project fire

Gulf Coast Grill

Today, we're exploring the grilling of one of the most colorful coastal regions in North America.

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In his groundbreaking Barbecue University television series, Steven Raichlen taught the world how to grill. In the popular sequel Primal Grill, viewers were taken on a virtual tour of global grilling. And in Project Smoke, Raichlen brought the arts of barbecuing and smoking from the competition circuit to the American home. Deciding it was time to turn up the heat, Steven 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 elevate the backyard barbecue experience - from ember-roasting and salt slab grilling to fire-heated iron and high tech rotisseries. "Steven Raichlen's  Project Fire" introduces 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, Steven features a collection of new tools and fuels for the avid griller.

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Green Meets Grill

Forget about red meat and black and blue steak. Today, we're grilling green. Grilling green with vegetables we love to cook over live fire, like asparagus, corn, and mushrooms. Green with foods that are less likely candidates for grilling. This show celebrates meatless grilling in all its verdant glory. From a new egg salad-really-LAVISHED with grilled fresh hearts of palm. To a squash, black bean, and queso fresco pizza you grill directly over the fire-no pizza stone required.

  • 2019-07-26T03:30:00-07:00
    KCET-HD

Secret Steaks

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? The first is a secret and hyper-flavorful steak cut from a hog's belly. The second features the most delectable part of a rib roast reborn as a steak, and you're about to learn how to grill it with bourbon and a Catalan grilled vegetable sauce called romesco. I'll ALSO show you how to grill a brisket steak fragrant with sizzling shallot sage butter. Today on Project Fire: secret steaks!

  • 2019-08-02T03:30:00-07:00
    KCET-HD

Primal Grill

Today's 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. We're talking ember-grilled bread and ember-roasted vegetable salad. Chicken grilled in midair hanging over a smoky wood fire. And amaretti-stuffed pears grilled on primordial slabs of salt. Get ready to rock your grill with primal grilling techniques as old as humankind itself.

  • 2019-08-09T03:30:00-07:00
    KCET-HD

Tex Meets Mex

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, we explore how American barbecue techniques can enhance three classic Mexican dishes: snapper en pipian, in a grilled vegetable and pumpkin seed sauce; pork shoulder pibil, smoke-roasted in banana leaves in the style of the Yucatan, and a Project Fire first: a dessert quesadilla lavished with bananas and dulce de leche. Today on Project Fire, Tex meets Mex on the grill.

  • 2019-08-16T03:30:00-07:00
    KCET-HD

Summer of Space

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