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Steven Raichlen's Project Fire
Episode 112: Raichlen’s Rules
Season 1
Episode 112
Raichlen’s Rules. If it tastes good baked, fried, sautéed, or boiled, it tastes even better grilled. Barbecue has no limits, but it does have conventions. Look back on Steven’s secrets to successful grilling. Start with layering flavors to give your food depth. Smoke is the umami of barbecue, use it to bring new dimensions to your dishes. Finally, the grill can be used for dessert.
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26:49
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Grilled Vegetable Paella, Vietnamese Beef & Noodle Salad, Mystery Box Challenge-Tofu
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A look back on how preparing steak evolved through Steven's popular cooking series.
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Grilled Lime Mojitos, Grilled Florida Lobster, Bajan Beef Plate Ribs, Turkey Adobo.
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3-2-1 Pork Shoulder, Moroccan Lamb Shoulder, Spit-Roasted Beef Shoulder Clod.
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Pork “Shooters,” Miami Wings, Brisket Burgers.
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Cornell Chicken, Barbecued Salmon with Brown Sugar Butter Glaze, Baltimore Pit Beef.
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Whole Grilled Snapper in Pipian Sauce, Cochinita Pibil, Dessert Quesadillas.
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Caveman flatbread, w/vegetable salad, wood hearth chickens, grilled pears with amaretti.
26:48
Secreto and Romesco sauce, Drunken Spinalis, Brisket steaks w/shallot sage butter.
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New Egg Salad, Squash & black bean pizza, Cognac flambéed grilled cheese.