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Tailgate Warriors
Saturday, May 26, at 10 am on Create
Saturday, May 26, at 4 pm on Create
Saturday, May 26, at 10 pm on Create
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Saturday, May 26, at 4 pm on Create
Saturday, May 26, at 10 pm on Create
On the athletic field, there are concrete rules of engagement. But there are none governing the fiercely competitive sport of tailgating, meaning unsportsmanlike conduct and one-upsmanship in the parking lot usually get rewarded. Are you still in the minor leagues? Learn some new moves from Steven Raichlen. Score extra points with a platter of Grilled Polenta with Italian Sausage and Peppers. Stun your opponents and delight your fans with Flame-Grilled Prosciutto Panini. Engage in fowl play by serving Steven's indomitable Calgary Wings with zippy Maytag Blue Cheese Sauce. Study the Professor's moves, and you'll be doing your own victory dance.
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Tailgate Warriors
Saturday, May 26, 2012 at 10:00pm on Create
Saturday, May 26, 2012 at 6:00am on Create
Saturday, May 26, 2012 at 6:30am on Create
Saturday, May 26, 2012 at 7:00am on Create
Saturday, May 26, 2012 at 7:30am on Create
Saturday, May 26, 2012 at 8:00am on Create
Saturday, May 26, 2012 at 8:30am on Create
Saturday, May 26, 2012 at 9:00am on Create
Saturday, May 26, 2012 at 9:30am on Create
Saturday, May 26, 2012 at 10:00am on Create
Saturday, May 26, 2012 at 10:30am on Create
Saturday, May 26, 2012 at 11:00am on Create
Saturday, May 26, 2012 at 11:30am on Create
Saturday, May 26, 2012 at 12:00pm on Create
Saturday, May 26, 2012 at 12:30pm on Create
Saturday, May 26, 2012 at 1:00pm on Create
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Saturday, May 26, 2012 at 2:00pm on Create
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Saturday, May 26, 2012 at 3:00pm on Create
Saturday, May 26, 2012 at 3:30pm on Create
Saturday, May 26, 2012 at 4:00pm on Create
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Saturday, May 26, 2012 at 5:00pm on Create
Saturday, May 26, 2012 at 5:30pm on Create
Saturday, May 26, 2012 at 6:00pm on Create
Saturday, May 26, 2012 at 6:30pm on Create
Saturday, May 26, 2012 at 7:00pm on Create
Saturday, May 26, 2012 at 7:30pm on Create
Saturday, May 26, 2012 at 8:00pm on Create
Saturday, May 26, 2012 at 8:30pm on Create
Saturday, May 26, 2012 at 9:00pm on Create
Saturday, May 26, 2012 at 9:30pm on Create
Saturday, May 26, 2012 at 10:00pm on Create
Saturday, May 26, 2012 at 10:30pm on Create
Saturday, May 26, 2012 at 11:00pm on Create
Saturday, May 26, 2012 at 11:30pm on Create
Sunday, May 27, 2012 at 12:00am on Create
Sunday, May 27, 2012 at 12:30am on Create
Sunday, May 27, 2012 at 1:00am on Create
Sunday, May 27, 2012 at 1:30am on Create
Sunday, May 27, 2012 at 2:00am on Create
Sunday, May 27, 2012 at 2:30am on Create
Sunday, May 27, 2012 at 3:00am on Create
Sunday, May 27, 2012 at 3:30am on Create
Sunday, May 27, 2012 at 4:00am on Create
Sunday, May 27, 2012 at 4:30am on Create
Sunday, May 27, 2012 at 5:00am on Create
Sunday, May 27, 2012 at 5:30am on Create
Friday, June 1, 2012 at 9:00pm on Create
Saturday, June 2, 2012 at 3:00am on Create
Saturday, June 2, 2012 at 2:30pm on Create
Sunday, June 3, 2012 at 3:00am on Create
Monday, June 4, 2012 at 9:00pm on Create
Tuesday, June 5, 2012 at 3:00am on Create
Wednesday, June 6, 2012 at 9:00pm on Create
Thursday, June 7, 2012 at 3:00am on Create
Friday, June 8, 2012 at 9:00pm on Create
Saturday, June 9, 2012 at 3:00am on Create
Saturday, June 9, 2012 at 2:30pm on Create
Sunday, June 10, 2012 at 3:00am on Create
Monday, June 11, 2012 at 9:00pm on Create
Tuesday, June 12, 2012 at 3:00am on Create
Wednesday, June 13, 2012 at 9:00pm on Create
Thursday, June 14, 2012 at 3:00am on Create
Friday, June 15, 2012 at 9:00pm on Create
Saturday, June 16, 2012 at 3:00am on Create
Saturday, June 16, 2012 at 2:30pm on Create
Sunday, June 17, 2012 at 3:00am on Create
Monday, June 18, 2012 at 9:00pm on Create
Tuesday, June 19, 2012 at 3:00am on Create
Wednesday, June 20, 2012 at 9:00pm on Create
Thursday, June 21, 2012 at 3:00am on Create
Friday, June 22, 2012 at 9:00pm on Create
Saturday, June 23, 2012 at 3:00am on Create
Saturday, June 23, 2012 at 2:30pm on Create
Sunday, June 24, 2012 at 3:00am on Create
Monday, June 25, 2012 at 9:00pm on Create
Tuesday, June 26, 2012 at 3:00am on Create
Wednesday, June 27, 2012 at 9:00pm on Create
Thursday, June 28, 2012 at 3:00am on Create
Friday, June 29, 2012 at 9:00pm on Create
Saturday, June 30, 2012 at 3:00am on Create
Saturday, June 30, 2012 at 2:30pm on Create
Fire Away (Getting Started)
(#413)
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.
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.
The Best Of The Breast
(#412)
Pit masters are obsessed with breasts. (Chicken and turkey breasts, that is.) This week, BBQ U Professor Steven Raichlen 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.
Pit masters are obsessed with breasts. (Chicken and turkey breasts, that is.) This week, BBQ U Professor Steven Raichlen 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.
On The Lamb
(#411)
Lamb, so beloved elsewhere in the world, is underrepresented on American tables: Per capita consumption here is about 1 pound per year. Steven Raichlen'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. The Professor is on the lamb at BBQ U.
Lamb, so beloved elsewhere in the world, is underrepresented on American tables: Per capita consumption here is about 1 pound per year. Steven Raichlen'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. The Professor is on the lamb at BBQ U.
Tailgate Warriors
(#410)
On the athletic field, there are concrete rules of engagement. But there are none governing the fiercely competitive sport of tailgating, meaning unsportsmanlike conduct and one-upsmanship in the parking lot usually get rewarded. Are you still in the minor leagues? Learn some new moves from Steven Raichlen. Score extra points with a platter of Grilled Polenta with Italian Sausage and Peppers. Stun your opponents and delight your fans with Flame-Grilled Prosciutto Panini. Engage in fowl play by serving Steven's indomitable Calgary Wings with zippy Maytag Blue Cheese Sauce. Study the Professor's moves, and you'll be doing your own victory dance.
On the athletic field, there are concrete rules of engagement. But there are none governing the fiercely competitive sport of tailgating, meaning unsportsmanlike conduct and one-upsmanship in the parking lot usually get rewarded. Are you still in the minor leagues? Learn some new moves from Steven Raichlen. Score extra points with a platter of Grilled Polenta with Italian Sausage and Peppers. Stun your opponents and delight your fans with Flame-Grilled Prosciutto Panini. Engage in fowl play by serving Steven's indomitable Calgary Wings with zippy Maytag Blue Cheese Sauce. Study the Professor's moves, and you'll be doing your own victory dance.
Southwest Revisited
(#409)
Steven Raichlen 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.
Steven Raichlen 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.
Extreme Grilling
(#408)
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. Extreme barbecue cuisine...today at the U.
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. Extreme barbecue cuisine...today at the U.
Grilling With Wood
(#407)
Cooking over hardwood trumps cooking over charcoal for several reasons. Main one? Flavor. In this episode, Steven Raichlen tells you what you need to know about selecting the proper woods and matching them to your menu, building the perfect fire, and coaxing the maximum flavor out of your grilling. From this pyrotechnic glory will emerge Mario Batali's Veal Chops with Lemon Oregano Jam. Then, a BBQ U first: a seafood and meat Paella wood smoked entirely on the grill. And finally, because even desserts get barbecued at BBQ U, Fire-Charred Pound Cake with Grilled Pineapple Salsa and Tequila Whipped Cream.
Cooking over hardwood trumps cooking over charcoal for several reasons. Main one? Flavor. In this episode, Steven Raichlen tells you what you need to know about selecting the proper woods and matching them to your menu, building the perfect fire, and coaxing the maximum flavor out of your grilling. From this pyrotechnic glory will emerge Mario Batali's Veal Chops with Lemon Oregano Jam. Then, a BBQ U first: a seafood and meat Paella wood smoked entirely on the grill. And finally, because even desserts get barbecued at BBQ U, Fire-Charred Pound Cake with Grilled Pineapple Salsa and Tequila Whipped Cream.
Rib Master
(#406)
In American barbecue, ribs rule, and woe to the grillmeister who doesn't understand the rules. Like never, ever boil. This is the rib crash course, appropriate for all skill levels, and a popular part of the curriculum at BBQ U. The Professor gives you a little background on bones before getting to the meat of the matter. Here's the rest of the lesson plan: 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.
In American barbecue, ribs rule, and woe to the grillmeister who doesn't understand the rules. Like never, ever boil. This is the rib crash course, appropriate for all skill levels, and a popular part of the curriculum at BBQ U. The Professor gives you a little background on bones before getting to the meat of the matter. Here's the rest of the lesson plan: 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.
Louisiana Tribute
(#405)
Mindful of the suffering of New Orleans in the last year, this show pays tribute to Louisiana's rich culinary traditions. You know Raichlen's rule: If something tastes good baked, boiled, or deep-fried, it probably tastes even better grilled. Case in point: Grill-Top Shrimp "Boil" jazzed up with grilled bratwurst-this isn't like any shrimp boil you've ever tasted. And never mind that deep-fried turkey was invented in Louisiana: Steven cooks Big Easy Barbecued Turkey with plenty of wood smoke after literally injecting it with a spice-scented marinade. Cajun Tuna Piperade combines the "Holy Trinity"--onion, celery, and bell pepper--with tomato, spicy andouille sausage and fire-licked sushi-grade tuna steaks for flavor that just won't quit.
Mindful of the suffering of New Orleans in the last year, this show pays tribute to Louisiana's rich culinary traditions. You know Raichlen's rule: If something tastes good baked, boiled, or deep-fried, it probably tastes even better grilled. Case in point: Grill-Top Shrimp "Boil" jazzed up with grilled bratwurst-this isn't like any shrimp boil you've ever tasted. And never mind that deep-fried turkey was invented in Louisiana: Steven cooks Big Easy Barbecued Turkey with plenty of wood smoke after literally injecting it with a spice-scented marinade. Cajun Tuna Piperade combines the "Holy Trinity"--onion, celery, and bell pepper--with tomato, spicy andouille sausage and fire-licked sushi-grade tuna steaks for flavor that just won't quit.
High On The Hog
(#404)
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.
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.
Meatless Grilling
(#403)
Sooner or later, a vegetarian will show up at your cook-out, look into your carnivorous eyes, and ask to be fed. Don't be caught flat-footed as a host. This meatless menu preempts the politically correct and will have even the most unrepentant meat-eaters sniffing the air hungrily. 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.
Sooner or later, a vegetarian will show up at your cook-out, look into your carnivorous eyes, and ask to be fed. Don't be caught flat-footed as a host. This meatless menu preempts the politically correct and will have even the most unrepentant meat-eaters sniffing the air hungrily. 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.
The New Face Of Beef
(#402)
Fire And Water
(#401)
Fish is the "fear factor" in grilling: Will it stick? Will it fall apart? How do I know when it's done? In this show, Steven Raichlen gives you 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.
Fish is the "fear factor" in grilling: Will it stick? Will it fall apart? How do I know when it's done? In this show, Steven Raichlen gives you 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.
Southern California
(#313)
Grilled Caesar Salad; Grilled Artichokes with Worcestershire Dip; Santa Maria Tri-tip with Pinquinto Beans and Garlic Bread.
Grilled Caesar Salad; Grilled Artichokes with Worcestershire Dip; Santa Maria Tri-tip with Pinquinto Beans and Garlic Bread.
Florida
(#312)
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.
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.
The South
(#311)
BBQ chicken with white barbecue sauce and grilled okra popsicles; Tennessee pork loin with Whiskey, Brown Sugar and Mustard; Grilled peach cobbler.
BBQ chicken with white barbecue sauce and grilled okra popsicles; Tennessee pork loin with Whiskey, Brown Sugar and Mustard; Grilled peach cobbler.
The Southwest
(#310)
Grilled fry bread, BBQ Bean and Chile Rellenos, Churrasco Portabello; Salsa Verde serve with chips.
Grilled fry bread, BBQ Bean and Chile Rellenos, Churrasco Portabello; Salsa Verde serve with chips.
The Mid-Atlantic
(#309)
Grilled soft-shell crabs with Old Bay tartar sauce; Baltimore pit beef; Spit-roasted lamb with Butter and Salt with Roasted Potatoes and Garlic; Grilled Blueberry Crumble.
Grilled soft-shell crabs with Old Bay tartar sauce; Baltimore pit beef; Spit-roasted lamb with Butter and Salt with Roasted Potatoes and Garlic; Grilled Blueberry Crumble.
Northern California
(#308)
Hog Island BBQ oysters; Grilled Tenderloin in Herb Crust with Grilled French Fried Potatoes; Duck Under a Brick with Grilled Figs, Martha's Wedding Salmon.
Hog Island BBQ oysters; Grilled Tenderloin in Herb Crust with Grilled French Fried Potatoes; Duck Under a Brick with Grilled Figs, Martha's Wedding Salmon.
America's Crossroads
(#307)
Louisville Wings, Memphis Dry rub ribs with Memphis Mustard Slaw; St. Louis Pork Steaks.
Louisville Wings, Memphis Dry rub ribs with Memphis Mustard Slaw; St. Louis Pork Steaks.
The Pacific Rim
(#306)
Lemongrass Pork Sates with Peanut Sauce and Cucumber Relish; Alder grilled salmon with citrus butter; Cinnamon grilled plums with red wine sauce.
Lemongrass Pork Sates with Peanut Sauce and Cucumber Relish; Alder grilled salmon with citrus butter; Cinnamon grilled plums with red wine sauce.
Texas And Oklahoma
(#305)
Drunken steak; Smoke-lahoma brisket with Baked Beans; Bourbon and apricot spit-roasted ham with Spice-scented sweet potato casserole, Grilled Sweet Potato Pie.
Drunken steak; Smoke-lahoma brisket with Baked Beans; Bourbon and apricot spit-roasted ham with Spice-scented sweet potato casserole, Grilled Sweet Potato Pie.
Louisiana And The Gulf Coast
(#304)
New shrimp and smokies; Grill blackened catfish with fennel; Cajun roastin' chicken on a beer can.
New shrimp and smokies; Grill blackened catfish with fennel; Cajun roastin' chicken on a beer can.
New England
(#303)
From shoreline to foothills, the professor covers New England fish to fowl, summer to fall. He demonstrates tricks for shellfish shucking and how to avoid tipping over clamshells on the grill in Grilled Clams with Sambuca and Italian Sausage. Steven simply 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 - The Perfect Thanksgiving Turkey - on the grill, giving it the full New England treatment with a maple syrup brine and a Maple Syrup Redeye Gravy.
From shoreline to foothills, the professor covers New England fish to fowl, summer to fall. He demonstrates tricks for shellfish shucking and how to avoid tipping over clamshells on the grill in Grilled Clams with Sambuca and Italian Sausage. Steven simply 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 - The Perfect Thanksgiving Turkey - on the grill, giving it the full New England treatment with a maple syrup brine and a Maple Syrup Redeye Gravy.
The American Tropics - Hawaii
(#302)
Keep your leis on and your coals going for the tropical feast in this special night school edition of BBQ U begins with a Tuna "London Broil" 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.
Keep your leis on and your coals going for the tropical feast in this special night school edition of BBQ U begins with a Tuna "London Broil" 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.
Chicago And The Midwest
(#301)
The professor cris-crosses 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.
The professor cris-crosses 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.
The Five Methods Of Live Fire Cooking
(#213)
Stoned Chicken and Peking Duck and potatoes roasted to succulent tenderness are served.
Stoned Chicken and Peking Duck and potatoes roasted to succulent tenderness are served.
Party Down
(#212)
Regional favorites, including Wisconsin Double Brats and a version of Cheese Steaks on the grill.
Regional favorites, including Wisconsin Double Brats and a version of Cheese Steaks on the grill.
What's Your Beef?
(#211)
Different recipes from places around the world where beef is the pitmaster's meat of choice.
Different recipes from places around the world where beef is the pitmaster's meat of choice.
A Little Lamb
(#210)
A classic Turkish combination of lamb and eggplant and spicy Australian-style lamb steak..
A classic Turkish combination of lamb and eggplant and spicy Australian-style lamb steak..
Vegging Out
(#209)
Cooking vegetarian dishes for the grill including tofu on stilts, Robatataki and crisp artichokes.
Cooking vegetarian dishes for the grill including tofu on stilts, Robatataki and crisp artichokes.
Fire Birds
(#208)
Iced tea chicken, ylver paper chicken, piri-piri chicken from Portugal and grilled game hens.
Iced tea chicken, ylver paper chicken, piri-piri chicken from Portugal and grilled game hens.
Stuck On Skewers
(#207)
Highlights include sweet and salty bacon grilled prunes, authentic shish kebab and grilled quail.
Highlights include sweet and salty bacon grilled prunes, authentic shish kebab and grilled quail.
Greatful Bread
(#206)
Grilled Pizza, quesadillas, real bruschetta, Spanish pan con tomate and hand stretched Naan.
Grilled Pizza, quesadillas, real bruschetta, Spanish pan con tomate and hand stretched Naan.
Where There's Smoke
(#205)
Steven covers the slight differences between smoking in a smoker, a kettle and a gas grill.
Steven covers the slight differences between smoking in a smoker, a kettle and a gas grill.
Go Fish
(#204)
Planked Salmon, grilled Prawns, Tuna Steaks and juicy grilled Swordfish Steaks are served.
Planked Salmon, grilled Prawns, Tuna Steaks and juicy grilled Swordfish Steaks are served.
Bbq From Soup To Nuts
(#203)
Smoky corn chowder Brazilian stuffed rib roast and goat cheese cooked on a pair of Weber grills.
Smoky corn chowder Brazilian stuffed rib roast and goat cheese cooked on a pair of Weber grills.
World Of Steak
(#202)
Prepare different recipes of steak from Cuba, Mexico and Viet Nam.
Prepare different recipes of steak from Cuba, Mexico and Viet Nam.
High On Hog
(#201)
Bratwurst with grilled bell peppers and an 18-pound Cuban Christmas Eve ham called lechon asado,
Bratwurst with grilled bell peppers and an 18-pound Cuban Christmas Eve ham called lechon asado,
Shellfish On The Grill
(#113)
Bacon-grilled Shrimp, Scallops on Rosemary Skewers and Grilled Lobster basted with Basil Butter.
Bacon-grilled Shrimp, Scallops on Rosemary Skewers and Grilled Lobster basted with Basil Butter.
Fowl Play
(#112)
Tuscan-style chicken under a brick and a fail-proof version of barbecued chicken are showcased.
Tuscan-style chicken under a brick and a fail-proof version of barbecued chicken are showcased.
The Healthy Grill
(#111)
Recipes include Chicken Yakitori, Thai Beef Salad and Grilled Tuna with Greek-style Zucchini.
Recipes include Chicken Yakitori, Thai Beef Salad and Grilled Tuna with Greek-style Zucchini.
Where's The Beef?
(#110)
Features English Prime Rib, grilled Yorkshire pudding, Nicaraguan-style Churrasco and Texas Brisket.
Features English Prime Rib, grilled Yorkshire pudding, Nicaraguan-style Churrasco and Texas Brisket.
Tackle The Tailgate
(#109)
Steven grills up jalapeno stuffed wieners, "buffa-que" wings, s'mores and the perfect burger.
Steven grills up jalapeno stuffed wieners, "buffa-que" wings, s'mores and the perfect burger.
The Whole Hog
(#108)
North Carolina Pulled Pork Shoulder, Mojo- marinated Pork Tenderloin and a Pit Roasted Hog are made.
North Carolina Pulled Pork Shoulder, Mojo- marinated Pork Tenderloin and a Pit Roasted Hog are made.
Birds On The Can
(#107)
Beer can chicken is the most eye-popping, jaw-dropping dish on the American barbecue circuit
Beer can chicken is the most eye-popping, jaw-dropping dish on the American barbecue circuit
The Meatless Grill
(#106)
Grilled Quesadillas, Grilled Pizza with Mozzarella and Balsamic Grilled Portobello Mushrooms.
Grilled Quesadillas, Grilled Pizza with Mozzarella and Balsamic Grilled Portobello Mushrooms.
Gone Fishing
(#105)
Cedar-planked fillet of salmon, halibut in a basket, grilled tuna London broil, salmon and trout.
Cedar-planked fillet of salmon, halibut in a basket, grilled tuna London broil, salmon and trout.
On The Stick
(#104)
Shrimp grilled on Sugar Cane, Chicken Sate, Turkish Shish Kebab and Grilled Asparagus are prepared.
Shrimp grilled on Sugar Cane, Chicken Sate, Turkish Shish Kebab and Grilled Asparagus are prepared.
Much At Steak
(#103)
New York strip steak, Florentine steak, Bacon-wrapped Filet Mignon and a thick Rib Steak are made.
New York strip steak, Florentine steak, Bacon-wrapped Filet Mignon and a thick Rib Steak are made.
Rib Fest
(#102)
Recipes include Sweet Kansas City style spare ribs and spicy Memphis dry rubbed baby back ribs.
Recipes include Sweet Kansas City style spare ribs and spicy Memphis dry rubbed baby back ribs.
Up In Smoke
(#101)
Recipes include Smoked Tomato Gazpacho, Home-Smoked Salmon, Eggplant Dip and Smoke-Roasted Pears.
Recipes include Smoked Tomato Gazpacho, Home-Smoked Salmon, Eggplant Dip and Smoke-Roasted Pears.