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.
http://www.primalgrill.org
Episode # 113
In barbecue, as in life, bigger is often better. Especially when it comes to beef. Every aspiring grill master should know how to tackle the big cuts-brisket, prime rib, and whole beef tenderloin. Big beef, like big game, will impress the hell out of your guests. Are you up to the challenge? Bacon-crusted Texas-style Brisket with BBQ beer mop sauce. Fragrant Rosemary Rib Roast studded with minced garlic and melted asiago cheese. The ultimate cheesesteak-a spectacular beef tenderloin stuffed with grilled poblano chilies, onions, and provolone cheese - and served on garlic bread.
Saturday, February 11, 2012
Length : 26 min
MPT2
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, February 12, 2012
Length : 26 min
MPT2
Episode # 102
Meat on a stick represented the first technological leap forward in the evolution of barbecue. The popularity of kebabs and sates around the world attests to the universal appeal of skewered foods. So why do so many kebabs come on bamboo skewers with burnt ends or on metal skewers with raw onions, overcooked meat, and tomatoes that fall into the embers? If you've ever had trouble nailing the perfect shish kebab, or you want to expand your repertoire, this show is for you. Persian Quick Beef Kebabs - beef tenderloin, red-ripe plum tomatoes, Bermuda onions and Anaheim chili peppers - individually skewered and grilled to perfection. Swordfish Souvlaki - Cubed swordfish steak marinated in white wine and herbs and delicately threaded on skewers with onion and bay leaves. Savory Thai Chicken Sate - thinly sliced chicken breast woven onto bamboo skewers, quickly grilled and served on a fresh lettuce leaf with diced cucumber and a warm peanut sauce. Desert Kebabs: Asian Pear, fresh Fig, miniature Pineapple and buttery pound cake threaded on oversized cinnamon sticks, lightly grilled, and basted with Raichlen's mouth-watering butter rum glaze.
Monday, February 13, 2012
Length : 26 min
MPT2
Episode # 304
Since Roman times, the Italian focus-hearth-has made monumental contributions to the world of live fire cooking. A new addition to the Primal Grill equipment collection, an authentic Italian-style wood-burning oven, inspired this show's menu: two versions of Italy's iconic food, pizza, cooked on the floor of the oven but easily adapted to a conventional grill; wood oven-roasted sweet and sour duck; and monster bone-in pork chops glazed with a reduction of red wine, honey, and balsamic vinegar. Benissimo. Wood Oven Pizzas (Margherita and Bacon Potato); Sweet and Sour Duck; Grilled Pork Chops with Cipollini Onion Sauce; Grilled Cipollini Onions on Skewers.
Saturday, February 18, 2012
Length : 26 min
MPT
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, February 18, 2012
Length : 26 min
MPT2
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, February 19, 2012
Length : 26 min
MPT2
Episode # 103
People may dream of smoking whole hogs and briskets, but admit it: what you really want to know for everyday use on a practical basis is how to grill the perfect steak. This show reveals all the secrets, from selecting the right steak to setting up the grill to the perfect seasoning and sauces. You'll learn how to achieve perfect doneness every time using the "four-finger" poke test. Tubac T-bone: A classic T-bone steak topped with pan-fried jalapenos, thinly sliced garlic and fragrant cilantro. Rib Eye Steaks with a Korean-influence of sesame, grilled and served with garlic, scallions, romaine lettuce and chili paste for heat. Juicy, Argentinean Filet Mignon, with a gaucho rub and chimichurri sauce --served with grilled peppers and eggplant.
Monday, February 20, 2012
Length : 26 min
MPT2
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.
Saturday, February 25, 2012
Length : 26 min
MPT2
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, February 26, 2012
Length : 26 min
MPT2
Episode # 104
When I was growing up," barbecue" meant chicken marinated in sweet barbecue sauce, burnt charcoal-black on the outside, still raw inside, and reeking of lighter fluid. Sound familiar? This show will teach you the right way to grill America's favorite bird: on a charcoal grill, in a smoker, and on a gas grill. Indonesian Java Chicken prepared in a delightful espresso barbeque sauce. Chipoltle Cinnamon-brined Chicken - grilled to a golden brown, mouth-watering perfection. Spatchcocked Game Hens, in a sweet basil marinade and grilled under a brick! and garnished with cherry tomatoes and lemon wedges.
Monday, February 27, 2012
Length : 26 min
MPT2
03:30 PM
Episode # 101
Smoke is the soul of true barbecue. As you climb the ladder of barbecue enlightenment, you'll want to be able to smoke a variety of foods in a variety of grills and smokers. This show explores four diverse foods: ribs, turkey, salmon, and even a dessert-prepared in a traditional offset barrel smoker, a water smoker, a charcoal grill, and a stovetop smoker. Sorry...no gas grills allowed. Tender Kansas City-style Spareribs, hickory smoked and served with a spicy apple BBQ sauce. Heart-healthy Turkey Pastrami smoked and served on fresh rye bread with sauerkraut and homemade Russian dressing. Sunday morning Smoked Salmon, done in a stovetop smoker, served with grilled toast points, capers, diced red onions, and sour cream. Tantalizingly sweet Raspberry-Pear crisp - who would've thought - dessert on the grill!
Rebroadcast
Monday, February 06, 2012
Length : 26 min
MPT2
02:30 PM
Episode # 112
Why do you want to learn how to grill? To expand your personal knowledge? To impress your family and friends? Admit it: the real reason you want to boost your barbecue skills is to show off at your next tailgate party. We've got you covered with three great dishes that are easy to grill in a parking lot and that will help you smoke the competition. Lemon-soy Sirloin served with refreshing cucumber salsa and sesame garlic bread. Buffa-que Shrimp served with a blue cheese crumble dressing and crunchy celery sticks. The tailgater's ultimate - Chili Beer Chicken Wings with sweet chili glaze.
Rebroadcast
Sunday, February 05, 2012
Length : 26 min
MPT2
02:30 PM
Episode # 111
The statistics are in and the winner is...definitely not lamb. Americans consume less than 1 pound per person per year. But on any given night, more pit masters around the world are grilling lamb than probably any other meat. The lamb zone begins in Morocco and extends east all the way to New Zealand. You cannot consider yourself a well-rounded grill master until you've mastered lamb. Fall-off-the-bone-tender lamb Barbacoa marinated in a smoky adobo sauce. Succulent yogurt-marinated Lamb Chops served over saffron rice. Lamb Burgers seasoned to perfection and served on grilled pita with a yogurt-cucumber sauce.
Rebroadcast
Saturday, February 04, 2012
Length : 26 min
MPT2
03:30 PM
Episode # 313
Cook indoors and you often cook solo. Light a grill and you cook for a crowd. This show focuses on grilling for parties. Mexican grilled fish tacos, for example, where a single dish becomes an entire meal. Or burgers, ranging in size from bite-size kobe-style beef sliders to plate-burying, garlic- and chile-laced Bosnian pljeskavica. Smoked turkey makes another great dish to grill for a crowd: The Primal Grill twist comes from a brown sugar and orange marinade and tangy orange slather sauce. Mexican Fish Tacos; Burgers Big & Small; Brined Turkey Breast.
Rebroadcast
Monday, January 30, 2012
Length : 26 min
MPT2
02:30 PM
Episode # 110
Are we listening when you write in to the Barbecue Board? You bet! And one question you ask a lot is how to improve your rotisserie skills. Spit-roasting is one of the world's most ancient and universal forms of grilling, and there's nothing like it for producing exceptionally moist meat with a crackling crisp crust. Here's the lowdown on spit-roasting duck, prime rib, and even baby back ribs. Sweet, Pineapple-glazed Baby Back Ribs in a ginger-orange barbecue sauce. Spit-roasted Prime Rib seasoned with garlic cloves and herbs and served with horseradish cream sauce. Spit-roasted Peking Duck - an outdoor version of the classic - with Hoisin-plum sauce.
Rebroadcast
Sunday, January 29, 2012
Length : 26 min
MPT2
02:30 PM
Episode # 109
Shellfish come from the water, but deliver their ultimate flavor through fire. Grill masters from California to the Mediterranean to Australia back me up on this. In this show you'll learn to grill "drunken sailors" (tequila marinated oysters), ginger-mint buttered lobster, and a spectacular grilled shrimp cocktail. Drunken sailors: Oysters on the half-shell, soaked in an irresistible tequila marinade. Kicked-up Shrimp Cocktail with fresh Mediterranean salsa. Morton Bay Bugs - lobster tails grilled and served with a ginger-mint butter sauce.
Rebroadcast
Saturday, January 28, 2012
Length : 26 min
MPT2
01:00 PM
Episode # 303
Gaucho describes the cowboys of northern Argentina and southern Brazil. These rustic cattle herders developed a simple yet powerful style of grilling over an open wood fire, a tradition still celebrated around Planet Barbecue today. Here are three indispensible gaucho favorites: Chicken roasted in a salt crust, from Uruguay's celebrity grill master, Francis Mallmann; the monster beef ribs that made the reputation of Brazil's famous grill house, Fogo de Chao; and a dessert from Brazil's cattle country, a pineapple you roast on the rotisserie. Chicken in a Salt Crust; Gaucho Beef Ribs; Brazilian Rotisserie Pineapple.
Rebroadcast
Saturday, January 28, 2012
Length : 26 min
MPT
03:30 PM
Episode # 312
Ozzies (Australians) and Kiwis (New Zealanders) may live half a world away, but they're every bit as grilling-obsessed as we North Americans are. Case in point: an Australian favorite, the proverbial "shrimp on the barbie," grilled here with basil and prosciutto and flambeed with Pernod. Or apostles on horseback-New Zealand sea scallops marinated in wine and grilled with smoky bacon. Grilling doesn't get much more primal than lamb on a shovel (chops grilled over a wood fire on a shovel blade), a specialty of the Australian Outback. G'day and good grilling. Scallops & Shrimp; Lamb on a Shovel; Salt-Grilled Pineapples.
Rebroadcast
Monday, January 23, 2012
Length : 26 min
MPT2
02:30 PM
Episode # 108
Every self-respecting grill master should have at least one infallible rib recipe under his or her belt. Here are three that are guaranteed to make you look like a pro. Master grillmanship requires more than great recipes: this show will teach you all the techniques and technical know-how you need to nail the perfect rib. Racks of smoky Baby Back Ribs, mopped for moistness and glazed with a lemon-brown sugar sauce. Five-spice Shanghai Beef Short Ribs and served with Shanghai Hoisin barbecue sauce. Countryside Ribs served with a colorful, tasty Chilean pebre salsa.
Rebroadcast
Sunday, January 22, 2012
Length : 26 min
MPT2
02:30 PM
Episode # 107
In Memphis, Tennessee, and the Carolinas, "barbecue" means just one thing: pork shoulder smoke-roasted until it's so tender you can pull it apart with your fingers. But pit masters all over the world love this crusty, meaty, well-marbled cut, and today, I'm going to show you how to grill the perfect pork shoulder-American, Caribbean, and even Balinese style. No ifs, ands, or pork butts, about it. Tender, South Carolina Smoked Pork shoulder with mustard sauce and creamy coleslaw. Balinese Roast Pork (babi guling) infused with fragrant spices and served with Grilled Green Beans and Saffron rice. Cochinita pibil Succulent Pit-roasted Pork served with pickled onions and "Dog's Snout Salsa" from the Yucatan.
Rebroadcast
Saturday, January 21, 2012
Length : 26 min
MPT2
03:30 PM
Episode # 311
When it comes to European grilling, Italy and Greece grab the headlines. Here's a look of some of Europe's lesser-known grilling traditions. From Belgium, it's briny oysters grilled with an uncommon (and uncommonly delectable) combo of ginger, soy sauce, and fruit jam. Serbia gives us boned chicken thighs, stuffed and grilled with bacon, ham, and cheese. And from Germany comes the best barbecue you've never heard of-spiessbraten-butterflied pork shoulder stuffed with onions and garlic and spit-roasted over beech wood. Finally, straight from a wood-burning beehive oven, experience a mixed vegetable grill with Brussel sprouts. You saw it here first on Primal Grill. Belgian Oysters; Serbian Grilled Chicken Bundles; German Spiessbraten; Vegetable Mixed Grill.
Rebroadcast
Monday, January 16, 2012
Length : 26 min
MPT2
02:30 PM
Episode # 106
When I was growing up, the options for a vegetarian at a typical barbecue were limited to hamburger buns or potato salad. In many parts of the world...in India and Japan, for example...meatless grilling produces some of the most interesting food to come off the fire. So whether you're grilling for vegetarians, or you just want to cut back on the meat sometimes, this sizzling show has you covered. Big-on-taste Grilled Pepper Salad topped with currants, capers, and feta cheese crumbles. Paella Primavera: A Not-So-Traditional Paella with a colorful blend of garden fresh grilled vegetables. Fire-roasted Apples stuffed with cream cheese, apricot preserves, and lightly sprinkled with brown sugar.
Rebroadcast
Sunday, January 15, 2012
Length : 26 min
MPT2
02:30 PM
Episode # 105
A lot of people are intimidated by the idea of grilling fish. With good reason! When you grill fish, does it A) stick to the grill grate; B) break into pieces; C) come out raw in the center; D) come out hopelessly overcooked; or E) all of the above? This show will give you three great ways to grill fish without fear-or tears. Cedar-planked Sockeye Salmon with a delicate miso glaze, served with a fresh fennel and orange slaw. Prosciutto-wrapped whole fresh Brook Trout stuffed with lemon wedges and dill. Trinidadian Grilled Swordfish served on a grilled warm flatbread with cool Caribbean mango salsa.
Rebroadcast
Saturday, January 14, 2012
Length : 26 min
MPT2
01:00 PM
Episode # 302
In 1516, a Spanish explorer encountered a band of Taino Indians roasting game and seafood on a wooden frame over a smoky fire. They called the cooking device a barbacoa-the origin of modern barbecue. This show takes us to the birthplace of barbecue-the Caribbean-where you'll learn to make Jamaican jerk chicken, buccaneer baby back ribs with pineapple barbecue sauce, and a Raichlen classic: shrimp grilled on sugarcane. Jamaican Jerk Chicken; Buccaneer Baby Back Ribs with Pineapple Barbecue Sauce; Shrimp Grilled on Sugarcane.
Rebroadcast
Saturday, January 14, 2012
Length : 26 min
MPT
03:30 PM
Episode # 310
Africa. Where mankind, grilling, and civilization began. Today, we take you to this mysterious, multi-cultural continent, where complex flavors and grilling techniques show just how far we've evolved since a human ancestor called Homo erectus became the first animal to cook his dinner. For starters, a South African specialty-incendiary peri-peri chicken wings. Then a Cape Malay twist on shish kebab--sosaties-pork and lamb skewers perfumed with red wine, dried fruit, and curry. From Nairobi, our grand finale: Kenyan spit-roasted lamb with sweet sour mint glaze-a reminder of the once-long reach of the British Empire. Peri Peri Wings; Sosaties; Kenyan Spit-Roasted Lamb.
Rebroadcast
Monday, January 09, 2012
Length : 26 min
MPT2
02:30 PM
Episode # 104
When I was growing up," barbecue" meant chicken marinated in sweet barbecue sauce, burnt charcoal-black on the outside, still raw inside, and reeking of lighter fluid. Sound familiar? This show will teach you the right way to grill America's favorite bird: on a charcoal grill, in a smoker, and on a gas grill. Indonesian Java Chicken prepared in a delightful espresso barbeque sauce. Chipoltle Cinnamon-brined Chicken - grilled to a golden brown, mouth-watering perfection. Spatchcocked Game Hens, in a sweet basil marinade and grilled under a brick! and garnished with cherry tomatoes and lemon wedges.
Rebroadcast
Sunday, January 08, 2012
Length : 26 min
MPT2
02:30 PM
Episode # 103
People may dream of smoking whole hogs and briskets, but admit it: what you really want to know for everyday use on a practical basis is how to grill the perfect steak. This show reveals all the secrets, from selecting the right steak to setting up the grill to the perfect seasoning and sauces. You'll learn how to achieve perfect doneness every time using the "four-finger" poke test. Tubac T-bone: A classic T-bone steak topped with pan-fried jalapenos, thinly sliced garlic and fragrant cilantro. Rib Eye Steaks with a Korean-influence of sesame, grilled and served with garlic, scallions, romaine lettuce and chili paste for heat. Juicy, Argentinean Filet Mignon, with a gaucho rub and chimichurri sauce --served with grilled peppers and eggplant.
Rebroadcast
Saturday, January 07, 2012
Length : 26 min
MPT2
03:30 PM
Episode # 309
Long before Spanish culinary mad scientist Ferran Adria stunned the world with his foams, infusions, and molecular cuisine, grill masters from the Iberian peninsula were setting the world of barbecue, well, on fire. Like Basque grill master, Victor Arguinzoniz, whose grilled shrimp calls for olive oil and txakoli wine misted from spray bottles. Or Matias Gorrochatequi, whose salt-grilled steaks are a masterpiece of fiery simplicity. (Serve them with calcots, flame-grilled green onions dipped in romesco sauce.) Catalan cream, crusted with spiced raw sugar and dramatically caramelized with a fire-heated iron disk, brings the meal to an unforgettable close. Victor's Shrimp; Salt-Grilled Rib Steak; Catalan Cream.
Rebroadcast
Monday, January 02, 2012
Length : 26 min
MPT2
02:30 PM
Episode # 102
Meat on a stick represented the first technological leap forward in the evolution of barbecue. The popularity of kebabs and sates around the world attests to the universal appeal of skewered foods. So why do so many kebabs come on bamboo skewers with burnt ends or on metal skewers with raw onions, overcooked meat, and tomatoes that fall into the embers? If you've ever had trouble nailing the perfect shish kebab, or you want to expand your repertoire, this show is for you. Persian Quick Beef Kebabs - beef tenderloin, red-ripe plum tomatoes, Bermuda onions and Anaheim chili peppers - individually skewered and grilled to perfection. Swordfish Souvlaki - Cubed swordfish steak marinated in white wine and herbs and delicately threaded on skewers with onion and bay leaves. Savory Thai Chicken Sate - thinly sliced chicken breast woven onto bamboo skewers, quickly grilled and served on a fresh lettuce leaf with diced cucumber and a warm peanut sauce. Desert Kebabs: Asian Pear, fresh Fig, miniature Pineapple and buttery pound cake threaded on oversized cinnamon sticks, lightly grilled, and basted with Raichlen's mouth-watering butter rum glaze.
Rebroadcast
Sunday, January 01, 2012
Length : 26 min
MPT2
