No one knows what spectators ate at the first Olympic games, held in ancient Greece in 776 BCE, but today's sports fans and grill fanatics like to celebrate their obsession with a barbecue. Tailgating favorites come hot off the grill in this episode as we tackle Project Fire Rib Wings, Buffalo Brisket Burnt Ends, and a Balkan Mixed Grill with some special guests. PROJECT FIRE RIB "WINGS"; BUFFALO BRISKET BURNT ENDS; BALKAN MIXED GRILL: CEVAPCICI, PLJESKAVICA, AND SOMUN BREAD. Guests: Edo and Loryn Nalic, Balkan Treat Box, St. Louis.
Episode Duration: 26 minutes and 46 seconds
Episode Number: 412
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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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