Call it globalizations upside. Call it melting pot extreme. Its what you get when traditional American barbecue meets authentic ethnic grilling and its happening across the United States and around the world. This episode is about cross-culture mashups, from California paella, to a deli-inspired heirloom pork loin stuffed with pastrami, gruyere, and sauerkraut. In Venice Beach, Michelin-starred chef Josiah Citrin dazzles with aged duck, deftly seasoned, then smoked and grilled over a wood fire... [see more] at his restaurant Charcoal Venice. Honey and coriander smoke-roasted duckSo-Cal paellaPork loin Reuben
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.