PROGRAM DETAILS

Steven Raichlen's Project Fire

Gulf Coast Grill

Steinhatchee, Florida, population 1500, perches on the north shore of the historic Steinhatchee River where it joins the Gulf of Mexico. What better place to tape a show than the spirited seafood-rich Gulf Coast? From Louisiana, with its blackened redfish—today grilled “on the half shell” (you’ll see why on the show). To the Florida shrimp boil, here, deconstructed and flame-charred on the grill. And, yes, there will be oysters and clams—invigorated by the sweet scent of wood smoke. Today, we’re...
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  • program length: 30 minutes
  • episode #203

Saturday, August 10 at 3:00 pm on 12.1


additional airdates

  • Wednesday, July 24 at 10:30 am on 12.2

upcoming episodes


past episodes


series description

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.