Ever since humankind first put food to fire, the world's grill cultures have wrapped and rolled flavorful ingredients. Steven explores two South American grilled classics-a stuffed chicken breast from Uruguay called pamplona, and a colorful stuffed beef roll Argentineans know as matambre. Plus, a Project Fire Mystery Box "roll" that may involve a crustacean. PAMPLONA OF CHICKEN WITH EMBER-ROASTED PEPPERS; MATAMBRE WITH A CAJUN TWIST; MYSTERY BOX CHALLENGE - PROJECT FIRE LOBSTER ROLL
Episode Duration: 26 minutes and 46 seconds
Episode Number: 402
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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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