* [Host] Ever since man first put food to fire, we've been wrapping and rolling one ingredient in another, and searing them over the embers.

Today, two such dishes from South America, a glorious pamplona of chicken from Uruguay.

The skin is crackling crisp.

The chicken itself is really moist.

And a hunger killer Argentinians call "matambre."

What kills or at least assuages your hunger is a butterflied flank steak stuffed with sausage, ham, and vegetables.

Plus, a Project Fire mystery box with a delectably different take on rolling and grilling.

I have no idea what it is, but I can't wait to find out.

From St. Louis Union Station, in the aquarium, I'm Steven Raichlen.

And this is Project Fire !

ANNOUNCER: Stephen Raichlen's Project Fire was made possible by...

This is the Big Green Egg where fire and flavor come together.

You can roast, bake, and sear with the versatility of a grill, oven, and barbecue smoker combined.

Locate a dealer at biggreenegg.com.

Fire Magic, combining style with a versatility to sear, smoke, rotisserie cook, and charcoal grill.

Crafted in America for over 80 years.

Green Mountain pellet grills built for woodfired versatility.

Truly wireless temperature starts with Maverick.

Crowd Cow.

And by the following... * [Steven] The urge to wrap, roll, and cook one food in another is as universal as fire and nearly as old as grilling itself.

Originally, we wrapped food in leaves such as banana leaves or cabbage, for roasting in the embers.

This kept the filling moist and gave the wrapper a delectable smoke flavor.

Over the centuries, we've created a whole family of wrapped, rolled, and grilled dishes.

* Today, we're grilling over a wood fire.

I charred red, yellow, and green bell peppers, and an onion to make a salad to accompany our main attraction, pamplona of chicken.

* To most people, Pamplona refers to a city in northern Spain, home of the infamous running of the bulls.

It means something very different in Uruguay, where pamplona describes a roulade of chicken or pork, stuffed with smoked meats and vegetables, and cooked, you guessed it, over a wood fire.

Start with a large chicken breast, ideally with the skin on.

Using a paring knife, cut a pocket in the chicken breast.

Going to, but not through, the far edge.

Now, season the inside of the pocket with sea salt, freshly ground black pepper, and crumbled dry oregano.

Stuff the chicken breast with red bell peppers, then strips of smoked ham.

Take a hard-boiled egg and cut the egg in half-length wise, and then length wise again.

And you can place a couple of hard-boiled egg quarters in the chicken breast.

And finally, some prunes.

So next, take a toothpick, fold the top and bottom together, and pin it shut.

So there's your pamplona of chicken.

Complex flavors, very simple preparation.

Place the chicken in a pan over ice.

I'm just going to wash my hands and then we'll brush the outsides of the chicken breasts with extra virgin olive oil.

And season with sea salt, freshly ground black pepper, and this fantastic oregano; this is actually Turkish oregano.

The flavor is really incredible.

* And as always we start with a hot fire.

We clean it with a stiff wire brush or wooden scrapper.

And then, use an oiling cloth, dip it in vegetable oil, rub it across the bars of the grate.

This prevents sticking, it removes any debris.

Next, arrange the pamplona's, meat side down on the grill grate.

* Cooking time here, five minutes per side.

(fire swooshes in) Once, the bottoms of the pamplona's are brown, turn them over to grill the skin side.

While, the skin side cooks let me show you that pepper salad.

What you do is you peel them and then cut the pepper flesh off the core and the seeds.

Then, you want to cut the peppers into one inch squares.

Then, add chopped flat leaf parsley.

Toasted pine nuts, and you just toast them in a dry skillet.

That brings out the nutty flavor.

Then, a little coarse sea salt and freshly ground black pepper.

A splash of extra virgin olive oil.

* And a shot of sherry vinegar.

We'll toss these ingredients together.

Taste.

* Mmm, super simple but amazingly flavorful.

Back to the chicken.

It's been about 10 minutes in all.

Take a look at the bottoms of the pamplona's.

You can see the skin is sizzling and crisp.

They sure look done but with chicken I always like to check the internal temperature.

We'll insert the thermometer to the center, we're looking for 165 degrees.

Bingo.

Now, take the Pamplona's off.

There are your chicken Pamplona's.

The wood aroma is incredible.

Take the Pamplona, transfer it to a cutting board.

Remember you want to pull out that toothpick.

To serve these, you want to cut the pamplona crosswise with a sharp knife and you'll start to see the mosaic of those fillings.

Very nice.

We'll just fan out the pamplona on a plate and then the fire charred pepper salad, right here.

Okay, let's see how we did.

* Mmm, wow.

So the first thing I notice, the skin is crackling crisp.

We've got the sweet prunes, salty ham, the chicken itself is really moist and tender.

Now, we'll take a slice of the pepper.

Mmm, refreshing, cool, crisp.

Again, united by smoke.

Chicken pamplona, it's stuffed, rolled, and grilled at its best.

The name says it all.

Matambre literally means hunger killer in Spanish.

What kills or at least assuages your hunger is butterflied flank steak stuffed with sausage, ham, and vegetables.

* Start with a good size flank steak, this is a two pounder.

Trim off the edges.

The only remotely tricky part of this recipe is butterflying the flank steak.

What you do.

Hold your knife blade parallel to the cutting board and just gently make a series of incisions into the flank steak.

There's your butterflied flank steak.

Now, we'll just season the outside with a little coarse sea salt and black pepper.

Now, one of the unusual things about this Matambre recipe is that it's grilled in foil.

So, to make a large sheet of aluminum foil, take two sheets, pleat the bottom three times.

This will create a hermetic seal.

Then, open the foil up and this gives you a nice large foil rectangle.

Line your foil with strips of bacon.

Then, take your butterflied flank steak, lay it on top of the bacon.

Next, season the inside of the flank steak with your coarse sea salt and freshly ground black pepper.

Matambre originated in Argentina, but I'm going to give it a Cajun twist today by seasoning the inside with Cajun seasoning.

Now, add your fillings.

First, strips of smoked ham, then strips of yellow bell pepper, a strip of carrot, and then we have Andouille sausage.

Then, we'll add strips of provolone cheese, then red bell pepper, then strips of hearts of palm.

And finally, strips of green bell pepper.

And now, repeat the process.

There's your stuffed matambre.

You can see how I've left the top two inches of meat without stuffing that way.

We'll have meat to meat when we close the roll.

Now, using the foil bring the meat up and you just lift the foil as you roll it because you don't want the foil caught in the beef roll.

And once you've closed the roll, continue rolling.

Then, twist one end, twist the other end.

And here's your matambre ready for grilling.

I'm using a ceramic cooker.

I set it up for direct grilling, moderate heat.

And we'll place the matambre directly on the grate.

Cooking time, about an hour.

You'll give the matambre a quarter turn every 15 minutes.

The idea is that the direct heat is going to crisp that bacon, brown the outside of the matambre, slowly cook the meat, so it comes out nice and tender.

In keeping with our Cajun theme, I will serve a Louisiana style remoulade sauce.

It starts with mayonnaise, to which you add Dijon style mustard, prepared horseradish, minced shallots, minced jalapeno peppers, minced pimento olives, a little Cajun seasoning, a little sweet paprika, a generous squeeze of lemon juice; through my fingers to catch any eventual seeds, and finally a splash of hot sauce.

Whisk the ingredients together.

There's your remoulade sauce.

Let me take a taste.

Mmm, spicy with mustard and horseradish, crunchy with shallots, and jalapeno.

That's going to go great with the beef.

Every 15 minutes or so check on your matambre.

You want to give it a quarter turn.

It's been an hour.

I've conscientiously turned the matambre every 15 minutes.

It should be ready.

To check I'll use an instant read meat thermometer.

Want to go between 180 and 190.

We're at 190, we are good to go.

Let it cool for a few minutes and then you can unwrap the foil.

There my friends, is your matambre.

Now, all you need to do is carve the matambre.

We'll cut off the end to sort of clean things up.

And the meat is incredibly tender.

The knife glides through it as though through butter.

Look how the ham, sausage, and vegetables have formed a colorful mosaic.

Let's see how we did.

First, I'll taste the flank steak.

It's super beefy and incredibly tender.

Next, the filling.

Mmm, garlicky, rich, savory, luscious.

Now, let me try it with the remoulade sauce.

* You know, beef has a natural affinity for horseradish.

Man, this is really nice.

So now, you know how to roll with matambre and it certainly will kill your hunger.

* [Jennifer] Well, the episode is stuffed and rolled.

[Chris] Yeah.

[Jennifer] So, we could do stuffed.

We could do rolled.

We could do stuffed and rolled.

[Chris] He's going to be able to go a lot of directions.

[Jennifer] Yes.

All right bye.

(fire swooshes in) [Steven] It's time for a Project Fire mystery box.

Chef Chris and stylist Jen have selected an ingredient for me to grill.

I have no idea what it is.

But I can't wait to find out.

Whoa, lobsters.

[Jennifer] We had a few different ideas and then we ended up going with lobster because, uh, there's so many different parts to the lobster.

It'll be interesting to see what he does with each part.

I think, he'll really enjoy the lobster.

[Steven] Well, happily I spent half my year in New England, so these are not complete strangers to me.

So, let's go over to the pantry, see what I come up with.

(fire swooshes in) Okay...so, the theme of the show is rolled and stuffed.

The first thing I see are hotdog buns.

That's suggesting a lobster roll to me and traditionally with lobster rolls in New England we serve coleslaw.

I'm seeing some hearts of palm and I think that would make a very interesting slaw.

And I'm seeing some kale and that would make a very interesting slaw.

And of course, fresh herbs tarragon and fresh dill.

Amazing with lobster.

And I think, we need a couple of scallions.

I need some lemon.

Apple balsamic vinegar, that is pretty interesting.

And I'm looking for a sweetener of some sort.

And, uh, raisins.

Raisins will give me my sweetness.

I think, I'm ready.

(fire swooshes in) So, the first step will be to char some scallions and char some lemons to make a charred scallion, and lemon mayonnaise.

For the lemons, I will cut them in half.

I have heated my grill as hot as it will go.

We'll place the scallions on the grill and the lemons on the grill.

The idea is that we want to char these almost jet black and that's going to flavor our mayonnaise.

Second preparation, let's start on the slaw.

We want to cut out the stems, which are a little bit fibrous.

Slice the kale crosswise into hair thin ribbons.

* Then for color and crunch, we'll cut up a bell pepper and we'll julienne the bell pepper.

That is cut it into thin slices.

We have green and yellow working together, that looks really beautiful.

Next, I'm thinking we'll do rings of hearts of palm.

* By way of flavorings, I think fresh dill would be great in this slaw.

* For sweetness I'll add some golden raisins.

And then, we need some extra virgin olive oil and apple balsamic vinegar.

That smells quite amazing.

As always, a generous pinch of salt and freshly ground black pepper.

Then, we'll just mix the ingredients for the slaw.

Take a taste.

Mmm, that's nice.

You know, you don't usually associate kale with coleslaw.

It's got a nice bright verdant flavor.

You got the crunch of the hearts of palm, the sweetness of the raisins.

The brightness of the dill.

That's a really nice slaw.

The next step is to make the lemon herb butter.

And we use that butter to baste both the lobster and the lobster buns.

I'll start by finally chopping a fresh scallion.

And we'll melt the butter in a skillet and add the thinly sliced scallions to the butter.

I'll just stir the butter and with the scallions, I like to add fresh tarragon.

We'll just strip the leaves off the stems.

We'll finely chop the tarragon and add the tarragon to the scallions and the butter.

And as the herbs simmer I'll add a little powdered lemongrass to the butter and cook these until the herbs are sizzling and begin to crisp.

Don't want to forget about the scallions.

So, those are beautifully charred.

Once, your lemons are charred take them off as well.

And then, we'll finely chop the scallion and add it.

And then, I'll squeeze in this charred lemon juice.

Charring the lemons adds that smokey flavor.

You know how I love smoke.

We'll whisk these ingredients together and there is your charred scallion and lemon mayonnaise.

The herb butter is fragrant and aromatic, sizzling.

So we'll take that off.

Now, it's time to cook the lobster.

And in a traditional lobster roll, the lobster would be boiled.

You know my saying, "If it's boiled, fried, or sauteed, it'd probably taste even better grilled."

But first I want to butter the buns.

Butter the buns before the brush touches raw lobster.

I have the lobsters cut in half in the kitchen and we'll butter the cut lobsters with our scallion butter.

To cook the lobster, set up your grill for direct grilling, heat it to high.

Take an oiling cloth, this is a cotton cloth.

We dip it in vegetable oil, draw it across the bars of the grate.

And this will keep the lobster from sticking.

Take your lobster, start it cut side down on the grill.

* Cooking time about 4-5 minutes on this side.

Then, we'll turn the lobsters over.

* (fire swooshes in) Once, the lobsters brown on the cut side, turn them over... * ...brush with herb butter once more.

* And continue grilling until the lobsters are cooked.

So, the lobsters are ready.

You can see the juices in the shell are bubbling.

Just take the lobsters off.

* Keep them warm and meanwhile we'll toast the buns.

Remember bread is highly flammable and burns easily.

* Your grilled lobster, your grilled buns.

Let me show you how it goes together.

So, we'll start by slathering the grilled bun with our charred scallion and charred lemon mayonnaise.

Next, lobster tail meat... * ...and some of the slaw.

And that is one lobster roll.

* So here's our grilled lobster.

It's on rolls and it's stuffed.

Let's see how we did.

* This certainly isn't traditional, but it may become a new tradition at our house.

A lot going on here, crusty bun, the lemony mayonnaise, the smokey grilled lobster, that slaw which is fragrant with dill, sweet with raisins.

Sounds like a lot but somehow it all works really great.

So that's our show on stuffed, rolled, and grilled.

I hope you've enjoyed it.

See you next time.

ANNOUNCER: For recipes and more live fire cooking, visit stevenraichlen.com.

You can also follow Steven Raichlen on Facebook, Twitter, and Instagram.

"Project Fire" and the Classic "Barbecue Bible" can be ordered online at stevenraichlen.com or call this phone number for ordering and customer service.

Steven Raichlen's Project Fire is made possible by...

This is the Big Green Egg where fire and flavor come together.

You can roast, bake, and sear with the versatility of a grill, oven, and barbecue smoker combined.

Locate a dealer at biggreenegg.com.

Fire Magic, combining style with a versatility to sear, smoke, rotisserie cook, and charcoal grill.

Crafted in America for over 80 years.

Green Mountain pellet grills built for woodfired versatility.

Truly wireless temperature starts with Maverick.

And by the following... [Steven] I'm ready.

[Crew] (Cheering in background) It's for you.

[Matt] Steven, you look a little cold, so just relax.

[Steven] Okay.

Good, uh, can we re-shoot the whole thing then?

[Matt] Nope.

[Steven] No.

Okay.

And you know what I'm wondering?

How the heck does a quarterback grab a football when it's this cold.

[Steven & Crew] One take Raichlen, right?

Yeah, how about that.

The secret is three hours of sleep.

* *