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. Ji...

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. T...

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

Extending from California and the Pacific Northwest to Korea, Japan, and Southeast Asia. Explosively flavored grilled meats with exotic herbs and spic...

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 sugarc...

Melting pot extreme, when traditional American barbecue meets authentic ethnic grilling and it’s happening across the United States and around the wor...

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 fl...

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 breakf...

Extreme Grilling. Long before grills, charcoal, rotisseries, and planchas, there was fire! We visit L.A.’s Chi SPACCA, for a monster pork tomahawk gri...

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

So-Cal Grill. Clean bold California flavors and plenty of hot fire and wood smoke. The classic California fish taco, reimagined with wood fire-grillin...

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 convent...