Steven Raichlen's Project Fire
International bestselling author and renowned television host Steven Raichlen will launch a new public television series premiering just in time for this summer’s barbecuing season. Steven Raichlen’s Project Fire offers viewers an insightful exploration of how Americans grill today and how people will grill and smoke tomorrow.
Steven Raichlen’s Project Fire, filmed on location at the 10,000-acre Alisal Guest Ranch & Resort in California’s scenic Santa Ynez Valley, explores the latest trends and techniques in contemporary grilling, using a dynamic format that includes on-set guests, off-road field trips and a surprising collection of new tools, fuels, grills, and smokers. The series’ field segments feature some of the most talked about live-fire restaurants in Southern California, from Industrial Eats and The Bear and Star in the Santa Ynez Valley, to Gwen, Charcoal Venice, Chi Spacca, Park’s Barbeque, and Odys + Penelope in Los Angeles.
The new series reveals an inspiring range of techniques to elevate the backyard grilling experience, from ember-roasting to high-tech spit-roasting. Raichlen also introduces new foods, from unfamiliar steak cuts to eco-friendly seafood, and new twists on popular classics, from pastrami beef ribs to wood-fired paella.
Upcoming Steven Raichlen’s Project Fire season one episode highlights include Grilling 24/7 (yes, he grills eggs), Extreme Grilling (using hot iron, live embers, and more), and The Vineyard Grill (exploring the intimate connection between grilling and wine). Viewers also get insights on such Raichlen innovations as brisket tacos, pork loin "“"Reuben,"”" finger-burner lamb chops, and orange-mint mojo grilled lobsters. Of course, Raichlen grills dessert, from Brazilian pineapple to cedar planked chocolate brownie s’mores, along with smoked peach Bellinis to wash them down.
The new series comes from the same production team that brought viewers Steven Raichlen’s Project Smoke and Primal Grill. Steven Raichlen’s Project Fire is a co-production of Maryland Public Television, Barbacoa, Inc. and Resolution Pictures. The series is distributed by American Public Television. Funding for the series is provided by iBBQ, Inc.; YETI®; Bradley Smoker, Inc.; Memphis Wood Fire Grills, LLC; Komodo Kamado; Maverick Industries, Inc.; Kalamazoo Outdoor Gourmet; FOGO Charcoal; Adrenaline Barbecue Company LLC; Shun Cutlery / KAI USA; Creekstone Farms Premium Beef LLC; Gnarly Head Wines; Pit Barrel Cooker Co.; and Workman Publishing.