Steven Raichlen's Project Fire

So-Cal Grill

Season 1, Episode 11 of 12

Health-conscious Southern California boasts some of the most vibrant grilling in North America. Start with hyper-local ingredients. Add clean bold California flavors and plenty of hot fire and wood smoke. Up first, the classic California fish taco, reimagined with wood fire-grilled, sushi-quality tuna and ember-roasted salsa. Next: char-grilled Santa Barbara lobsters sauced with Caribbean-inspired orange mojo. No So-Cal barbecue would be complete without tri-tip, and Anthony Endy, executive chef at the Alisal Guest Ranch & Resort (where Project Fire is filmed), updates it with a verdant South American chimichurri. Wood-grilled Castroville artichokes with charred lemon aioli bring the show to a fiery close. Grilled Tuna Tacos; Santa Barbara lobsters with orange mint mojo; Santa Monica tri-trip with three-herb chimichurri; Grilled artichokes with charred Meyer lemon aioli.

Previously Aired

Day
Time
Channel
9/21/2018
11 a.m.
8/17/2020
1 p.m.
8/18/2020
8 a.m.
7/16/2021
1 p.m.
4/15/2022
1 p.m.
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