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Barbecue Health Food: A little-known fact-Steven Raichlen’s first James Beard Award-winning book wasn’t about barbecue, but a book on healthy eating.‘This show harnesses the flavor- boosting, fat-melting power of live fire to produce grilled fare that not only tastes good but is good for you.‘ From the paellas of Spain to the grilled beef salads of Southeast Asia. Grilled Vegetable Paella, Vietnamese Beef & Noodle Salad,‘Mystery Box Challenge-Tofu
Steak. Few other words in the English language have such power to make our hearts beat faster and our mouths water than sizzling slabs of beef seared over live fire. In this show we embark on some meaty globe hopping, exploring over-the-top steaks from France, Cambodia, and the American Southwest. Hot fire. Sizzling meat. It’s a carnivore’s dream come true. Hanger Steak with Caramelized Onions, Cambodian Steak, Reverse-Seared Porterhouse
Best Ribs Ever: Let Texans brag about brisket and Carolinians praise pulled pork shoulder. For the rest of us, the ultimate symbol of barbecue is ribs. In the American Midwest, ribs mean baby backs or other pork ribs, while in Korea, the bone of choice is the beef short rib. In the eastern Mediterranean, lamb ribs reign supreme. In this show we give you three of the best ribs ever. Baby Back Ribs, Korean Grilled Beef Short Ribs, Mystery Box Challenge -- Lamb Ribs.
Killer Barbecue - Hold the Meat‘You don’t need a degree in barbecue to know that vegetables have hit the grill big time. Veggies for hardcore carnivores who crave killer accompaniments to their meats, for health-conscious grillers, and for everyone who delights in the smokiness and supernatural sweetness live fire imparts to plant and dairy foods. Nashville hot cauliflower, smoked squash, new raclette.
Charm City ‘Que: Baltimore,‘the town where I grew up, boasts plenty of awesome foods for grilling. Pit beef was born here. In the seafood department you find a sweet white-fleshed fish the rest of the world calls striped bass and Baltimoreans know as rockfish.‘ And no Charm City meal would be complete without chocolate top cookies. Grilled Rockfish, Pit Beef Triple Decker, Charm City S'mores.
Barbecue on a Budget: A lot of American barbecue began with inexpensive meat cuts, like spareribs, beef shoulder, and pork belly. With the economic insecurities brought on by COVID-19, we’re all feeling the pinch, and budget grilling has taken on new urgency. Besides, why should Kobe beef and tomahawk steaks get all the love? This is barbecue on a budget. Pamplona of Pork, Tea Smoked Chicken, Mystery Box-Chicken Livers.
Sustainable Seafood: Pollution. Overfishing. Abusive labor practices. There’s a lot of negative news coming out about the seafood industry lately, and much of it breaks your heart. Today’s show celebrates seafood we can eat because it’s fished in a way that’s humane and environmentally sound. Activists call it sustainable seafood. I call it three great reasons for firing up your grill. Grilled Oysters, Grilled Shrimp Tacos , Sicilian Swordfish.
Social Distance Tailgating: From its humble origins on the back of a buckboard wagon to today’s high-octane outdoor foodie extravaganzas, tailgating continues to enthrall—make that obsess—American sports fans. This episode is our our annual celebration of tailgating with a global twist. The socializing may be distant this year—all the more reason to up your game at the grill. Buffaque Broccoli, Cajun Hobo Packs, Mystery Box-Mushroom.
Little Italy: When I was growing up, a trip to Baltimore’s Little Italy always meant culinary adventure. Today we celebrate Italian grilling and the food of Little Italys around North America, honoring the Italian reverence for simplicity and fresh seasonal ingredients, and the American passion for big flavors and ingenious grilling techniques. Shrimp Spiedini with Salmoriglio, Pizza Puttanesca, Salt Slab Chicken.
Cured and Smoked: In humankind’s long march to food security, two ancient preserving techniques have stood out over the millennia: curing and smoking. The first involves preserving foods with salt, soy sauce, or sodium nitrite, and the second technique involves blasting foods with flavorful clouds of wood smoke. Today, we’re pushing the envelope on traditional curing and smoking. A “New” Egg Salad, Maple-cured Bacon, Smoked Corned Beef.
The Improbable Grill: In this show we explore three unexpected techniques for grilling. The first stands the vertical rotisserie used in Mexico and the Middle East. The second involves a piece of equipment you don’t usually find at a barbecue—a roofer’s torch. The third involves a mystery ingredient that virtually no one on the planet has ever grilled. Tacos Al Pastor, Volcano Pineapple, Mystery Box - Sunflower.
Maryland Crab Feast: This show focuses on my favorite food growing up: callinectes sapidus, better known as the Maryland blue crab. Maryland seafood markets and restaurants come alive with soft shell crabs, eaten shell and all, traditionally deep-fried, here seared over live fire. Which brings us to the summum of the Maryland crab experience: a crab feast known as Maryland steamed crabs. Maryland Crab Feast: Grilled Soft Shell Sandwich, Grilled Crab Cakes, Steamed Crabs.
Raichlen's Rules: Desserts: Grilled Pound Cake with Berry Salsa and Smoked Whipped Cream, Salt Slab-Grilled Pears with Amaretti And Smoked Whipped Cream, Dessert Quesadillas, Smoked Ice Cream with Rum Raisin Sauce. Grilled Pound Cake, Salt Slab-Grilled Pears, Dessert Quesadillas, Smoked Ice Cream.
