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
10.1 Fire and Water Fish is the "fear factor" in grilling: Will it stick? Will it fall apart? Steven offers his favorite strategies for victory at sea. No tricky turning maneuvers needed for Cedar-Planked Salmon, a dramatic presentation with incomparable wood flavor. Grilled Tuna with a gutsy Fire-Charred Tomato Chipotle Salsa is seared directly over a mesquite fire. Bacon-wrapped Trout, stream-caught just yards from the set and still dripping with water, are stuffed with Poblano Corn Relish and grilled in fish baskets over an open fire, Fish doesn't get much fresher-or better-than this.
WEB LINK
401 SA 09/20/14 05:00pm 00:26:45 - (CC) × ST
10.1 The New Face of Beef Here's a show for beef lovers featuring fantastic cuts of beef, new to most grillmeisters. Leading off is a clod (whole smoked beef shoulder), much beloved in central Texas and virtually unknown everywhere else on the planet. It's 18 pounds of pure beef pleasure cooked low and slow to fork-tender perfection. Then, meet the new steak on the block-- flame-seared flat iron, which Steven prepares in the south of the border style with chilies and mucho cerveza.
WEB LINK
402 SA 09/27/14 05:00pm 00:26:45 - (CC) × ST
10.1 Meatless Grilling First up, flame-seared Portobello Mushrooms topped with cheese, the vegetarian equivalent of a cheeseburger. Reminiscent of a grilled steak is ginger-studded Grilled Tofu. And finally, Steven presents a smoky, revamped version of an American classic, Macaroni and Cheese with Fire-Roasted Onions.
WEB LINK
403 SA 10/04/14 05:00pm 00:26:45 - (CC) × ST
10.1 High on the Hog Pork is arguably the heart and soul of the American barbecue tradition. In this show, Steven goes whole hog with two terrific pork dishes. From the Deep South come Coffee-Crusted Pork Tenderloins with Redeye Barbecue Sauce. Then, demoing the very latest in hi-tech outdoor kitchens, the Professor spit roasts Coconut-Crusted Ribs and whips up some grilled Tropical Fruit Kebabs to accompany the ribs.
WEB LINK
404 SA 10/11/14 05:00pm 00:26:46 - (CC) × ST
10.1 Louisiana Tribute Steven pays tribute to Louisiana's rich culinary traditions by preparing: Grill-Top Shrimp "Boil" jazzed up with grilled bratwurst; Big Easy Barbecued Turkey with plenty of wood smoke; Cajun Tuna Piperade combined with onion, celery, and bell pepper. (5 of 13)
WEB LINK
405 SA 10/18/14 05:00pm 00:26:45 - (CC) × ST
10.1 Rib Master Steven presents a "rib crash course", appropriate for all skill levels. Today's menu: Classic spare ribs served with ember-roasted sweet potatoes; Dinosaur Beef Ribs, the biggest and baddest bones of all; finally, the refreshingly different, A-plus Mint Julep Ribs with a healthy hit of Kentucky bourbon. (6 of 13)
WEB LINK
406 SA 10/25/14 05:00pm 00:26:45 - (CC) × ST
36.2 Fire and Water Fish is the "fear factor" in grilling: Will it stick? Will it fall apart? Steven offers his favorite strategies for victory at sea. No tricky turning maneuvers needed for Cedar-Planked Salmon, a dramatic presentation with incomparable wood flavor. Grilled Tuna with a gutsy Fire-Charred Tomato Chipotle Salsa is seared directly over a mesquite fire. Bacon-wrapped Trout, stream-caught just yards from the set and still dripping with water, are stuffed with Poblano Corn Relish and grilled in fish baskets over an open fire, Fish doesn't get much fresher-or better-than this.
WEB LINK
401 SA 09/20/14 05:00pm 00:26:45 - (CC) × ST
36.2 The New Face of Beef Here's a show for beef lovers featuring fantastic cuts of beef, new to most grillmeisters. Leading off is a clod (whole smoked beef shoulder), much beloved in central Texas and virtually unknown everywhere else on the planet. It's 18 pounds of pure beef pleasure cooked low and slow to fork-tender perfection. Then, meet the new steak on the block-- flame-seared flat iron, which Steven prepares in the south of the border style with chilies and mucho cerveza.
WEB LINK
402 SA 09/27/14 05:00pm 00:26:45 - (CC) × ST
36.2 Meatless Grilling First up, flame-seared Portobello Mushrooms topped with cheese, the vegetarian equivalent of a cheeseburger. Reminiscent of a grilled steak is ginger-studded Grilled Tofu. And finally, Steven presents a smoky, revamped version of an American classic, Macaroni and Cheese with Fire-Roasted Onions.
WEB LINK
403 SA 10/04/14 05:00pm 00:26:45 - (CC) × ST
36.2 High on the Hog Pork is arguably the heart and soul of the American barbecue tradition. In this show, Steven goes whole hog with two terrific pork dishes. From the Deep South come Coffee-Crusted Pork Tenderloins with Redeye Barbecue Sauce. Then, demoing the very latest in hi-tech outdoor kitchens, the Professor spit roasts Coconut-Crusted Ribs and whips up some grilled Tropical Fruit Kebabs to accompany the ribs.
WEB LINK
404 SA 10/11/14 05:00pm 00:26:46 - (CC) × ST
36.2 Louisiana Tribute Steven pays tribute to Louisiana's rich culinary traditions by preparing: Grill-Top Shrimp "Boil" jazzed up with grilled bratwurst; Big Easy Barbecued Turkey with plenty of wood smoke; Cajun Tuna Piperade combined with onion, celery, and bell pepper. (5 of 13)
WEB LINK
405 SA 10/18/14 05:00pm 00:26:45 - (CC) × ST
36.2 Rib Master Steven presents a "rib crash course", appropriate for all skill levels. Today's menu: Classic spare ribs served with ember-roasted sweet potatoes; Dinosaur Beef Ribs, the biggest and baddest bones of all; finally, the refreshingly different, A-plus Mint Julep Ribs with a healthy hit of Kentucky bourbon. (6 of 13)
WEB LINK
406 SA 10/25/14 05:00pm 00:26:45 - (CC) × ST
36.3 The Southwest Steven grills Southwest favorites: Grilled fry bread, BBQ Bean and Chile Rellenos, Churrasco Portabello; Salsa Verde serve with chips. (10 of 13)
WEB LINK
310 SU 09/07/14 07:30am 00:27:16 (RPT) (CC) × ST
36.3 The South Steven grills chicken with white BBQ sauce and grilled okra popsicles and Tennessee pork loin with Whiskey. (11 of 13)
WEB LINK
311 WE 09/10/14 07:30am 00:27:16 (RPT) (CC) × ST
36.3 The South Steven grills chicken with white BBQ sauce and grilled okra popsicles and Tennessee pork loin with Whiskey. (11 of 13)
WEB LINK
311 WE 09/10/14 01:30pm 00:27:16 (RPT) (CC) × ST
36.3 Florida Steven grills Jalapeno jerk baby back ribs with pineapple barbecue sauce; Maduros; Grilled bananas with spiced butter and rum; Florida Tangerine Teriaki Chicken Breasts; Salmon Kebabs Skewered on Sugarcane with Sour Orange Mojo. (12 of 13)
WEB LINK
312 SU 09/14/14 07:30am 00:27:16 (RPT) (CC) × ST
36.3 Southern California Steven prepares Grilled Caesar Salad; Grilled Artichokes with Worcestershire Dip; Santa Maria Tri-tip with Pinquinto Beans and Garlic Bread. (13 of 13)
WEB LINK
313 WE 09/17/14 07:30am 00:27:16 (RPT) (CC) × ST
36.3 Southern California Steven prepares Grilled Caesar Salad; Grilled Artichokes with Worcestershire Dip; Santa Maria Tri-tip with Pinquinto Beans and Garlic Bread. (13 of 13)
WEB LINK
313 WE 09/17/14 01:30pm 00:27:16 (RPT) (CC) × ST
36.3 Fire and Water Fish is the "fear factor" in grilling: Will it stick? Will it fall apart? Steven offers his favorite strategies for victory at sea. No tricky turning maneuvers needed for Cedar-Planked Salmon, a dramatic presentation with incomparable wood flavor. Grilled Tuna with a gutsy Fire-Charred Tomato Chipotle Salsa is seared directly over a mesquite fire. Bacon-wrapped Trout, stream-caught just yards from the set and still dripping with water, are stuffed with Poblano Corn Relish and grilled in fish baskets over an open fire, Fish doesn't get much fresher-or better-than this.
WEB LINK
401 SU 09/21/14 07:30am 00:26:46 (RPT) (CC) × ST
36.3 The New Face of Beef Here's a show for beef lovers featuring fantastic cuts of beef, new to most grillmeisters. Leading off is a clod (whole smoked beef shoulder), much beloved in central Texas and virtually unknown everywhere else on the planet. It's 18 pounds of pure beef pleasure cooked low and slow to fork-tender perfection. Then, meet the new steak on the block-- flame-seared flat iron, which Steven prepares in the south of the border style with chilies and mucho cerveza.
WEB LINK
402 WE 09/24/14 07:30am 00:26:46 (RPT) (CC) × ST
36.3 The New Face of Beef Here's a show for beef lovers featuring fantastic cuts of beef, new to most grillmeisters. Leading off is a clod (whole smoked beef shoulder), much beloved in central Texas and virtually unknown everywhere else on the planet. It's 18 pounds of pure beef pleasure cooked low and slow to fork-tender perfection. Then, meet the new steak on the block-- flame-seared flat iron, which Steven prepares in the south of the border style with chilies and mucho cerveza.
WEB LINK
402 WE 09/24/14 01:30pm 00:26:46 (RPT) (CC) × ST
36.3 Meatless Grilling First up, flame-seared Portobello Mushrooms topped with cheese, the vegetarian equivalent of a cheeseburger. Reminiscent of a grilled steak is ginger-studded Grilled Tofu. And finally, Steven presents a smoky, revamped version of an American classic, Macaroni and Cheese with Fire-Roasted Onions.
WEB LINK
403 SU 09/28/14 07:30am 00:26:46 (RPT) (CC) × ST
36.3 High on the Hog Pork is arguably the heart and soul of the American barbecue tradition. In this show, Steven goes whole hog with two terrific pork dishes. From the Deep South come Coffee-Crusted Pork Tenderloins with Redeye Barbecue Sauce. Then, demoing the very latest in hi-tech outdoor kitchens, the Professor spit roasts Coconut-Crusted Ribs and whips up some grilled Tropical Fruit Kebabs to accompany the ribs.
WEB LINK
404 WE 10/01/14 07:30am 00:26:46 (RPT) (CC) × ST
36.3 High on the Hog Pork is arguably the heart and soul of the American barbecue tradition. In this show, Steven goes whole hog with two terrific pork dishes. From the Deep South come Coffee-Crusted Pork Tenderloins with Redeye Barbecue Sauce. Then, demoing the very latest in hi-tech outdoor kitchens, the Professor spit roasts Coconut-Crusted Ribs and whips up some grilled Tropical Fruit Kebabs to accompany the ribs.
WEB LINK
404 WE 10/01/14 01:30pm 00:26:46 (RPT) (CC) × ST
36.3 Louisiana Tribute Steven pays tribute to Louisiana's rich culinary traditions by preparing: Grill-Top Shrimp "Boil" jazzed up with grilled bratwurst; Big Easy Barbecued Turkey with plenty of wood smoke; Cajun Tuna Piperade combined with onion, celery, and bell pepper. (5 of 13)
WEB LINK
405 SU 10/05/14 07:30am 00:26:46 (RPT) (CC) × ST
36.3 Rib Master Steven presents a "rib crash course", appropriate for all skill levels. Today's menu: Classic spare ribs served with ember-roasted sweet potatoes; Dinosaur Beef Ribs, the biggest and baddest bones of all; finally, the refreshingly different, A-plus Mint Julep Ribs with a healthy hit of Kentucky bourbon. (6 of 13)
WEB LINK
406 WE 10/08/14 07:30am 00:26:46 (RPT) (CC) × ST
36.3 Rib Master Steven presents a "rib crash course", appropriate for all skill levels. Today's menu: Classic spare ribs served with ember-roasted sweet potatoes; Dinosaur Beef Ribs, the biggest and baddest bones of all; finally, the refreshingly different, A-plus Mint Julep Ribs with a healthy hit of Kentucky bourbon. (6 of 13)
WEB LINK
406 WE 10/08/14 01:30pm 00:26:46 (RPT) (CC) × ST
36.3 Grilling with Wood Steven explains what you need to know about selecting the proper woods and matching them to your menu. Today's recipes include Mario Batali's Veal Chops with Lemon Oregano Jam; a seafood and meat Paella wood smoked entirely on the grill; and, Fire-Charred Pound Cake with Grilled Pineapple Salsa and Tequila Whipped Cream. (7 of 13)
WEB LINK
407 SU 10/12/14 07:30am 00:26:46 (RPT) (CC) × ST
36.3 Extreme Grilling Grilling is the performance art of cooking. And in every great griller beats the intrepid heart of a showman. This show is designed to add theatrics to your next barbecue. The Professor leads off with Butter and Herb Spit Roasted Turkey served with flaming Hot Pepper Kebabs; And even veggies get the shock treatment in Grilled, Dilled, and Chilled Eggplant Dip roasted directly in the embers. Steven steers the show back to BBQ U basics with Ember-Roasted Sweet Corn, grilled right in the husks.
WEB LINK
408 WE 10/15/14 07:30am 00:26:46 (RPT) (CC) × ST
36.3 Extreme Grilling Grilling is the performance art of cooking. And in every great griller beats the intrepid heart of a showman. This show is designed to add theatrics to your next barbecue. The Professor leads off with Butter and Herb Spit Roasted Turkey served with flaming Hot Pepper Kebabs; And even veggies get the shock treatment in Grilled, Dilled, and Chilled Eggplant Dip roasted directly in the embers. Steven steers the show back to BBQ U basics with Ember-Roasted Sweet Corn, grilled right in the husks.
WEB LINK
408 WE 10/15/14 01:30pm 00:26:46 (RPT) (CC) × ST
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 10/19/14 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 10/22/14 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 10/22/14 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 10/26/14 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 10/29/14 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 10/29/14 01:30pm 00:26:46 (RPT) (CC) × ST