Series Information

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An education in delicious barbeque with grill master Steven Raichlen.

TV Schedule

Asia's Crossroads #307 [TV-RE]
Recipes include: Singapore beef sates, Guamian chicken salad, Malaysian swordfish in banana leaves, and Cambodian corn.

  • KET2 Friday, August 15 at 3:30 pm EDT

Heat Without Meat #308 [TV-G]
Recipes include: Israeli smoked egg pate, Malaysian grilled tofu, Thai coconut bananas, and Israeli eggplant salad.

  • KET2 Friday, August 22 at 3:30 pm EDT

Spanish Smoke #309 [TV-G]
Recipes include: Victor's shrimp, salt-grilled rib steak, and Catalan cream.

  • KET2 Friday, August 29 at 3:30 pm EDT

Out of Africa #310 [TV-G]
Recipes include: Peri Peri wings, sosaties, and Kenyan spit-roasted lamb.

  • KET2 Friday, September 5 at 3:30 pm EDT
  • KET2 Tuesday, September 9 at 6:30 pm EDT

The Best Kept Secrets of European Grilling #311 [TV-G]
Recipes include: Belgian oysters, Serbian grilled chicken bundles, German Spiessbraten, and vegetable mixed grill.

  • KET2 Tuesday, September 16 at 6:30 pm EDT

Fired Up, Down Under #312 [TV-G]
Recipes include: scallops and shrimp, lamb on a shovel, and salt-grilled pineapples.

  • KET2 Tuesday, September 23 at 6:30 pm EDT

Primal Grills for a Crowd #313 [TV-G]
Recipes include: Mexican fish tacos, burgers big and small, and brined turkey breast.

  • KET2 Tuesday, September 30 at 6:30 pm EDT

Closed Captioned Smoke Screen #101 [TV-G]
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 Tuesday, October 7 at 6:30 pm EDT

Closed Captioned Kebabs of the World Unite #102 [TV-G]
Preparing perfect shish kebabs for every course, from entree to dessert.

  • KET2 Tuesday, October 14 at 6:30 pm EDT

Closed Captioned Make No Mis-steak #103 [TV-G]
The secrets to a perfect steak, from selecting the right cut to setting up the grill to adding the perfect seasoning and sauces.

  • KET2 Tuesday, October 21 at 6:30 pm EDT

Closed Captioned Bird Meets Grill #104 [TV-G]
The right way to grill chicken: on a charcoal grill, in a smoker, or on a gas grill.

  • KET2 Tuesday, October 28 at 6:30 pm EST

Closed Captioned Fish Without Fear #105 [TV-G]
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 Tuesday, November 4 at 6:30 pm EST

Closed Captioned Vegetarians at the Grill #106 [TV-G]
Delicious grilled meals for vegetarians as well as those who want to cut back on meat.

  • KET2 Tuesday, November 11 at 6:30 pm EST

Closed Captioned Shoulders and Butts #107 [TV-G]
Steve shows how to grill the perfect pork shoulder—in American, Caribbean, and even Balinese styles.

  • KET2 Tuesday, November 18, 2014 at 6:30 pm EST

Closed Captioned Raichlen on Ribs #108 [TV-G]
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 Tuesday, November 25, 2014 at 6:30 pm EST

Closed Captioned Shell Games #109 [TV-G]
Shellfish come from the water, but deliver their ultimate flavor through fire.

  • KET2 Tuesday, December 2, 2014 at 6:30 pm EST

Closed Captioned One Good Turn (Rotisserie Grilling) #110 [TV-G]
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 Tuesday, December 9, 2014 at 6:30 pm EST

Closed Captioned Learning To Love Lamb #111 [TV-G]
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 Tuesday, December 16, 2014 at 6:30 pm EST

Closed Captioned Tailgating: Game's On! #112 [TV-G]
Three great dishes that are easy to grill in a parking lot and will help smoke the competition at a tailgating outing.

  • KET2 Tuesday, December 23, 2014 at 6:30 pm EST

Closed Captioned Really Big Beef #113 [TV-G]
Tips for the aspiring grill master on tackling the big, guest-impressing cuts: brisket, prime rib, and whole beef tenderloin.

  • KET2 Tuesday, December 30, 2014 at 6:30 pm EST
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Official web site:


   Maryland Public Television
   (800) 873-6154
   11767 Owings Mills Boulevard
   Owings Mills, MD 21117

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