[Host] Sports fans and grill one thing in common, their obsession with a barbecue.

In today's show, Check out those rib wings.

And wings come from brisket.

Now, add the jalapeno hellfire.

And we learn how they do with somun, cevapcici, "pljeskavica."

Never was the expression (laughter) 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] No one knows at the first Olympic games but I bet it involved barbecue.

Today's tailgating favorites ribs and wings.

In short, any food that's big in a couple bites.

* Some years ago, through Bosnia and I was struck and the extraordinary Well, I found that exuberance here in St. Louis with my new owners of the Balkan Treat Box.

Welcome to Project Fire .

[Loryn & Edo Nalic] [Steven] What do you have [Loryn] So...today, we have called the "pljeskavica."

[Steven] Oh.

[Loryn] Then, we're going to which is a Sarajevo-style We're going to grill that and then we're going to of Balkan Treat Box, [Steven] Oh.

[Edo Nalic] Have you ever baked [Steven] I never have, [Edo] Please join me.

Let's do it.

* So, we have our dough ready.

[Steven] [Edo] Flour, water, yeast, [Steven] A sourdough starter?

[Edo] Yes, sir.

Somun originated in Sarajevo it was made to feed the masses.

[Steven] So, you pat it out, right?

[Edo] Yeah, exactly.

[Steven] Okay.

Oh, how cool is that?

[Edo] The scoring is called...

It resembles a grid on an old the Svrzo.

[Steven] Okay.

[Edo] Aside from being romantic, Let's put one in.

[Steven] Now, [Edo] It's around 800 degrees.

So ideally, [Steven] Uh-huh (affirmative).

What do you like about [Edo] It feels very nurturing There is something about [Steven] Right?

[Edo] Exactly.

[Steven] Look how it puffs up.

* Fantastic.

[Edo] Steven, are you ready?

Try some.

[Steven] Oh, I can't wait.

So I'll take a piece Mmm, it is feather-light.

Mmm.

[Edo] Mmm.

[Steven] That's it.

[Edo] This is the foundation of at Balkan Treat Box.

It's spectacular.

(fire swooshes in) [Steven] Okay, Loryn.

So, what's up first?

[Loryn] So, we're going We have a little bit of chuck, and some brisket.

[Steven] Beautiful.

[Loryn] I've caramelized It's kind of a cheat to get so we do that ahead of time.

It's a little trick.

[Steven] Okay.

[Loryn] And then, lots of black pepper... [Steven] Beautiful.

[Loryn] ...and salt.

And then, we're just going Looks good.

We're going to portion out four and five ounces.

So, if you can get those so they have a place to land And you can do this by eye, If you want to open one of [Steven] Yeah.

[Loryn] You can just go [Steven] That's interesting caramelized onion and raw onion.

[Loryn] Because the patties So, in order to get that that I remember having we kind of cheated it a bit, So, we want to get it even.

And then, we're going to use like a weighted pot.

[Steven] Sure.

[Loryn] Even if you have And you kind of want to get on and you're going to go as thin [Steven] All right.

[Loryn] Here, you go.

We want to make the patty So, when you're done, one of the somun that you guys [Steven] Sure.

So, we're a little bigger than Oh, yours is bigger than mine.

[Loryn] That's perfect.

That's actually what you want.

Now, we're going to stuff this [Steven] All right.

[Loryn] You want a cheese that's of a cheese pull... [Steven] Uh-huh (affirmative).

[Loryn] ...but you want also like something with some tang.

This is a kind of melty So here is a little bit [Steven] Uh-huh (affirmative).

[Loryn] So now, we're going to over the top here.

Going to use the paper just to smash down that cheese and then we'll start to If you don't have parchment You can use a Ziploc bag, And now, we're going to seal it.

A trick is to wet your hand and And if you see here, we have You can just pinch the meat [Steven] Great.

Loryn, what's next?

[Loryn] So next, the Sarajevo style cevapi.

This is the same cuts that This just has a higher [Steven] I see.

[Loryn] So, you got to have and then this is a puree [Steven] Wow.

[Loryn] One of the things that from the grandmas and is that they use mineral water.

[Steven] [Loryn] It is.

[Steven] Sparkling water, okay.

[Loryn] Sparkling.

[Steven] So, the carbonation [Loryn] Exactly, yeah.

So that's what gives [Steven] All right.

[Loryn] This will get mixed because we need it to [Steven] Okay.

[Loryn] Typically, this is kinda [Steven] Wow.

We have one made already, right?

[Loryn] We do...we do.

(fire swooshes in) This has been three days in the chilled the last... Overnight.

[Steven] Overnight.

[Loryn] We're going to do about [Steven] Okay.

[Loryn] And then, So once, you get it rolled out, then you can kind of flatten [Steven] All right.

[Loryn] And that's what you're Let's do a half order.

[Steven] All right.

[Loryn] So, we'll do five.

You order them in quantities * [Steven] [Loryn] For you.

[Steven] So now, to the grill?

[Loryn] To the grill.

[Steven] Fantastic.

So, we have a charcoal fire And what I usually do is start [Loryn] So, why don't we start [Steven] Pljeskavica.

[Loryn] We'll get that down [Steven] All right.

Beautiful.

[Loryn] So, we're just going leave that to do its thing.

I can go ahead and throw [Steven] Here's your cevapi.

[Loryn] Thank you.

We're going to do a full order, I'm going to throw an extra because you never know what [Steven] You good?

[Loryn] Yep.

[Steven] Great.

[Loryn] You want to let the kind of seep into the bread.

It really adds a lot of flavor going to cheat it a little.

So, at the restaurant, Looks like we might be ready Let's take a look.

[Steven] To flip?

Yeah.

I'll lift up, you tell me.

We're ready to flip?

[Loryn] We're ready.

[Steven] Flip over.

[Loryn] All right.

So now, [Steven] Yep.

[Loryn] Yep.

And you're just going to open it [Steven] Okay, like this?

[Loryn] Yep, just like that.

Once, the raw side is we're going to start working So, I'm going to go ahead [Steven] Yep.

[Loryn] ...and just kind of I'm going to open it up and just a little bit to moisten I'm going to turn these over.

[Steven] Beautiful to look at too.

[Loryn] So, we're going to go And we're going to start [Steven] All right.

[Loryn] So, It's steaming, It's really opening up the crumb letting that fat seep in.

[Steven] Now, how do you know [Loryn] Just by feel.

So, I'm going to let you So, touch that.

You see how they're giving but they're getting bouncy?

[Steven] Little crusty on top.

[Loryn] Yeah.

You can just go right on here.

[Steven] Open this up.

[Loryn] Yep.

[Steven] Okay.

[Loryn] Perfect.

[Steven] Fantastic.

[Loryn] You put 10 in the bread.

* Perfect.

[Steven] Here we go.

(fire swooshes in) So, how do we put all this [Loryn] So, we're going to with some kupus, which is just And then, we're going to go which is if you dreamt of butter (Steven laughs) this would be what it was.

[Steven] That's great.

[Loryn] And then, we're going which you got to have it [Steven] Okay.

[Loryn] So Edo, why don't [Edo] Finger food.

So, you rip off the bread, [Steven] All right.

[Edo] I like to do, do this.

A little bit of onion.

[Steven] Uh-huh (affirmative) After you, please.

[Loryn] Okay.

(laughs) I tend to just go right and dip it in the onion.

[Steven] All right.

I will also dip in the kaymak.

All right.

[Loryn] All right.

Cheers.

[Steven] This is fantastic.

It's so interesting.

Same ingredients as Utterly different texture.

[Loryn] Absolutely.

[Steven] I love the way the the juices from the cevapi.

[Loryn] Yes.

[Steven] [Loryn] Thank you.

[Steven] Wow.

Now, how about the pljeskavica?

[Loryn] Okay.

So, we are going to garnish So, we're just going to close [Steven] All right.

[Loryn] Really finely [Steven] Like, hair thin.

[Loryn] And then this is ajvar.

This is a roasted red pepper [Steven] Beautiful.

[Loryn] That just gives [Steven] Let's try it.

Cut in half, separate it open.

[Loryn] Yeah.

[Steven] Ohhh.

[Loryn] I know.

It's so exciting.

[Steven] Wow.

You guys are going to share, And I guess the duty of eating [Loryn] Yes, you go right ahead.

[Steven] Mmm, never was the in paradise, (laughter) The burger part is really [Loryn] Mm-hmm (affirmative).

Mmm, just like the texture The chewiness from the bread, and creaminess of the cheese, I mean.

[Steven] It plays And to think that this bread and water, and yeast and salt.

And here it is.

[Loryn] Mm-hmm (affirmative) [Steven] Loryn, Edo, your Balkan grilling with us.

Hvala.

[Loryn] Molim.

[Steven] And let's eat.

[Loryn] Let's eat.

(fire swooshes in) * [Steven] It's an idea I'm embarrassed, Fortunately, Steve Nester did.

Steve is one of the grill and he likes to cut racks of to be rubbed, smoked, * Start with a rack of St. Louis Cut them into individual bones.

I'm using St. Louis cut ribs, of a spare rib.

I love the meaty flavor of Now, arrange your ribs on Next, prepare the rub.

Add equal parts salt, sweet or smoked paprika, Chili powder for spice, garlic powder for pungency, just because it's so Mix the ingredients for the rub breaking up any lumps in the Now, come and season the backs Then, turn the ribs over the same way.

To smoke the ribs, added a few Hickory chunks to Plus, the deflector plate in for indirect grilling.

Now, take your ribs and place Close the grill lid.

We'll adjust the vents Cook the ribs for one hour, three and a half to four hours.

Meanwhile, let me show you Start by adding one cup of then a tablespoon of and finally, As much as you can bear.

* Open the ribs and spray them And you'll do this every 30 to We're adding an extra layer of We have one more preparation and that is a Chipotle molasses It starts with ketchup, to which Dijon-style mustard for tang, Sambuca for anise-y sweetness, molasses for an earthy brown sugar for more sweetness, and chopped Chipotle peppers Next, add the finely grated zest and a squeeze of fresh Finally, a splash of to bring it all together.

Now, whisk the ingredients to a boil.

Then, reduce the heat and gently Take a look at the ribs, they're So again, we'll spray with the cider (fire swooshes in) So, it's been three hours The ribs are almost cooked.

You can see the meat has shrunk by about a half an inch.

So, at this point, brush the barbecue sauce.

The aroma is incredible.

The scent of sizzling pork, Are you hungry yet?

Well, I hope you can wait because the final step is to and sear the sauce into (fire swooshes in) Check out those rib wings.

You can see they're done.

The meat has shrunk back from by about half to three-quarters And here's the advantage of on wire racks.

You can just pull them off And I kind of like to just pile These make perfect finger food And the last two for me.

And a dollop of the Chipotle Yeah.

So, let's see how we did.

Mmm...crusty on the outside, See a little touch of pink, Try a little of the sauce.

Mmm, great sweetness from the anise-y bite from the Sambuca.

Rib wings, easy to cook, An idea whose time has come.

Game on.

(fire swooshes in) * (fire swooshes in) Buffalo wings are a staple Burnt ends are one of the Put them together and you get with enough firepower to like a July 4th sky.

* Burnt ends are traditionally that is the fatty upper section the "deckle."

Start by trimming off any excess at least a quarter of an inch during cooking.

The idea is to give your brisket so it smokes more evenly.

Next step, of course, It consists of equal parts salt, onion powder, and Turkish oregano for spice.

Season the bottom of the brisket be sure and get the edges, and season the top of the (fire swooshes in) To cook the brisket point, Place the brisket point fat Close the lid and smoke the for one hour.

Meanwhile, prepare Start by adding equal parts and red wine vinegar.

(fire swooshes in) After one hour, open You can see the brisket Spray it with your red Close the pellet grill.

Continue smoking the point for spraying every 45 minutes.

(fire swooshes in) It's been four hours.

Our brisket point is So, the next step Is to place Place another two sheets of foil the brisket in foil.

Whoops, forgot one thing.

I'm going to just spray it with our red wine mixture.

Then, we come over here.

The brisket goes back in the The idea here, we've The brisket now, at this point, very tender.

Back in the smoker.

(fire swooshes in) Well, two hours have passed.

That makes six hours in all, should be ready, the internal temperature.

You're looking for about 199.9, close enough.

Remember, the brisket point Now, you could serve the brisket but it will be even more if you rest it for an hour in (zips up the cooler) Meanwhile, I'll show you how (fire swooshes in) It starts with butter, Traditional buffalo wing sauce I like to notch up the heat by jalapeno chilies and cilantro So, fry the chilies and cilantro Now, add your favorite Bring this mixture to a boil.

And that's all there is to (fire swooshes in) Here's the brisket point.

After one hour of resting, So, I'll transfer it Now, cut the brisket point into So, we'll cut this way first.

Oh boy.

Look at that smoke ring.

In the beginning, the charred pieces that were to paying customers.

So, restaurants like would give them away to people Over time, burnt ends have in their own right.

Transfer the brisket Now, add the jalapeno hellfire.

Pour it over the brisket.

All those nice jalapeno chilies.

Take a taste.

Mmm...smoky, crusty, luscious, heat to make you sit up Buffalo brisket burnt ends.

Consider it a marriage of That's our game days show, Hope you enjoyed it.

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... [Edo] Have you ever [Steven] I never have, [Edo] Please join me.

You were holding onto me.

[Loryn] Sorry.

(laughs) [Edo] She was [Crew] One more.

[Steven] One take Raichlen.

Strikes again.

Put them together and you get Start by pleading the foil.

Start by pleating the foil.

Start by pleating the foil.

* *