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Primal Grill with Steven Raichlen Previous Broadcasts

In A Pickle (Episode #210)

KQED Life: Mon, Sep 30, 2013 -- 12:30 PM

When I was 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 South African style piri-piri spatchcocked chicken. Recipes: Yakitori; Game hens flavored with herbs and mustard; Side dish: grilled polenta; Spatchcocked chicken piri-piri style.

On The Rotisserie (Episode #209)

KQED Life: Fri, Sep 27, 2013 -- 12:30 PM

Spice may give barbecue its personality, but smoke is its heart and soul. This truth is obvious to anyone who has spent time in American barbecue country (in Texas or Kansas City, for example). What you may not realize is how universal smoking really is. In this show, you'll learn how to smoke my Cousin Dave's chocolate chili ribs in an offset barrel smoker, Chinese-style duck in a water smoker, and ginger-stuffed smoked pears in a kettle grill. And because, as Raichlen's rule states: if something tastes good baked, fried, or sauteed, it probably tastes even better grilled, I'll even show you how to smoke mac and cheese. Recipes: Smoked duck with Chinese seasonings; Cousin Dave's chocolate chili ribs; Side dish: smoky mac and cheese; Smoke-roasted pears.

In The Fire (Episode #208)

KQED Life: Thu, Sep 26, 2013 -- 12:30 PM

Brining may seem like a relatively modern technique, but it's centuries if not millennia old. In fact, that's the origin of the English word "pickle'-pockel was the Old English word for "brine." Brining has the dual advantages of keeping intrinsically dry foods, like pork chops and chicken breasts, moist on the grill, and it also adds an extra layer of flavor. In this show you'll learn all about brining and marinating, including a wine-brined butterflied leg of lamb, bourbon-brined pork chops, and a "brine" you actually inject into a turkey with a hypodermic needle. Recipes: Sesame ginger leg of lamb; Bourbon brined pork chops; Side dish: fireman's corn (soaked in sugar and salt water and grilled); Cajun-smoked turkey.

On The Vine (Episode #207)

KQED Life: Wed, Sep 25, 2013 -- 12:30 PM

Many of the world's great grill cultures cook their best barbecue on the rotisserie. Consider Brazil's rodizio, Greek souvlaki and gyro, and Morocco's majestic mechouie. To judge from your many emails, spit-roasting is a live fire cooking method our viewers would like to know more about. In this show you'll learn how to grill a chorizo- and cheese-stuffed rib roast, how to grill a Greek-style whole hog over wood, and how to make Moroccan-style lamb ribs-cooked to a turn on a gas fired rotisserie. Recipes: Spit-roasted rib stuffed with chorizo and cheese; Spit-roasted, Greek-style whole hog; Side dish: spit roasted onions; Mechouie ribs with harissa sauce on the side.

From The Garden. (Episode #206)

KQED Life: Tue, Sep 24, 2013 -- 12:30 PM

The first "grills" possessed neither grates nor burners. The grilling was done right in the embers. The march towards barbecue enlightenment hasn't completely eliminated this primal method of grilling. In this show, you'll learn how to roast eggplants in the embers to make Middle Eastern baba ganooj and how a caveman might have cooked sweet potatoes. Our main dish routinely makes eyes pop and jaws drop in Bogota, Colombia: beef tenderloin wrapped in salt and cloth and roasted in the embers. And for dessert, an ingenious twist on that campfire classic, the s'more. Recipes: The real baba ganooj (roasted in the embers); Lomo al trappo (whole beef tenderloin roasted in the embers); Side dish: Sweet potatoes roasted in the embers; Shortbread s'mores.

On The Range (Episode #205)

KQED Life: Mon, Sep 23, 2013 -- 12:30 PM

Beer may be the beverage served at a lot of American cook-outs, but much of the world's barbecue trail runs directly through regions famed for their wine. This show will focus on the important role vines and wines play in barbecue-the former as a wrapping and fuel; the latter as an ingredient in marinades and sauces. Trout grilled in grape leaves; red-wine marinated fillet mignons; and even a "beer can" chicken made with cabernet sauvignon. So the next time you fire up your grill, don't forget your corkscrew. Recipes: Trout grilled in grape leaves stuffed with lemon and walnuts; Red wine chicken with cabernet barbecue sauce; Side dish: Grilled onions and garlic; Juniper flavored marinated filet mignon.

By The Sea (Episode #204)

KQED Life: Fri, Sep 20, 2013 -- 12:30 PM

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 sweetness of a vegetable, nothing beats the high dry heat of the grill. Today, I'll show you a barbecue where vegetarians will not feel like second-class citizens. On the menu? Grilled eggplant "caprese" salad; Indian pepper, tomato, and panir cheese kebabs (served with Indian grilled "puff pastry"; and a "carb-haters" sandwich-grilled tofu on grilled portabello mushrooms. Recipes: Grilled eggplant "caprese"; Indian pepper, tomato, and panir cheese kebabs with mint chutney; Side dish: Indian grilled "puff pastry"; Portobello mushroom open-face "sandwiches" with garlic-grilled tofu.

In The Wild (Episode #203)

KQED Life: Thu, Sep 19, 2013 -- 12:30 PM

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: firecracker T-bone steak (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. Recipes: Beef brisket with coffee rub and red-eye barbecue sauce; Hellfire steaks with tarragon butter; Side dish: Poppers (jalapenos stuffed with grilled slivered spiced ham and grated pepper jack cheese); Chicken stuffed under the skin with flavored butter.

In A Hurry (Episode #202)

KQED Life: Wed, Sep 18, 2013 -- 12:30 PM

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 Yucatan bluefish or snapper grilled in banana leaves. Grilled asparagus rafts make an appropriately nautical accompaniment. Recipes: Brazilian coconut shrimp kebabs; Garlic halibut; Side dish-asparagus rafts; Bluefish or snapper in banana leaves.

On The Bone (Episode #201)

KQED Life: Tue, Sep 17, 2013 -- 12:30 PM

Back before there were supermarkets (or barbecue grills for that matter or charcoal), 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, wild salmon from the Pacific Northwest grilled on cedar planks with a juniper and wild berry glaze. Our main course is grilled venison, marinated in wine and grilled wrapped in bacon, and grilled wild mushrooms foraged in the forests of Washington State on the side. I'll even show you a wild dessert-a smoke-roasted wild berry crisp. Recipes: Planked wild salmon (salmon with a juniper and wild berry glaze); Grilled venison loins in red wine; Side dish-Wild mushroom mixed grill (on grilled bread); Wild berry crisp.

Really Big Beef (Episode #113)

KQED Life: Mon, Sep 16, 2013 -- 12:30 PM

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.

Tailgating: Games On! (Episode #112)

KQED Life: Fri, Sep 13, 2013 -- 12:30 PM

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.

Learning to Love Lamb (Episode #111)

KQED Life: Thu, Sep 12, 2013 -- 12:30 PM

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.

One Good Turn (Rotisserie Grilling) (Episode #110)

KQED Life: Wed, Sep 11, 2013 -- 12:30 PM

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.

Shell Games (Episode #109)

KQED Life: Tue, Sep 10, 2013 -- 12:30 PM

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.

Raichlen On Ribs (Episode #108)

KQED Life: Mon, Sep 9, 2013 -- 12:30 PM

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.

Shoulders and Butts (Episode #107)

KQED Life: Fri, Sep 6, 2013 -- 12:30 PM

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.

Vegetarians at the Grill (Episode #106)

KQED Life: Thu, Sep 5, 2013 -- 12:30 PM

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.

Fish Without Fear (Episode #105)

KQED Life: Wed, Sep 4, 2013 -- 12:30 PM

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.

Bird Meets Grill (Episode #104)

KQED Life: Tue, Sep 3, 2013 -- 12:30 PM

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. Chipotle 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.

Make No Mis-Steak (Episode #103)

KQED Life: Mon, Sep 2, 2013 -- 12:30 PM

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.

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