Grilling 24/7 -
steven raichlen's project fire

Thu, Sep 11 9:00 A.M. NH Create (11.4)  

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.

Duration: 26 minutes and 46 seconds

Episode Number: 108

All broadcast times for this episode: (show all)

Thu, Sep 11	9:00 A.M.	Grilling 24/7     NH Create (11.4)
Thu, Sep 11	12:00 P.M.	Grilling 24/7     NH Create (11.4)
Thu, Sep 11	4:00 P.M.	Grilling 24/7     NH Create (11.4)
Fri, Sep 12	3:00 A.M.	Grilling 24/7     NH Create (11.4)
Sun, Sep 14	12:00 A.M.	Grilling 24/7     NH Create (11.4)

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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.

Visit the Steven Raichlen's Project... web site

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