Steven Raichlen's Project Fire

Wine and barbecue have deep roots. In Santa Ynez, grapevines fuel fires, and wine is used in marinades. Dishes include Jidori chicken stuffed with ham & cheese, grilled flank steak with Pinot Noir sauce, and bourbon-soaked wagyu strip loin smoked by Chef John Cox.

Check out a New York strip topped with anchovy crema. Tender lamb steaks with Moroccan Charmoula. Chef Curtis Stone grills an 80-day-aged rib steak over a wood fire at Gwen Butcher Shop & Restaurant in L.A.

From grilling fish to shellfish, Steven shows off Singapore-spiced halibut grilled in banana leaves, Indonesian whole fish by Rafael Lunetta in Santa Monica, and Alaskan salmon with Russian coulibiac stuffing.

From California to Korea, Japan, and Southeast Asia, grilled meats with herbs, spices, chilies, and soy sauce meet healthy vegetables, barbecue as health food. Steven visits Jenee Kim for grilled beef short ribs.

Steven serves rum and citrus-glazed jumbo shrimp grilled on sugarcane, "finger-burner" lamb chops from Spain, and Smoked Nectarine Bellinis. Sommelier Kristine Bocchino shares wine suggestions to keep the party flowing.

Cross-culture mashups include California paella and deli-inspired pork loin with pastrami and sauerkraut. Michelin-starred Josiah Citrin wows Steven with aged, smoked-roasted duck at Charcoal Venice.