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Steven Raichlen's Project Fire
Episode 106: Fusion Q
Season 1
Episode 106
Melting pot extreme, when traditional American barbecue meets authentic ethnic grilling and it’s happening across the United States and around the world. Cross-culture mashups, from California paella to a deli-inspired pork loin stuffed with pastrami and sauerkraut. Michelin-starred chef Josiah Citrin dazzles with aged, smoked-roasted duck at his restaurant, Charcoal Venice.
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Raichen’s Rules: Seafood: Swordfish, Smoked Mussels, Shrimp Spiedini, Planked Trout.
26:46
Game Day Grill: Project Fire Rib Wings, Buffalo Brisket Burnt Ends, Balkan Mixed Grill.
26:46
Sandwiches Hit the Grill: The Ultimate BLT, The Raichlen Pan Bagnat, Mystery Box.
26:46
The Mediterranean Grill: Lamb Chops, Grilled Artichokes, Fennel-Grilled Branzino.
26:46
Extreme Grilling: Lomo Al Trapo, Grilled Brussels Sprouts, Mystery Box Challenge.
26:46
Barbecue Takes Flight: Peking Duck Legs, Brandy-Brined Chicken, St. Louis Turkey Ribs.
26:46
Spits and Skewers: Spit-Roasted Leg of Lamb, Pork Shoulder Paprikash, Mystery Box.
26:46
Water Meets Fire: Catalan Grilled Shrimp Kebabs, Mexican Grilled Trout, Mystery Box.
26:46
Wagyu Demystified: Japanese A5 Rib-Eye, Wagyu Steak Tomahawks, Wagyu Smash Burgers.
26:46
Influential Grilling: Smoked Lobster Tacos, Wood-Grilled Chorizo, Bacon Apple Crisp.
26:46
The Breakfast Show: Breakfast Pizza, Vegetable Frittata, Bacon Cinnamon Rolls.
26:46
Rolled, Stuffed and Grilled: Pamplona of Chicken, Matambre (Flank Steak), Mystery Box.