Web site: http://www.primalgrill.org
An education in delicious barbeque with grill master Steven Raichlen.
One Good Turn (Rotisserie Grilling) #110
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.
- KET2 Friday, March 7 at 3:30 pm EDT
Learning To Love Lamb #111
Americans consume less than a pound of lamb per person per year. But on any given night, more pits around the world are probably grilling lamb than any other meat. The "lamb zone" begins in Morocco and extends east all the way to New Zealand.
- KET2 Friday, March 14 at 3:30 pm EDT
Tailgating: Game's On! #112
Three great dishes that are easy to grill in a parking lot and will help smoke the competition at a tailgating outing.
- KET2 Friday, March 21 at 3:30 pm EDT
Really Big Beef #113
Tips for the aspiring grill master on tackling the big, guest-impressing cuts: brisket, prime rib, and whole beef tenderloin.
- KET2 Friday, March 28 at 3:30 pm EDT
On the Bone #201
Marinated veal chops with Catalan viniagrette, smoke-roasted leg of lamb Provencale, and Kalbi Qui - butterflied Korean short ribs.
- KET2 Friday, April 4 at 3:30 pm EDT
In a Hurry #202
Basil-grilled tuna steaks with arugula salad, chicken grilled under bricks, zucchini and yellow squash with greek spices, and coconut-grilled pineapple.
- KET2 Friday, April 11 at 3:30 pm EDT
In the Wild #203
Planked wild salmon with a juniper and wild berry glaze, grilled venison loins in red wine, wild mushroom mixed grill on grilled bread, and wild berry crisp.
- KET2 Friday, April 18 at 3:30 pm EDT
By the Sea #204
Brazilian coconut shrimp kebabs, garlic halibut, asparagus rafts, and bluefish or snapper in banana leaves.
- KET2 Friday, April 25 at 3:30 pm EDT
On the Range #205
Beef brisket with coffee rub and red-eye barbecue sauce, hellfire T-bone steaks with tarragon butter,jalapeno poppers stuffed with ham and pepper jack cheese, and free-range chicken stuffed under the skin with flavored butter.
- KET2 Friday, May 2 at 3:30 pm EDT
From the Garden #206
Grilled eggplant caprese; Indian pepper, tomato, and paneer cheese kebabs with mint chutney; Indian grilled puff pastry; and portobello mushroom cheeseburgers.
- KET2 Friday, May 9 at 3:30 pm EDT
On the Vine #207
Trout grilled in grape leaves stuffed with pesto and lemon slices; red wine chicken with cabernet barbecue sauce; and wine- marinated filet mignons.
- KET2 Friday, May 16 at 3:30 pm EDT
In the Fire #208
The real baba ghanouj, fire-roasted; eggplant lomo al trappo, whole beef tenderloin roasted in cloth; roasted sweet potatoes; and shortbread s'mores.
- KET2 Friday, May 23 at 3:30 pm EDT
On the Rotisserie #209
Brazilian-style rib roast stuffed with sausage and cheese; Greek-style whole hog, with Greek Isle herbs; and Mechoui lamb ribs with harissa sauce.
- KET2 Friday, May 30 at 3:30 pm EDT
In a Pickle #210
Butterflied leg of lamb, Korean-style; Bourbon-brined pork chops; fireman's corn, soaked in sugar and salt water;and grilled Cajun-style smoked turkey.
- KET2 Friday, June 6 at 3:30 pm EDT
Up in Smoke #211
Smoked duck with Chinese seasonings, Cousin Dave's chocolate chile ribs, and smoke-roasted pears with lemon and ginger.
- KET2 Friday, June 13, 2014 at 3:30 pm EDT
On the Wing #212
Yakitori chicken kebabs, game hens flavored with herbs and mustard, and Malaysian spatchcocked chicken.
- KET2 Friday, June 20, 2014 at 3:30 pm EDT
At the Game #213
Grilled quesadillas; burgers two ways: hamburgers with herb butter and inside/out cheeseburgers; and grilled pork chop calzones with pepperoni and cheese.
- KET2 Friday, June 27, 2014 at 3:30 pm EDT
Official web site: http://www.primalgrill.org
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