The first tailgating party took place in 1869 at a Princeton-Rutgers football game. Picnickers grazed from food arranged on the buckboards of horse-drawn wagons—the precursor of one of America's most favorite pastimes: tailgating. Today the party goes global, starting with lettuce-wrapped, smoked pulled lamb from the wood-burning smoker at Odys + Penelope in Los Angeles. Next, honey soy chicken wings ingeniously smoked on skewers—eat them like lollipops. Brisket tacos, served with avocadoes and... [see more] wood-grilled salsa, make a magisterial main dish. And true to the global tailgating theme, potato salad gets the Peruvian treatment with yellow chile-spiked cheese sauce. Smoked pulled lamb in lettuce leavesHoney soy chicken wingsBrisket tacosPeruvian potato salad
In his groundbreaking Barbecue Universitytelevision series, Steven Raichlen taught the world how to grill. In the popular sequel Primal Grill,viewers were taken on a virtual tour of global grilling. And in Project Smoke, Raichlen brought the arts of barbecuing and smoking from the competition circuit to the American home. Deciding it was time to turn up the heat, Steven introduces his hottest series yet, PROJECT FIRE, a new and insightful exploration of how we grill today, and how we will grill and smoke tomorrow. With a dynamic new format that includes on-set guests and off-road field trips, innovators of live fire cooking join Steven to share revolutionary new techniques that elevate the backyard barbecue experience — from ember-roasting and salt slab grilling to fire-heated iron and high tech rotisseries. STEVEN RAICHLEN'S PROJECT FIRE introduces new foods — from unfamiliar cuts of steak to eco-friendly seafood — and new twists on popular classics, such as entire meals cooked on the grill, from breakfast to paella to clambakes. And, as usual, Steven features a collection of new tools and fuels for the avid griller.