Steven Raichlen's Project Fire
Wine Country Grill
S1 • E101 May 26, 2018 26m
The deep connection between wine and barbecue dates back millennia. In the Santa Ynez, grape vines are used as fuel and wine for marinades, sauces. Jidori-breed chicken breasts stuffed with ham and dry-aged cheese. Grilled flank steak with Pinot Noir mushroom sauce grilled. Chef John Cox from the Bear and Star restaurant smokes a whole bourbon-soaked wagyu strip loin.
Grapevine-Grilled Chicken Breasts; Aged Strip Loin Smoked; Wine-Marinated Flank Steak.
Grapevine-Grilled Chicken Breasts; Aged Strip Loin Smoked; Wine-Marinated Flank Steak.
