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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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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.