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Sat, July 30 at 12pm – Steve Raichlen’s Project Fire: The Mediterranean Grill

roasted sea bream fish with lemon slices
from_my_point_of_view/Getty Images/iStockphoto
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iStockphoto
delicious roasted dorado or sea bream fish with lemon and orange slices, spices, fresh parsley and spinach on white platter on old dark wooden table view from above

In his groundbreaking Barbecue University television 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.

The Mediterranean Grill | Sat, July 30 at 12pm
The Mediterranean Grill: Physicians have long extolled the virtues of the Mediterranean diet. Today the healthy foods and vibrant flavors of the Mediterranean hit the grill when Steven grills Sicilian grilled artichokes and branzino stuffed with fennel stalks. Then there’s Greek grilled baby lamb chops with ember roasted potatoes prepared by friend and host of My Greek Table, Diane Kochilas.

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.

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