* [Steven] Quick!

What's America's It's poultry.

We Americans consume more than In today's show, From brandy-brined chicken Skin is nice and crisp, and To duck legs.

Flame-roasted, Peking style with Salty sweet, crackling crisp, And a Project Fire-first, Really.

You'll find them here and virtually nowhere else.

[Earline] What do you think?

[Steven] Oh, ma'am, From St. Louis Union Station, and this is Project Fire .

Let's go for a ride.

[Announcer] is made possible by...

This is the Big Green Egg where You can roast, bake, of a grill, oven, Locate a dealer at Fire Magic, combining style smoke, rotisserie cook, Crafted in America Green Mountain pellet grills Truly wireless temperature Crowd Cow.

And by the following... * [Steven] A chicken It's been the aspiration of from French King Henry IV to American President Travel the world's and you'll find an astonishing From French rotisserie chicken It's incredibly versatile.

You can direct grill it, and of course, spit roast it.

The dark meat stays moist when of the grill.

While the white meat cooks an advantage on busy weeknights.

Poultry has a unique ability to without losing its own.

* Talk barbecue with and you'll hear about two and virtually nowhere else One is snoots and the other And no one makes them better who, with her husband, Otis, * Earline, I have never had I can't wait to try it.

Welcome to Project Fire.

[Earline] Well, Steven, Do you have any idea where the [Steven] It's somewhere [Earline] Absolutely.

You would take the rib of the which is considered the wing.

[Steven] Fantastic.

So what's the first step?

[Earline] I recommend that with olive oil.

The olive oil helps to hold [Steven] This turkey rib [Earline] It does.

And that's what makes it We have the granulated garlic.

We have the paprika and [Steven] So how did you get [Earline] My husband came "Earline, if you just give me set this restaurant up, One year turned into 25 years... [Steven] Twenty-five years.

[Earline] Okay?

Otis did the grilling.

I did all the leg work, We started off actually in the And Otis went and found a and we moved into that location Now, we're going to make our which will consist of So, I'll blend this [Steven] Mmm, [Earline] When you eat these you're going to think (Steven laughs) You're going to likely place and we're going to let these to an hour and a half.

[Steven] All right.

I'll be right back.

[Earline] Okay.

Thank you, Steven.

[Steven] Don't steal the show [Earline] Oh, I won't.

[Steven] I thought, I would show you how All right?

[Earline] Okay.

[Steven] So, it's going to start [Earline] Okay.

[Steven] And I've cut it And I'll brush each wedge Then, I'll season with and freshly-ground black pepper.

Then, I'll turn the What makes this a little to grill the cabbage... [Earline] That's different.

[Steven] ...before I make A little freshly-ground [Earline] Okay.

[Steven] Now, to the grill.

I'm using a charcoal burner.

I start by cleaning the And then, I like to oil so the food won't stick.

We'll place the cabbage over the long enough to char the outside, but leave the inside raw, with the coleslaw.

[Earline] Okay...so, [Steven] It's very quick.

Three to four minutes per side.

[Earline] Okay.

[Steven] In the meanwhile, with more of this sea salt... [Earline] Okay.

[Steven] ...and freshly-ground [Earline] Mm-hmm (affirmative).

[Steven] And then, to harmonize in your rub, [Earline] Okay.

[Steven] Okay.

And then, finally, I find that gives you a little [Earline] Okay.

[Steven] I'll add some [Earline] Mm-hmm (affirmative).

[Steven] So, we have a little going on here.

And then, we'll whisk in extra [Earline] Okay.

[Steven] So, and then the oil will make the Take a taste.

What do you think?

[Earline] Mmm...it's good.

[Steven] Yeah.

I think we're there.

So let's check out the That's the char I'm looking for.

Once the cabbage is brown on I'll just put it on a sheet pan.

And again, but hopefully, the inside will I'll just thinly slice just simply mix these [Earline] Well, that's going presentation.

[Steven] Let's taste and see [Steven] Mmm.

[Earline] Mmm, good.

[Steven] You get the little [Earline] Mm-hmm {affirmative).

[Steven] Great.

[Earline] Steven, on the grill.

They have marinated for the [Steven] I like to do direction.

[Earline] Okay.

[Steven] Do you also have [Earline] We have a smoker, You can observe the cooking with the grill.

[Steven] With the grill.

I agree with you.

What do you think?

Four minutes per side?

[Earline] Four minutes on Okay?

[Steven] All right.

[Earline] Looking good, huh?

[Steven] You bet.

[Earline] See how brown it [Steven] Yep.

[Earline] And that's aided by [Steven] That piece is for me.

[Earline] You like it [Steven] I like it charred, [Earline] Okay, all right.

So we're going to let this cook, and then we're going to and then you're just going to [Steven] I love it already.

[Earline] Okay.

You don't want a lot now.

[Steven] Just very light.

[Earline] Just very gingerly.

[Steven] Okay.

[Earline] Okay?

[Steven] Yeah, like that?

[Earline] There you go.

[Steven] And tell me what is [Earline] Well, this barbecue You have your tomato sauce base, You also have garlic, [Steven] Oh, sounds delicious.

[Earline] Oh, look at that.

[Steven] They look glorious.

[Earline] Oh, I know that the You're doing real good, Steven.

I'm proud of you.

[Steven] (laughs) [Earline] (laughs) * Now, what do you think [Steven] I think these look [Earline] And then, [Steven] Mm-hmm (affirmative).

Would you serve me a little [Earline] Sure, there you go.

[Steven] All right.

[Earline] All right.

[Steven] Thank you.

[Earline] Okay.

[Steven] So, how do we eat Do we eat with fork?

[Earline] I like knives [Steven] All right.

Some people just pick them up [Steven] Sure.

So we're going to take a bite.

[Earline] And look at that.

What do you think?

[Steven] Oh, ma'am.

These are fabulous.

[Earline] Okay.

[Steven] The meat is moist.

[Earline] Uh-huh (affirmative).

[Steven] You got those two and the cayenne on the bottom.

[Earline] Okay.

[Steven] And then, Let's try the slaw.

[Earline] Mmm.

[Steven] on the edge of the cabbage.

[Earline] The coleslaw is [Steven] Earline, you are an Thank you for coming on the Your a fabulous ambassador [Earline] Well, thank you.

That's very humbling.

I appreciate that.

* [Steven] Yeah, When I lived in Paris, "The hardest dish to perfect You know, crisp skin, with breast and legs cooked in Well, I'm not taking any Today's bird goes all out with and the soulful scent of * [Steven] First, the brine.

Bring a quarter of your water to Then add salt, and brandy to show Now, for aromatics, bay leaves, and juniper berries It's much easier to dissolve than it is in cold water.

Once the flavorings are add the hot ingredients Brine the chicken for at least The longer, Here are the birds that have I've transferred them to And take a paper towel, any excess liquid.

One of the keys to crisp skin with a dry bird.

Transfer the bird to and fold the wingtips Then, take a piece of loop over the ends of the Loop over once, pull tight, between the body and the and over the back.

Make a double loop, loop over, pull the loop under, of the string through it.

This gives you a slip knot, Then, we can snip off Once again.

[Steven] So why do we truss Well, it gives the bird so that it roasts more evenly.

Great debate in the world of do you spit roast the chickens length-wise, along the spit?

Or this way, Well, in my travels around I would say that 80% of the I've seen everywhere, from spit roast the birds head over Turn the bird on it's side.

And just with the point of the will come through one side out come down and catch the bird And we'll do the same thing now But I like to have this one go So, once again, behind the leg, Then we come through on this We'll attach the prong on this Again, try and catch the chicken Tighten the prongs here.

Tighten the prongs here.

[Steven] Now, for the grill.

I've set the grill up for lit the rear burner and the two I'm going to add a stick of oak stick of oak to the other side, to catch any dripping juices.

Take the chickens on their spit, in that hole, Switch on the rotisserie, Cooking time will be about one * [Steven] Now, And you'll use that butter for and grilling some polenta So, start by melting your And once it melts, add couple of and a handful of fresh Fry these ingredients until the and the butter is aromatic.

Check it out, man.

They look really luscious.

You just come and take the and you can baste the birds The chickens certainly but you always want to with an instant-read meat insert it into the deepest part not touching the bone, * [Steven] Then we'll take out Don't forget to snip off your And we'll place one chicken on So to carve the chicken, come and we'll just come down, So that's your leg and your And you can just cut those When I take the wing off, I like just give you something a little Now, on the breast, you come You can just separate the Finally, baste the chicken with garlic sage butter, of the extra butter over the The recipe's on our website.

Finally, sprinkle a little Parmigiano-Reggiano over [Steven] So now, the moment a taste of chicken.

Mmm, the skin really is crisp.

The meat really is moist.

And you can really taste So the next time you want to think brine, think rotisserie, * [Steven] Whose idea was this Okay, Brilliant.

Peking duck is one of the Duck legs are a lot more and easier to cook.

Either way, you get the yin-yang and salty soy sauce, delivered by indirect grilling.

* [Steven] So the first step of the duck legs.

You can see the skin is This is what makes it But by scoring the skin, that but not through the flesh below, you help release some of this This will also crisp the skin.

Step number two, on both sides with Sesame oil.

Like olive oil, it delivers Now, turn the duck legs over the same way.

* [Steven] Next, make the rub.

And it's a really easy because it's five parts four parts salt, three parts freshly-ground two parts Chinese the predominant ingredient of and one part onion powder.

I like to mix the ingredients so you can break up any lumps or the onion powder.

Now, season the duck legs on pat the seasonings into Then turn the duck legs over the same way.

[Steven] So next, Now, normally in the West, like hardwood cherry chips.

In China, they have a technique wherein you combine dry rice, black peppercorns, and we'll mix these all together as our smoking fuel.

And the spices and rice will aromatic smoke.

Now, to the grill.

I'm using a ceramic cooker.

First, add half your smoking Next, insert the second What this does is set your because the ceramic plate blocks Then insert the grill grate, on the grill grate.

* Close the grill lid and adjust of about 350 degrees.

Cooking time, [Steve] Meanwhile, the hoisin barbecue sauce.

The sauce begins with a sweet Chinese condiment with Next, add rice wine for honey for sweetness.

Finally, grated ginger and freshly-grated garlic Now, whisk the ingredients Place the pot over a hot fire, and simmer for five minutes.

[Steven] Meanwhile, You see a nice steady stream of And if you take a look here, the fat is rendering nicely We're well on our way.

[Steven] Boil the sauce until Taste.

Mmm, sweet, salty, aromatic.

Absolutely delicious.

One final preparation, chopped Take a scallion, and separate the white part Now, make a series of thin rotating the scallion Do one side and the other side, in ice water.

This will force the bristles Now, thinly slice the scallion and you'll sprinkle those * It's been an hour and a half, They look crusty, golden, But to verify the doneness, I'll use an instant-read 185 degrees.

That's exactly where You can see, the fat rendered beautifully.

Take a piece of duck, in the hoisin barbecue sauce.

And I'll take a grilled The recipe is on our website.

* Mmm...oh, man.

Salty sweet, crackling crisp, So now, you know how Hope you enjoyed the show.

See you next time.

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You can also follow Twitter, and Instagram.

"Project Fire" and the can be ordered online at or call this phone number for Steven Raichlen's Project Fire This is the Big Green Egg where You can roast, bake, of a grill, oven, Locate a dealer at Fire Magic, combining style with rotisserie cook, Crafted in America Green Mountain pellet grills Truly wireless temperature Crowd Cow.

And by the following... [Steven] So, that's our show (Earline laughs) Let's do it again.

[Director Matt] [Steven] I am ready.

[Matt] Good.

Just grab the blotting paper [Steven] Okay.

[Matt] Grab the other one.

[Steven] And then, we'll insert [Matt] Steven, are you going to [Steven] Of course, I am.

*