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Series Information

Web site: http://www.primalgrill.org

Details

An education in delicious barbeque with grill master Steven Raichlen.

TV Schedule

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 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 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 at 6:30 pm EST

Closed Captioned On the Bone #201 [TV-G]
Marinated veal chops with Catalan viniagrette, smoke-roasted leg of lamb Provencale, and Kalbi Qui - butterflied Korean short ribs.

  • KET2 Tuesday, January 6 at 6:30 pm EST

Closed Captioned In a Hurry #202 [TV-G]
Basil-grilled tuna steaks with arugula salad, chicken grilled under bricks, zucchini and yellow squash with greek spices, and coconut-grilled pineapple.

  • KET2 Tuesday, January 13 at 6:30 pm EST

Closed Captioned In the Wild #203 [TV-G]
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 Tuesday, January 20 at 6:30 pm EST

Closed Captioned By the Sea #204 [TV-G]
Brazilian coconut shrimp kebabs, garlic halibut, asparagus rafts, and bluefish or snapper in banana leaves.

  • KET2 Tuesday, January 27 at 6:30 pm EST

Closed Captioned On the Range #205 [TV-G]
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 Tuesday, February 3 at 6:30 pm EST

Closed Captioned From the Garden #206 [TV-G]
Grilled eggplant caprese; Indian pepper, tomato, and paneer cheese kebabs with mint chutney; Indian grilled puff pastry; and portobello mushroom cheeseburgers.

  • KET2 Tuesday, February 10 at 6:30 pm EST

Closed Captioned On the Vine #207 [TV-G]
Trout grilled in grape leaves stuffed with pesto and lemon slices; red wine chicken with cabernet barbecue sauce; and wine- marinated filet mignons.

  • KET2 Tuesday, February 17 at 6:30 pm EST

Closed Captioned In the Fire #208 [TV-G]
The real baba ghanouj, fire-roasted; eggplant lomo al trappo, whole beef tenderloin roasted in cloth; roasted sweet potatoes; and shortbread s'mores.

  • KET2 Tuesday, February 24 at 6:30 pm EST

Closed Captioned On the Rotisserie #209 [TV-G]
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 Tuesday, March 3 at 6:30 pm EST

Closed Captioned In a Pickle #210 [TV-G]
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 Tuesday, March 10 at 6:30 pm EST

Closed Captioned Up in Smoke #211 [TV-G]
Smoked duck with Chinese seasonings, Cousin Dave's chocolate chile ribs, and smoke-roasted pears with lemon and ginger.

  • KET2 Tuesday, March 17 at 6:30 pm EST

Closed Captioned On the Wing #212 [TV-G]
Yakitori chicken kebabs, game hens flavored with herbs and mustard, and Malaysian spatchcocked chicken.

  • KET2 Tuesday, March 24, 2015 at 6:30 pm EST

Closed Captioned At the Game #213 [TV-G]
Grilled quesadillas; burgers two ways: hamburgers with herb butter and inside/out cheeseburgers; and grilled pork chop calzones with pepperoni and cheese.

  • KET2 Tuesday, March 31, 2015 at 6:30 pm EST
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Links

Official web site: http://www.primalgrill.org

Products

DVD:
   $19.95
   Maryland Public Television
   (800) 873-6154
   11767 Owings Mills Boulevard
   Owings Mills, MD 21117

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