project fire

One Good Turn

One of the oldest methods of live-fire cooking, rotisserie grilling (aka spit-roasting) combines the smoky sear of direct grilling with the gentle, moisture-preserving heat of roasting. And that's before you add three other benefits: internal and external basting, no flare-ups, and the hunger-inducing fragrance of wood smoke. Other meals include Game hens scented with garlic, cumin, and fiery Peruvian chiles acquire golden, crackling-crisp skin while turning on the spit. Meaty spare ribs take a cue from Hawaii's huli-huli chicken (huli means "to turn"). A sweet-salty, lacquer-like glaze of pineapple juice, soy sauce, and honey makes them irresistible. Finally, a spectacular whole spinning cinnamon-and sugar-crusted pineapple direct from Brazil. Los Angeles sommelier Kristine Bocchino recommends three wines to make the meal taste even better. Peruvian game hens with creamy salsa verde; Huli-huli spare ribs; Brazilian rotisserie pineapple.

Available until
2020-05-24T00:00:00-07:00

Airdates

  • 2018-11-07T03:00:00-08:00
    KCET-HD

Full Episodes

Upcoming Airdates

Grill Top Cocktail Party

No one gathers around the stove to watch soup simmer or meat roasting in the oven. But fire up your grill and you instantly become the center of attention. In this episode, Steven reinvents the cocktail party, harnessing the power of live fire to take finger food over the top. He begins with West Indian rum-and citrus-glazed jumbo shrimp grilled on sugarcane. Italian-inspired "finger-burner" lamb chops are next, along with a great grilled dish from Spain: Catalan tomato bread (grilled bread rubbed with grilled garlic and tomatoes and drizzled with extra virgin olive oil).

  • 2018-10-17T04:00:00-07:00
    KCET-HD

Fusion Q

Call it globalization's upside. Call it melting pot extreme. It's what you get when traditional American barbecue meets authentic ethnic grilling and it's happening across the United States and around the world. This episode is about cross-culture mashups, from California paella, to a deli-inspired heirloom pork loin stuffed with pastrami, gruyere, and sauerkraut. In Venice Beach, Michelin-starred chef Josiah Citrin dazzles with aged duck, deftly seasoned, then smoked and grilled over a wood fire at his restaurant Charcoal Venice.

  • 2018-10-24T04:00:00-07:00
    KCET-HD
  • 2018-10-31T04:00:00-07:00
    KCET-HD

One Good Turn

One of the oldest methods of live-fire cooking, rotisserie grilling (aka spit-roasting) combines the smoky sear of direct grilling with the gentle, moisture-preserving heat of roasting. And that's before you add three other benefits: internal and external basting, no flare-ups, and the hunger-inducing fragrance of wood smoke. Other meals include Game hens scented with garlic, cumin, and fiery Peruvian chiles acquire golden, crackling-crisp skin while turning on the spit. Meaty spare ribs take a cue from Hawaii's huli-huli chicken (huli means "to turn").

  • 2018-11-07T03:00:00-08:00
    KCET-HD

Grilling 24/7

The time of day or night matters little to the world's hardcore pit masters, who think nothing of firing up grills or smokers or wood-burning ovens for breakfast, lunch, dinner, or even a late night snack. I often start my day with a barbecue breakfast, such as farm eggs grilled in a cast iron skillet with cream, crusty bread crumbs, Parmesan, and crisp shards of prosciutto. For lunch, we have wood-fired pizzas from the popular eclectic Industrial Eats in Buellton, California.

  • 2018-11-14T03:00:00-08:00
    KCET-HD