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
Kebabs of the World Unite (Episode #102)
KQED Life: Fri, Aug 30, 2013 -- 12:30 PM
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.
Smoke Screen (Episode #101)
KQED Life: Thu, Aug 29, 2013 -- 12:30 PM
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!
Primal Grills for a Crowd (Episode #313)
KQED Life: Wed, Aug 28, 2013 -- 12:30 PM
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.
Fired Up, Down Under (Episode #312)
KQED Life: Tue, Aug 27, 2013 -- 12:30 PM
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.
The Best Kept Secrets of European Grilling (Episode #311)
KQED Life: Mon, Aug 26, 2013 -- 12:30 PM
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.
Out of Africa (Episode #310)
KQED Life: Fri, Aug 23, 2013 -- 12:30 PM
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.
Spanish Smoke (Episode #309)
KQED Life: Thu, Aug 22, 2013 -- 12:30 PM
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.
Heat Without Meat (Episode #308)
KQED Life: Wed, Aug 21, 2013 -- 12:30 PM
Whether you're a vegetarian, feeding someone who doesn't eat meat, or simply crave meatless grilling from time to time, this show is for you. Smoked egg pate from Israel. (Think of it as turbocharged egg salad.) Grilled tofu with pineapple, cucumber, and a chili-peanut dipping sauce from Malaysia. Grilled bananas with a spoon-licking caliber coconut-caramel sauce from Thailand (as good for breakfast or a snack as a dessert). And Israeli Eggplant Salad-proof that you don't need meat to show off your grilling skills. Israeli Smoked Egg Pate; Malaysian Grilled Tofu; Thai Coconut Bananas; Israeli Eggplant Salad.
Asia's Crossroads (Episode #307)
KQED Life: Tue, Aug 20, 2013 -- 12:30 PM
Some of the world's biggest flavors come hot off some of the world's smallest grills. Proof positive? Sizzling beef sates-cut from well-marbled rib eye steaks and masterfully spiced with cumin, coriander, and turmeric from tiny Singapore. From Guam, where the sun first rises on American barbecue, comes a main-course chicken salad like your mother never made: smoked chicken with freshly grated coconut and vivifying doses of lime juice and chiles. Cambodia boasts some of the world's best grilled corn (basted with coconut milk), while Malaysia gives us a unique way for preparing swordfish: slathered with lemongrass paste, then wrapped and grilled in banana leaves-a popular Asian technique that not only keeps the fish moist, but that keeps it from sticking to the grill grate. Singapore Beef Sates; Guamian Chicken Salad; Malaysian Swordfish in Banana Leaves; Cambodian Corn.
Bombay Blast (Episode #306)
KQED Life: Mon, Aug 19, 2013 -- 12:30 PM
More than 5000 years ago, a potter in Central Asia made a tall, urn-shaped, incredibly efficient clay barbecue pit-the origin of the Indian tandoor. Today, tandoori, Indian barbecue, is enjoyed from New Delhi to New Caledonia to New York. This show features tandoori salmon (washed with garlic water and marinated in spices, yogurt, and chickpea flour). Next up, two traditional Indian charcoal-grilled breads made from the same dough: naan and flaky, puff pastry-like lachha paratha, followed by fragrant Persian-inspired saffron chicken tikka kebabs. Best of all, each recipe can be cooked on a conventional grill, too. Tandoori Salmon; Indian Naan and Puff Pastry ; Chicken Tikka Kebabs.
Burn in the USA (Episode #305)
KQED Life: Fri, Aug 16, 2013 -- 12:30 PM
The whole world grills, and a few countries smoke. But only one place on Planet Barbecue has highly evolved traditions of both-the U.S.A. (Of course, in the South, Midwest, and Texas, smoked meats are better known as barbecue.) In previous seasons of Primal Grill, we've shown you how to barbecue the familiar-chicken, ribs, and brisket. So here's a look at some less well-known regional live fire cooking: lobster the way we do it on Martha's Vineyard (my summer home); Texas beef clod-a massive cut from the shoulder that handily feeds a carnivorous horde; and Puerto Rican pork shoulder, seasoned with oregano and garlic, basted with annatto oil, and spit-roasted until the skin is shatteringly crisp and the meat fork-tender. Lobster Martha's Vineyard-Style; Texas Clod; Puerto Rican Pork Shoulder.
Italian Fire (Episode #304)
KQED Life: Thu, Aug 15, 2013 -- 12:30 PM
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.
Gaucho Grill (Episode #303)
KQED Life: Wed, Aug 14, 2013 -- 12:30 PM
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.
Barbecue's Birthplace (Episode #302)
KQED Life: Tue, Aug 13, 2013 -- 12:30 PM
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.
Primal Grill (Episode #301)
KQED Life: Mon, Aug 12, 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: Fri, Aug 9, 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: Thu, Aug 8, 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: Wed, Aug 7, 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: Tue, Aug 6, 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: Mon, Aug 5, 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: Fri, Aug 2, 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: Thu, Aug 1, 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.