Steven Raichlen's Project Fire

Wood smoke has 1000+ flavor compounds. From wood-grilled bruschetta to swordfish with raisin chimichurri & sear & slide beef tomahawks, enjoy primal campfire grilling.

Brisket: easiest & hardest to barbecue. Show covers failproof smoking methods, from Texas BBQ to bacon-smoked flat & Vietnamese salad. Plus, Tex-Mex brisket tacos for breakfast.

Discover Gulf Coast seafood grilling. Blackened redfish "on the half shell," Florida shrimp boil flame-charred on the grill. Plus, oysters & clams infused with wood smoke.

Today, we're grilling veggies like asparagus, corn, and mushrooms. Enjoy meatless options with egg salad, squash-black bean pizza, and grilled cheese with portobello in cognac.

Primal Grilling revisits ancestral methods: ember-grilled bread, hanging chicken over smoky fire, amaretti-stuffed pears on salt slabs.

Today: Texas BBQ meets Mexican spice, enhancing classics. Snapper in pipian, pork shoulder pibil, dessert quesadilla with bananas & dulce de leche, a Project Fire first.

Many know Kansas City ribs, Carolina pulled pork, Texas brisket. But what about lesser-known styles? Cornell chicken from NY, sweet-smoky BBQ salmon from Anchorage.

Florida reimagines tailgate classics: pork shooters stuffed with shrimp, cheese, sausage, fire water wings, and smoky hamburgers laced with chopped barbecued brisket.

Explore rich, flavorful cuts in today's show: Carolina pulled pork from pork shoulder, Texas barbecued beef clod from beef shoulder, and Moroccan mechoui from lamb shoulder.

Today's show explores Chino-Latino cuisine: tangerine teriyaki chicken, butter rum grilled plantains, smoky ribs with guava sauce, and Korean brisket tacos.

Miami Spice menu starts with a grilled mojito cocktail, followed by Florida lobster, island spice beef plate ribs, and turkey adobo with garlicky mojo de ajo.

Steak: Simple yet versatile, a canvas for flavor. Explore its evolution in iconic TV series: Primal Grill, Project Smoke, and Project Fire.