Primal Grill with Steven Raichlen Previous Broadcasts

Spanish Smoke (Episode #309)

KQED Life: Fri, Jun 28, 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: Thu, Jun 27, 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: Wed, Jun 26, 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: Tue, Jun 25, 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: Mon, Jun 24, 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: Fri, Jun 21, 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: Thu, Jun 20, 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: Wed, Jun 19, 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: Tue, Jun 18, 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: Mon, Jun 17, 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: Fri, Jun 14, 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: Thu, Jun 13, 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: Wed, Jun 12, 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: Tue, Jun 11, 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: Mon, Jun 10, 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: Fri, Jun 7, 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: Thu, Jun 6, 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: Wed, Jun 5, 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: Tue, Jun 4, 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: Mon, Jun 3, 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.

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