Steven Raichlen's Project Fire

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. In the rustic wine country of the Santa Ynez Valley where we tape Project Fire, grape vines are used as fuel and wine for marinades and sauces. Here's how the fruit of the vine meets the power of fire. First up: special Jidori-breed chicken breasts stuffed with country ham and dry-aged Sonoma Jack cheese grilled over a grape vine fire. Next, flank steak with Pinot Noir mushroom sauce grilled over charcoal and oak. Finally, chef John Cox from the Bear and Star restaurant smokes a whole bourbon-soaked wagyu strip loin that's been aged three years. GRAPEVINE-GRILLED CHICKEN BREASTS WITH PROSCIUTTO AND MONTEREY JACK; WINE-MARINATED FLANK STEAK WITH PINOT NOIR MUSHROOM SAUCE; BOURBON-AGED STRIP LOIN SMOKED OVER OAK.

• Steak and Beyond (#102)

  Be honest: What you really want to master is the perfect grilled steak. Make that many steaks by using a range of savvy grilling techniques. Leading off is a thick dry-brined New York strip with luscious anchovy crema. Tender quick-cooking lamb steaks come with herb-scented Moroccan Charmoula. In today's field trip chef Curtis Stone grills an 80 day-aged rib steak over a wood fire at Gwen Butcher Shop and Restaurant in L.A. DUELING BEEF RIB STEAKS: WAGYU VS 80 DAY DRY-AGED; DRY-BRINED RIBEYES WITH ANCHOVY CREMA; GRILLED LAMB STEAKS WITH MOROCCAN CHARMOULA.

• Fish Hits The Fire (#103)

  Fish on the grill. Four simple words that strike fear into the hearts of novice grillers. Well, fear no more, because Project Fire will walk you every step of the grilling process-from grilling whole fish and fillets to fire-roasting shellfish. Singapore-spiced halibut grilled in banana leaves. A whole fish with Indonesian flavors grilled by Rafael Lunetta, chef/owner of Lunetta in Santa Monica. Alaskan salmon riffs on Russian coulibiac, with a stuffing of grilled onions, mushrooms, rice and smoke. Finally, we grill pristinely fresh oysters with Asian-inflected aromatics. SINGAPORE- SPICED HALIBUT IN BANANA LEAVES; WHOLE GRILLED BRANZINO WITH INDONESIAN SPICES; NEW SCHOOL COULIBIAC GRILLED SALMON WITH SMOKED EGGS; GRILLED OYSTERS WITH ASIAN AROMATICS.

• 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. Look for big flavor grilled meats paired with a high proportion of vegetables-barbecue as health food. Steven begins with Vietnamese-inspired Jidori chicken skewered on fragrant lemongrass. From Thailand come sweet, smoky, garlicky baby back ribs, the ultimate street food. Next is your new favorite salad of summer, featuring pungent Asian herbs and fire-roasted shrimp and pineapple. Steven visits Los Angeles' Koreatown district, for grilled beef short ribs at Parks BBQ with Jenee Kim. Koreatown short ribs and banchan side dishes; Thai sweet chili ribs; Shrimp and pineapple salad with Vietnamese flavors; Lemongrass chicken bites.

• Grill Top Cocktail Party (#105)

  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). Smoked nectarine bellinis keep appetites sharp and conversation flowing. And sommelier Kristine Bocchino shares suggestions for three great wines to serve at the party. Plantation shrimp with spiced rum glaze; Finger burner lamb chops; Catalan grilled tomato bread; Smoked nectarine bellinis.

• Fusion Q (#106)

  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. Honey and coriander smoke-roasted duck; So-Cal paella; Pork loin Reuben.

• 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. And that's before you add three other benefits: internal and external basting, no flare-ups, and the hunger-inducing fragrance of wood smoke. 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.

• 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. 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. Spice-crusted pastrami beef ribs make a spectacular supper, and for a midnight snack, Steven makes South African grilled Cheese sandwiches, smoky and salty with bacon and sweet and fruity with mango chutney. Industrial eats pizzas; Grilled eggs with prosciutto and parmesan; Pastrami beef ribs; South African grilled cheese.

• Extreme Grilling (#109)

  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. For the ultimate decadent dessert: cedar-plank grilled chocolate brownie s'mores. We're grilling extreme. Fennel pepper grilled pork tomahawk; Salmon grilled on a shovel; Caveman pork chops with poblano pan-fry; Cedar plank brownie s'mores.

• Wrangler Tailgate (#110)

  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 avocadoes and wood-grilled salsa, make a magisterial main dish. And true to the global tailgating theme, potato salad gets the Peruvian treatment with yellow chile-spiked cheese sauce. Smoked pulled lamb in lettuce leaves; Honey soy chicken wings; Brisket tacos; Peruvian potato salad.

• So-Cal Grill (#111)

  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.

• 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. It's practiced on six continents by traditionalists and cutting-edge chefs alike. Propane offers convenience and charcoal burns hot, but the ultimate fuel for grilling is wood. Wood smoke contains more than a thousand flavor-producing compounds: It's the one fuel that delivers both heat and taste. From wood-grilled bruschetta with fire-blistered tomatoes to swordfish with raisin chimichurri and magisterial sear and slide beef tomahawks, today's show brings you the primal campfire pleasure of grilling over a wood fire.

• Brisket 24 / 7 (#202)

  Brisket is simultaneously the easiest and hardest meat to barbecue. Easy, because it requires only three ingredients: salt, pepper, and wood smoke. Hard, because, unless you master the fire, airflow, and temperature, the stall, the wrap, and the rest, you wind up with a mouthful of misery. Today's show is all about brisket, complete with fail proof methods for smoking it right every time. From not so traditional Texas barbecue and a distinctive bacon-smoked brisket flat to an electrifying Vietnamese brisket salad. You'll even learn how to make breakfast-worthy Tex-Mex brisket tacos.

• 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. What better place to tape a show on the spirited seafood-rich grilling of the Gulf Coast? From Louisiana, with its blackened redfish-today grilled "on the half shell" (you'll see why on the show) . To the Florida shrimp boil, here, deconstructed and flame-charred on the grill. And, yes, there will be oysters and clams-invigorated by the sweet scent of wood smoke. Today, we're exploring the grilling of one of the most colorful coastal regions in North America.

• Green Meets Grill (#204)

  Forget about red meat and black and blue steak. Today, we're grilling green. Grilling green with vegetables we love to cook over live fire, like asparagus, corn, and mushrooms. Green with foods that are less likely candidates for grilling. This show celebrates meatless grilling in all its verdant glory. From a new egg salad-really-LAVISHED with grilled fresh hearts of palm. To a squash, black bean, and queso fresco pizza you grill directly over the fire-no pizza stone required. And what better way to grill cheese than with portobello mushrooms and grilled bread served in a swirl of blazing cognac?

• Secret Steaks (#205)

  T-bones? On it. Porterhouse? Got you covered. And, yes, we can handle a rib-eye. But how about upping your grill game with steaks you may not be familiar with, such as secreto or spinalis dorsi? The first is a secret and hyper-flavorful steak cut from a hog's belly. The second features the most delectable part of a rib roast reborn as a steak, and you're about to learn how to grill it with bourbon and a Catalan grilled vegetable sauce called romesco. I'll ALSO show you how to grill a brisket steak fragrant with sizzling shallot sage butter. Today on Project Fire: secret steaks!

• Primal Grill (#206)

  Today's show takes you back. Way back. To a time when our ancestors did their grilling in the fireplace. Or on fire-heated stones around the campfire and directly on the embers. I call it PRIMAL grilling, and it's about to make you a barbecue rock star. We're talking ember-grilled bread and ember-roasted vegetable salad. Chicken grilled in midair hanging over a smoky wood fire. And amaretti-stuffed pears grilled on primordial slabs of salt. Get ready to rock your grill with primal grilling techniques as old as humankind itself.

• Tex Meets Mex (#207)

  I'm always fascinated by the food cultures that arise on national borders. Consider that fusion of Texas barbecue and Mexican spice we call Tex-Mex. In today's show, we explore how American barbecue techniques can enhance three classic Mexican dishes: snapper en pipian, in a grilled vegetable and pumpkin seed sauce; pork shoulder pibil, smoke-roasted in banana leaves in the style of the Yucatan, and a Project Fire first: a dessert quesadilla lavished with bananas and dulce de leche. Today on Project Fire, Tex meets Mex on the grill.

• 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. But what about some of the lesser-known styles of regional American barbecue? Like Cornell chicken, created by a Cornell University poultry scientist and today served in upstate New York and just about nowhere else on the planet. Or a specialty of the city where I grew up-Baltimore pit beef-crusty on the outside, rare inside, with plenty of horseradish to pump up the heat. Or the sweet, smoky barbecued salmon enjoyed in Anchorage, Alaska. Today on Project Fire: the best barbecue you've never heard of.

• Florida Tailgate Party (#209)

  You don't need to be a diehard Gators fan to get pumped up at a tailgate party. For sports lovers of all persuasions, a good barbecue makes the perfect prelude to the game. In this show, we explore how my home state, Florida, re-imagines three tailgate classics. Get ready for pork shooters stuffed with shrimp, cheese and Andouille sausage. Miami wings blasted with fire water. And luscious, smoky hamburgers like you've never experienced. (The secret? Lace them with CHOPPED barbecued brisket.) It's game on at Project Fire.

• Shoulder On (#210)

  The pork shoulder, aka Boston butt (named for the wooden barrels they were once shipped in), gives us Carolina pulled pork. The majestic beef shoulder (yes, there is such a cut) becomes a Texas barbecued beef clod. As for lamb shoulder, Moroccans cook it in a fire-heated UNDERGROUND clay oven to make their legendary mechoui. This show explores the richest, meatiest, most flavorful cut you find in the meat department: the shoulder. Today, on Project Fire we shoulder on.

• Chino-Latino (#211)

  Long before there was modern fusion cuisine, people cooked Chino-Latino. It originated with Chinese laborers who immigrated to Cuba and Trinidad and elsewhere in the Caribbean to work the plantations. They developed a unique mashup of Asian and West Indian cooking-the subject of today's show on Chino-Latino grilling. Get ready for tangerine teriyaki chicken, butter rum grilled plantains, smoky baby back ribs with guava barbecue sauce, and Korean brisket tacos. And here's the shocker: the brisket grills from start to finish in less than three minutes.

• Miami Spice (#212)

  Miami may be the southernmost metropolis in the United States. But often my hometown feels like living in a foreign country. English is not the predominant language here, and our food culture is firmly anchored in Latin America and the West Indies. Our Miami Spice menu begins with a Project Fire first: the grilled mojito cocktail. Next comes Florida lobster grilled with rum butter baste and mango salsa, then plate-burying island spice beef plate ribs. Our grand finale? Turkey adobo with garlicky mojo de ajo. Today on Project Fire, we're grilling WITH Miami Spice.

• Raichlen Rules Steak (#213)

  It's every carnivore's dream and every griller's triumph. Through the ages, it's been the ultimate symbol of luxury and largesse. It offers an irrefutable argument for simplicity. But if you crave embellishment, it's the perfect foil for all the rubs, marinades, butters, and sauces you can throw at it. It's easy to grill, but you can spend a lifetime perfecting the fine points. Steak! And now this epic meat is about to receive the Raichlen treatment in a show that looks back on HOW steak HAS EVOLVED through 3 ICONIC TV series: Primal Grill, Project Smoke, and Project Fire.

• 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. In today's show, we harness the flavor-boosting, fat-melting power of live fire to produce grilled fare that not only tastes good, but is good for you. From the paellas of Spain to the grilled beef salads of Southeast Asia, this show explores barbecue health food. GRILLED VEGETABLE PAELLA; VIETNAMESE BEEF AND RICE NOODLE SALAD; MYSTERY BOX CHALLENGE - TOFU.

• 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. In this show we embark on some meaty globe hopping, exploring over-the-top steaks from France, Cambodia, and the American Southwest. Hot fire. Sizzling meat. It's a carnivore's dream come true. HANGER STEAK WITH MUSTARD AND CARAMELIZED ONIONS; CAMBODIAN STEAK WITH SALADS AND CONDIMENTS; REVERSE-SEARED PORTERHOUSE STEAKS WITH POBLANO CREMA.

• Best Ribs Ever (#303)

  Let Texans brag about brisket and Carolinians praise pulled pork shoulder. For the rest of us, the ultimate symbol of barbecue-and test of a grill master's mettle-is ribs. But just which rack you relish depends on where you fire up your smoker or grill. In the American Midwest, ribs generally mean baby backs or other pork ribs, while in Korea, the bone of choice is the beef short rib. In the eastern Mediterranean, lamb ribs reign supreme. In this show we give you three of the best ribs ever. KOREAN GRILLED BEEF SHORT RIBS; SPICE-RUBBED BABY BACK RIBS WITH CHIPOTLE BOURBON BARBECUE SAUCE; MYSTERY BOX CHALLENGE - LAMB RIBS.

• Killer Barbecue-Hold The Meat (#304)

  You don't need a degree in barbecue to know that vegetables have hit the grill big time. Veggies for hardcore carnivores who crave killer accompaniments to their favorite grilled meats. Veggies for health-conscious grillers who want to incorporate more grilled vegetables into their diet. Vegetables for everyone-omnivore, flexivore, vegetarian, vegan-who delights in the smokiness and supernatural sweetness live fire imparts to plant and dairy foods. This show is all about barbecue-hold the meat. NASHVILLE HOT CAULIFLOWER; SMOKED ACORN SQUASH WITH PARMESAN FLAN; A NEW RACLETTE.

• Charm City 'que (#305)

  Baltimore may lack the barbecue bona fides of Houston or Kansas City. But the town where I grew up boasts plenty of awesome foods for grilling. Pit beef was born here, and this jaw-stretching sandwich of grilled top round sliced tissue-thin and piled high on a kaiser roll with fiery tiger sauce, remains some of the best barbecue on a bun. In the seafood department you find a sweet white-fleshed fish the rest of the world calls striped bass and we Baltimoreans still know, love, and grill by the name of rockfish. And speaking of Charm City specialties, no meal would be complete without local chocolate top cookies-today reimagined as s'mores. Because sometimes, the food you grew up with remains the food nearest and dearest to your heart. GRILLED ROCKFISH WITH SHALLOT, FIG AND POMEGRANATE SAUCE; PIT BEEF TRIPLE DECKER WITH TIGER SAUCE; CHARM CITY S'MORES.

• Barbecue on a Budget (#306)

  A lot of American barbecue began with inexpensive meat cuts, like spareribs, beef shoulder, and pork belly. It took low, slow cooking over smoldering hardwood to make these tough cuts tender and palatable. With the economic insecurities brought on by Covid- 19, we're all feeling the pinch, and budget grilling has taken on new urgency. Besides, why should Kobe beef and tomahawk steaks get all the love? This is barbecue on a budget. PAMPLONA OF PORK; TEA- SMOKED CHICKEN; MYSTERY BOX CHALLENGE - CHICKEN LIVERS.

• 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. 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.

• 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. 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.

• Little Italy (#309)

  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.

• 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 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.

• 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. 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.

• 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. 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.

• Raichlen's Rules: Desserts (#313)

• Raichlen Grills St. Louis (#401)

  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.

• Rolled, Stuffed and Grilled (#402)

  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

• The Breakfast Show (#403)

  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.

• Influential Grilling (#404)

  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.

• Wagyu Demystified (#405)

  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.

• Water Meets Fire (#406)

  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.

• Spits and Skewers (#407)

  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.

• Barbecue Takes Flight (#408)

  What's America's most popular meat? It's Poultry. Americans consume more than 112 pounds per person each year. Today Steven prepares an astonishing array of grilled poultry from brandy brined rotisserie chicken to duck legs flame roasted Peking-style. And with a special guest a Project Fire first: turkey "ribs"-found in St. Louis, and virtually nowhere else. ST. LOUIS TURKEY RIBS; BRANDY-BRINED ROTISSERIE CHICKEN; PEKING DUCK LEGS WITH GRILLED BOK CHOY. Guest: Earline Walker, formerly of Smoki O's, St. Louis.

• Extreme Grilling (#409)

  Steven has always enjoyed showing extreme grilling techniques that, though unconventional, deliver unabashedly delectable results, such as his Caveman T-bones or salmon on a shovel. Taking your grilling to the next level, that tradition continues with Lomo al Trapo with Fiery Colombian Salsa, Grilled Brussels Sprout Stalks with Curry Butter, and a Project Fire Mystery box. LOMO AL TRAPO WITH COLOMBIAN SALSA; GRILLED BRUSSELS SPROUTS STALKS WITH CURRY BUTTER; MYSTERY BOX CHALLENGE - DUCK WINGS WITH ASIAN SEASONINGS.

• The Mediterranean Grill (#410)

  Physicians have long extolled the virtues of the Mediterranean diet. Today the healthy foods and vibrant flavors of the Mediterranean hit the grill when Steven grills Sicilian grilled artichokes and branzino stuffed with fennel stalks. Then there's Greek grilled lamb chops with ember roasted potatoes prepared by friend and host of My Greek Table, Diane Kochilas. SICILIAN EMBER-GRILLED ARTICHOKES; FENNEL-GRILLED BRANZINO FRENCH RIVIERA STYLE; GREEK GRILLED LAMB CHOPS WITH SMASHED POTATOES. Guest: Diane Kochilas, host of My Greek Table.

• Sandwiches Hit The Grill (#411)

  It's a simple formula: bread + protein + condiment, but it adds up to a triple decker of pleasure. In today's show, the sandwich hits the grill. From a glorious BLT made with home cured and smoked bacon. To pan bagnat-a magisterial grilled tuna sandwich inspired by the French Cote d'Azur. To a sandwich for dessert in a Project Fire mystery box. THE ULTIMATE BLT WITH HOME-CURED SALT AND PEPPER BACON; THE RAICHLEN PAN BAGNAT; MYSTERY BOX CHALLENGE - FLAMBEED CHOCOLATE BANANA FRENCH TOAST.

• Game Day Grill (#412)

  No one knows what spectators ate at the first Olympic games, held in ancient Greece in 776 BCE, but today's sports fans and grill fanatics like to celebrate their obsession with a barbecue. Tailgating favorites come hot off the grill in this episode as we tackle Project Fire Rib Wings, Buffalo Brisket Burnt Ends, and a Balkan Mixed Grill with some special guests. PROJECT FIRE RIB "WINGS"; BUFFALO BRISKET BURNT ENDS; BALKAN MIXED GRILL: CEVAPCICI, PLJESKAVICA, AND SOMUN BREAD. Guests: Edo and Loryn Nalic, Balkan Treat Box, St. Louis.

• Raichen's Rules: Seafood (#413)

  Seventy percent of the earth is covered with water and yet, the combination of live fire and seafood can be a grillers worst nightmare. For this season's Raichlen's Rules, we've decided to ease your anxiety. A lot of people are intimidated by the prospect of grilling seafood, but by strategically picking the method, fire can make the bounty of the sea wondrous. SWORDFISH STEAKS WITH GOLD RAISIN CHIMICHURRI; MUSSELS SMOKED IN PINE NEEDLES; SHRIMP SPIEDINI WITH SALMORIGLIO; SMOKED PLANKED TROUT WITH CAPER DILL SAUCE.