Up Next
Back to Show
Steven Raichlen's Project Fire
Episode 101: Wine Country Grill
Season 1
Episode 101
The deep connection between wine and barbecue dates back millennia. In the Santa Ynez, grape vines are used as fuel and wine for marinades, sauces. Jidori-breed chicken breasts stuffed with ham and dry-aged cheese. Grilled flank steak with Pinot Noir mushroom sauce grilled. Chef John Cox from the Bear and Star restaurant smokes a whole bourbon-soaked wagyu strip loin.
Support Provided By
26:46
Raichlen Grills St. Louis: Pork Steaks, St. Louis Ribs, Grilled Ravioli.
26:49
Grilled Pound Cake, Salt Slab-Grilled Pears, Dessert Quesadillas, Smoked Ice Cream.
26:49
Maryland Crab Feast: Grilled Soft Shell Sandwich, Grilled Crab Cakes, Steamed Crabs.
26:46
Tacos Al Pastor, Volcano Pineapple, Mystery Box - Sunflower.
26:49
A “New” Egg Salad, Maple-cured Bacon, Smoked Corned Beef.
26:49
Shrimp Spiedini with Salmoriglio, Pizza Puttanesca, Salt Slab Chicken.
26:46
Buffaque Broccoli, Cajun Hobo Packs, Mystery Box-Mushroom.
26:49
Grilled Oysters, Grilled Shrimp Tacos , Sicilian Swordfish.
26:49
Pamplona of Pork, Tea Smoked Chicken, Mystery Box-Chicken Livers.
26:49
Grilled Rockfish, Pit Beef Triple Decker, Charm City S'mores.
26:49
Nashville hot cauliflower, smoked squash, new raclette.
26:49
Baby Back Ribs, Korean Grilled Beef Short Ribs, Mystery Box Challenge -- Lamb Ribs.