Program Reminder:

Barbecue University with Steven Raichlen

Ch.	Title	Description	#	Day	Date	Time	Length	RPT	CC	DVS	AD MD
36.1	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	SU	05/27/12	01:00am	00:26:46	(RPT)	(CC)	×	ST
36.1	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	05/27/12	01:30am	00:26:46	(RPT)	(CC)	×	ST
36.1	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	SU	05/27/12	02:00am	00:26:46	(RPT)	(CC)	×	ST
36.1	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	05/27/12	02:30am	00:26:45	(RPT)	(CC)	×	ST
36.1	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	SU	05/27/12	03:00am	00:26:46	(RPT)	(CC)	×	ST
36.1	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	05/27/12	03:30am	00:26:46	(RPT)	(CC)	×	ST
36.1	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	SU	05/27/12	04:00am	00:26:46	(RPT)	(CC)	×	ST
36.1	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	05/27/12	04:30am	00:26:46	(RPT)	(CC)	×	ST
36.1	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	SA	06/02/12	02:00am	00:27:16	(RPT)	(CC)	×	ST
36.1	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	SU	06/03/12	02:00am	00:27:16	(RPT)	(CC)	×	ST
36.1	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	TU	06/05/12	02:00am	00:27:16	(RPT)	(CC)	×	ST
36.1	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	TH	06/07/12	02:00am	00:27:16	(RPT)	(CC)	×	ST
36.1	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	SA	06/09/12	02:00am	00:27:16	(RPT)	(CC)	×	ST
36.1	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	06/10/12	02:00am	00:27:16	(RPT)	(CC)	×	ST
36.1	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	TU	06/12/12	02:00am	00:27:16	(RPT)	(CC)	×	ST
36.1	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	TH	06/14/12	02:00am	00:27:16	(RPT)	(CC)	×	ST
36.1	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	SA	06/16/12	02:00am	00:27:16	(RPT)	(CC)	×	ST
36.1	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	SU	06/17/12	02:00am	00:27:16	(RPT)	(CC)	×	ST
36.1	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	TU	06/19/12	02:00am	00:27:16	(RPT)	(CC)	×	ST
36.1	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	SA	06/23/12	02:00am	00:27:16	(RPT)	(CC)	×	ST
36.1	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	06/24/12	02:00am	00:27:16	(RPT)	(CC)	×	ST
36.1	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	TU	06/26/12	02:00am	00:27:16	(RPT)	(CC)	×	ST
36.1	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	SA	06/30/12	02:00am	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	SA	05/26/12	05:00am	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	SA	05/26/12	05:30am	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	SA	05/26/12	06:00am	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	SA	05/26/12	06:30am	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	SA	05/26/12	07:00am	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	SA	05/26/12	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	SA	05/26/12	08:00am	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	SA	05/26/12	08:30am	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	SA	05/26/12	09:00am	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	SA	05/26/12	09:30am	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	SA	05/26/12	10:00am	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	SA	05/26/12	10:30am	00:26:46	(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	SA	05/26/12	11:00am	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	SA	05/26/12	11:30am	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	SA	05/26/12	NOON	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	SA	05/26/12	12:30pm	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	SA	05/26/12	01:00pm	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	SA	05/26/12	01:30pm	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	SA	05/26/12	02:00pm	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	SA	05/26/12	02:30pm	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	SA	05/26/12	03:00pm	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	SA	05/26/12	03:30pm	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	SA	05/26/12	04:00pm	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	SA	05/26/12	04:30pm	00:26:46	(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	SA	05/26/12	05:00pm	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	SA	05/26/12	05:30pm	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	SA	05/26/12	06:00pm	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	SA	05/26/12	06:30pm	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	SA	05/26/12	07:00pm	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	SA	05/26/12	07:30pm	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	SA	05/26/12	08:00pm	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	SA	05/26/12	08:30pm	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	SA	05/26/12	09:00pm	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	SA	05/26/12	09:30pm	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	SA	05/26/12	10:00pm	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	SA	05/26/12	10:30pm	00:26:46	(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	SA	05/26/12	11:00pm	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	SA	05/26/12	11:30pm	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	05/27/12	12:00am	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	SU	05/27/12	12:30am	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	SU	05/27/12	01:00am	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	05/27/12	01:30am	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	SU	05/27/12	02:00am	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	05/27/12	02:30am	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	SU	05/27/12	03:00am	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	05/27/12	03:30am	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	SU	05/27/12	04:00am	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	05/27/12	04:30am	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	FR	06/01/12	08:00pm	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	SA	06/02/12	02:00am	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	SA	06/02/12	01:30pm	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	SU	06/03/12	02:00am	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	MO	06/04/12	08:00pm	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	TU	06/05/12	02:00am	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	06/06/12	08:00pm	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	TH	06/07/12	02:00am	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	FR	06/08/12	08:00pm	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	SA	06/09/12	02:00am	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	SA	06/09/12	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	06/10/12	02:00am	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	MO	06/11/12	08:00pm	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	TU	06/12/12	02:00am	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	WE	06/13/12	08:00pm	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	TH	06/14/12	02:00am	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	FR	06/15/12	08:00pm	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	SA	06/16/12	02:00am	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	SA	06/16/12	01:30pm	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	SU	06/17/12	02:00am	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	MO	06/18/12	08:00pm	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	TU	06/19/12	02:00am	00:27:16	(RPT)	(CC)	×	ST
36.3	The Mid-Atlantic	Steven grills soft-shell crabs with Old Bay tartar sauce; Baltimore pit beef; Spit-roasted lamb with Butter and Salt with Roasted Potatoes and Garlic. He tops everything off with Grilled Blueberry Crumble. (9 of 13) WEB LINK	309	WE	06/20/12	08:00pm	00:27:16	(RPT)	(CC)	×	ST
36.3	The Mid-Atlantic	Steven grills soft-shell crabs with Old Bay tartar sauce; Baltimore pit beef; Spit-roasted lamb with Butter and Salt with Roasted Potatoes and Garlic. He tops everything off with Grilled Blueberry Crumble. (9 of 13) WEB LINK	309	TH	06/21/12	02:00am	00:27:16	(RPT)	(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	FR	06/22/12	08:00pm	00:27:16	(RPT)	(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	SA	06/23/12	02:00am	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	SA	06/23/12	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	06/24/12	02:00am	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	MO	06/25/12	08:00pm	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	TU	06/26/12	02:00am	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	WE	06/27/12	08:00pm	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	TH	06/28/12	02:00am	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	FR	06/29/12	08:00pm	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	SA	06/30/12	02:00am	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	SA	06/30/12	01:30pm	00:27:16	(RPT)	(CC)	×	ST