project fire

So-Cal Grill

Health-conscious southern California boasts some of the most vibrant grilling in North America. Start with hyper-local ingredients. Add clean bold California flavors and plenty of hot fire and wood smoke. Up first, the classic California fish taco, reimagined with wood fire-grilled, sushi-quality tuna and ember-roasted salsa. Next: char-grilled Santa Barbara lobsters sauced with Caribbean-inspired orange mojo. No So-Cal barbecue would be complete without tri-tip, and Anthony Endy, executive chef at the Alisal Guest Ranch & Resort (where Project Fire is filmed), updates it with a verdant South American chimichurri. Wood-grilled Castroville artichokes with charred lemon aioli bring the show to a fiery close. Grilled Tuna Tacos; Santa Barbara lobsters with orange mint mojo; Santa Monica tri-trip with three-herb chimichurri; Grilled artichokes with charred Meyer lemon aioli.

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

Airdates

  • 2018-12-05T03:00:00-08:00
    KCET-HD

Full Episodes

Upcoming Airdates

Extreme Grilling

Long before there were gas grills and charcoal, before rotisseries and planchas, there was fire. Today's show is all about primal ways to use it. Los Angeles's meat-centric Italian chop house, chi SPACCA, sets the stage with a monster pork tomahawk dusted with fennel pollen and pepper and grilled over almond wood by chef Ryan DeNicola. Next, salmon steaks come-talk about primal-smokily grilled on a shovel over a blazing campfire. Double-thick pork chops are grilled caveman-style: directly on blazing embers, to be finished with a sizzling poblano pan-fry.

  • 2018-11-21T03:00:00-08:00
    KCET-HD

Wrangler Tailgate

The first tailgating party took place in 1869 at a Princeton-Rutgers football game. Picnickers grazed from food arranged on the buckboards of horse-drawn wagons — the precursor of one of America's most favorite pastimes: tailgating. Today the party goes global, starting with lettuce-wrapped, smoked pulled lamb from the wood-burning smoker at Odys + Penelope in Los Angeles. Next, honey soy chicken wings ingeniously smoked on skewers-eat them like lollipops. Brisket tacos, served with avocados and wood-grilled salsa, make a magisterial main dish.

  • 2018-11-28T03:00:00-08:00
    KCET-HD

So-Cal Grill

Health-conscious southern California boasts some of the most vibrant grilling in North America. Start with hyper-local ingredients. Add clean bold California flavors and plenty of hot fire and wood smoke. Up first, the classic California fish taco, reimagined with wood fire-grilled, sushi-quality tuna and ember-roasted salsa. Next: char-grilled Santa Barbara lobsters sauced with Caribbean-inspired orange mojo.

  • 2018-12-05T03:00:00-08:00
    KCET-HD

Raichlen's Rules

In this episode, Steven looks at fundamental techniques that he has used over the years.

  • 2018-12-12T03:00:00-08:00
    KCET-HD