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In his previous show, "Barbecue University," Steven Raichlen taught viewers the necessary skills to grill a chicken breast or hamburger without leaving it pink in the middle or turning it into a charred hockey puck. This follow-up series guides aspiring grillmasters to the next level with an assortment of all-new recipes (including vegetarian entrees) and the latest tricks and techniques. Whether you're tailgating in a parking lot or just holding a family cookout, Raichlen provides the necessary instruction and inspiration to make dedicated keepers of the flame sizzle with confidence.
S3, EP13 "Primal Grills for a Crowd"
Steven Raichlen gets the party started with crowd-pleasing grills of Mexican fish tacos, burgers of all shapes and sizes, and smoked turkey.
S3, EP12 "Fired Up, Down Under"
Grilled shrimp; New Zealand sea scallops; grilled lamb chops; salt-grilled pineapples.
S3, EP11 "Europe's Grill"
Steven Raichlen demonstrates how to grill Belgian oysters, boned chicken thighs, butterflied pork shoulder, and mixed vegetables.
S3, EP10 "Out of Africa"
Peri-peri chicken wings; sosaties; Kenyan spit-roasted lamb.
