Web site: http://www.primalgrill.org
An education in delicious barbeque with grill master Steven Raichlen.
Smoke Screen #101
Four diverse foods—ribs, turkey, salmon, and a dessert—prepared using four diverse methods: a traditional offset barrel smoker, a water smoker, a charcoal grill, and a stovetop smoker.
- KET2 Friday, January 3 at 3:30 pm EST
Kebabs of the World Unite #102
Preparing perfect shish kebabs for every course, from entree to dessert.
- KET2 Friday, January 10 at 3:30 pm EST
Make No Mis-steak #103
The secrets to a perfect steak, from selecting the right cut to setting up the grill to adding the perfect seasoning and sauces.
- KET2 Friday, January 17 at 3:30 pm EST
Bird Meets Grill #104
The right way to grill chicken: on a charcoal grill, in a smoker, or on a gas grill.
- KET2 Friday, January 24 at 3:30 pm EST
Fish Without Fear #105
How to grill fish without having it stick to the grill grate, break into pieces, or come out raw in the center or hopelessly overcooked.
- KET2 Friday, January 31 at 3:30 pm EST
Vegetarians at the Grill #106
Delicious grilled meals for vegetarians as well as those who want to cut back on meat.
- KET2 Friday, February 7 at 3:30 pm EST
Shoulders and Butts #107
Steve shows how to grill the perfect pork shoulder—in American, Caribbean, and even Balinese styles.
- KET2 Friday, February 14 at 3:30 pm EST
Raichlen on Ribs #108
Every self-respecting grill master should have at least one infallible rib recipe under his or her belt. So Steve shares not just one but three.
- KET2 Friday, February 21 at 3:30 pm EST
Shell Games #109
Shellfish come from the water, but deliver their ultimate flavor through fire.
- KET2 Friday, February 28 at 3:30 pm EST
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 EST
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, 2014 at 3:30 pm EST
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, 2014 at 3:30 pm EST
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, 2014 at 3:30 pm EST
Official web site: http://www.primalgrill.org
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