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Steven Raichlen's Project Fire
Episode 304: Killer Barbecue - Hold the Meat
Season 3
Episode 304
Killer Barbecue - Hold the Meat You don’t need a degree in barbecue to know that vegetables have hit the grill big time. Veggies for hardcore carnivores who crave killer accompaniments to their meats, for health-conscious grillers, and for everyone who delights in the smokiness and supernatural sweetness live fire imparts to plant and dairy foods.
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Raichlen Grills St. Louis: Pork Steaks, St. Louis Ribs, Grilled Ravioli.

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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.

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Tacos Al Pastor, Volcano Pineapple, Mystery Box - Sunflower.

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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
Baby Back Ribs, Korean Grilled Beef Short Ribs, Mystery Box Challenge -- Lamb Ribs.

26:49
Hanger Steak with Caramelized Onions, Cambodian Steak, Reverse-Seared Porterhouse