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.
Episode Duration: 26 minutes and 46 seconds
Episode Number: 208
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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.
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