Current A–Z Programs

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Primal Grill with Steven Raichlen

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Ch. Title Description # Day Date Time Length RPT CC DVS AD MD
10.1 Bombay Blast More than 5000 years ago, a potter in Central Asia made a tall, urn-shaped, incredibly efficient clay barbecue pit-the origin of the Indian tandoor. Today, tandoori, Indian barbecue, is enjoyed from New Delhi to New Caledonia to New York. Steven prepares: Tandoori Salmon; Indian Naan and Puff Pastry; Chicken Tikka Kebabs.
WEB LINK
306 SA 07/12/14 05:00pm 00:26:46 (RPT) (CC) × ST
10.1 Asia's Crossroads Some of the world's biggest flavors come hot off some of the world's smallest grills. Steven prepares: Singapore Beef Sates; Guamian Chicken Salad; Malaysian Swordfish in Banana Leaves; Cambodian Corn.
WEB LINK
307 SA 07/19/14 05:00pm 00:26:46 (RPT) (CC) × ST
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 07/26/14 05:00pm 00:26:46 (RPT) (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 08/02/14 05:00pm 00:26:46 (RPT) (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 08/09/14 05:00pm 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 08/16/14 05:00pm 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 08/23/14 05:00pm 00:26:46 (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 08/30/14 05:00pm 00:26:46 (RPT) (CC) × ST
36.2 Bombay Blast More than 5000 years ago, a potter in Central Asia made a tall, urn-shaped, incredibly efficient clay barbecue pit-the origin of the Indian tandoor. Today, tandoori, Indian barbecue, is enjoyed from New Delhi to New Caledonia to New York. Steven prepares: Tandoori Salmon; Indian Naan and Puff Pastry; Chicken Tikka Kebabs.
WEB LINK
306 SA 07/12/14 05:00pm 00:26:46 (RPT) (CC) × ST
36.2 Asia's Crossroads Some of the world's biggest flavors come hot off some of the world's smallest grills. Steven prepares: Singapore Beef Sates; Guamian Chicken Salad; Malaysian Swordfish in Banana Leaves; Cambodian Corn.
WEB LINK
307 SA 07/19/14 05:00pm 00:26:46 (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 07/26/14 05:00pm 00:26:46 (RPT) (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 08/02/14 05:00pm 00:26:46 (RPT) (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 08/09/14 05:00pm 00:26:46 (RPT) (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 08/16/14 05:00pm 00:26:46 (RPT) (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 08/23/14 05:00pm 00:26:46 (RPT) (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 08/30/14 05:00pm 00:26:46 (RPT) (CC) × ST
36.3 On The Vine Steven focuss on the important role vines and wines play in barbecue. He prepares Trout grilled in grape leaves; red-wine marinated filet mignon; and an interesting twist on "beer can" chicken, made with cabernet sauvignon. (7 of 13)
WEB LINK
207 WE 07/09/14 07:00am 00:26:46 (RPT) (CC) × ST
36.3 On The Vine Steven focuss on the important role vines and wines play in barbecue. He prepares Trout grilled in grape leaves; red-wine marinated filet mignon; and an interesting twist on "beer can" chicken, made with cabernet sauvignon. (7 of 13)
WEB LINK
207 WE 07/09/14 01:00pm 00:26:46 (RPT) (CC) × ST
36.3 In The Fire Steven roasts eggplants in the embers to make Middle Eastern baba ghanouj. His main dish routinely makes eyes pop and jaws drop in Bogota, Colombia: beef tenderloin wrapped in salt and cloth--roasted in the embers. And for dessert, an ingenious twist on that campfire classic, the S'more. (8 of 13)
WEB LINK
208 SU 07/13/14 07:00am 00:26:46 (RPT) (CC) × ST
36.3 On The Rotisserie Many of the world's great grill cultures cook their best barbecue on the rotisserie. Consider Brazil's rodizio, Greek souvlaki and gyro, and Morocco's majestic mechoui. Steven grils a sausage-and cheese-stuffed rib roast, a Greek-style whole hog over a wood fire, and Moroccan-style lamb ribs-cooked to a turn on a gas-fired rotisserie. (9 of 13)
WEB LINK
209 WE 07/16/14 07:00am 00:26:46 (RPT) (CC) × ST
36.3 On The Rotisserie Many of the world's great grill cultures cook their best barbecue on the rotisserie. Consider Brazil's rodizio, Greek souvlaki and gyro, and Morocco's majestic mechoui. Steven grils a sausage-and cheese-stuffed rib roast, a Greek-style whole hog over a wood fire, and Moroccan-style lamb ribs-cooked to a turn on a gas-fired rotisserie. (9 of 13)
WEB LINK
209 WE 07/16/14 01:00pm 00:26:46 (RPT) (CC) × ST
36.3 In A Pickle Brining has the dual advantages of keeping intrinsically dry foods, like pork chops and chicken breasts, moist on the grill, and it also adds an extra layer of flavor. Steven highlights all there is to know about brining and marinating, including a wine-brined butterflied leg of lamb, bourbon-brined pork chops, and a "brine" you actually inject into a turkey with a hypodermic needle. (10 of 13)
WEB LINK
210 SU 07/20/14 07:00am 00:26:46 (RPT) (CC) × ST
36.3 Up In Smoke Steven shows how universal smoking really is. He prepares Cousin Dave's chocolate chile ribs in an offset barrel smoker, Chinese-style duck in a water smoker, and ginger-stuffed smoked pears in a kettle grill. (11 of 13)
WEB LINK
211 WE 07/23/14 07:00am 00:26:46 (RPT) (CC) × ST
36.3 Up In Smoke Steven shows how universal smoking really is. He prepares Cousin Dave's chocolate chile ribs in an offset barrel smoker, Chinese-style duck in a water smoker, and ginger-stuffed smoked pears in a kettle grill. (11 of 13)
WEB LINK
211 WE 07/23/14 01:00pm 00:26:46 (RPT) (CC) × ST
36.3 On The Wing Steven presents three great fail-proof ways to grill: chicken-yakitori-style, herb-scented game hens on the rotisserie, and Malaysian-style spatchcocked chicken. (12 of 13)
WEB LINK
212 SU 07/27/14 07:00am 00:26:46 (RPT) (CC) × ST
36.3 At The Game A football game would be a sorry experience without tailgating. Steven prepares grilled quesadillas; burgers two ways; and grilled pork chop "calzones". (13 of 13)
WEB LINK
213 WE 07/30/14 07:00am 00:26:45 (RPT) (CC) × ST
36.3 At The Game A football game would be a sorry experience without tailgating. Steven prepares grilled quesadillas; burgers two ways; and grilled pork chop "calzones". (13 of 13)
WEB LINK
213 WE 07/30/14 01:00pm 00:26:45 (RPT) (CC) × ST
36.3 Primal Grill Steven highlights some of the world's most primal grilling. Mussels grilled on a bed of flaming pine needles, as they do on the west coast of France. Salmon roasted on redwood sticks in front of an open fire in the style of the Yurok Indians of northern California. T-bone steaks grilled directly on the embers, and fire-grilled Garlic Bread.
WEB LINK
301 SU 08/03/14 07:00am 00:26:46 (RPT) (CC) × ST
36.3 Barbecue's Birthplace In 1516, a Spanish explorer encountered a band of Taino Indians roasting game and seafood on a wooden frame over a smoky fire. They called the cooking device a barbacoa-the origin of modern barbecue. Steven visits the birthplace of barbecue. The Caribbean, where he creates: Jamaican Jerk Chicken; Buccaneer Baby Back Ribs with Pineapple Barbecue Sauce; Shrimp Grilled on Sugarcane.
WEB LINK
302 WE 08/06/14 07:00am 00:26:46 (RPT) (CC) × ST
36.3 Barbecue's Birthplace In 1516, a Spanish explorer encountered a band of Taino Indians roasting game and seafood on a wooden frame over a smoky fire. They called the cooking device a barbacoa-the origin of modern barbecue. Steven visits the birthplace of barbecue. The Caribbean, where he creates: Jamaican Jerk Chicken; Buccaneer Baby Back Ribs with Pineapple Barbecue Sauce; Shrimp Grilled on Sugarcane.
WEB LINK
302 WE 08/06/14 01:00pm 00:26:46 (RPT) (CC) × ST
36.3 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 SA 08/09/14 08:00am 00:26:45 (RPT) (CC) × ST
36.3 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 SA 08/09/14 08:00pm 00:26:45 (RPT) (CC) × ST
36.3 Gaucho Grill Gaucho describes the cowboys of northern Argentina and southern Brazil. These rustic cattle herders developed a simple yet powerful style of grilling over an open wood fire, a tradition still celebrated today. Steven prepares three gaucho favorites: Chicken roasted in a salt crust, from Uruguay; the monster beef ribs that made the reputation of Brazil's famous grill house, Fogo de Chao; and, a dessert from Brazil's cattle country, a pineapple you roast on the rotisserie.
WEB LINK
303 SU 08/10/14 07:00am 00:26:46 (RPT) (CC) × ST
36.3 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 SU 08/10/14 02:00pm 00:26:45 (RPT) (CC) × ST
36.3 Italian Fire Steven uses an authentic Italian-style wood-burning oven to create dishes of Italy's iconic food: Wood Oven Pizzas (Margherita and Bacon Potato); Sweet and Sour Duck; Grilled Pork Chops with Cipollini Onion Sauce; Grilled Cipollini Onions on Skewers.
WEB LINK
304 WE 08/13/14 07:00am 00:26:46 (RPT) (CC) × ST
36.3 Italian Fire Steven uses an authentic Italian-style wood-burning oven to create dishes of Italy's iconic food: Wood Oven Pizzas (Margherita and Bacon Potato); Sweet and Sour Duck; Grilled Pork Chops with Cipollini Onion Sauce; Grilled Cipollini Onions on Skewers.
WEB LINK
304 WE 08/13/14 01:00pm 00:26:46 (RPT) (CC) × ST
36.3 Burn in the USA Steven highlights some less well-known regional live fire cooking: Lobster Martha's Vineyard-Style; Texas beef clod-a massive cut from the shoulder; and, Puerto Rican pork shoulder, seasoned with oregano and garlic, basted with annatto oil, and spit-roasted until the skin is shatteringly crisp and the meat fork-tender.
WEB LINK
305 SU 08/17/14 07:00am 00:26:46 (RPT) (CC) × ST
36.3 Bombay Blast More than 5000 years ago, a potter in Central Asia made a tall, urn-shaped, incredibly efficient clay barbecue pit-the origin of the Indian tandoor. Today, tandoori, Indian barbecue, is enjoyed from New Delhi to New Caledonia to New York. Steven prepares: Tandoori Salmon; Indian Naan and Puff Pastry; Chicken Tikka Kebabs.
WEB LINK
306 WE 08/20/14 07:00am 00:26:46 (RPT) (CC) × ST
36.3 Bombay Blast More than 5000 years ago, a potter in Central Asia made a tall, urn-shaped, incredibly efficient clay barbecue pit-the origin of the Indian tandoor. Today, tandoori, Indian barbecue, is enjoyed from New Delhi to New Caledonia to New York. Steven prepares: Tandoori Salmon; Indian Naan and Puff Pastry; Chicken Tikka Kebabs.
WEB LINK
306 WE 08/20/14 01:00pm 00:26:46 (RPT) (CC) × ST
36.3 Asia's Crossroads Some of the world's biggest flavors come hot off some of the world's smallest grills. Steven prepares: Singapore Beef Sates; Guamian Chicken Salad; Malaysian Swordfish in Banana Leaves; Cambodian Corn.
WEB LINK
307 SU 08/24/14 07:00am 00:26:46 (RPT) (CC) × ST
36.3 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 WE 08/27/14 07:00am 00:26:46 (RPT) (CC) × ST
36.3 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 WE 08/27/14 01:00pm 00:26:46 (RPT) (CC) × ST
36.3 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 08/30/14 05:00am 00:26:46 (RPT) (CC) × ST
36.3 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 SA 08/30/14 05:30am 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 SA 08/30/14 06:00am 00:26:46 (RPT) (CC) × ST
36.3 Gaucho Grill Gaucho describes the cowboys of northern Argentina and southern Brazil. These rustic cattle herders developed a simple yet powerful style of grilling over an open wood fire, a tradition still celebrated today. Steven prepares three gaucho favorites: Chicken roasted in a salt crust, from Uruguay; the monster beef ribs that made the reputation of Brazil's famous grill house, Fogo de Chao; and, a dessert from Brazil's cattle country, a pineapple you roast on the rotisserie.
WEB LINK
303 SA 08/30/14 06:30am 00:26:46 (RPT) (CC) × ST
36.3 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 SA 08/30/14 07:00am 00:26:45 (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 SA 08/30/14 07:30am 00:26:46 (RPT) (CC) × ST
36.3 Burn in the USA Steven highlights some less well-known regional live fire cooking: Lobster Martha's Vineyard-Style; Texas beef clod-a massive cut from the shoulder; and, Puerto Rican pork shoulder, seasoned with oregano and garlic, basted with annatto oil, and spit-roasted until the skin is shatteringly crisp and the meat fork-tender.
WEB LINK
305 SA 08/30/14 08:00am 00:26:46 (RPT) (CC) × ST
36.3 On The Vine Steven focuss on the important role vines and wines play in barbecue. He prepares Trout grilled in grape leaves; red-wine marinated filet mignon; and an interesting twist on "beer can" chicken, made with cabernet sauvignon. (7 of 13)
WEB LINK
207 SA 08/30/14 08:30am 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 SA 08/30/14 09:00am 00:26:46 (RPT) (CC) × ST
36.3 Asia's Crossroads Some of the world's biggest flavors come hot off some of the world's smallest grills. Steven prepares: Singapore Beef Sates; Guamian Chicken Salad; Malaysian Swordfish in Banana Leaves; Cambodian Corn.
WEB LINK
307 SA 08/30/14 09:30am 00:26:46 (RPT) (CC) × ST
36.3 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 SA 08/30/14 10:00am 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 SA 08/30/14 10:30am 00:26:46 (RPT) (CC) × ST
36.3 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 08/30/14 05:00pm 00:26:46 (RPT) (CC) × ST
36.3 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 SA 08/30/14 05:30pm 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 SA 08/30/14 06:00pm 00:26:46 (RPT) (CC) × ST
36.3 Gaucho Grill Gaucho describes the cowboys of northern Argentina and southern Brazil. These rustic cattle herders developed a simple yet powerful style of grilling over an open wood fire, a tradition still celebrated today. Steven prepares three gaucho favorites: Chicken roasted in a salt crust, from Uruguay; the monster beef ribs that made the reputation of Brazil's famous grill house, Fogo de Chao; and, a dessert from Brazil's cattle country, a pineapple you roast on the rotisserie.
WEB LINK
303 SA 08/30/14 06:30pm 00:26:46 (RPT) (CC) × ST
36.3 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 SA 08/30/14 07:00pm 00:26:45 (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 SA 08/30/14 07:30pm 00:26:46 (RPT) (CC) × ST
36.3 Burn in the USA Steven highlights some less well-known regional live fire cooking: Lobster Martha's Vineyard-Style; Texas beef clod-a massive cut from the shoulder; and, Puerto Rican pork shoulder, seasoned with oregano and garlic, basted with annatto oil, and spit-roasted until the skin is shatteringly crisp and the meat fork-tender.
WEB LINK
305 SA 08/30/14 08:00pm 00:26:46 (RPT) (CC) × ST
36.3 On The Vine Steven focuss on the important role vines and wines play in barbecue. He prepares Trout grilled in grape leaves; red-wine marinated filet mignon; and an interesting twist on "beer can" chicken, made with cabernet sauvignon. (7 of 13)
WEB LINK
207 SA 08/30/14 08:30pm 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 SA 08/30/14 09:00pm 00:26:46 (RPT) (CC) × ST
36.3 Asia's Crossroads Some of the world's biggest flavors come hot off some of the world's smallest grills. Steven prepares: Singapore Beef Sates; Guamian Chicken Salad; Malaysian Swordfish in Banana Leaves; Cambodian Corn.
WEB LINK
307 SA 08/30/14 09:30pm 00:26:46 (RPT) (CC) × ST
36.3 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 SA 08/30/14 10:00pm 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 SA 08/30/14 10:30pm 00:26:46 (RPT) (CC) × ST
36.3 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 SU 08/31/14 07:00am 00:26:46 (RPT) (CC) × ST
36.3 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 SU 08/31/14 11:00am 00:26:46 (RPT) (CC) × ST
36.3 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 SU 08/31/14 11:30am 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 08/31/14 NOON 00:26:46 (RPT) (CC) × ST
36.3 Gaucho Grill Gaucho describes the cowboys of northern Argentina and southern Brazil. These rustic cattle herders developed a simple yet powerful style of grilling over an open wood fire, a tradition still celebrated today. Steven prepares three gaucho favorites: Chicken roasted in a salt crust, from Uruguay; the monster beef ribs that made the reputation of Brazil's famous grill house, Fogo de Chao; and, a dessert from Brazil's cattle country, a pineapple you roast on the rotisserie.
WEB LINK
303 SU 08/31/14 12:30pm 00:26:46 (RPT) (CC) × ST
36.3 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)
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204 SU 08/31/14 01:00pm 00:26:45 (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)
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103 SU 08/31/14 01:30pm 00:26:46 (RPT) (CC) × ST
36.3 Burn in the USA Steven highlights some less well-known regional live fire cooking: Lobster Martha's Vineyard-Style; Texas beef clod-a massive cut from the shoulder; and, Puerto Rican pork shoulder, seasoned with oregano and garlic, basted with annatto oil, and spit-roasted until the skin is shatteringly crisp and the meat fork-tender.
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305 SU 08/31/14 02:00pm 00:26:46 (RPT) (CC) × ST
36.3 On The Vine Steven focuss on the important role vines and wines play in barbecue. He prepares Trout grilled in grape leaves; red-wine marinated filet mignon; and an interesting twist on "beer can" chicken, made with cabernet sauvignon. (7 of 13)
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207 SU 08/31/14 02:30pm 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)
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105 SU 08/31/14 03:00pm 00:26:46 (RPT) (CC) × ST
36.3 Asia's Crossroads Some of the world's biggest flavors come hot off some of the world's smallest grills. Steven prepares: Singapore Beef Sates; Guamian Chicken Salad; Malaysian Swordfish in Banana Leaves; Cambodian Corn.
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307 SU 08/31/14 03:30pm 00:26:46 (RPT) (CC) × ST
36.3 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)
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201 SU 08/31/14 04:00pm 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)
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109 SU 08/31/14 04:30pm 00:26:46 (RPT) (CC) × ST