Killer Barbecue-Hold The Meat -
steven raichlen's project fire

Wed, Jan 15 3:00 A.M. NH Create (11.4)  

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.

Episode Duration: 26 minutes and 46 seconds

Episode Number: 304

All broadcast times for this episode: (show all)

Wed, Jan 15

3:00 A.M.

Killer Barbecue-Hold The Meat     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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