One Good Turn -
steven raichlen's project fire

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.

Duration: 26 minutes and 46 seconds

Episode Number: 107

No future air times were found for this episode.

About 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.