Steven Raichlen's Project Fire

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.

Fri, Jul 30 1:00 A.M. Miami Spice     NH CREATE

Miami may be the southernmost metropolis in the United States.

Sat, Jul 31 4:30 P.M. The Improbable Grill     NHPBS

Ever since our prehistoric ancestors first put food to fire, cooks have contrived ingenious and not always conventional ways to harness the flames.

Sat, Jul 31 7:00 P.M. Raichlen Rules Steak     NH CREATE

It's every carnivore's dream and every griller's triumph.

Sun, Aug 1 4:00 P.M. Charm City 'que     NH EXPLORE

Baltimore may lack the barbecue bona fides of Houston or Kansas City.

Thu, Aug 5 7:00 P.M. Barbecue Health Food     NH CREATE

Here's a little-known fact about Steven Raichlen. His first James Beard Award-winning book wasn't about barbecue: it was a book on healthy eating.

Fri, Aug 6 1:00 A.M. Barbecue Health Food     NH CREATE

Here's a little-known fact about Steven Raichlen. His first James Beard Award-winning book wasn't about barbecue: it was a book on healthy eating.

Sat, Aug 7 4:30 P.M. Maryland Crab Feast     NHPBS

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.

Sat, Aug 7 7:00 P.M. Planet Steak     NH CREATE

Steak. Few other words in the English language have such power to make our hearts beat faster and our mouths water than sizzling slabs of beef seared over live fire.

Sun, Aug 8 4:00 P.M. Barbecue on a Budget     NH EXPLORE

A lot of American barbecue began with inexpensive meat cuts, like spareribs, beef shoulder, and pork belly.

Thu, Aug 12 7:00 P.M. Best Ribs Ever     NH CREATE

Let Texans brag about brisket and Carolinians praise pulled pork shoulder.

Fri, Aug 13 1:00 A.M. Best Ribs Ever     NH CREATE

Let Texans brag about brisket and Carolinians praise pulled pork shoulder.

Thu, Aug 19 7:00 P.M. Charm City 'que     NH CREATE

Baltimore may lack the barbecue bona fides of Houston or Kansas City.

Fri, Aug 20 1:00 A.M. Charm City 'que     NH CREATE

Baltimore may lack the barbecue bona fides of Houston or Kansas City.

Thu, Aug 26 7:00 P.M. Sustainable Seafood     NH CREATE

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.

Fri, Aug 27 1:00 A.M. Sustainable Seafood     NH CREATE

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.

Thu, Sep 2 7:00 P.M. Little Italy     NH CREATE

When I was growing up, a trip to Baltimore's Little Italy always meant culinary adventure.

Fri, Sep 3 1:00 A.M. Little Italy     NH CREATE

When I was growing up, a trip to Baltimore's Little Italy always meant culinary adventure.

Sat, Sep 4 4:30 P.M. Raichlen's Rules: Desserts     NHPBS

Sat, Sep 4 7:00 P.M. Cured and Smoked     NH CREATE

In humankind's long march to food security, two ancient preserving techniques have stood out over the millennia: curing and smoking.

Thu, Sep 9 7:00 P.M. The Improbable Grill     NH CREATE

Ever since our prehistoric ancestors first put food to fire, cooks have contrived ingenious and not always conventional ways to harness the flames.

Fri, Sep 10 1:00 A.M. The Improbable Grill     NH CREATE

Ever since our prehistoric ancestors first put food to fire, cooks have contrived ingenious and not always conventional ways to harness the flames.

Steven Raichlen's Project Fire By Episode

  • Wine Country Grill (#101)

    The deep connection between wine and barbecue dates back millennia and still runs deep as ever.

  • Steak and Beyond (#102)

    Be honest: What you really want to master is the perfect grilled steak.

  • Fish Hits The Fire (#103)

    Fish on the grill. Four simple words that strike fear into the hearts of novice grillers.

  • The Pac-Rim Grill (#104)

    The Pacific Rim extends from California and the Pacific Northwest to Korea, Japan, and Southeast Asia, where exotic herbs and spices, chiles, and umami-rich fish and soy sauce make for larger-than-life flavor.

  • Grill Top Cocktail Party (#105)

    No one gathers around the stove to watch soup simmer or meat roasting in the oven.

  • Fusion Q (#106)

    Call it globalization's upside. Call it melting pot extreme.

  • One Good Turn (#107)

    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.

  • Grilling 24/7 (#108)

    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.

  • Extreme Grilling (#109)

    Long before there were gas grills and charcoal, before rotisseries and planchas, there was fire.

  • Wrangler Tailgate (#110)

    The first tailgating party took place in 1869 at a Princeton-Rutgers football game.

  • So-Cal Grill (#111)

    Health-conscious Southern California boasts some of the most vibrant grilling in North America.

  • Raichlen's Rules (#112)

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

  • Grilling with Wood (#201)

    It's the world's most ancient grilling method, and to my mind, it remains the best.

  • Brisket 24 / 7 (#202)

    Brisket is simultaneously the easiest and hardest meat to barbecue.

  • Gulf Coast Grill (#203)

    Steinhatchee, Florida, population 1500, perches on the north shore of the historic Steinhatchee River where it joins the Gulf of Mexico.

  • Green Meets Grill (#204)

    Forget about red meat and black and blue steak. Today, we're grilling green.

  • Secret Steaks (#205)

    T-bones? On it. Porterhouse? Got you covered. And, yes, we can handle a rib-eye.

  • Primal Grill (#206)

    Today's show takes you back. Way back. To a time when our ancestors did their grilling in the fireplace.

  • Tex Meets Mex (#207)

    I'm always fascinated by the food cultures that arise on national borders.

  • The Best Bbq You've Never Heard Of (#208)

    You don't need a degree in smokeology to name the big three of barbecue: Kansas City ribs, Carolina pulled pork, and Texas smoked brisket.

  • Florida Tailgate Party (#209)

    You don't need to be a diehard Gators fan to get pumped up at a tailgate party.

  • Shoulder On (#210)

    The pork shoulder, aka Boston butt (named for the wooden barrels they were once shipped in), gives us Carolina pulled pork.

  • Chino-Latino (#211)

    Long before there was modern fusion cuisine, people cooked Chino-Latino.

  • Miami Spice (#212)

    Miami may be the southernmost metropolis in the United States.

  • Raichlen Rules Steak (#213)

    It's every carnivore's dream and every griller's triumph.

  • Barbecue Health Food (#301)

    Here's a little-known fact about Steven Raichlen. His first James Beard Award-winning book wasn't about barbecue: it was a book on healthy eating.

  • Planet Steak (#302)

    Steak. Few other words in the English language have such power to make our hearts beat faster and our mouths water than sizzling slabs of beef seared over live fire.

  • Best Ribs Ever (#303)

    Let Texans brag about brisket and Carolinians praise pulled pork shoulder.

  • Killer Barbecue-Hold The Meat (#304)

    You don't need a degree in barbecue to know that vegetables have hit the grill big time.

  • Charm City 'que (#305)

    Baltimore may lack the barbecue bona fides of Houston or Kansas City.

  • Barbecue on a Budget (#306)

    A lot of American barbecue began with inexpensive meat cuts, like spareribs, beef shoulder, and pork belly.

  • Sustainable Seafood (#307)

    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.

  • Social Distance Tailgating (#308)

    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.

  • Little Italy (#309)

    When I was growing up, a trip to Baltimore's Little Italy always meant culinary adventure.

  • Cured and Smoked (#310)

    In humankind's long march to food security, two ancient preserving techniques have stood out over the millennia: curing and smoking.

  • The Improbable Grill (#311)

    Ever since our prehistoric ancestors first put food to fire, cooks have contrived ingenious and not always conventional ways to harness the flames.

  • Maryland Crab Feast (#312)

    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.

  • Raichlen's Rules: Desserts (#313)


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