Saturday, March 26, 2022 at 1 p.m. on KPBS TV / On demand now with the PBS Video App!
The deep connection between wine and barbecue dates back millennia and still runs deep as ever. In the rustic wine country of the Santa Ynez Valley where we tape PROJECT FIRE, grape vines are used as fuel and wine for marinades and sauces. Here's how the fruit of the vine meets the power of fire.
First up: special Jidori-breed chicken breasts stuffed with country ham and dry-aged Sonoma Jack cheese grilled over a grape vine fire.
Next, flank steak with Pinot Noir mushroom sauce grilled over charcoal and oak. Finally, chef John Cox from the Bear and Star restaurant (now closed) smokes a whole bourbon-soaked wagyu strip loin that's been aged three years.
Get the recipes:
Grapevine-grilled chicken breasts with prosciutto and Monterey jack
Wine-marinated flank steak with Pinot Noir mushroom sauce
About The Series:
Deciding it was time to turn up the heat, Steven Raichlen 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 will elevate the backyard barbecue experience - from ember-roasting and salt slab grilling to fire-heated iron and high tech rotisseries.
PROJECT FIRE will introduce 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, there will be a jaw-dropping collection of new tools, fuels, and grills.
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