The time of day or night matters little to the world's hardcore pit masters, who think nothing of firing up grills or smokers or wood-burning ovens for breakfast, lunch, dinner, or even a late night snack. I often start my day with a barbecue breakfast, such as farm eggs grilled in a cast iron skillet with cream, crusty bread crumbs, Parmesan, and crisp shards of prosciutto. For lunch, we have wood-fired pizzas from the popular eclectic Industrial Eats in Buellton, California. Spice-crusted pastrami beef ribs make a spectacular supper, and for a midnight snack, Steven makes South African grilled Cheese sandwiches, smoky and salty with bacon and sweet and fruity with mango chutney. Industrial eats pizzas; Grilled eggs with prosciutto and parmesan; Pastrami beef ribs; South African grilled cheese.

The time of day or night matters little to the world's hardcore pit masters, who think nothing of firing up grills or smokers or wood-burning ovens for breakfast, lunch, dinner, or even a late night snack. I often start my day with a barbecue breakfast, such as farm eggs grilled in a cast iron skillet with cream, crusty bread crumbs, Parmesan, and crisp shards of prosciutto. For lunch, we have wood-fired pizzas from the popular eclectic Industrial Eats in Buellton, California. Spice-crusted pastrami beef ribs make a spectacular supper, and for a midnight snack, Steven makes South African grilled Cheese sandwiches, smoky and salty with bacon and sweet and fruity with mango chutney. Industrial eats pizzas; Grilled eggs with prosciutto and parmesan; Pastrami beef ribs; South African grilled cheese.

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.

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.

The first tailgating party took place in 1869 at a Princeton-Rutgers football game. Picnickers grazed from food arranged on the buckboards of horse-drawn wagons-the precursor of one of America's most favorite pastimes: tailgating. Today the party goes global, starting with lettuce-wrapped, smoked pulled lamb from the wood-burning smoker at Odys + Penelope in Los Angeles. Next, honey soy chicken wings ingeniously smoked on skewers-eat them like lollipops. Brisket tacos, served with avocadoes and wood-grilled salsa, make a magisterial main dish. And true to the global tailgating theme, potato salad gets the Peruvian treatment with yellow chile-spiked cheese sauce. Smoked pulled lamb in lettuce leaves; Honey soy chicken wings; Brisket tacos; Peruvian potato salad.

The first tailgating party took place in 1869 at a Princeton-Rutgers football game. Picnickers grazed from food arranged on the buckboards of horse-drawn wagons-the precursor of one of America's most favorite pastimes: tailgating. Today the party goes global, starting with lettuce-wrapped, smoked pulled lamb from the wood-burning smoker at Odys + Penelope in Los Angeles. Next, honey soy chicken wings ingeniously smoked on skewers-eat them like lollipops. Brisket tacos, served with avocadoes and wood-grilled salsa, make a magisterial main dish. And true to the global tailgating theme, potato salad gets the Peruvian treatment with yellow chile-spiked cheese sauce. Smoked pulled lamb in lettuce leaves; Honey soy chicken wings; Brisket tacos; Peruvian potato salad.

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.

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.

In this episode, Steven looks at fundamental techniques that he has used over the years.

In this episode, Steven looks at fundamental techniques that he has used over the years.

It's the world's most ancient grilling method, and to my mind, it remains the best. It's practiced on six continents by traditionalists and cutting-edge chefs alike. Propane offers convenience and charcoal burns hot, but the ultimate fuel for grilling is wood. Wood smoke contains more than a thousand flavor-producing compounds: It's the one fuel that delivers both heat and taste. From wood-grilled bruschetta with fire-blistered tomatoes to swordfish with raisin chimichurri and magisterial sear and slide beef tomahawks, today's show brings you the primal campfire pleasure of grilling over a wood fire.

It's the world's most ancient grilling method, and to my mind, it remains the best. It's practiced on six continents by traditionalists and cutting-edge chefs alike. Propane offers convenience and charcoal burns hot, but the ultimate fuel for grilling is wood. Wood smoke contains more than a thousand flavor-producing compounds: It's the one fuel that delivers both heat and taste. From wood-grilled bruschetta with fire-blistered tomatoes to swordfish with raisin chimichurri and magisterial sear and slide beef tomahawks, today's show brings you the primal campfire pleasure of grilling over a wood fire.

Brisket is simultaneously the easiest and hardest meat to barbecue. Easy, because it requires only three ingredients: salt, pepper, and wood smoke. Hard, because, unless you master the fire, airflow, and temperature, the stall, the wrap, and the rest, you wind up with a mouthful of misery. Today's show is all about brisket, complete with fail proof methods for smoking it right every time. From not so traditional Texas barbecue and a distinctive bacon-smoked brisket flat to an electrifying Vietnamese brisket salad. You'll even learn how to make breakfast-worthy Tex-Mex brisket tacos.

Brisket is simultaneously the easiest and hardest meat to barbecue. Easy, because it requires only three ingredients: salt, pepper, and wood smoke. Hard, because, unless you master the fire, airflow, and temperature, the stall, the wrap, and the rest, you wind up with a mouthful of misery. Today's show is all about brisket, complete with fail proof methods for smoking it right every time. From not so traditional Texas barbecue and a distinctive bacon-smoked brisket flat to an electrifying Vietnamese brisket salad. You'll even learn how to make breakfast-worthy Tex-Mex brisket tacos.

Steinhatchee, Florida, population 1500, perches on the north shore of the historic Steinhatchee River where it joins the Gulf of Mexico. What better place to tape a show on the spirited seafood-rich grilling of the Gulf Coast? From Louisiana, with its blackened redfish-today grilled "on the half shell" (you'll see why on the show) . To the Florida shrimp boil, here, deconstructed and flame-charred on the grill. And, yes, there will be oysters and clams-invigorated by the sweet scent of wood smoke. Today, we're exploring the grilling of one of the most colorful coastal regions in North America.

Steinhatchee, Florida, population 1500, perches on the north shore of the historic Steinhatchee River where it joins the Gulf of Mexico. What better place to tape a show on the spirited seafood-rich grilling of the Gulf Coast? From Louisiana, with its blackened redfish-today grilled "on the half shell" (you'll see why on the show) . To the Florida shrimp boil, here, deconstructed and flame-charred on the grill. And, yes, there will be oysters and clams-invigorated by the sweet scent of wood smoke. Today, we're exploring the grilling of one of the most colorful coastal regions in North America.