Wine Country Grill - S1.E101 - Steven Raichlen's Project Fire
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.
Wine Country Grill - S1.E101 - Steven Raichlen's Project Fire
May 26, 2018
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