Steven Raichlen's Project Fire

The deep connection between wine and barbecue dates back millennia. In the Santa Ynez, grape vines are used as fuel and wine for marinades, sauces. Jidori-breed chicken breasts stu...

The perfect grilled steak, using a range of savvy grilling techniques. Leading off is a thick dry-brined New York strip with luscious anchovy crema. Tender lamb steaks come with he...

Fish Hits the Fire. Steven walks you through the grilling process—from whole fish to fire-roasting shellfish. Singapore-spiced halibut grilled in banana leaves. Whole fish with Ind...

Extending from California and the Pacific Northwest to Korea, Japan, and Southeast Asia. Explosively flavored grilled meats with exotic herbs and spices, chilies and umami-rich fis...

We reinvent the cocktail party, with the power of live fire to take finger food over the top with rum and citrus-glazed jumbo shrimp grilled on sugarcane, “finger-burner” lamb chop...

Melting pot extreme, when traditional American barbecue meets authentic ethnic grilling and it’s happening across the United States and around the world. Cross-culture mashups, fr...

One Good Turn. Rotisserie grilling or spit-roasting combines the smoky sear of grilling with the heat of roasting. Add 3 more benefits: basting, no flare-ups, and the fragrance of...

Grilling 24/7. The world’s pit masters, fire up grills, smokers, or wood-burning ovens for breakfast, lunch, dinner, and late night snacks. For breakfast, farm eggs grilled with Pa...

Extreme Grilling. Long before grills, charcoal, rotisseries, and planchas, there was fire! We visit L.A.’s Chi SPACCA, for a monster pork tomahawk grilled over wood by chef Ryan De...

Wrangler Tailgate. Since picnickers in 1869 ate food from buckboards of horse-drawn wagons, Americans have loved tailgating. Now the party goes global, with pulled lamb from a wood...

So-Cal Grill. Clean bold California flavors and plenty of hot fire and wood smoke. The classic California fish taco, reimagined with wood fire-grilling. Caribbean-inspired char-gri...

Raichlen’s Rules. If it tastes good baked, fried, sautéed, or boiled, it tastes even better grilled. Barbecue has no limits, but it does have conventions. Look back on Steven’s se...