Video Details

Steven Raichlen's Project Fire

Website: http://www.stevenraichlen.com
Next Airing: Sat, May 21st, 2022 at 10:00 AM on KUED-HD

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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.

Episodes:

  • 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. Guest: David Olson - Live Fire Republic.

    Next Airing: Sat, May 21st, 2022 at 10:00 AM on KUED-HD
    Length: 00:26:46
    Usage rights: 4/15/2022 to 4/14/2024
  • 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 - FROG LEG TOSTADAS.

    Next Airing: Sat, May 28th, 2022 at 10:00 AM on KUED-HD
    Length: 00:26:46
    Usage rights: 4/15/2022 to 4/14/2024
  • 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 PAPRIKASH WITH ICICLE RADISH SALAD; SPIT-ROASTED INDIAN LEG OF LAMB; MYSTERY BOX CHALLENGE - STUFFED GRILLED SQUID WITH SHISHITO PEPPERS.

    Next Airing: Sat, Jun 4th, 2022 at 10:00 AM on KUED-HD
    Length: 00:26:46
    Usage rights: 4/15/2022 to 4/14/2024
  • 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"; BACON APPLE CRISP, SMOKED WHIPPED CREAM AND CARAMEL DRIZZLE. Guests: Susie Bulloch - Hey Grill, Hey; Scott Thomas - Grillin' Fools; Derek Wolf - Over the Fire Cooking.

    Length: 00:26:46
    Usage rights: 4/15/2022 to 4/14/2024
  • Raichlen Grills St. Louis

    When it comes to barbecue, St. Louis isn't as famous as Kansas City or Memphis-yet. But the Gateway City is experiencing a live fire renaissance. Famous here are plate-burying pork steaks and eponymous spareribs (trimmed, rubbed, and slow-smoked over applewood). And get ready for a Project Fire first: grilled toasted ravioli (really) with fire-roasted marinara sauce. ST. LOUIS PORK STEAKS; GRILLED RAVIOLI WITH SMOKED-ROASTED TOMATO SAUCE; ST. LOUIS RIBS WITH RIVER CITY BARBECUE SAUCE. Guests: John Matthews - Pappy's Smokehouse, David Sandusky - Beast.

    Length: 00:26:46
    Usage rights: 4/15/2022 to 4/14/2024
  • 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 "roll" that may involve a crustacean. PAMPLONA OF CHICKEN WITH EMBER-ROASTED PEPPERS; MATAMBRE WITH A CAJUN TWIST; MYSTERY BOX CHALLENGE - PROJECT FIRE LOBSTER ROLL

    Length: 00:26:46
    Usage rights: 4/15/2022 to 4/14/2024
  • The Breakfast Show

    Whether you're hosting guests or just 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 twice grilled vegetable frittata. Finally, outrageous smoke-grilled cinnamon rolls from chef Russel Cunningham of St. Louis' Union Station. Of course, there will be bacon. BREAKFAST PIZZA; TWICE-GRILLED VEGETABLE FRITTATA; BACON BOURBON CINNAMON ROLLS Guest: Russel Cunningham - St. Louis Union Station Hotel.

    Length: 00:26:46
    Usage rights: 4/15/2022 to 4/14/2024

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