Steven Raichlen's Project Fire

Santa Ynez uses grape vines for fire and wine for marinades. Dishes: Jidori chicken, flank steak with Pinot Noir sauce, smoked bourbon wagyu strip loin.

Grilled steak perfected with savvy techniques: dry-brined New York strip with anchovy crema, lamb with Moroccan Charmoula. Chef Curtis Stone grills aged rib steak.

Grilled seafood: Singapore-spiced halibut in banana leaves, Indonesian-style whole fish, Alaskan salmon stuffed with onions, mushrooms, rice, and oysters with Asian aromatics.

Revamp your cocktail party with live-fire treats: rum-citrus jumbo shrimp, Spanish lamb chops, Smoked Nectarine Bellinis. Sommelier Kristine Bocchino recommends three wines.

Experience the fusion of American BBQ with global grilling trends. Michelin-starred chef Josiah Citrin's smoked-roasted duck at Charcoal Venice wows.

Rotisserie grilling: smoky sear meets roasting heat. Benefits: basting, no flare-ups, wood smoke. Game hens crisp, ribs huli-huli, wings glazed, pineapple spun to perfection.

Grilling 24/7. Breakfast, eggs grilled with Parmesan, and prosciutto. Lunch, pizza. Dinner,Pastrami Beef Ribs, and midnight snack of smoky South African Grilled Cheese.

Cooking on live fire! Grilled pork tomahawks over wood. Salmon steaks sizzle on a shovel in a campfire. Pork chops cook caveman-style and cedar plank brownies.

Since 1869, Americans adore tailgating. Now global, with pulled lamb. Honey Soy Chicken Wings, Brisket Tacos, and Peruvian potato salad with chili-spiked cheese sauce.

So-Cal Grill: Bold flavors, wood fire-grilled fish tacos, Caribbean lobsters with orange mojo. Chef Anthony Endy's chimichurri twist. Castroville artichokes with lemon aioli.

Raichlen's Rules: If it's good baked, fried, sautéed, or boiled, it's better grilled. Steven's secrets: layer flavors for depth, use smoke for new dimensions, and grill desserts.