Steven Raichlen's Project Fire

Extreme Grilling

Long before there were gas grills and charcoal, before rotisseries and planchas, there was fire. Today's show is all about primal ways to use it. Los Angeles's meat-centric Italian chop house, chi SPACCA, sets the stage with a monster pork tomahawk dusted with fennel pollen and pepper and grilled over almond wood by chef Ryan DeNicola. Next, salmon steaks come-talk about primal-smokily grilled on a shovel over a blazing campfire. Double-thick pork chops are grilled caveman-style: directly on blazing embers, to be finished with a sizzling poblano pan-fry. For the ultimate decadent dessert: cedar-plank grilled chocolate brownie s'mores. We're grilling extreme. Fennel pepper grilled pork tomahawk; Salmon grilled on a shovel; Caveman pork chops with poblano pan-fry; Cedar plank brownie s'mores.