3 seasons available
Catalan grilled shrimp kebabs; Mexican grilled trout with fried garlic sauce; frog leg tostadas.
Wood-grilled blistered tomato and ricotta bruschetta; swordfish steaks with raisin chimichurri; sear and slide beef tomahawk steaks with béarnaise butter.
East-West packer brisket; bacon brisket flat; brisket breakfast tacos; crispy brisket Vietnamese salad.
Smoke-roasted Florida oysters and clams; redfish on the half shell; grill-top shrimp boil.
Egg salad with grilled asparagus, corn, palm hearts, fried egg and sour orange vinaigrette; squash, black bean and queso fresco cheese pizza; Cognac flambéed grilled cheese with grilled bread.
Secreto -- Spanish pork steak with Iberian seasonings and romesco sauce; ribeye cap steak; brisket steaks with shallot sage butter.
Ember flatbread with ember-roasted vegetable salad; chickens grilled in midair; amaretti-stuffed pears grilled on slabs of salt.
Whole grilled snapper in pipian sauce; pork shoulder in banana leaves; banana, queso fresco and dulce de leche quesadillas.
Spatchcocked Cornell chicken; barbecued salmon with brown sugar and butter sauce; Baltimore pit beef.
Pork shooters stuffed with shrimp, cheese and andouille sausage; Miami wings; brisket burgers.
Pork shoulder; Moroccan lamb shoulder with spices, tomato sauce, and grilled peppers; spit-roasted beef shoulder clod.
Tangerine chicken teriyaki with grilled plantains; baby back ribs with guava barbecue sauce; brisket tacos with chili jam and wasabi soy dipping sauce.
Grilled lime mojitos; grilled Florida lobster with rum butter baste and mango salsa; Bajan beef plate ribs; turkey adobo with mojo de ajo.
Steven Raichlen discusses the many approaches to steak that he has demonstrated over the years on his television shows.
Jidori-breed chicken breasts stuffed with country ham and dry-aged Sonoma jack cheese grilled over a grapevine fire; flank steak with Pinot Noir mushroom sauce grilled over charcoal and oak; smoking a whole bourbon-soaked wagyu strip loin.
Dry-brined New York strip with anchovy crema; lamb steaks with herb-scented Moroccan chermoula; Parmesan-crusted Hasselback potatoes.
Singapore-spiced halibut in banana leaves; whole-grilled branzino with Indonesian spices; coulibiac grilled salmon with smoked eggs; grilled oysters with Asian aromatics.
Koreatown short ribs and banchan side dishes; Thai sweet chili ribs; shrimp and pineapple salad with Vietnamese flavors; lemongrass chicken bites.
Plantation shrimp with spiced rum glaze; finger burner lamb chops; Catalan grilled tomato bread; smoked nectarine Bellinis.
Honey and coriander smoke-roasted duck; SoCal paella; pork loin Reuben.
Peruvian game hens with creamy salsa verde; huli-huli spare ribs; Brazilian rotisserie pineapple.
Wood-fired pizzas from Industrial Eats; grilled eggs with prosciutto and Parmesan; pastrami beef ribs; South African grilled cheese.
A pork tomahawk dusted with fennel pollen and pepper and grilled over almond wood; grilled salmon steaks; double-thick pork chops grilled caveman-style; poblano pan-fry; cedar-plank grilled chocolate brownie s'mores.
Lettuce-wrapped, smoked pulled lamb; honey soy chicken wings smoked on skewers; brisket tacos served with avocados and wood-grilled salsa; Peruvian potato salad with yellow chili-spiked cheese sauce.
Grilled tuna tacos; char-grilled Santa Barbara lobsters with Caribbean-inspired orange mint mojo; tri-tip with three-herb chimichurri; grilled artichokes with charred lemon aioli.
Host Steven Raichlen reviews fundamental techniques he has used over the years.