Name: Steven Raichlen's Project Fire
Uploaded: 2025-06-25T23:00:36.000Z
Description: Project Fire introduces new foods from unfamiliar cuts of steak to eco-friendly seafood. Twists on popular classics such as entire meals cooked on the grill, from breakfast to paella to clambakes.

Project Fire introduces new foods from unfamiliar cuts of steak to eco-friendly seafood. Twists on popular classics such as entire meals cooked on the grill, from breakfast to paella to clambakes.

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Wine Country Grill

Check out a New York strip topped with anchovy crema. Tender lamb steaks with Moroccan Charmoula. Chef Curtis Stone grills an 80-day-aged rib steak over a wood fire at Gwen Butcher Shop & Restaurant in L.A.

Steak and Beyond

From grilling fish to shellfish, Steven shows off Singapore-spiced halibut grilled in banana leaves, Indonesian whole fish by Rafael Lunetta in Santa Monica, and Alaskan salmon with Russian coulibiac stuffing.

Fish Hits the Fire

From California to Korea, Japan, and Southeast Asia, grilled meats with herbs, spices, chilies, and soy sauce meet healthy vegetables, barbecue as health food. Steven visits Jenee Kim for grilled beef short ribs.

The Pacific Rim

Steven serves rum and citrus-glazed jumbo shrimp grilled on sugarcane, "finger-burner" lamb chops from Spain, and Smoked Nectarine Bellinis. Sommelier Kristine Bocchino shares wine suggestions to keep the party flowing.

Grill Top Cocktail Party

Cross-culture mashups include California paella and deli-inspired pork loin with pastrami and sauerkraut. Michelin-starred Josiah Citrin wows Steven with aged, smoked-roasted duck at Charcoal Venice.

Fusion Q

Rotisserie grilling combines smoky sear with roasting heat.

One Good Turn

Some pitmasters fire up their grills all day. Breakfast features eggs with Parmesan and prosciutto. Lunch brings pizzas from Industrial Eats in Buellton. Pastrami beef ribs for supper, and South African grilled cheese at midnight.

Grilling 24/7

At L.A.'s Chi SPACCA, chef Ryan DeNicola grills a monster pork tomahawk over wood. Plus, smoky salmon steaks on a shovel in a campfire, caveman-style pork chops on embers, poblano pan-fry, and cedar plank brownies.

Extreme Grilling

Since 1869, Americans have loved tailgating. Now global, with pulled lamb from Odys & Penelope's wood smoker in L.A., honey soy chicken wings on skewers, brisket tacos, and a Peruvian potato salad with chili-spiked cheese sauce.

Wrangler Tailgate

Steven shares So-Cal grilling classics like fish tacos reimagined with wood fire, Caribbean-style char-grilled lobsters with orange mojo. Chef Anthony Endy updates South American chimichurri. Bold California flavors meet fire and smoke.

So-Cal Grill

Barbecue has no limits, but it does have conventions. Steven shares his secrets, layer flavors for depth, use smoke as umami, and the grill is great for desserts. If it tastes good baked, fried, or boiled, it is even better grilled.

Steven Raichlen's Project Fire

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