* [Host] Today, we are grilling under the wood-grilled chorizo with and chimichurri.

Oh.

[Derek] Yeah.

[Host] ...look at that That is incredible.

And hickory smoked lobster in [Scott] I love your portion size.

[Host] with smoked whipped cream.

Ahh, that is gorgeous, Susie.

[Susie] Thank you.

[Host] From St. Louis I'm Steven Raichlen and this is (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] These days, most cutting edge barbecue takes Scroll through the images on and you'll find grilled have astonishing ingenuity.

In the spirit of this new style we've invited three of to grill with me * If you follow barbecue on you surely know Derek Wolf, and electrifying personality, he on Instagram alone.

So, what do you have for us [Derek Wolf] So today, [Steven] Yeah.

[Derek] We're gonna be skewering [Steven] Beautiful.

[Derek] ...roasting them topping with some cheese.

[Steven] Okay.

[Derek] And we're gonna with some pickled red onions.

[Steven] Well, I'm thinking a charred poblano chili What do you think?

[Derek] That sounds amazing.

[Steven] Throw those right on [Derek] Sure thing.

[Steven] Great.

And for the garlic, I like because those little cloves, right in the embers... [Derek] Yeah.

[Steven] ...they would burn [Derek] Of course.

[Steven] Thank you.

[Derek] Perfect.

So while we're letting these I think it's time to start [Steven] Let's do it.

[Derek] I like to Steven Raichlen: [Derek] And then I'm gonna actually doesn't bow [Steven] Right.

[Derek] I like to Steven Raichlen: [Derek] And then coming you'll feel it going through and then come right on through.

And we have something like this.

[Steven] Fantastic.

[Derek] So, we're gonna put this Uh, but first, let me check on [Steven] Thank you very much.

That looks...you have burnt (Derek laughs) * [Derek] And now, a makeshift three-zone fire.

Get my glove.

All right, so I'm gonna push I don't want to get too much of the chorizo.

All right, so we got these guys lay them just like that.

[Steven] Very cool.

[Derek] And we'll slowly and I can lower the grate, a little faster.

(fire swooshes in) We got these guys browning, I'm gonna flip them once You can flip them as many times but I kinda like to play of the actual meat.

[Steven] Do you do that with Are you a multiple flipper?

[Derek] I do.

I like flipping the steak I think it builds the [Steven] Well, or at least charred skin.

[Derek] Yeah.

[Steven] Just gonna scrape off the poblano chili.

[Derek] Yeah, [Steven] I love [Derek] And honestly, compliment inside chimichurri.

[Steven] Yeah.

Okay, so once you've scraped I'll cut off the stem end, Scrape out the seeds.

The seed is, of course, so don't add them unless you I'll do the same with What I'm gonna do at this point into two-inch squares.

They'll go in a food processor.

Traditionally, [Derek] Yep.

[Steven] I like to do [Derek] Okay.

[Steven] Actually, So look, our garlic... [Derek] Yep.

[Steven] ...has acquired To finish the chimichurri, And then, my second And then, I love the brightness We will puree the solids.

[Derek] Yeah...beautiful.

[Steven] We'll add [Derek] Beautiful.

[Steven] So that gives us And then, we'll add red wine [Derek] Go great [Steven] Yeah, to cut the All right, then we wanna add freshly ground black pepper.

Here you go.

[Derek] Alrighty.

[Steven] One.

[Derek] Mmm.

[Steven] Nice.

[Derek] The poblanos, [Steven] Gentle heat.

[Derek] Absolutely.

I think, these guys are ready Um, I'm gonna flip them over to and then I'm gonna top them So today, I have some but if you wanna go something you can do some Monterey.

[Steven] Amazing.

[Derek] You don't need [Steven] Yeah.

[Derek] Just enough to I like adding a lot of cheese.

[Steven] That is gorgeous.

[Derek] All right.

And then, the only thing is just a cover or dome... [Steven] Okay.

[Derek] ...just so, we let [Steven] To melt.

[Derek] And we're gonna start [Steven] Beautiful.

Okay.

So on the bread, open it up... [Derek] We're gonna and double check these.

[Steven] Oh... [Derek] And that's really [Steven] Look at th... [Derek] Yeah.

[Steven] Look at the bubbling.

That is incredible.

[Derek] All right, so these [Steven] Okay.

[Derek] And Pull that off.

[Steven] Excellent.

One.

[Derek] And then, (fire swooshes in) So, we're gonna start building We have your beautiful and I'm just going to put it Next, I have my homemade pickled just throw them right over top.

[Steven] That is spectacular.

[Derek] And there we go.

All right, perfect.

[Steven] Now, What are you eating?

(laughing) [Derek] Using back end of a [Steven] Back of the knife.

[Derek] ...just gonna carefully [Steven] Sweet.

[Derek] You can add more if you would like.

[Steven] Spectacular.

[Derek] Beautiful.

[Steven] Well, shall we?

[Derek] Absolutely.

[Steven] Cheers.

[Derek] Cheers.

[Steven] Mmm.

[Derek] Mmm.

[Steven] This is spectacular.

[Derek] Wow.

That chimi is so good.

[Steven] Thank you.

And your chorizo actually You've got the acidity the spice from the chimichurri.

It explodes in your mouth [Derek] Honestly, it's kinda or something more fun, I-I'm looking for the crispiness [Steven] Yes, yes.

[Derek] ...the brightness of [Steven] And the cheese, Let's not forget the cheese.

[Derek] Can't forget the cheese.

[Steven] 'Cause the cheese, [Derek] [Steven] Well, Derek Wolf AKA [Derek] Yeah.

[Steven] Bravo.

[Derek] Thank you.

Thank you for having me.

[Steven] I wish you another [Derek] (laughs) Thank you.

[Steven] Cheers.

[Derek] Cheers.

(fire swooshes in) * [Steven] Five years ago, working for a corporation.

Today, social media influencers, on his platforms.

Scott, what boundaries are you [Scott Thomas] Instead of using a corn tortilla we're gonna use a bacon shell [Steven] Great.

[Scott] So, we're gonna start One pound of bacon usually [Steven] All right.

[Scott] And we're gonna so the thick end to the so we get more even coverage.

Now, you take every other one [Steven] Fold it over.

[Scott] And then you lay this [Steven] All right.

[Scott] And you fold it back, the long way.

And then, the fat and the thick, [Steven] So, it's quite simple.

It just takes a little patience.

[Scott] It, but the presentation is [Steven] Five minutes [Scott] We're gonna make [Steven] Oof.

[Scott] So here's a, And then, we're going to, um, another level of sweetness with And then, this is gonna go for about, basically until it firms up.

And then, we're going to cut it and then continue to firm it up And now, to go in our bacon tacos.

So we're gonna have a sweet, almost a candied bacon weave.

So, we're gonna kinda counter Cajun rub, a little heat, If you notice, I'm not putting The bacon's got so much salt in to really season this with salt.

So that's all it takes.

And then, we're gonna go ahead [Steven] Okay.

[Scott] ...right next to [Steven] What's the smoking time [Scott] So, the bacon about these about 30 minutes.

So, put the bacon in first, and then get them on the grill, or at the same time.

[Steven] So what's next, Scott?

[Scott] Well...next, we're gonna so we're gonna smoke So, a little salt.

[Steven] All right.

[Scott] A little black pepper Mix that up.

[Steven] All right.

[Scott] In our cast iron here, and put that right on (cast iron pan hits the grate) [Steven] All right, we charred off some And I'll just scrape Seeds in or seeds out?

[Scott] I prefer seeds in.

[Steven] Oh.

[Scott] But it depends on, so, uh... [Steven] Well, y-you're serving I love fiery food.

[Scott] Yeah, me too.

[Steven] And how did you come up 'cause you were obviously [Scott] Well, the, uh, third fool is somebody with a fond [Steven] Aha.

[Scott] So, I love to grill.

[Steven] That's it.

[Scott] I'm a fool for it, [Steven] Then, we'll add So next, we want some onion I'll just scrape off a little the burnt onion.

(chops the onion) Okay.

[Scott] Let's put the corn * (scraping the pan) [Steven] Okay.

Great.

[Scott] All right, now we've [Steven] Excellent.

[Scott] And some cumin.

[Steven] Beautiful.

[Scott] And then, we got some [Steven] Cider vinegar.

Okay.

[Scott] That's good.

And then a little lime action.

[Steven] All right.

Cut in half.

It seems like you're kind of with cumin and chili powder.

[Scott] Right.

And then, a little acid to it [Steven] Good.

[Scott] ...to kinda even it [Steven] All right.

[Scott] All right, Wanna give that a try?

[Steven] All right, Scott.

[Scott] All right.

[Steven] Let's take a, Mmm, wow.

I love the smokiness of the corn [Scott] The heat comes in like [Steven] Boom, that's right.

[Scott] Yeah...love it.

Then, the vinegar just kind [Steven] It does.

[Scott] I love that little [Steven] Super simple too.

Excellent.

[Scott] All right, our bacon and now we can form these into [Steven] That is beautiful.

[Scott] So, it's firmed up.

It's kind of congealed together So, we're gonna take a pizza cut these into quarters.

* Now, I got a little, uh, We're gonna take this.

[Steven] So, you want it to [Scott] Right...right.

And then, we're gonna lay this [Steven] All right.

[Scott] And we'll push these [Steven] All right.

Yep.

[Scott] You got that one?

[Steven] Yep.

[Scott] And then, [Steven] Great.

Okay, and now what happens?

[Scott] Now, these go back smoker until they firm up [Steven] That's great.

(pan hits the grate) (fire swooshes in) [Scott] You ready?

[Steven] I'm ready.

[Scott] All right, let's get You start slicing those.

[Steven] Okay.

[Scott] And then, bacon taco shells off.

We're gonna let those cool [Steven] While they cool, out of the shells.

They smell great.

[Scott] So, you're gonna a little heat, a little savory [Steven] You said [Scott] Yeah.

[Steven] Okay.

[Scott] Enough to kinda but not have too big of a chunk [Steven] Okay.

Great.

[Scott] Perfect.

So, I'm gonna take these bacon and I'm gonna slide these into Okay.

And we lost a little piece (laughing) Gonna tuck This is good.

Wow, look at that.

[Steven] Beautiful.

[Scott] Oh, look at that.

Now, let's stuff the lobster in.

[Steven] All right.

[Scott] I love your portion [Steven] What's next?

[Scott] Corn salsa.

[Steven] All right.

Then, sour cream.

[Scott] All right.

A little bit of greenery.

[Steven] Aw man, Mmm...this tastes spectacular.

I love the sweet salty bacon, the sweet corn, the sour cream.

It's a riot of texture [Scott] I love how it's got, of the candied bacon, plus on the lobster, kind of finishes it off and [Steven] Well, Scott, the boundaries of barbecue.

(Derek laughs) Thanks, Up next, a bacon apple crisp.

(fire swooshes in) * Her barbecue empire includes and TV appearances too Her popular website, attracts 3 to 5 million visitors She's a walking encyclopedia Susie Bulloch, [Susie Bulloch] Thank you I am so excited to share one with you and with your viewers We're gonna be making my skillet [Steven] Thank goodness because, we have been so meat-centric during this series and I am [Susie] So, These have actually been 'cause I kind of like all of and crispy edges.

This goes into a 12 inch and then we cook this until And we're actually going to to toss with our apples.

While, the bacon is cooking, on our apple filling?

[Steven] I would love to.

So, you have... [Susie] We have about six [Steven] Beautiful.

I'm going to add brown sugar.

[Susie] Yes.

[Steven] And then, [Susie] Classic.

[Steven] Classic.

(laughing) [Susie] It's a really vibrant it really brightens things.

[Steven] And finally, lemon zest.

We will mix this together.

[Susie] Filling looks beautiful.

[Steven] Filling is done.

[Susie] Let's Our bacon is crisp.

I'm just gonna pull this out of if a little bit of the fat goes (laughs) [Steven] Me too.

[Susie] And then, I'm gonna and then we need to Into our bacon, They give a nice nutty flavor, Again, [Steven] More brown sugar.

[Susie] A little bit of flour.

And then, I'm gonna give this and you'll be able to see kind of coming through.

We're also gonna cut in Thank you.

[Steven] Want me to add those?

[Susie] Yeah, go ahead By the time it's all mixed, and you can use a pastry cutter I just like to use my fork You can kind of still get those but you can keep the integrity Okay, let's add our apples [Steven] Good.

[Susie] ...our bacony skillet.

[Steven] All right.

[Susie] Beautiful.

Flatten that out just a little And then, we'll spread our One of my favorite reasons cast iron skillet is not only but your serving vessel is [Steven] Which is nice communal dish.

[Susie] Yes.

It's meant to be a home style And then, this is ready to cook.

[Steven] Well, So, we have fired up The heat deflector plate We added a couple of We'll put this on the grill.

Lower the lid.

You want it what temperature?

[Susie] 375 degrees.

[Steven] All right.

So, we'll adjust the vents here [Susie] Yep.

[Steven] W...how long is the [Susie] Takes about so just enough time to family meal, and then everyone's [Steven] All right, Susie.

What's the next step?

[Susie] We're gonna make a just to drizzle over the top.

I think it adds a [Steven] Fantastic.

[Susie] I've got a nice heavy I want the sides to be pretty a little bit bubbly.

We're gonna take just regular add it to the bottom of our pan, of water.

And I don't need to stir this.

I'm just gonna swirl the pan dissolve the sugars.

We're taking it almost It's a nice dark caramel sauce.

[Steven] I always say you're dancing on a razor's edge [Susie] Yes, and that is where [Steven] That's where the flavor [Susie] ...is right on [Steven] Absolutely.

All right, I thought with a smoked whipped cream.

[Susie] Beautiful.

[Steven] All right.

This is a handheld smoker.

I'm gonna add apple wood which will insert in the [Susie] That's so fun.

[Steven] So at this point, I've placed plastic wrap over We're gonna switch that off.

And so, the smoke infuses [Susie] That's gonna be [Steven] It's apples and smoke.

(Susie laughs) [Steven] And it looks like [Susie] We're dancing the line Now, when we add in our we're gonna cause some problems.

[Steven] A Vesuvian [Susie] Yes, a Vesuvian hiss We're gonna see a lot [Steven] Okay.

[Susie] All right, [Steven] I think so.

[Susie] The color is absolutely We're gonna pour in our cream and spits and hisses at us.

* [Steven] Mmm.

Great.

[Susie] Beautiful.

At this point, we can turn off your favorite brown alcohol.

[Steven] All right.

[Susie] I like bourbon.

I think, it goes beautifully You could even use vanilla, at home.

Then, a few pinches of salt.

I like to use a good sea salt.

It dissolves right in.

We want the salty and It's gonna go beautifully So, we can just take our transfer it into a jar and set is cooked.

[Steven] Oof.

That looks fantastic.

[Susie] And it is quite but it does thicken up [Steven] It'll thicken up Sure.

[Susie] Exactly.

Oh, that smells so good.

And the color is amazing.

Should we check on the crisp?

[Steven] Let's do it.

[Susie] Yes.

[Steven] Whoa.

[Susie] That is... [Steven] that looks fantastic.

[Susie] Beautiful.

Our top is nice and... [Steven] Crisp.

[Susie] ...brown and I'm excited.

[Steven] Ahh, (Susie laughs) [Susie] Thank you.

I mean, normally I let it sit [Steven] I don't think that's [Susie] (laughs) I don't think [Steven] Thank you.

[Susie] Can I dish you up some?

[Steven] I would love some.

[Susie] I think, it gets around the outside.

[Steven] Nice.

* [Susie] Gosh, [Steven] And that'll melt right [Susie] And then, of course, of the salted caramel sauce.

That smells so good.

[Steven] Susie, [Susie] It does and it smells [Steven] But let's not just [Susie] Oh, look at that [Steven] Oh my.

I am almost speechless.

This is so fantastic.

The sweet sour of the apples, the salt of the caramel.

Man...this is amazing.

[Susie] And to top it all off, that's just melting into every it adds a creamy lightness the smoke just melts I think, I'm gonna have to steal the next time I make it at home.

[Steven] It is yours.

Susie Bulloch, thank you so much and sharing this amazing [Susie] Thank you This was a blast.

[Steven] I hope you've on influential grilling.

I'm Steven Raichlen.

See you next time.

[Susie] This really is so good.

[Steven] Mmm, mm, mm.

ANNOUNCER: For recipes and visit stevenraichlen.com.

You can also follow Steven 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... [Derek] Yeah.

[Steven] Oh Chris, You ever had fire cider?

[Derek] I have not.

[Crew Member] Steven, [Steven] We're ready.

We'll do it afterwards.

With more than 10,000 posts You have a good cut point, [Scott] I thought that was [Steven] It was, it just... (Derek laughing) [Susie] Fantastic.

Sorry.

I didn't even turn (laughs), little apple snack?

(laughs) [Steven] Easy to miss.

* *