Program Reminder:

Primal Grill with Steven Raichlen

Ch.	Title	Description	#	Day	Date	Time	Length	RPT	CC	DVS	AD MD
10.1	Heat Without Meat	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. Steven prepares: Israeli Smoked Egg Pate; Malaysian Grilled Tofu; Thai Coconut Bananas; Israeli Eggplant Salad. WEB LINK	308	SA	05/12/12	01:30pm	00:26:46	-	(CC)	×	ST
10.1	Spanish Smoke	Long before Spanish culinary mad scientist Ferran Adria stunned the world with his infusions, grill masters from the Iberian peninsula were setting the world of barbecue, well, on fire. Like Basque grill master, Victor Arguinzoniz's grilled shrimp with olive oil and txakoli wine; Matias Gorrochatequi's salt-grilled steaks; and, Catalan cream, crusted with spiced raw sugar and dramatically caramelized. WEB LINK	309	SA	05/19/12	01:30pm	00:26:46	-	(CC)	×	ST
10.1	Out of Africa	Africa. Where mankind, grilling, and civilization began. Steven visits this mysterious, multi-cultural continent. He begins with a South African specialty-incendiary peri-peri chicken wings. Then a Cape Malay twist on shish kebab--sosaties-pork and lamb skewers perfumed with red wine, dried fruit, and curry. From Nairobi, Kenyan spit-roasted lamb with sweet sour mint glaze. WEB LINK	310	SA	05/26/12	01:30pm	00:26:46	-	(CC)	×	ST
10.1	On The Bone	Steven's flavorful menu includes: Marinated veal chops with Catalan viniagrette; Smoke-Roasted leg of lamb Provencale; Kalbi qui, butterflied Korean short ribs. (1 of 13) WEB LINK	201	TU	06/05/12	06:00pm	00:26:46	(RPT)	(CC)	×	ST
10.1	In A Hurry	Steven shows why grilling is the original fast food as he makes Basil-grilled Tuna steaks with arugula salad; Chicken grilled under bricks Grilled zucchini; and, yellow squash with Greek spices. Plus, Coconut-grilled pineapple. (2 of 13) WEB LINK	202	TU	06/12/12	06:00pm	00:26:46	(RPT)	(CC)	×	ST
10.1	The Best Kept Secrets of European Grilling	When it comes to European grilling, Italy and Greece grab the headlines. Here's a look of some of Europe's lesser-known grilling traditions. From Belgium, it's briny oysters grilled with an uncommon combo of ginger, soy sauce, and fruit jam. Serbia offers boned chicken thighs, stuffed and grilled with bacon, ham, and cheese. From Germany, spiessbraten-butterflied pork shoulder stuffed with onions and garlic and spit-roasted over beech wood. WEB LINK	311	SA	06/16/12	01:30pm	00:26:46	-	(CC)	×	ST
10.1	In The Wild	Steven celebrates the primal pleasures of cooking wild foods with live fire. The menu: Wild salmon from the Pacific Northwest is grilled on cedar planks with a juniper and wild berry glaze. Grilled elk loin, marinated in wine and wrapped in bacon; and, a smoke-roasted wild fruit crumble. (3 of 13) WEB LINK	203	TU	06/19/12	06:00pm	00:26:46	(RPT)	(CC)	×	ST
10.1	Fired Up, Down Under	In Australia, Steven samples "shrimp on the barbie," grilled with basil and prosciutto and flambeed with Pernod. In New Zealand, sea scallops are marinated in wine and grilled with smoky bacon. Grilling doesn't get much more primal than lamb on a shovel (chops grilled over a wood fire on a shovel blade), a specialty of the Australian Outback. WEB LINK	312	SA	06/23/12	01:30pm	00:26:46	-	(CC)	×	ST
10.1	By The Sea	Steven makes three 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 snapper grilled in banana leaves, Yucatan-style. (4 of 13) WEB LINK	204	TU	06/26/12	06:00pm	00:26:45	(RPT)	(CC)	×	ST
10.1	Primal Grills for a Crowd	This show focuses on grilling for parties. Recipes include: Mexican Fish Tacos; Burgers Big and Small; Brined Turkey Breast. WEB LINK	313	SA	06/30/12	01:30pm	00:26:46	-	(CC)	×	ST
36.1	Smoke Screen	Smoke is the soul of true barbecue. Steven grills four diverse foods: ribs, turkey, salmon, and even a dessert-prepared using a traditional offset barrel smoker, a water smoker, a charcoal grill, and a stovetop smoker. The results: Tender Kansas City-style Spareribs, hickory smoked and served with a spicy apple BBQ sauce; Heart-healthy Turkey Pastrami smoked and served on fresh rye bread with sauerkraut and homemade Russian dressing; Sunday morning Smoked Salmon, served with grilled toast points, capers, diced red onions, and sour cream. Tantalizingly sweet Raspberry-Pear crisp right off the grill. (1 of 13) WEB LINK	101	MO	06/04/12	02:00am	00:26:46	(RPT)	(CC)	×	ST
36.1	Kebabs of the World Unite	Meat on a stick represented the first technological leap forward in the evolution of barbecue. Steven creates Persian Quick Beef Kebabs; Swordfish Souvlaki; Savory Thai Chicken Sate; and Desert Kebabs. (2 of 13) WEB LINK	102	WE	06/06/12	02:00am	00:26:46	(RPT)	(CC)	×	ST
36.1	Make No Mis-Steak	Steven reveals all the steak grilling secrets, from selecting the right steak to setting up the grill to the perfect seasoning and sauces. Steven prepares Tubac T-bone: a classic T-bone steak topped with pan-fried jalapenos, thinly sliced garlic and fragrant cilantro. Rib Eye Steaks with a Korean-influence; and, an Argentinean Filet Mignon, with a gaucho rub and chimichurri sauce--served with grilled peppers and eggplant. (3 of 13) WEB LINK	103	FR	06/08/12	02:00am	00:26:46	(RPT)	(CC)	×	ST
36.1	Bird Meets Grill	Steven prepares chicken on a charcoal grill, in a smoker, and on a gas grill. Indonesian Java Chicken is prepared in a delightful espresso barbeque sauce. Chipoltle Cinnamon-brined Chicken--grilled to a golden brown, mouth-watering perfection. Spatchcocked Game Hens, in a sweet basil marinade and grilled under a brick! and garnished with cherry tomatoes and lemon wedges. (4 of 13) WEB LINK	104	MO	06/11/12	02:00am	00:26:46	(RPT)	(CC)	×	ST
36.1	Fish Without Fear	Three great ways to grill fish without fear-or tears: Cedar-planked Sockeye Salmon with a delicate miso glaze, served with a fresh fennel and orange slaw. Prosciutto-wrapped whole fresh Brook Trout stuffed with lemon wedges and dill. Trinidadian Grilled Swordfish served on a grilled warm flatbread with cool Caribbean mango salsa. (5 of 13) WEB LINK	105	WE	06/13/12	02:00am	00:26:46	(RPT)	(CC)	×	ST
36.1	Vegetarians at the Grill	In many parts of the world, such as India and Japan, meatless grilling produces some of the most interesting food to come off the fire. Steven prepares big-on-taste grilled pepper salad topped with currants, capers, and feta cheese crumbles. Paella primavera, a not-so-traditional paella with a colorful blend of garden fresh grilled vegetables. And for dessert, fire-roasted apples stuffed with cream cheese, apricot preserves, and lightly sprinkled with brown sugar. (1 of 13) WEB LINK	106	FR	06/15/12	02:00am	00:26:46	(RPT)	(CC)	×	ST
36.1	Shoulders and Butts	In Memphis, Tennessee, and the Carolinas, "barbecue" means just one thing: pork shoulder smoke-roasted until it's so tender you can pull it apart with your fingers. Steven shows how to grill the perfect pork shoulder-American, Caribbean, and even Balinese style. Steven's menu includes: Tender, South Carolina Smoked Pork shoulder with mustard sauce and creamy coleslaw. Balinese Roast Pork (babi guling) infused with fragrant spices and served with Grilled Green Beans and Saffron rice. Cochinita pibil Succulent Pit-roasted Pork served with pickled onions and "Dog's Snout Salsa" from the Yucatan. (7 of 13) WEB LINK	107	MO	06/18/12	02:00am	00:26:46	(RPT)	(CC)	×	ST
36.1	Raichlen On Ribs	Steven shows all the techniques and technical know-how you need to nail the perfect rib. Today's menu: Racks of smoky Baby Back Ribs, mopped for moistness and glazed with a lemon-brown sugar sauce. Five-spice Shanghai Beef Short Ribs and served with Shanghai Hoisin barbecue sauce. Countryside Ribs served with a colorful, tasty Chilean pebre salsa. (8 of 13) WEB LINK	108	WE	06/20/12	02:00am	00:26:46	(RPT)	(CC)	×	ST
36.1	Shell Games	Shellfish come from the water, but deliver their ultimate flavor through fire. Steven shows how to grill "drunken sailors" (tequila marinated oysters), ginger-mint buttered lobster, and a spectacular grilled shrimp cocktail. (9 of 13) WEB LINK	109	FR	06/22/12	02:00am	00:26:46	(RPT)	(CC)	×	ST
36.1	One Good Turn (Rotisserie Grilling)	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. Steve makes 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, and Spit-roasted Peking Duck--an outdoor version of the classic with Hoisin-plum sauce. WEB LINK	110	MO	06/25/12	02:00am	00:26:46	(RPT)	(CC)	×	ST
36.1	Learning to Love Lamb	Americans consume less than one pound of lamb 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. Steve prepares 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. WEB LINK	111	WE	06/27/12	02:00am	00:26:46	(RPT)	(CC)	×	ST
36.1	Tailgating: Games On!	Steve prepares 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. WEB LINK	112	FR	06/29/12	02:00am	00:26:45	(RPT)	(CC)	×	ST
36.2	Heat Without Meat	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. Steven prepares: Israeli Smoked Egg Pate; Malaysian Grilled Tofu; Thai Coconut Bananas; Israeli Eggplant Salad. WEB LINK	308	SA	05/12/12	01:30pm	00:26:46	-	(CC)	×	ST
36.2	Spanish Smoke	Long before Spanish culinary mad scientist Ferran Adria stunned the world with his infusions, grill masters from the Iberian peninsula were setting the world of barbecue, well, on fire. Like Basque grill master, Victor Arguinzoniz's grilled shrimp with olive oil and txakoli wine; Matias Gorrochatequi's salt-grilled steaks; and, Catalan cream, crusted with spiced raw sugar and dramatically caramelized. WEB LINK	309	SA	05/19/12	01:30pm	00:26:46	-	(CC)	×	ST
36.2	Out of Africa	Africa. Where mankind, grilling, and civilization began. Steven visits this mysterious, multi-cultural continent. He begins with a South African specialty-incendiary peri-peri chicken wings. Then a Cape Malay twist on shish kebab--sosaties-pork and lamb skewers perfumed with red wine, dried fruit, and curry. From Nairobi, Kenyan spit-roasted lamb with sweet sour mint glaze. WEB LINK	310	SA	05/26/12	01:30pm	00:26:46	-	(CC)	×	ST
36.2	On The Bone	Steven's flavorful menu includes: Marinated veal chops with Catalan viniagrette; Smoke-Roasted leg of lamb Provencale; Kalbi qui, butterflied Korean short ribs. (1 of 13) WEB LINK	201	TU	06/05/12	06:00pm	00:26:46	-	(CC)	×	ST
36.2	In A Hurry	Steven shows why grilling is the original fast food as he makes Basil-grilled Tuna steaks with arugula salad; Chicken grilled under bricks Grilled zucchini; and, yellow squash with Greek spices. Plus, Coconut-grilled pineapple. (2 of 13) WEB LINK	202	TU	06/12/12	06:00pm	00:26:46	-	(CC)	×	ST
36.2	The Best Kept Secrets of European Grilling	When it comes to European grilling, Italy and Greece grab the headlines. Here's a look of some of Europe's lesser-known grilling traditions. From Belgium, it's briny oysters grilled with an uncommon combo of ginger, soy sauce, and fruit jam. Serbia offers boned chicken thighs, stuffed and grilled with bacon, ham, and cheese. From Germany, spiessbraten-butterflied pork shoulder stuffed with onions and garlic and spit-roasted over beech wood. WEB LINK	311	SA	06/16/12	01:30pm	00:26:46	-	(CC)	×	ST
36.2	In The Wild	Steven celebrates the primal pleasures of cooking wild foods with live fire. The menu: Wild salmon from the Pacific Northwest is grilled on cedar planks with a juniper and wild berry glaze. Grilled elk loin, marinated in wine and wrapped in bacon; and, a smoke-roasted wild fruit crumble. (3 of 13) WEB LINK	203	TU	06/19/12	06:00pm	00:26:46	-	(CC)	×	ST
36.2	Fired Up, Down Under	In Australia, Steven samples "shrimp on the barbie," grilled with basil and prosciutto and flambeed with Pernod. In New Zealand, sea scallops are marinated in wine and grilled with smoky bacon. Grilling doesn't get much more primal than lamb on a shovel (chops grilled over a wood fire on a shovel blade), a specialty of the Australian Outback. WEB LINK	312	SA	06/23/12	01:30pm	00:26:46	-	(CC)	×	ST
36.2	By The Sea	Steven makes three 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 snapper grilled in banana leaves, Yucatan-style. (4 of 13) WEB LINK	204	TU	06/26/12	06:00pm	00:26:45	-	(CC)	×	ST
36.2	Primal Grills for a Crowd	This show focuses on grilling for parties. Recipes include: Mexican Fish Tacos; Burgers Big and Small; Brined Turkey Breast. WEB LINK	313	SA	06/30/12	01:30pm	00:26:46	-	(CC)	×	ST
36.3	Smoke Screen	Smoke is the soul of true barbecue. Steven grills four diverse foods: ribs, turkey, salmon, and even a dessert-prepared using a traditional offset barrel smoker, a water smoker, a charcoal grill, and a stovetop smoker. The results: Tender Kansas City-style Spareribs, hickory smoked and served with a spicy apple BBQ sauce; Heart-healthy Turkey Pastrami smoked and served on fresh rye bread with sauerkraut and homemade Russian dressing; Sunday morning Smoked Salmon, served with grilled toast points, capers, diced red onions, and sour cream. Tantalizingly sweet Raspberry-Pear crisp right off the grill. (1 of 13) WEB LINK	101	SU	06/03/12	08:00pm	00:26:46	(RPT)	(CC)	×	ST
36.3	Smoke Screen	Smoke is the soul of true barbecue. Steven grills four diverse foods: ribs, turkey, salmon, and even a dessert-prepared using a traditional offset barrel smoker, a water smoker, a charcoal grill, and a stovetop smoker. The results: Tender Kansas City-style Spareribs, hickory smoked and served with a spicy apple BBQ sauce; Heart-healthy Turkey Pastrami smoked and served on fresh rye bread with sauerkraut and homemade Russian dressing; Sunday morning Smoked Salmon, served with grilled toast points, capers, diced red onions, and sour cream. Tantalizingly sweet Raspberry-Pear crisp right off the grill. (1 of 13) WEB LINK	101	MO	06/04/12	02:00am	00:26:46	(RPT)	(CC)	×	ST
36.3	Kebabs of the World Unite	Meat on a stick represented the first technological leap forward in the evolution of barbecue. Steven creates Persian Quick Beef Kebabs; Swordfish Souvlaki; Savory Thai Chicken Sate; and Desert Kebabs. (2 of 13) WEB LINK	102	TU	06/05/12	08:00pm	00:26:46	(RPT)	(CC)	×	ST
36.3	Kebabs of the World Unite	Meat on a stick represented the first technological leap forward in the evolution of barbecue. Steven creates Persian Quick Beef Kebabs; Swordfish Souvlaki; Savory Thai Chicken Sate; and Desert Kebabs. (2 of 13) WEB LINK	102	WE	06/06/12	02:00am	00:26:46	(RPT)	(CC)	×	ST
36.3	Make No Mis-Steak	Steven reveals all the steak grilling secrets, from selecting the right steak to setting up the grill to the perfect seasoning and sauces. Steven prepares Tubac T-bone: a classic T-bone steak topped with pan-fried jalapenos, thinly sliced garlic and fragrant cilantro. Rib Eye Steaks with a Korean-influence; and, an Argentinean Filet Mignon, with a gaucho rub and chimichurri sauce--served with grilled peppers and eggplant. (3 of 13) WEB LINK	103	TH	06/07/12	08:00pm	00:26:46	(RPT)	(CC)	×	ST
36.3	Make No Mis-Steak	Steven reveals all the steak grilling secrets, from selecting the right steak to setting up the grill to the perfect seasoning and sauces. Steven prepares Tubac T-bone: a classic T-bone steak topped with pan-fried jalapenos, thinly sliced garlic and fragrant cilantro. Rib Eye Steaks with a Korean-influence; and, an Argentinean Filet Mignon, with a gaucho rub and chimichurri sauce--served with grilled peppers and eggplant. (3 of 13) WEB LINK	103	FR	06/08/12	02:00am	00:26:46	(RPT)	(CC)	×	ST
36.3	Bird Meets Grill	Steven prepares chicken on a charcoal grill, in a smoker, and on a gas grill. Indonesian Java Chicken is prepared in a delightful espresso barbeque sauce. Chipoltle Cinnamon-brined Chicken--grilled to a golden brown, mouth-watering perfection. Spatchcocked Game Hens, in a sweet basil marinade and grilled under a brick! and garnished with cherry tomatoes and lemon wedges. (4 of 13) WEB LINK	104	SU	06/10/12	08:00pm	00:26:46	(RPT)	(CC)	×	ST
36.3	Bird Meets Grill	Steven prepares chicken on a charcoal grill, in a smoker, and on a gas grill. Indonesian Java Chicken is prepared in a delightful espresso barbeque sauce. Chipoltle Cinnamon-brined Chicken--grilled to a golden brown, mouth-watering perfection. Spatchcocked Game Hens, in a sweet basil marinade and grilled under a brick! and garnished with cherry tomatoes and lemon wedges. (4 of 13) WEB LINK	104	MO	06/11/12	02:00am	00:26:46	(RPT)	(CC)	×	ST
36.3	Fish Without Fear	Three great ways to grill fish without fear-or tears: Cedar-planked Sockeye Salmon with a delicate miso glaze, served with a fresh fennel and orange slaw. Prosciutto-wrapped whole fresh Brook Trout stuffed with lemon wedges and dill. Trinidadian Grilled Swordfish served on a grilled warm flatbread with cool Caribbean mango salsa. (5 of 13) WEB LINK	105	TU	06/12/12	08:00pm	00:26:46	(RPT)	(CC)	×	ST
36.3	Fish Without Fear	Three great ways to grill fish without fear-or tears: Cedar-planked Sockeye Salmon with a delicate miso glaze, served with a fresh fennel and orange slaw. Prosciutto-wrapped whole fresh Brook Trout stuffed with lemon wedges and dill. Trinidadian Grilled Swordfish served on a grilled warm flatbread with cool Caribbean mango salsa. (5 of 13) WEB LINK	105	WE	06/13/12	02:00am	00:26:46	(RPT)	(CC)	×	ST
36.3	Vegetarians at the Grill	In many parts of the world, such as India and Japan, meatless grilling produces some of the most interesting food to come off the fire. Steven prepares big-on-taste grilled pepper salad topped with currants, capers, and feta cheese crumbles. Paella primavera, a not-so-traditional paella with a colorful blend of garden fresh grilled vegetables. And for dessert, fire-roasted apples stuffed with cream cheese, apricot preserves, and lightly sprinkled with brown sugar. (1 of 13) WEB LINK	106	TH	06/14/12	08:00pm	00:26:46	(RPT)	(CC)	×	ST
36.3	Vegetarians at the Grill	In many parts of the world, such as India and Japan, meatless grilling produces some of the most interesting food to come off the fire. Steven prepares big-on-taste grilled pepper salad topped with currants, capers, and feta cheese crumbles. Paella primavera, a not-so-traditional paella with a colorful blend of garden fresh grilled vegetables. And for dessert, fire-roasted apples stuffed with cream cheese, apricot preserves, and lightly sprinkled with brown sugar. (1 of 13) WEB LINK	106	FR	06/15/12	02:00am	00:26:46	(RPT)	(CC)	×	ST
36.3	Shoulders and Butts	In Memphis, Tennessee, and the Carolinas, "barbecue" means just one thing: pork shoulder smoke-roasted until it's so tender you can pull it apart with your fingers. Steven shows how to grill the perfect pork shoulder-American, Caribbean, and even Balinese style. Steven's menu includes: Tender, South Carolina Smoked Pork shoulder with mustard sauce and creamy coleslaw. Balinese Roast Pork (babi guling) infused with fragrant spices and served with Grilled Green Beans and Saffron rice. Cochinita pibil Succulent Pit-roasted Pork served with pickled onions and "Dog's Snout Salsa" from the Yucatan. (7 of 13) WEB LINK	107	SU	06/17/12	08:00pm	00:26:46	(RPT)	(CC)	×	ST
36.3	Shoulders and Butts	In Memphis, Tennessee, and the Carolinas, "barbecue" means just one thing: pork shoulder smoke-roasted until it's so tender you can pull it apart with your fingers. Steven shows how to grill the perfect pork shoulder-American, Caribbean, and even Balinese style. Steven's menu includes: Tender, South Carolina Smoked Pork shoulder with mustard sauce and creamy coleslaw. Balinese Roast Pork (babi guling) infused with fragrant spices and served with Grilled Green Beans and Saffron rice. Cochinita pibil Succulent Pit-roasted Pork served with pickled onions and "Dog's Snout Salsa" from the Yucatan. (7 of 13) WEB LINK	107	MO	06/18/12	02:00am	00:26:46	(RPT)	(CC)	×	ST
36.3	Raichlen On Ribs	Steven shows all the techniques and technical know-how you need to nail the perfect rib. Today's menu: Racks of smoky Baby Back Ribs, mopped for moistness and glazed with a lemon-brown sugar sauce. Five-spice Shanghai Beef Short Ribs and served with Shanghai Hoisin barbecue sauce. Countryside Ribs served with a colorful, tasty Chilean pebre salsa. (8 of 13) WEB LINK	108	TU	06/19/12	08:00pm	00:26:46	(RPT)	(CC)	×	ST
36.3	Raichlen On Ribs	Steven shows all the techniques and technical know-how you need to nail the perfect rib. Today's menu: Racks of smoky Baby Back Ribs, mopped for moistness and glazed with a lemon-brown sugar sauce. Five-spice Shanghai Beef Short Ribs and served with Shanghai Hoisin barbecue sauce. Countryside Ribs served with a colorful, tasty Chilean pebre salsa. (8 of 13) WEB LINK	108	WE	06/20/12	02:00am	00:26:46	(RPT)	(CC)	×	ST
36.3	Shell Games	Shellfish come from the water, but deliver their ultimate flavor through fire. Steven shows how to grill "drunken sailors" (tequila marinated oysters), ginger-mint buttered lobster, and a spectacular grilled shrimp cocktail. (9 of 13) WEB LINK	109	TH	06/21/12	08:00pm	00:26:46	(RPT)	(CC)	×	ST
36.3	Shell Games	Shellfish come from the water, but deliver their ultimate flavor through fire. Steven shows how to grill "drunken sailors" (tequila marinated oysters), ginger-mint buttered lobster, and a spectacular grilled shrimp cocktail. (9 of 13) WEB LINK	109	FR	06/22/12	02:00am	00:26:46	(RPT)	(CC)	×	ST
36.3	One Good Turn (Rotisserie Grilling)	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. Steve makes 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, and Spit-roasted Peking Duck--an outdoor version of the classic with Hoisin-plum sauce. WEB LINK	110	SU	06/24/12	08:00pm	00:26:46	(RPT)	(CC)	×	ST
36.3	One Good Turn (Rotisserie Grilling)	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. Steve makes 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, and Spit-roasted Peking Duck--an outdoor version of the classic with Hoisin-plum sauce. WEB LINK	110	MO	06/25/12	02:00am	00:26:46	(RPT)	(CC)	×	ST
36.3	Learning to Love Lamb	Americans consume less than one pound of lamb 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. Steve prepares 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. WEB LINK	111	TU	06/26/12	08:00pm	00:26:46	(RPT)	(CC)	×	ST
36.3	Learning to Love Lamb	Americans consume less than one pound of lamb 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. Steve prepares 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. WEB LINK	111	WE	06/27/12	02:00am	00:26:46	(RPT)	(CC)	×	ST
36.3	Tailgating: Games On!	Steve prepares 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. WEB LINK	112	TH	06/28/12	08:00pm	00:26:45	(RPT)	(CC)	×	ST
36.3	Tailgating: Games On!	Steve prepares 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. WEB LINK	112	FR	06/29/12	02:00am	00:26:45	(RPT)	(CC)	×	ST