Steven Raichlen's Project Fire

Raichlen Grills St. Louis: Famous for pork steaks & spareribs, the Gateway City's BBQ scene is on fire! Don't miss St. Louis toasted ravioli on Project Fire.

Steven delves into South American grill classics: pamplona, stuffed chicken from Uruguay, and matambre, Argentine stuffed beef. Plus, a mystery box recipe with crustaceans.

The Breakfast Show elevates mornings with grilled delights: breakfast pizza, grilled vegetable frittata, and extraordinary cinnamon rolls by chef Russell Cunningham.

From obscurity to sensation, savor A5 Rib-Eye, Wagyu tomahawks, and smash burgers. Indulge in Wagyu's rich flavor worldwide!

From fish in grape leaves to saffron shrimp kebabs, Steven's barbecue journey includes trout with garlic cilantro sauce and a Mystery Box surprise.

From Neanderthals to modern chefs like Steven, spit-roasting meat endures. He roasts pork loin stuffed with onions, saffron-infused lamb, and uncovers the Mystery Box secret.

America's top meat? Poultry. Steven grills brandy brined chicken, Peking-style duck legs, and rare turkey "ribs" from St. Louis, a Project Fire exclusive.

Steven's Extreme Grilling: Unconventional but delicious! Try Caveman T-bones, salmon on a shovel, Lomo al Trapo, Fiery Colombian Salsa, and more!

Mediterranean Grill: Savor Sicilian artichokes, branzino stuffed with fennel, and Greek lamb chops with ember-roasted potatoes by Steven and My Greek Table's Diane Kochilas.

Grilled Sandwich Extravaganza! Enjoy a classic BLT with home-cured bacon, a French-inspired pan bagnat with grilled tuna, and a sweet surprise from Project Fire.

Game Day Grill: Score big with Project Fire Rib Wings, Buffalo Brisket Burnt Ends, and a Balkan Mixed Grill in this tailgate-themed episode!

Raichlen's Rules: Mastering Seafood! Don't fear the grill-seafood combo. With the right techniques, fire turns seafood into a wondrous delight.