Video Details
Steven Raichlen's Project Fire
| Website: | http://www.stevenraichlen.com |
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| Next Airing: | Sat, Apr 27th, 2024 at 10:00 AM on KUED-HD |
Availability information for this program
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:
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Raichlen's Rules: Desserts
Next Airing: Sat, Apr 27th, 2024 at 10:00 AM on KUED-HD Length: 00:26:46 Usage rights: 4/15/2021 to 4/14/2025 -
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.
Next Airing: Sat, May 4th, 2024 at 10:00 AM on KUED-HD Length: 00:26:46 Usage rights: 4/15/2022 to 4/14/2026 -
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
Next Airing: Sat, May 11th, 2024 at 10:00 AM on KUED-HD Length: 00:26:46 Usage rights: 4/15/2022 to 4/14/2026 -
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.
Next Airing: Sat, May 18th, 2024 at 10:00 AM on KUED-HD Length: 00:26:46 Usage rights: 4/15/2022 to 4/14/2026 -
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.
Next Airing: Sat, May 25th, 2024 at 10:00 AM on KUED-HD Length: 00:26:46 Usage rights: 4/15/2022 to 4/14/2026 -
Cured and Smoked
In humankind's long march to food security, two ancient preserving techniques have stood out over the millennia: curing and smoking. The first involves preserving foods with salt, soy sauce, or sodium nitrite-ingredients that add flavor while they inhibit bacterial activity. The second technique involves blasting foods with flavorful clouds of wood smoke. This, too, impedes, spoilage, but even more importantly, both techniques build distinctive flavors. Today, we're pushing the envelope on traditional curing and smoking. SMOKED LETTUCE SALAD WITH JAPANESE CURED EGGS; MAPLE-CURED BACON; SMOKED CORNED BEEF WITH CAVEMAN CABBAGE.
Length: 00:26:46 Usage rights: 4/15/2021 to 4/14/2025 -
Little Italy
When I was growing up, a trip to Baltimore's Little Italy always meant culinary adventure. Today we celebrate Italian grilling and the food of Little Italys around North America, honoring the Italian reverence for simplicity and fresh seasonal ingredients, and the American passion for big flavors and ingenious grilling techniques. On the menu a North American twist on three Italian grilled classics. SHRIMP SPIEDINI WITH SALMORIGLIO; PIZZA PUTTANESCA; SALT SLAB CHICKEN WITH PEPPERONCINI VINAIGRETTE.
Length: 00:26:46 Usage rights: 4/15/2021 to 4/14/2025 -
Maryland Crab Feast
This show focuses on my favorite food growing up (and still one of my all-time favorite periods): callinectes sapidus, better known as the Maryland blue crab Come springtime, Maryland seafood markets and restaurants come alive-literally-with soft shell crabs, eaten shell and all, traditionally deep-fried, here seared over live fire. And no trip to Charm City is complete without crab cakes at Faidley's at Lexington Market. Which brings us to the summum of the Maryland crab experience: a crab feast known as Maryland steamed crabs. The Project Fire version starts with a blazing wood fire. In this show a native son returns home to grill and eat crab! SOFT SHELL CRAB SANDWICHES WITH CHARRED LEMON TARTAR SAUCE; SMOKE-GRILLED MARYLAND CRAB CAKES, SRIRACHA COCKTAIL SAUCE; MARYLAND STEAMED CRABS OVER A WOOD FIRE.
Length: 00:26:46 Usage rights: 4/15/2021 to 4/14/2025 -
Social Distance Tailgating
From its humble origins as a picnic served from the back of a buckboard wagon to today's high-tech, high-octane outdoor foodie extravaganzas, tailgating continues to enthrall-make that obsess-American sports fans. As for barbecuing, we've been doing it since before there was even a United States. The two come together in this show-our annual celebration of tailgating. The socializing may be distant this year-all the more reason to up your game at the grill. BUFFAQUE BROCCOLI WITH BLUE CHEESE DRIZZLE; CAJUN HOBO PACKS; MYSTERY BOX CHALLENGE - MUSHROOMS.
Length: 00:26:46 Usage rights: 4/15/2021 to 4/14/2025 -
Sustainable Seafood
Pollution. Overfishing. Abusive labor practices. There's a lot of negative news coming out about the seafood industry lately, and much of it breaks your heart. Today's show celebrates seafood we can eat because it's fished in a way that's humane and environmentally sound. Activists call it sustainable seafood. I call it three great reasons for firing up your grill. GRILLED OYSTERS WITH PROSCIUTTO AND PARMIGIANO; GRILLED SHRIMP TACOS; SICILIAN GRILLED SWORDFISH WITH SALSA VERDE.
Length: 00:26:46 Usage rights: 4/15/2021 to 4/14/2025 -
The Improbable Grill
Ever since our prehistoric ancestors first put food to fire, cooks have contrived ingenious and not always conventional ways to harness the flames. In this show we explore three unexpected techniques for grilling. The first stands the vertical rotisserie used in Mexico and the Middle East on its head (or at least on its side) to make a Yucatan classic: crusty juicy tacos al pastor. The second involves a piece of equipment you don't usually find at a barbecue-a roofer's torch-here, used to brulee a spectacular pineapple dessert. The third involves a mystery ingredient that virtually no one on the planet has ever grilled. I give you the improbable grill. TACOS AL PASTOR; VOLCANO PINEAPPLE; MYSTERY BOX CHALLENGE - SUNFLOWER.
Length: 00:26:46 Usage rights: 4/15/2021 to 4/14/2025