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.
One Good Turn (Rotisserie Grilling) (#110) Duration: 26:46 STEREO TVG
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.
- KQED Life: Fri, May 24, 2013 -- 12:30pm
Learning to Love Lamb (#111) Duration: 26:46 STEREO TVG
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.
- KQED Life: Mon, May 27, 2013 -- 12:30pm email reminder
Tailgating: Games On! (#112) Duration: 26:46 STEREO TVG
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.
- KQED Life: Tue, May 28, 2013 -- 12:30pm email reminder
Really Big Beef (#113) Duration: 26:46 STEREO TVG
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.
- KQED Life: Wed, May 29, 2013 -- 12:30pm email reminder
On The Bone (#201) Duration: 26:46 STEREO TVG
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.
- KQED Life: Thu, May 30, 2013 -- 12:30pm email reminder
In A Hurry (#202) Duration: 26:46 STEREO TVG
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.
- KQED Life: Fri, May 31, 2013 -- 12:30pm email reminder
In The Wild (#203) Duration: 26:46 STEREO TVG
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.
- KQED Life: Mon, Jun 3, 2013 -- 12:30pm email reminder
By The Sea (#204) Duration: 26:46 STEREO TVG
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.
- KQED Life: Tue, Jun 4, 2013 -- 12:30pm email reminder
On The Range (#205) Duration: 26:46 STEREO TVG
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.
- KQED Life: Wed, Jun 5, 2013 -- 12:30pm email reminder
From The Garden. (#206) Duration: 26:46 STEREO TVG
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.
- KQED Life: Thu, Jun 6, 2013 -- 12:30pm email reminder
On The Vine (#207) Duration: 26:46 STEREO TVG
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.
- KQED Life: Fri, Jun 7, 2013 -- 12:30pm email reminder
In The Fire (#208) Duration: 26:46 STEREO TVG
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.
- KQED Life: Mon, Jun 10, 2013 -- 12:30pm email reminder
On The Rotisserie (#209) Duration: 26:46 STEREO TVG
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.
- KQED Life: Tue, Jun 11, 2013 -- 12:30pm email reminder
In A Pickle (#210) Duration: 26:46 STEREO TVG
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.
- KQED Life: Wed, Jun 12, 2013 -- 12:30pm email reminder
Up In Smoke (#211) Duration: 26:46 STEREO TVG
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.
- KQED Life: Thu, Jun 13, 2013 -- 12:30pm email reminder
On The Wing (#212) Duration: 26:46 STEREO TVG
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.
- KQED Life: Fri, Jun 14, 2013 -- 12:30pm email reminder
At The Game (#213) Duration: 26:46 STEREO TVG
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.
- KQED Life: Mon, Jun 17, 2013 -- 12:30pm email reminder
Primal Grill (#301) Duration: 26:46 STEREO TVG
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.
- KQED Life: Tue, Jun 18, 2013 -- 12:30pm email reminder
Barbecue's Birthplace (#302) Duration: 26:46 STEREO TVG
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.
- KQED Life: Wed, Jun 19, 2013 -- 12:30pm email reminder
Gaucho Grill (#303) Duration: 26:46 STEREO TVG
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.
- KQED Life: Thu, Jun 20, 2013 -- 12:30pm email reminder
Italian Fire (#304) Duration: 26:46 STEREO TVG
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.
- KQED Life: Fri, Jun 21, 2013 -- 12:30pm email reminder
Burn in the USA (#305) Duration: 26:46 STEREO TVG
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.
- KQED Life: Mon, Jun 24, 2013 -- 12:30pm email reminder
Bombay Blast (#306) Duration: 26:46 STEREO TVG
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.
- KQED Life: Tue, Jun 25, 2013 -- 12:30pm email reminder
Asia's Crossroads (#307) Duration: 26:46 STEREO TVG
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.
- KQED Life: Wed, Jun 26, 2013 -- 12:30pm email reminder
Heat Without Meat (#308) Duration: 26:46 STEREO TVG
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.
- KQED Life: Thu, Jun 27, 2013 -- 12:30pm email reminder
Spanish Smoke (#309) Duration: 26:46 STEREO TVG
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.
- KQED Life: Fri, Jun 28, 2013 -- 12:30pm email reminder
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