Current A–Z Programs

Program Reminder:

Barbecue University with Steven Raichlen

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Ch. Title Description # Day Date Time Length RPT CC DVS AD MD
36.3 Southwest Revisited Steven brings the high-voltage flavors of the American Southwest to the grill with a take-no-prisoners menu. Oven-Grilled Tortilla Chips with Pineapple and Jalapeno Salsa start things off, followed by Green Lightning Shrimp Kebabs, assertively spiced and just this side of incendiary. Millionaire Brisket, a Texas-size slab of meat, gets the royal treatment with a savory rub, a coffee and beer mop sauce, and a long, slow smoke over oak.
WEB LINK
409 SU 07/20/14 07:30am 00:26:45 (RPT) (CC) × ST
36.3 Tailgate Warriors Steven Raichlen scores extra points with a platter of Grilled Polenta with Italian Sausage and Peppers. He shows how to stun your opponents and delight your fans with Flame-Grilled Prosciutto Panini. Steven engages in fowl play by serving indomitable Calgary Wings with zippy Maytag Blue Cheese Sauce. (10 of 13)
WEB LINK
410 WE 07/23/14 07:30am 00:26:46 (RPT) (CC) × ST
36.3 Tailgate Warriors Steven Raichlen scores extra points with a platter of Grilled Polenta with Italian Sausage and Peppers. He shows how to stun your opponents and delight your fans with Flame-Grilled Prosciutto Panini. Steven engages in fowl play by serving indomitable Calgary Wings with zippy Maytag Blue Cheese Sauce. (10 of 13)
WEB LINK
410 WE 07/23/14 01:30pm 00:26:46 (RPT) (CC) × ST
36.3 On The Lamb Lamb, so beloved elsewhere in the world, is underrepresented on American tables: Per capita consumption here is about 1 pound per year. Steven's succulent Lamb on the Rod with mini sweet peppers could be the recipe that turns the statistical tide. Then it's double-digit thick and double-digit good Lamb Chops and Lamb Steaks served with a Parsley Onion relish and a tangy Feta Cheese Sauce.
WEB LINK
411 SU 07/27/14 07:30am 00:26:46 (RPT) (CC) × ST
36.3 The Best of the Breast Steven takes on America's most popular cut of poultry. It's all about how to keep white meat juicy when grilling and barbecuing. First, from . Balthazar, the boisterous, "see-and-be-seen" bistro in Lower Manhattan, come easy and fabulous Tarragon Chicken Paillards, which are pounded paper thin and smokily seared on the grill. And then Maple-Smoked Turkey Breast gets a triple-blast of flavor from maple sugar rub, a maple syrup glaze, and a long slow smoke over--you guessed it--maple wood.
WEB LINK
412 WE 07/30/14 07:30am 00:26:46 (RPT) (CC) × ST
36.3 The Best of the Breast Steven takes on America's most popular cut of poultry. It's all about how to keep white meat juicy when grilling and barbecuing. First, from . Balthazar, the boisterous, "see-and-be-seen" bistro in Lower Manhattan, come easy and fabulous Tarragon Chicken Paillards, which are pounded paper thin and smokily seared on the grill. And then Maple-Smoked Turkey Breast gets a triple-blast of flavor from maple sugar rub, a maple syrup glaze, and a long slow smoke over--you guessed it--maple wood.
WEB LINK
412 WE 07/30/14 01:30pm 00:26:46 (RPT) (CC) × ST
36.3 Fire Away (Getting Started) Jump-start your next party with a quartet of pass-arounds hot off the grill. The episode leads off with a twist on a pu-pu platter classic: Pancetta-Grilled Diver Scallop Rumaki. Next up in the starter category, Summer Sausage S'mores, think-out-of-the-box grilled sandwiches topped with cheese and jalapenos. And finally, Steven's barbecued version of Chinatown Ribs; they're sizzling, sweet, salty, aromatic with ginger and scallions, and the quintessential hand-to-mouth food.
WEB LINK
413 SU 08/03/14 07:30am 00:26:46 (RPT) (CC) × ST
36.3 Chicago and the Midwest The "professor" crisscrosses the Midwest for a collection of the region's best grilling recipes: Grilled Pitas grilled Red Pepper Dip he picked up in the Motor City; a spectacular Bratwurst "Hot Tub"--the tailgate classic from Sheboygan, Wisconsin; Mexican-style Grilled Corn from the Windy City and an all-new take on burgers--Veal Burgers with Dill from the Minnesota's Twin Cities. (1 of 13)
WEB LINK
301 WE 08/06/14 07:30am 00:27:16 (RPT) (CC) × ST
36.3 Chicago and the Midwest The "professor" crisscrosses the Midwest for a collection of the region's best grilling recipes: Grilled Pitas grilled Red Pepper Dip he picked up in the Motor City; a spectacular Bratwurst "Hot Tub"--the tailgate classic from Sheboygan, Wisconsin; Mexican-style Grilled Corn from the Windy City and an all-new take on burgers--Veal Burgers with Dill from the Minnesota's Twin Cities. (1 of 13)
WEB LINK
301 WE 08/06/14 01:30pm 00:27:16 (RPT) (CC) × ST
36.3 The American Tropics--Hawaii Tuna "London Broil" is prepared with a sesame-pepper-wasabi crust, served with a wasabi cream sauce and grilled baby pineapples. A succulent traditional rotisseried Honey Lime Huli Huli Chicken follows, and Steven wraps up his dissertation on Hawaiian barbecue with Huli Huli Pineapple, a carved whole pineapple painted with a brown sugar glaze as it spit roasts over a bed of glowing coals. (2 of 13)
WEB LINK
302 SU 08/10/14 07:30am 00:27:16 (RPT) (CC) × ST
36.3 New England Steven demonstrates tricks for shellfish shucking and how to avoid tipping over clamshells on the grill in Grilled Clams with Sambuca and Italian Sausage. Next, he grills the perfect summer fish--Swordfish, and marries it with a summer salsa made with ruby red tomatoes and raw sweet corn. Finally, he tackles turkey on the grill, giving it the full New England treatment with a maple syrup brine and a Maple Syrup Redeye Gravy. (3 of 13)
WEB LINK
303 WE 08/13/14 07:30am 00:27:16 (RPT) (CC) × ST
36.3 New England Steven demonstrates tricks for shellfish shucking and how to avoid tipping over clamshells on the grill in Grilled Clams with Sambuca and Italian Sausage. Next, he grills the perfect summer fish--Swordfish, and marries it with a summer salsa made with ruby red tomatoes and raw sweet corn. Finally, he tackles turkey on the grill, giving it the full New England treatment with a maple syrup brine and a Maple Syrup Redeye Gravy. (3 of 13)
WEB LINK
303 WE 08/13/14 01:30pm 00:27:16 (RPT) (CC) × ST
36.3 Louisiana and the Gulf Coast Steven presents tips for cooking new shrimp and smokies; he grills blackened catfish with fennel and Cajun roastin' chicken on a beer can. (4 of 13)
WEB LINK
304 SU 08/17/14 07:30am 00:27:16 (RPT) (CC) × ST
36.3 Texas and Oklahoma Steven prepares drunken steak, smoke-lahoma brisket with baked beans, and bourbon and apricot spit-roasted ham. (5 of 13)
WEB LINK
305 WE 08/20/14 07:30am 00:27:16 (RPT) (CC) × ST
36.3 Texas and Oklahoma Steven prepares drunken steak, smoke-lahoma brisket with baked beans, and bourbon and apricot spit-roasted ham. (5 of 13)
WEB LINK
305 WE 08/20/14 01:30pm 00:27:16 (RPT) (CC) × ST
36.3 The Pacific Rim Steven prepares Lemongrass Pork Sates with Peanut Sauce and Cucumber Relish; Alder grilled salmon with citrus butter; Cinnamon grilled plums with red wine sauce. (6 of 13)
WEB LINK
306 SU 08/24/14 07:30am 00:27:16 (RPT) (CC) × ST
36.3 America's Crossroads Steven grills Louisville Wings, Memphis Dry rub ribs with Memphis Mustard Slaw, and St. Louis Pork Steaks. (7 of 13)
WEB LINK
307 WE 08/27/14 07:30am 00:27:16 (RPT) (CC) × ST
36.3 America's Crossroads Steven grills Louisville Wings, Memphis Dry rub ribs with Memphis Mustard Slaw, and St. Louis Pork Steaks. (7 of 13)
WEB LINK
307 WE 08/27/14 01:30pm 00:27:16 (RPT) (CC) × ST
36.3 Northern California Steven grills Hog Island BBQ oysters; Grilled Tenderloin in Herb Crust with Grilled French Fried Potatoes; Duck Under a Brick with Grilled Figs, and Martha's Wedding Salmon. (8 of 13)
WEB LINK
308 SU 08/31/14 07:30am 00:27:16 (RPT) (CC) × ST