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Primal Grill with Steven Raichlen
Steven Raichlen, creator of the popular public television series, Barbecue University and author of the award-winning, best-selling Barbecue Bible and How to Grill is back with a sizzling new show designed to help viewers take their grilling to the next level: PRIMAL GRILL WITH STEVEN RAICHLEN.
In The Wild Episode #203 Back before there were supermarkets (or barbecue grills), grill masters hunted, fished, gathered, and grilled in the wild. This show celebrates the primal pleasures of cooking wild foods with live fire. It starts with-what else? Wwild salmon from the Pacific Northwest grilled on cedar planks with a juniper and wild berry glaze. Our next course is grilled elk loin, marinated in wine and wrapped in bacon, and grilled wild mushrooms foraged in the forests of Washington State. Steven will even show you a wild dessert-a smoke-roasted wild fruit crumble.Cedar-planked wild salmon with a juniper and wild berry glaze; Wine-marinated Elk loin, with grilled mushrooms Smoke-roasted wild fruit crumble. Rebroadcast
Saturday , November, 07, 2009 MPT
Previous Episodes
04:00 PM
From The Garden. Episode #206 Barbecue means meat to millions of grill masters, of course, but it's also about vegetables. Just ask one of India's 300 million vegetarians, who love tandoori (Indian barbecue pit cooking) every bit as much as a carnivore does. When it comes to bringing out the caramelized sweetness of a vegetable, nothing beats the searing heat of a grill. In this Episode, Steven will show you a barbecue where vegetarians will not feel like second-class citizens. On the menu? Grilled eggplant "caprese" salad; Indian pepper, tomato, and paneer cheese kebabs (served with Indian grilled puff pastry); and a "carb-haters" sandwich-grilled portabello mushrooms cheeseburgers.Grilled eggplant "caprese"; Indian pepper, tomato, and paneer cheese kebabs with mint chutney Side dish: Indian grilled "puff pastry"; Portobello mushroom cheeseburgers.
Sunday , November, 15, 2009 MPT2
01:00 PM
By The Sea Episode #204 Seafood may come from the water, but nothing brings out its briny succulence like the high, dry, smoky heat of the grill. This truth is readily apparent on the beaches of Brazil, at the waterfront grill stalls in Asia, and the seaside communities of the Yucatan. Here are three great grilled seafood dishes that solve the age-old problems of fish sticking to the grill grate or breaking apart when you go to turn it: Brazilian coconut grilled shrimp, Asian garlic grilled halibut, and snapper grilled in banana leaves, Yucatan-style. And grilled asparagus rafts make an appropriately nautical accompaniment.Brazilian coconut shrimp kebabs; Garlic-sesame halibut; Asparagus rafts; Snapper grilled in banana leaves. Rebroadcast
Saturday , November, 14, 2009 MPT
04:00 PM
On The Range Episode #205 Grilling brings out the cowboy in all of us. After all, smoked brisket originated in Texas cattle country and barbecue was brought to Missouri with the great cattle drives along the Chisholm Trail from Fort Worth to the meat-packing houses in Kansas City. This show will make you at home on the range, or at least at home with some of the smoked and grilled foods traditionally associated with America's cattle country: Hellfire T-bone steaks (with grilled jalapeno poppers to keep them company), smoked brisket, and, the newest addition to the "range"-free-range chicken grilled with herbed butter under the skin.Beef brisket with coffee rub and red-eye barbecue sauce; Hellfire T-bone steaks with tarragon butter; Jalapeno Poppers stuffed with ham and pepper jack cheese; Free-range Chicken stuffed under the skin with flavored butter.
Sunday , November, 08, 2009 MPT2
01:00 PM
In The Wild Episode #203 Back before there were supermarkets (or barbecue grills), grill masters hunted, fished, gathered, and grilled in the wild. This show celebrates the primal pleasures of cooking wild foods with live fire. It starts with-what else? Wwild salmon from the Pacific Northwest grilled on cedar planks with a juniper and wild berry glaze. Our next course is grilled elk loin, marinated in wine and wrapped in bacon, and grilled wild mushrooms foraged in the forests of Washington State. Steven will even show you a wild dessert-a smoke-roasted wild fruit crumble.Cedar-planked wild salmon with a juniper and wild berry glaze; Wine-marinated Elk loin, with grilled mushrooms Smoke-roasted wild fruit crumble. Rebroadcast
Saturday , November, 07, 2009 MPT
04:00 PM
By The Sea Episode #204 Seafood may come from the water, but nothing brings out its briny succulence like the high, dry, smoky heat of the grill. This truth is readily apparent on the beaches of Brazil, at the waterfront grill stalls in Asia, and the seaside communities of the Yucatan. Here are three great grilled seafood dishes that solve the age-old problems of fish sticking to the grill grate or breaking apart when you go to turn it: Brazilian coconut grilled shrimp, Asian garlic grilled halibut, and snapper grilled in banana leaves, Yucatan-style. And grilled asparagus rafts make an appropriately nautical accompaniment.Brazilian coconut shrimp kebabs; Garlic-sesame halibut; Asparagus rafts; Snapper grilled in banana leaves.
Sunday , November, 01, 2009 MPT2
01:00 PM
In A Hurry Episode #202 More taste than time? There's no excuse not to fire up your grill. Travel the world's barbecue trail and you'll discover that in many countries, grilling is the original fast food. Here are three grilled masterpieces that let you assuage your hunger without making you break a sweat-basil-grilled tuna steaks, chicken breasts grilled under a brick, and coconut-grilled pineapple for dessert. Because there's simply no reason not to fire up the grill when you get home from work.Basil-grilled Tuna steaks with arugula salad; Chicken grilled under bricks Grilled zucchini and yellow squash with Greek spices Coconut-grilled pineapple.
Saturday , October, 31, 2009 MPT
04:00 PM
In The Wild Episode #203 Back before there were supermarkets (or barbecue grills), grill masters hunted, fished, gathered, and grilled in the wild. This show celebrates the primal pleasures of cooking wild foods with live fire. It starts with-what else? Wwild salmon from the Pacific Northwest grilled on cedar planks with a juniper and wild berry glaze. Our next course is grilled elk loin, marinated in wine and wrapped in bacon, and grilled wild mushrooms foraged in the forests of Washington State. Steven will even show you a wild dessert-a smoke-roasted wild fruit crumble.Cedar-planked wild salmon with a juniper and wild berry glaze; Wine-marinated Elk loin, with grilled mushrooms Smoke-roasted wild fruit crumble.
Sunday , October, 25, 2009 MPT2
01:00 PM
On The Bone Episode #201 When it comes to flavor, you can't beat meat that's still attached to the bone. This simple truth is appreciated by anyone who has ever barbecued a rack of ribs, grilled a long-bone veal chop, or roasted a whole leg of lamb. Grilling and, more importantly, serving meat on the bone, transports us to a time back before the invention of knives and forks when barbecue buffs ate with their hands, chewing the fire-roasted meat right off the bone. Discover your inner caveman.Marinated veal chops with Catalan viniagrette; Smoke-Roasted leg of lamb Provencale; Kalbi qui, butterflied Korean short ribs. Rebroadcast
Saturday , October, 24, 2009 MPT
04:00 PM
In A Hurry Episode #202 More taste than time? There's no excuse not to fire up your grill. Travel the world's barbecue trail and you'll discover that in many countries, grilling is the original fast food. Here are three grilled masterpieces that let you assuage your hunger without making you break a sweat-basil-grilled tuna steaks, chicken breasts grilled under a brick, and coconut-grilled pineapple for dessert. Because there's simply no reason not to fire up the grill when you get home from work.Basil-grilled Tuna steaks with arugula salad; Chicken grilled under bricks Grilled zucchini and yellow squash with Greek spices Coconut-grilled pineapple.
Sunday , October, 11, 2009 MPT2
01:00 PM
At The Game Episode #213 A football game would be a sorry experience without tailgating. And tailgating revolves around grilling. Of course, just as the meaning of "football" varies around the world, so does what you grill. Whether the ball is oval or round, whether the game is football or soccer, this show will help you smoke the competition. Next up: grilled quesadillas; burgers two ways; and grilled pork chop "calzones."Grilled quesadillas; Burgers 2 ways: hamburgers with herb butter and Inside/out cheeseburgers; Grilled pork chop "calzones"- with pepperoni and cheese.
Saturday , October, 10, 2009 MPT
04:00 PM
On The Bone Episode #201 When it comes to flavor, you can't beat meat that's still attached to the bone. This simple truth is appreciated by anyone who has ever barbecued a rack of ribs, grilled a long-bone veal chop, or roasted a whole leg of lamb. Grilling and, more importantly, serving meat on the bone, transports us to a time back before the invention of knives and forks when barbecue buffs ate with their hands, chewing the fire-roasted meat right off the bone. Discover your inner caveman.Marinated veal chops with Catalan viniagrette; Smoke-Roasted leg of lamb Provencale; Kalbi qui, butterflied Korean short ribs.
Sunday , October, 04, 2009 MPT2
01:00 PM
On The Wing Episode #212 When we were growing up, barbecue meant chicken that was burned black as coal on the outside (the result of applying the sweet barbecue sauce too early), served half-raw inside, and perfumed with the scent of lighter fluid. If this sounds familiar, listen up. Here are three great fail-proof ways to grill chicken-yakitori-style, herb-scented game hens on the rotisserie, and Malaysian-style spatchcocked chicken.Yakitori chicken kebabs; Game hens flavored with herbs and mustard Malaysian Spatchcocked chicken.
