Steven Raichlen's Project Fire - Season 3
Steven Raichlen Public TV
Preview: Steven Raichlen’s Project Fire Season Three
This season of Project Fire, Steven returns to his roots - Baltimore, Maryland - where he grew up. From the rolling countryside right outside of the city he’ll salute the food of his hometown, from a jaw-stretching triple decker pit beef sandwich to chocolate top cookie s’mores and steamed blue crabs from the Chesapeake Bay. We also look at grilled fare from around the world that’s not only good t
Season 3 of Project Fire takes Steven back to his roots - Baltimore, Maryland - where he grew up. From the rolling countryside of Maryland right outside of the city, Steven salutes the food of his hometown with an episode built around Chesapeake Bay rockfish (grilled on a cedar plank), a jaw-stretching triple decker pit beef sandwich, and a Project Fire first: Charm City S'mores.
The new season highlights twin themes of health and sustainability. The “Killer BBQ – Hold the Meat” episode explores the revolution in grilling vegetables. “Sustainable Seafood” focuses on under-utilized choices you can grill and eat with an eco-clean conscience. In “BBQ Health Food,” enjoy grilled fare from around the world that’s not only good to eat, but good for you. And of course, Steven’s home town trip will also include steamed blue crabs from the Chesapeake Bay.
“Planet Steak,” features three amazing steaks using three unexpected grilling techniques with some of the best beef on the world’s barbecue trail. And “Best Ribs Ever” contains three cutting-edge methods for cooking America’s favorite bones.
New this year is an Ask Steven segment, where viewers present their grilling questions and Steven responds with an in-show grilling demonstration. Also new this season, Steven receives a series of Mystery Barbecue Boxes and each box revealed to him contains a menu of surprise ingredients. Viewers can experience the master’s creativity at work as he creates a new dish spontaneously and in real time.
Steven Raichlen’s Project Fire - Season 3. Home town location. New recipes. New viewer involvement. And new grilling techniques you won’t believe.
Steven Raichlen's Project Fire - Season 2
Steven Raichlen Public TV
Preview: Steven Raichlen’s Project Fire Season Two
The man who reinvented world barbecue is back with another sizzling season. More projects, more fire… and definitely more easy-to-follow instructions to help you take your grilling to the next level.
Filmed in scenic Steinhatchee, the fishing mecca on Florida’s Gulf Coast, Season 2 of Project Fire brings new grills, new fuels, new dishes, and jaw-dropping new techniques...from grilling fresh flatbr
Following the success of Steven Raichlen’s Project Fire, the man who reinvented world barbecue is back with another sizzling season. More projects, more fire… and definitely more easy-to-follow instructions to help you take your grilling to the next level.
Filmed in scenic Steinhatchee, the fishing mecca on Florida’s Gulf Coast, Season 2 of Project Fire brings new grills, new fuels, new dishes, and jaw-dropping new techniques… from grilling fresh flatbreads in the embers to spit-roasting whole beef shoulder clod over wood, along with hot iron, smoky salt slabs, and upright stakes over a campfire.
The new episodes range from “Grilling with Wood” (inspired by a front-page story Raichlen wrote for The New York Times Food Section) to “Secret Steaks”, in which Steven takes you way beyond familiar T-bones and filet mignons to introduce such meaty up and comers as spinalis and segreto. Of course there will be brisket—in fact, a full episode is devoted to this epic meat in “Brisket 24/7” (Steven’s new brisket book is included with this offer). And you can “Shoulder On” with Steven as he tackles beef, pork and lamb shoulder.
The series will present some spectacular new ingredients from fresh hearts of palm from Florida and Hawaii to local redfish personally caught by Steven and grilled “on the half shell”. Wild mushrooms? Check. Beef tomahawks? Of course. Grilled pizza with ember roasted squash? We’ve got you covered. And see grilled cheese like you’ve never experienced. Yes, it comes flambéed with cognac!
Through his cutting edge recipes, Raichlen takes viewers on a journey across the U.S. and around the world, with episodes like “Chino Latino” where East blends with West, “Gulf Coast Grill” and “Tex Meets Mex”. And, if you’re wondering what else could possibly be new in the world of barbecue, don’t miss our episode on “The Best Barbecue You’ve Never Heard Of.”
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 Big Green Egg, Inc.; Fire Magic Grills/RH Peterson Co.; Kenmore/Transform SR Brands Management LLC; Green Mountain Grills/GMG Products LLC; Blue Rhino/Ferrellgas L.P.; Kalamazoo Outdoor Gourmet; Maverick Industries, Inc.; Creekstone Farms Premium Beef LLC; Shun Cutlery / KAI USA, Ltd.; Basques Hardwood Charcoal, Inc.; Rougette Bonfire Grilling Cheese/Champignon North America, Inc.; Workman Publishing Co Inc.; Smoke ‘n’ Fire Inc.; and Weber-Stephen Products LLC.
SEASON 2 DOWNLOADS
PHOTOS - Season 2