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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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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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Tangerine Teriyaki Chicken, Ribs with Guava Sauce, Brisket Tacos with Chili Jam.
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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.
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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.
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Florida Oysters & clams, Jim’s redfish on the half shell, grill-top shrimp boil.