Name: Primal Grill with Steven Raichlen
Uploaded: 2025-04-25T23:00:32.000Z
Description: Steven Raichlen takes your grilling to the next level! Discover innovative recipes like coffee-crusted chicken and ginger mint lobster roast, plus watch Steven test new grills, from infrared rotisseries to ceramic kamados and industrial smokers.

Steven Raichlen takes your grilling to the next level! Discover innovative recipes like coffee-crusted chicken and ginger mint lobster roast, plus watch Steven test new grills, from infrared rotisseries to ceramic kamados and industrial smokers.

GoTraveler

Smoke is the soul of true barbecue. This show covers ribs, turkey, salmon, and even dessert, cooked in an offset barrel smoker, water smoker, charcoal grill, and stovetop smoker-no gas grills allowed.

Smoke Screen

Meat on a stick was the first major leap in barbecue technology. Kebabs and satays are universally loved, but can be challenging to make. If you've struggled with shish kebabs or want to expand your skills, this show is for you.

Kebabs of the World Unite

Let's be honest: you really want to know how to grill the perfect steak. This show reveals all the secrets-from choosing the right cut to perfect seasoning, sauces, and the four-finger poke test for perfect doneness.

Make No Misteak

Growing up, barbecue meant chicken smothered in sweet sauce, burnt on the outside, raw inside, and tasting of lighter fluid. This show will teach you the right way to grill America's favorite bird-on a charcoal grill, smoker, and gas grill.

Bird Meets Grill

Grilling fish can be intimidating-will it A) stick to the grate, B) break apart, C) be raw in the center, D) overcooked, or E) all of the above? This show will teach you three foolproof ways to grill fish without fear or tears.

Fish Without Fear

In places like India and Japan, meatless grilling creates some of the most exciting flavors off the fire. Whether grilling for vegetarians or cutting back on meat, this show has you covered.

Vegatarians at the Grill

In Memphis and the Carolinas, barbecue means pork shoulder, smoke-roasted until tender enough to pull apart with your fingers. Pit masters worldwide love this cut. Today, I'll show you how to grill the perfect pork shoulder.

Shoulders and Butts

Every grill master needs at least one foolproof rib recipe. Here are three that'll make you look like a pro. But great recipes aren't enough-this show will teach you the techniques and know-how to perfect the art of grilling ribs.

Raichlen on Ribs

Shellfish come from the water, but their best flavor comes from the fire. In this show, you'll learn to grill tequila-marinated oysters, ginger-mint buttered lobster, and a stunning grilled shrimp cocktail.

Shell Games

Spit-roasting is one of the oldest grilling methods, perfect for juicy meat with a crispy crust. Here's the lowdown on spit-roasting duck, prime rib, and baby back ribs.

One Good Turn

Americans eat less than 1 pound of lamb per year, but globally, pit masters grill more lamb than any other meat. From Morocco to New Zealand, lamb reigns. You can't be a well-rounded grill master until you've perfected grilling lamb.

Learning to Love Lamb

Why learn to grill? To expand your skills? Impress friends and family? Admit it: it's to show off at your next tailgate. We've got you covered with three easy dishes that'll smoke the competition-perfect for grilling in a parking lot.

Tailgating: Games On!

In barbecue, bigger is often better-especially with beef. Every grill master should master big cuts like brisket, prime rib, and whole beef tenderloin. These showstoppers will impress your guests. Are you ready for the challenge?

Really Big Beef

Meat on the bone delivers unbeatable flavor. Whether it's ribs or veal chops, grilling meat this way evokes a time when people ate with their hands, savoring fire-roasted flavors. Rediscover your inner caveman.

On The Bone

Grilling is the original fast food. No time? No problem -- try basil-grilled tuna, chicken under a brick, or coconut-grilled pineapple for an easy post-work meal.

In A Hurry

Before supermarkets, grill masters hunted, fished, and cooked over live fire. This show celebrates wild foods, like cedar-planked salmon, bacon-wrapped elk loin, wild mushrooms, and smoked fruit crumble.

In The Wild

Grilling enhances seafood flavors. From Brazil to Asia, try coconut-grilled shrimp, garlic-grilled halibut, and banana leaf-wrapped snapper, paired with grilled asparagus.

By The Sea

Grilling brings out the cowboy spirit. Smoked brisket started in Texas, and barbecue traveled with cattle drives to Missouri. Enjoy Hellfire T-bones with jalapeno poppers, smoked brisket, and free-range chicken grilled with herbed butter.

On The Range

Barbecue isn't just for meat -- it's also for vegetables. In India, tandoori cooking is a favorite among vegetarians. Try grilled eggplant caprese, pepper-tomato-paneer kebabs, and portobello cheeseburgers.

From the Garden

This show explores wine's role in barbecue. Wine enhances barbecue flavors, from marinades to sauces. Explore wine-infused dishes like trout in grape leaves, red-wine marinated filet mignon, and cabernet sauvignon chicken.

On The Vine

Early grills had no grates-just embers. Experience cooking like a caveman with roasted eggplants for baba ghanouj, sweet potatoes, and beef tenderloin in salt-wrapped cloth. For dessert, a twist on s'mores.

In The Fire

In this show, we dive into the art of spit-roasting. Learn how to grill a sausage and cheese-stuffed rib roast, roast a Greek-style whole hog over wood, and cook Moroccan-style lamb ribs perfectly on a gas-fired rotisserie.

On the Rotisserie

Brining is like a game-changer for barbecue, keeping meats moist and adding flavor. Learn brining techniques with dishes like wine-brined lamb, bourbon-brined pork chops, and turkey injected with brine.

In A Pickle

Smoke is the heart and soul of barbecue, from Texas to Kansas City. Learn to smoke chocolate chile ribs, Chinese-style duck, and ginger-stuffed pears on the grill. If it's good baked or fried, it's even better grilled!

Up In Smoke

Barbecue chicken doesn't have to be burnt and smell like lighter fluid. Try foolproof methods like yakitori-style chicken, herb-scented game hens, and Malaysian-style spatchcocked chicken.

On The Wing

A football game isn't complete without tailgating, and tailgating means grilling. Whatever sport you're watching, this show helps you smoke the competition. Up next: grilled quesadillas, burgers 2-ways, and grilled pork chop calzones.

Primal Grill with Steven Raichlen

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