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If you're a fan of Barbecue University, CHECK OUT my new show, Primal Grill with Steven Raichlen, airing this summer on PBS. Since I shot the last episode of Barbecue University (which is still airing in some markets), my fascination with live-fire cooking has taken me even further down the world's barbecue trail. Each week, I'll share with you what I've learned -- new techniques and ingenious tricks, and of course, all-new recipes WITH PLENTY OF THRILL POWER.. For a preview and for air times, go to www.primalgrill.org
Yours in righteous grilling,
Steven Raichlen
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BBQ News You Can Use!
Don't miss new recipes... techniques... the latest equipment. Sign up for Steven's FREE e-zine, Up in Smoke, today.
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Grill-Cam
Our unique "grill-cam" is a television first - a camera built right into the grill to give you a sizzling, grate level view of grilling.
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Curriculum
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401: Fire and Water
In this show, Steven Raichlen gives you his favorite strategies for victory at sea. [more]
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402: The New Face of Beef
Here’s a show for beef lovers featuring fantastic cuts of beef, new to most grillmeisters. [more]
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403: Meatless Grilling
Sooner or later, a vegetarian will show up at your cook-out, look into your carnivorous eyes, and ask to be fed. [more]
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404: High on the Hog
Pork is arguably the heart and soul of the American barbecue tradition. [more]
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405: Louisiana Tribute
Mindful of the suffering of New Orleans in the last year, this show pays tribute to Louisiana’s rich culinary traditions. [more]
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406: Rib Master
In American barbecue, ribs rule, and woe to the grillmeister who doesn't understand the rules. [more]
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407: Grilling with Wood
Cooking over hardwood trumps cooking over charcoal for several reasons. Main one? Flavor. [more]
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408: Extreme Grilling
Grilling is the performance art of cooking. And in every great griller beats the intrepid heart of a showman. [more]
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409: Southwest Revisited
Steven Raichlen brings the high-voltage flavors of the American Southwest to the grill with a take-no-prisoners menu. [more]
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410: Tailgate Warriors
On the athletic field, there are concrete rules of engagement. But there are none governing the fiercely competitive sport of tailgating. [more]
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411: On the Lamb
Lamb, so beloved elsewhere in the world, is underrepresented on American tables. [more]
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412: Breast Man
Pit masters are obsessed with breasts. (Chicken and turkey breasts, that is.) [more]
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413: Fire Away (Getting Started)
Jump-start your next party with a quartet of pass-arounds hot off the grill. [more]
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