Primal Grill with Steven Raichlen
Steven Raichlen, author of the award-winning, best-selling Barbecue Bible and How to Grill, is back with a sizzling series designed to help viewers take their grilling to the next levell. It features new recipes and sizzling new grills, from state-of-the-art infrared rotisseries to ceramic kamado cookers, wood-burning grills, industrial-strength smokers.
Primal Grill with Steven Raichlen Previous Broadcasts
Primal Grill (Episode #301)
KQED Life: Thu, Feb 28, 2013 -- 12:30 PM
Think back. Way back. To that momentous occasion more than a million years ago, when our prehistoric ancestors learned how to master fire-and cook. This show focuses on some of the world's most primal grilling. Mussels grilled on a bed of flaming pine needles, as they do on the west coast of France. Salmon roasted on redwood sticks in front of an open fire in the style of the Yurok Indians of northern California. T-bone steaks grilled directly on the embers, and fire-grilled Garlic Bread. Awaken your inner caveman. It's primal grilling on Primal Grill. Mussels on Pine Needles; Salmon on a Stick; Caveman T-Bones with Garlic and Peppers; Fire-Grilled Garlic Bread.
At The Game (Episode #213)
KQED Life: Wed, Feb 27, 2013 -- 12:30 PM
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. Recipes: Tuna steaks with arugula salad; Chicken grilled under bricks; Side dish: zucchini and yellow squash grilled with Greek spices; Coconut grilled pineapple.
On The Wing (Episode #212)
KQED Life: Tue, Feb 26, 2013 -- 12:30 PM
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 three ways; and grilled pork chop "calzones." Recipes: Grilled quesadillas; Burgers 3 ways: hamburgers with herb butter; inside out cheeseburgers; and Bosnian pletzkavicha; Grilled pork chop "calzones"; Side dish: grilled horn peppers and grilled tomatoes.
Up In Smoke (Episode #211)
KQED Life: Mon, Feb 25, 2013 -- 12:30 PM
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. Recipes: Marinated veal chops/ Allen Brothers rib steak with tomato, caper, olive vinaigrette; Roast leg of lamb provencale; Side dish: deconstructed grilled ratatouille; Memphis-style beef ribs.
In A Pickle (Episode #210)
KQED Life: Fri, Feb 22, 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: Thu, Feb 21, 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: Wed, Feb 20, 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: Tue, Feb 19, 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: Mon, Feb 18, 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: Fri, Feb 15, 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: Thu, Feb 14, 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: Wed, Feb 13, 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: Tue, Feb 12, 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: Mon, Feb 11, 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: Fri, Feb 8, 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: Thu, Feb 7, 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: Wed, Feb 6, 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: Tue, Feb 5, 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: Mon, Feb 4, 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: Fri, Feb 1, 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.