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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.
26:49
Florida Oysters & clams, Jim’s redfish on the half shell, grill-top shrimp boil.
26:49
Texas barbecue, bacon-smoked flat, Vietnamese brisket salad, Tex-Mex tacos.
26:49
Tomato & ricotta bruschetta, swordfish steaks, beef tomahawks with béarnaise butter.
26:48
Grilled Tuna Tacos, Lobsters w/Orange Mojo, Tri-Tip Chimichurri, Grilled Artichokes.
26:48
Pulled Lamb In Lettuce, Chicken Wings, Brisket Tacos, Peruvian Potato Salad.
26:48
Pork tomahawk, salmon on a shovel, caveman pork chops, brownie s’mores.
26:48
Industrial eats pizzas, grilled eggs, pastrami ribs, South African grilled cheese.
26:48
Peruvian game hen w/salsa verde, huli huli spare ribs, Brazilian pineapple.
26:48
Honey and Coriander Smoke-Roasted Duck, So-Cal Paella, Pork Loin Reuben.
26:48
Rum-Spiced Shrimp, Finger Burner Lamb Chops, Tomato Bread, Smoked Nectarine Bellinis.
26:48
Koreatown Short Ribs, Thai Chili Ribs, Shrimp & Pineapple Salad, Lemongrass Chicken.
26:47
Singapore-Spiced Halibut, Indonesian Branzino, Grilled Salmon, Oysters with aromatics.