Steven Raichlen's Project Fire

Episode Overview

In Santa Ynez, the bond between wine and barbecue is ancient—grapevines become fuel, and wine transforms into marinades and sauces. Chef John Cox of Bear and Star smokes a bourbon-soaked wagyu strip loin, while jidori chicken breasts are stuffed with ham and dry-aged cheese. A flank steak is grilled and finished with a Pinot Noir mushroom sauce. The menu showcases grapevine-grilled chicken, aged smoked strip loin, and wine-marinated flank steak.