Up Next
Back to Show
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.
Support Provided By
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
Hasselback Potatoes, Beef Tomahawk, Smoked Ice Cream, Dragon's Breath Cocktail.
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.