILLED VEGETABLES
>>SQUASH AND BLACK BEAN PIZZA WITH QUESO FRESCO
>>COGNAC FLAMBEED GRILLED CHEESE WITH GRILLED BREAD
>>HONEY BEER PIZZA DOUGH
T-bones? On it. Porterhouse? Got you covered. And, yes, we can handle a rib-eye.
But how about upping your grill game with steaks you may not be familiar with, such as secreto or spinalis dorsi?
>>SECRETO AND ROMESCO SAUCE
>>GRILLED CALCOTS (OR SCALLIONS OR LEEKS)
>>BRISKET STEAKS WITH SHALLOT SAGE BUTTER
This show takes you back. Way back. To a time when our ancestors did their grilling in the fireplace, or on fire-heated stones around the campfire and directly on the embers. I call it primal grilling, and it’s about to make you a barbecue rock star.
>>CAVEMAN FLATBREAD WITH EMBER-ROASTED VEGETABLE SALAD
>>WOOD HEARTH CHICKENS WITH SALSA VERDE
>>SALT SLAB-GRILLED PEARS WITH AMARETTI
>>SMOKED WHIPPED CREAM
I’m always fascinated by the food cultures that arise on national borders. Consider that fusion of Texas barbecue and Mexican spice we call Tex-Mex. In today’s show, Tex meets Mex as we explore how American barbecue techniques can enhance classic Mexican dishes.
>>WHOLE GRILLED SNAPPER IN PIPIAN SAUCE
You don’t need a degree in smokeology to name the big three of barbecue: Kansas City ribs, Carolina pulled pork, and Texas smoked brisket. But what about some of the lesser-known styles of regional American barbecue?
>>BARBECUED SALMON WITH BROWN SUGAR BUTTER GLAZE
>>BALTIMORE PIT BEEF
Gators fans and sports lovers of all persuasions get pumped up for tailgate parties because a good barbecue makes the perfect prelude to the game. In this show a Project Fire first: the grilled mojito cocktail. We explore how my home state of Florida re-imagines three tailgate classics. Get ready for pork shooters stuffed with shrimp, cheese and Andouille sausage followed by Miami wings blasted with fire water. And luscious, smoky hamburgers like you’ve never experienced. The secret? Lace them with chopped barbecued brisket. It’s game on at Project Fire.
>>GRILLED KEY LIME MOJITOS
210: SHOULDER ON
The pork shoulder, aka Boston butt (named for the wooden barrels they were once shipped in), gives us Carolina pulled pork. The majestic beef shoulder becomes a Texas barbecued beef clod. As for lamb shoulder, Moroccans cook it in a fire-heated underground clay oven to make their legendary mechoui. This show explores the richest, meatiest, most flavorful cut you find in the meat department: the shoulder.
>>3-2-1 PORK SHOULDER
>>MOROCCAN LAMB SHOULDER TOMATOES AND PEPPERS
>>SPIT-ROASTED BEEF SHOULDER CLOD
Long before there was modern fusion cuisine, people cooked Chino-Latino. It originated with Chinese laborers who immigrated to Cuba and Trinidad and elsewhere in the Caribbean to work the plantations. They developed a unique mashup of Asian and West Indian cooking—the subject of today’s show on Chino-Latino grilling.
>>TANGERINE TERIYAKI CHICKEN WITH GRILLED PLANTAINS
>>BABY BACK RIBS WITH GUAVA BARBECUE SAUCE
>>BRISKET IN A HURRY TACOS WITH CHILI JAM
212: MIAMI SPICE
Miami is the southernmost metropolis in the continental United States. But often my hometown feels like living in a foreign country. English is not the predominant language here, and our food culture is firmly anchored in Latin America and the West Indies. Our Miami Spice menu begins with Florida lobster grilled with rum butter baste and mango salsa, then plate-burying island spice beef plate ribs. Our grand finale? Turkey adobo with garlicky mojo de ajo.
>>GRILLED FLORIDA LOBSTER, RUM BUTTER BASTED AND MANGO SALSA
>>BAJAN BEEF PLATE RIBS
>>TURKEY ADOBO WITH MOJO DE AJO
213: RAICHLEN’S RULES: STEAK
Steak. It’s every carnivore’s dream and every griller’s triumph. Now this epic meat is about to receive the Raichlen treatment in a show that looks back on how steak has evolved through three iconic TV series: Primal Grill, Project Smoke, and Project Fire.
WINE-MARINATED FLANK STEAK WITH PINOT NOIR MUSHROOM SAUCE
SALT-GRILLED RIB STEAK AND GRILLED SPANISH LEEKS
CHERRY-SMOKED STRIP STEAK WITH CUTTING BOARD SAUCE