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.
Episode Duration: 26 minutes and 46 seconds
Episode Number: 111
|Sat, May 25||10:30 A.M.||so-cal grill|
|Sat, May 25||10:30 P.M.||so-cal grill|
|Sun, May 26||4:30 P.M.||so-cal grill|
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.
|Sat, May 25||6:30 A.M.||One Good Turn|
|Sat, May 25||7:00 A.M.||The Pac-Rim Grill|
|Sat, May 25||8:30 A.M.||Wine Country Grill|
|Sat, May 25||10:30 A.M.||So-Cal Grill|
|Sat, May 25||11:00 A.M.||Fish Hits The Fire|
|Sat, May 25||11:30 A.M.||Steak and Beyond|
|Sat, May 25||6:30 P.M.||One Good Turn|
|Sat, May 25||7:00 P.M.||The Pac-Rim Grill|
|Sat, May 25||8:30 P.M.||Wine Country Grill|
|Sat, May 25||10:30 P.M.||So-Cal Grill|
|Sat, May 25||11:00 P.M.||Fish Hits The Fire|
|Sat, May 25||11:30 P.M.||Steak and Beyond|
|Sun, May 26||12:30 P.M.||One Good Turn|
|Sun, May 26||1:00 P.M.||The Pac-Rim Grill|
|Sun, May 26||2:30 P.M.||Wine Country Grill|
WENH-TV Ch. 11 Durham
WLED-TV Ch. 48 Littleton
WEKW-TV Ch. 49 Keene
W50DP-D Ch. 50 Hanover
W34DQ-D Ch. 34 Pittsburg