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Season 4 Episodes

401: Raichlen Grills St. Louis  

When it comes to barbecue, St. Louis isn't yet as famous as Kansas City or Memphis, but the Gateway City is experiencing a live fire renaissance. They're famous for plate-burying pork steaks and eponymous spareribs (trimmed, rubbed, and slow-smoked over applewood). And get ready for a Project Fire first: St. Louis toasted ravioli with homemade marinara sauce.

ST. LOUIS PORK STEAKS
ST. LOUIS RIBS WITH RIVER CITY BARBECUE SAUCE
GRILLED RAVIOLI WITH FIRE-ROASTED TOMATO SAUCE

402: Rolled, Stuffed, and Grilled 

Ever since humankind first put food to fire, the world’s grill cultures have wrapped and rolled flavorful ingredients. Steven explores two South American grilled classics—a stuffed chicken breast from Uruguay called pamplona, and a colorful stuffed beef roll Argentineans know as matambre. Plus, a Project Fire Mystery Box recipe that may involve a crustacean.

PAMPLONA OF CHICKEN WITH EMBER-ROASTED PEPPERS
MATAMBRE WITH A CAJUN TWIST
MYSTERY BOX CHALLENGE

403: The Breakfast Show

Whether you’re hosting overnight guests, a late morning brunch, or seeking a reason to get out of bed, this show amps up your breakfast game by firing up the grill.   First, a spectacular breakfast pizza.  Next, a supremely satisfying grilled vegetable frittata.  Finally, the most outrageous cinnamon rolls we’ve ever tasted from executive chef Russel Cunningham of St. Louis’ Union Station.

BREAKFAST PIZZA 
TWICE-GRILLED VEGETABLE FRITTATA
BACON BOURBON CINNAMON ROLLS

404: Influential Grilling

Scroll through the images on Instagram, Facebook, and TikTok, and you’ll find grilled and smoked dishes of astonishing ingenuity. In the spirit of this new style of barbecue, we’ve invited three of my favorite influencers to grill with me - Derek Wolf from Over the Fire Cooking, Scott Thomas from Grillin’ Fools, and Susie Bulloch from Hey Grill Hey.

WOOD-GRILLED CHORIZO WITH PICKLED ONION, CHEESE AND CHIMICHURRI 
SMOKED LOBSTER TACOS WITH BACON “TORTILLAS” AND SMOKED CORN SALSA
BACON APPLE CRISP, SMOKED WHIPPED CREAM AND CARAMEL DRIZZLE

405: Wagyu Demystified

Wagyu, “Japanese cow” literally, was once an obscure cattle breed from Japan. Today, it’s on restaurant menus and in butcher shops around the world. Get ready for a sumptuous Japanese A5 Rib-Eye with sesame salt and grilled rice cakes, followed by wagyu steak tomahawks with fire-roasted marrow. Then feast your eyes on wagyu smash burgers with parmesan crisps.  

JAPANESE A5 RIB-EYE, SESAME SALT, GRILLED RICE CAKES
WAGYU STEAK TOMAHAWKS WITH FIRE-ROASTED MARROW
WAGYU SMASH BURGERS WITH PARMESAN CRISPS

406: Water Meets Fire

For many, barbecue means meat. But you may be surprised to learn that one of the earliest recorded barbecues featured fish wrapped in grape leaves. Today Steven begins with saffron-scented Catalan shrimp kebabs, followed by trout Mexican style with a sizzling garlic cilantro sauce. Then there’s a Mystery Box that will astonish you as much as it surprised Steven.  

CATALAN GRILLED SHRIMP KEBABS 
MEXICAN GRILLED TROUT WITH FRIED GARLIC SAUCE
MYSTERY BOX CHALLENGE

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 hunks of meat over a campfire. Today, Steven spit roasts a pork loin stuffed with onions followed by an Indian rotisserie leg of lamb perfumed with saffron.  He then skewers the unknown ingredient inside the Mystery Box.

PORK SHOULDER PAPRIKAS WITH ICICLE RADISH SALAD 
SPIT-ROASTED INDIAN LEG OF LAMB 
MYSTERY BOX CHALLENGE

408: Barbecue Takes Flight

What’s America’s most popular meat? It’s Poultry. Americans consume more than 112 pounds per person each year. Today Steven prepares an astonishing array of grilled poultry from brandy brined rotisserie chicken to duck legs flame roasted Peking-style. And with a special guest a Project Fire first: turkey “ribs”—found in St. Louis, and virtually nowhere else.

ST. LOUIS TURKEY RIBS  
BRANDY-BRINED ROTISSERIE CHICKEN
PEKING DUCK LEGS WITH GRILLED BOK CHOY

409: Extreme Grilling

Steven has always enjoyed showing extreme grilling techniques that, though unconventional, deliver unabashedly delectable results, such as his Caveman T-bones or salmon on a shovel. Taking your grilling to the next level, that tradition continues with Lomo al Trapo with Fiery Colombian Salsa, Grilled Brussels Sprout Stalks with Curry Butter, and a Project Fire Mystery box.

LOMO AL TRAPO WITH COLOMBIAN SALSA
GRILLED BRUSSELS SPROUTS STALKS WITH CURRY BUTTER 
MYSTERY BOX CHALLENGE - DUCK WINGS WITH ASIAN SEASONINGS

410: The Mediterranean Grill

Physicians have long extolled the virtues of the Mediterranean diet. Today the healthy foods and vibrant flavors of the Mediterranean hit the grill when Steven grills Sicilian grilled artichokes and branzino stuffed with fennel stalks. Then there’s Greek grilled lamb chops with ember roasted potatoes prepared by friend and host of My Greek Table, Diane Kochilas.

SICILIAN EMBER-GRILLED ARTICHOKES
FENNEL-GRILLED BRANZINO FRENCH RIVIERA STYLE
GREEK GRILLED LAMB CHOPS WITH SMASHED POTATOES

411: Sandwiches Hit the Grill

It’s a simple formula: bread + protein + condiment, but it adds up to a triple decker of pleasure. In today’s show, the sandwich hits the grill. From a glorious BLT made with home cured and smoked bacon. To pan bagnat—a magisterial grilled tuna sandwich inspired by the French Cote d’Azur. To a sandwich for dessert in a Project Fire mystery box.

THE ULTIMATE BLT WITH HOME-CURED SALT AND PEPPER BACON 
THE RAICHLEN PAN BAGNAT
MYSTERY BOX CHALLENGE - FLAMBEED CHOCOLATE BANANA FRENCH TOAST

412: Game Day Grill

No one knows what spectators ate at the first Olympic games, held in ancient Greece in 776 BCE, but today’s sports fans and grill fanatics like to celebrate their obsession with a barbecue. Tailgating favorites come hot off the grill in this episode as we tackle Project Fire Rib Wings, Buffalo Brisket Burnt Ends, and a Balkan Mixed Grill with some special guests.  

PROJECT FIRE RIB “WINGS” 
BUFFALO BRISKET BURNT ENDS
BALKAN MIXED GRILL: CEVAPCICI, PLJESKAVICA, AND SOMUN BREAD 

413: Raichen’s Rules: Seafood

Seventy percent of the earth is covered with water and yet, the combination of live fire and seafood can be a grillers worst nightmare. For this season’s Raichlen’s Rules, we’ve decided to ease your anxiety. A lot of people are intimidated by the prospect of grilling seafood, but by strategically picking the method, fire can make the bounty of the sea wondrous.

SWORDFISH STEAKS WITH GOLD RAISIN CHIMICHURRI  
MUSSELS SMOKED IN PINE NEEDLES  
SHRIMP SPIEDINI WITH SALMORIGLIO  
SMOKED PLANKED TROUT WITH CAPER DILL SAUCE

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