* [Host] Somewhere between and chicken under a brick, Get ready for Columbian May just be the best beef Curry grilled whole Meltingly tender, and the And a Project Fire mystery box.

I have no idea but I can't wait to find out.

From St. Louis Union Station, and this is Project Fire .

(fire swooshes in) [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] Check it out.

Steak grill, go on a shovel.

Some weeks ago, a traditional Australian Fourteen plus million views that fire masters have Grilling isn't just a cooking Today's show focuses on that, although unconventional, Some call it extreme grilling.

I call it the best reason to (fire swooshes in) The tenderloin ranks is the So, what if I told you, beyond recognition?

Most north Americans would Colombians have another name, * To cook the Lomo, I've lit my chimney starters and we'll dump the coals out over the bottom of the grill.

* Lomo means tenderloin Trapo Is a cloth.

Watch how they go together.

Now for your cloth, no polyester.

Place it in a large bowl, Now, I'll put on rubber gloves.

Just push the cloth in the wine.

You want to soak it completely.

Then, ring the cloth out.

And spread it out on Next, take about a cup of in a rectangle in the center of Sprinkle a little dried oregano then place your beef tenderloin More oregano.

And finally, the remaining salt.

So, you're burying the Now, bring the cloth over the fold in the other side, The idea is to envelope and the wine soaked cloth.

Next, take four lengths Slide them under the Lomo.

I like to make a double knot so you can pull it tight, and then we'll just tie it off.

As you see here, and it's really useful * All right, now the cool part.

Take your Lomo and lay it The tenderloin roasts in the for exactly eight minutes eight minutes on the other side.

(fire swooshes in) Once, the Lomo has cooked for just reach in with tongs, (fire swooshes in) For the salsa, start with yellow bell pepper, Poblano chili, finally diced sweet onion, chopped fresh cilantro, minced garlic for pungency, and minced Serrano chilies Next, to juice a lime you want cut it in half and squeeze * Then, mix the ingredients I love the bright colors, Take a taste.

Mmm, bright, clean, crunchy, Nice acidity.

Back to the Lomo.

(fire swooshes in) All right, so it's been The Lomo should be ready.

Pick it up with tongs and Why a metal tray, May have embers or You definitely do not want Normally, but if you want to check it, a meat thermometer into We're looking for 125 degrees.

That would be a perfect, To crack open the crust, This is so cool.

You see the salt and wine Brush off any excess salt.

And it's beautifully brown.

Transfer it to the cutting board the tenderloin.

It's perfectly cooked.

* And then, you can just * And I'll take the last * And then, a spoonful of the ahi, Look how colorful that is.

Now, the moment So, I'll cut a bite.

Mmm...you know, some people would say bland, but by wrapping it in the wine roasting it with the salt, Lomo Al Trapo may just be the I've ever tasted.

Try the salsa.

It's bright, it's fresh, Gentle heat goes great So, the next time you want to over the top, salt it, and roast it in the embers.

* When I was growing up, meant punishment, not pleasure.

Today, they've become * Here's how you probably buy at your local market.

I bet you've never experienced Brussels sprouts actually grow 60 to 80 Brussels sprouts Your first step will be to drill in each end of the stalk.

I love a recipe that lets Next, take the rotisserie spit, Insert the prong like this.

Tighten it up.

Then, use some flexible wire to to the spit.

And you can trim off the ends Here's your Brussels sprout Next, affix the rotisserie spit Insert one end there.

Then, place aluminum foil drip switch on the rotisserie motor.

Brussels sprouts belong to which also includes cabbage So, they have a funky aroma.

And for a basting mixture, to counter out that funkiness.

The basting mixture starts with which I'll place in (fire swooshes in) Once, the butter is sizzling, chopped fresh scallions, of vegetable oil and simmer this mixture Curry leaves come from They have a really interesting it's kind of earthy pungent.

It almost reminds me of hops.

If you can't find them, Once, the mixture is pungent, the Brussels sprouts with the * And then, in the Brussels and freshly ground black pepper.

Spit roast the Brussels sprouts 40 to 60 minutes.

And to speed up the cooking, This holds in the heat.

(fire swooshes in) It's been 45 minutes.

Check out your spit roasted Brussels sprouts themselves And to test for doneness, you It goes into the Brussels So, they're ready.

Take the spit off the grill, * give the Brussels sprouts with the curry butter.

* I like to serve the Brussels like this, and then you can cut Let's see how we did.

Take a Brussels sprout.

Mmm.

Wow, crusty on the outside, nice curry flavor that balances and the presentation is So there you have it, of Brussels sprouts.

Think of it as the tenderloin Don't let the season go by * Okay folks, it's for another Chef Chris and Stylist Jenn for me to grill.

I have no idea what's but I can't wait to find out.

Whoa, duck wings.

How cool is that now?

Now, you can tell they're First of all they're much bigger that dark red meat for duck, going to be super richly So, let's go over to the pantry I'm going to round out [Jenn the Culinary Stylist] and they're not readily so it was a little tough but we thought it would really for the extreme grilling [Steven] I'm thinking maybe in a Southeast Asian direction.

So, I see ginger, and let's see, we've got... Ooh, we have red curry paste.

That's interesting.

And we have Hoisin sauce, and Thai sweet chili sauce.

Ooh, cinnamon tree leaves.

Now, I have never seen I've never used these before.

But I've got an idea.

Oh yeah, I'd better take and I see some beautiful So, I'm going to take Goat cheese, but I think I got a cool idea What else do we have?

We have white sesame seeds, Yeah...I need those baby.

And we have honey.

Yeah...I'll take some honey.

And I think that's it.

Nothing very fancy, but I want to start by First of all, in hot water to make a liquid Slow down the combustion, Next, with these cinnamon Kind of like a cross between So, I want to soak those in warm and pliable.

Maybe I'll put that dish All right.

Now, the next thing I want I want to make a marinade So, the marinade is going to And what I'll do is, into one inch pieces like that.

And then, we'll flatten the of my vegetable knife.

That will release some of We'll add these for Next, I'll take a nice size crosswise into coins.

We have ginger.

Next, I'll smash a couple of And finally with our I'll thinly slice the We'll set the scallion greens To continue with the marinade, of Thai red curry paste.

And next, some sesame oil, Southeast Asian, but I think Next, Nam Pla, rich in Umami flavors.

Not too much.

It's pretty strong stuff.

And then, let's whisk these Let's take a taste.

Woo.

Wow.

Thinking maybe a little honey, the saltiness from the fish So, that's our Thai red curry (fire swooshes in) Next, with a carving fork, in the skin of the duck wings of the marinade.

* Then, we'll pour the Thai curry and marinate for at least one These are my cherry wood chunks, the cherry wood chips in tea.

I'm sort of playing off the With the jalapeno peppers, cinnamon leaf goat cheese, What we'll do to start, and then using a melon baller, and the seeds.

Next, for the goat cheese, as long as the jalapenos.

There's a grassy, herbaceous that I think will go really To mellow the goat cheese, drizzle of honey.

Goat cheese is sort of acrid, * Next, for color and a nutty * For the final step, So, I want to get three strips so maybe I'll cut them with I don't know if this Like I said, I have never seen but like my grandmother "Nothing ventured, * To cook the duck wings and I'm using a ceramic cooker.

It's set up for indirect So first of all, we'll add a handful of those tea smoked wood chips, from the cinnamon leaves.

I can smell the cinnamon smoke Then, insert this heatproof This shields the duck from Now, add an aluminum foil Finally, grill grate.

Then, to prevent sticking, in a little vegetable oil the bars of the grill grate.

Now, arrange the duck wings Why skin side up?

Because you want the fat to Now, arrange the poppers Well, this sure is colorful.

I'll close the cooker lid.

Adjust the vent to obtain 400 degrees.

Cooking time on the duck wings (fire swooshes in) It's been 45 minutes, Whoa, they look great.

You can see the skin is crusty The meat has shrunk back So, these wings look done.

Likewise, on our poppers, They are squeezably soft.

We are in business.

Take off the duck wings.

* By way of a garnish, maybe some of these chopped And then, You toast them in a dry skillet and the nuttiness.

And that folks is First I'll try a popper.

And I can see these cinnamon too hard to eat, but they Take a bite.

Mmm.

What you have here is The sweetness of the honey, a nice crunch from the You do get a whiff of cinnamon.

So, these are really Next, for your duck wings.

So, I'll try one first * Mmm...wow.

Really nice.

Very meaty.

You get the warmth of the the nuttiness of the super crisp skin.

If you look closely, So now, you know the mystery Extreme grilling, Thanks for watching.

See you next time.

[Announcer] For recipes and visit stevenraichlen.com.

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"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] Okay.

Folks it's tim... Nevermind.

Okay.

Brussels sprouts belong Brussels sprouts... Brussels sprouts... Brussels sprouts belong.

So there you have it...

So, there...

So, there's your script... [Crew] Cut.

Got a guy walking behind you.

[Steven] The nerve.

Did you just ask for a kidney?

Oh, I was going to say, we demand a lot of our crew, * *