Steven Raichlen’s Project Fire returns for season 3 on public TV

Popular public television series Steven Raichlen’s Project Fire is back this spring with 13 new episodes just in time for the summer grilling season. Season three features a line-up of Steven’s signature creative recipes, cutting-edge grilling techniques, and easy-to-follow instructions to help viewers take their grilling to the next level. A preview is available for viewing at youtube.com/watch?v=kaQKmgtljJg.

For season three, Steven Raichlen returns to his roots – Baltimore, Maryland – where he grew up.

Filming took place in September 2020 at the Pearlstone Center in Reisterstown, located in the countryside just outside the city. Work on the new season was performed on a closed set over more than two weeks, using extensive health and safety protocols to ensure the well-being of show talent and the production crew.

The series comes from the same production team that brought viewers Steven Raichlen’s Project Smoke and Primal Grill. The series is a co-production of Maryland Public Television, Barbacoa, Inc., and Resolution Pictures.

Steven Raichlen’s Project Fire airs each week on Saturday at 4 p.m. and Wednesday at 7 p.m. on MPT-HD. Beginning on June 17, the series also will air on Thursday at 4 p.m. In addition, viewers can watch the show on Wednesday at 8:30 p.m. on MPT2/Create®. The series also is available to stream on the MPT website at video.mpt.tv/show/steven-raichlens-project-fire/.

MPT-HD will offer a Memorial Day Weekend Project Fire marathon on Saturday, May 29, from 1 p.m. to 4:30 p.m., during which the first seven episodes of the new season will air.

Steven salutes the delicacies of his hometown with an episode titled “Charm City ‘Que,” built around Chesapeake Bay rockfish, a triple-decker pit beef sandwich, and a Project Fire first: Charm City S'mores.

The new season also highlights the twin themes of health and sustainability. In the first episode, “BBQ Health Food,” Steven explores barbecue from around the world that not only tastes great but is good for you, including Vietnamese Beef and Rice Noodle Salad and Grilled Vegetable Paella from Spain. “The Killer BBQ – Hold the Meat” episode explores the revolution in grilling vegetables, including recipes for Nashville Hot Cauliflower and Smoke-Roasted Acorn Squash with Creamy Parmesan Flan.

Later in the season, the episode “Sustainable Seafood” focuses on sea fare that can be grilled and eaten with an eco-clean conscience, including Grilled Oysters with Prosciutto and Parmigiano. And, of course, Steven’s hometown trip features blue crabs from the Chesapeake Bay -- steamed over a wood-burning fire.

The episode “Planet Steak” offers up three steaks using unexpected grilling techniques with some of the best beef on the world’s barbecue trail, including Hanger Steaks with French Mustard Sauce and Cambodian Steak with Big Flavor Condiments. The next episode, “Best Ribs Ever,” showcases three innovative methods for grilling America’s favorite bones. There’s also a trip to Italy, or at least Little Italy, delivering the Raichlen twist on three Italian grilled classics, including Salt Slab Chicken with Pepperoncini Vinaigrette.

Project Fire also brings viewers its annual celebration of tailgating. During the “Social Distance Tailgating” episode, Steven focuses on Buffaque Broccoli with Blue Cheese Drizzle, Cajun hobo packs, and a Project Fire mystery box. With the economic challenges of COVID-19 in mind, the “Barbecue on a Budget” episode offers delicious, cost-conscience recipes, from Pamplona of Pork to Tea-Smoked Chicken.

New this season is the “Ask Steven” segment, in which fans pose their grilling questions and Steven responds with an in-show grilling demonstration. Also new to Project Fire this year is a Mystery Box Challenge, during which field chef Chris Lynch and food stylist Nora Singley present Steven with a box of surprise ingredients. Viewers get to experience Steven’s creativity at work as he creates a new dish (or even several) spontaneously and in real-time.

Funding for the series is provided by Big Green Egg, Inc.; Fire Magic Grills/RH Peterson Co.; Green Mountain Grills/GMG Products, LLC; Blue Rhino/Ferrellgas L.P.; Maverick Industries, Inc.; Shun Cutlery/ KAI USA, Ltd.; Basques Hardwood Charcoal, Inc.; Rougette Bonfire Grilling Cheese/Champignon North America, Inc.; KUDU: The Open Fire Company; and Workman Publishing Co., Inc.