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Primal Grill with Steven Raichlen

Barbecue's Birthplace (#302)

Jamaican Jerk Chicken, Baby Back Ribs with Pineapple BBQ Sauce and Shrimp Grilled on Sugarcane. [26 minutes] Closed Captioning

This episode has not aired in the past few months on Iowa Public Television.

PBS Video

Series Description: Steven Raichlen, creator of the popular public television series, Barbecue University and author of the award-winning, best-selling Barbecue Bible and How to Grill is back with a sizzling new show designed to help viewers take their grilling to the next level: PRIMAL GRILL WITH STEVEN RAICHLEN.

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  • Smoke Screen (#101)

    Tender Kansas City-style Spareribs with a spicy apple BBQ sauce and Turkey Pastrami are prepared. [26 minutes]

  • Kebabs of the World Unite (#102)

    Persian Quick Beef Kebabs, Swordfish Souvlaki, Savory Thai Chicken Sate and tasty deserts are made. [26 minutes]

  • Make No Mis-Steak (#103)

    T-bone steak, Rib Eye Steaks with a Korean-influence and Argentinean Filet Mignon. are prepared. [26 minutes]

  • Bird Meets Grill (#104)

    Indonesian Java Chicken Chipoltle Cinnamon-brined Chicken and Spatchcocked Game Hens are prepared. [26 minutes]

  • Fish Without Fear (#105)

    Cedar-planked Sockeye Salmon, Prosciutto-wrapped whole fresh Brook Trout s and Grilled Swordfish. [26 minutes]

  • Vegetarians at the Grill (#106)

    Grilled Pepper Salad, Paella Primavera & Fire-roasted Apples with Cream Cheese & Apricot Preserves. [26 minutes]

  • Shoulders and Butts (#107)

    Tender, South Carolina Smoked Pork shoulder, Balinese Roast Pork and succulent Pit-roasted Pork. [26 minutes]

  • Raichlen On Ribs (#108)

    Racks of smoky Baby Back Ribs, Five-spice Shanghai Beef Short Ribs and Countryside Ribs are made. [26 minutes]

  • Shell Games (#109)

    Tequila marinated Oysters, Ginger-mint Buttered Lobster and a grilled Shrimp Cocktail are prepared. [26 minutes]

  • One Good Turn (Rotisserie Grilling) (#110)

    Spit-roasted Duck, Prime Rib and Pineapple-glazed Baby Back Ribs in a ginger-orange BBQ sauce. [26 minutes]

  • Learning to Love Lamb (#111)

    Lamb Burgers, Yogurt-marinated Lamb Chops and Lamb Barbacoa marinated in a Smoky Adobo Sauce. [26 minutes]

  • Tailgating: Games On! (#112)

    Lemon-soy Sirloin, Buffa-que Shrimp and Chili Beer Chicken Wings with sweet Chili Glaze are made. [26 minutes]

  • Really Big Beef (#113)

    A Bacon-crusted Texas-style Brisket. Rosemary Rib Roast and the ultimate Cheesesteak are prepared. [26 minutes]

  • On The Bone (#201)

    Marinated Veal Chops, Smoke-Roasted Leg of Lamb Provencale and Korean Short Ribs are prepared. [26 minutes]

  • In A Hurry (#202)

    Basil-grilled Tuna steaks, Chicken grilled under brick and grilled zucchini and yellow Squash. [26 minutes]

  • In The Wild (#203)

    Cedar-planked Wild Salmon with a Juniper and Wild Berry Glaze and Wine-marinated Elk Loin are made. [26 minutes]

  • By The Sea (#204)

    Brazilian Coconut Shrimp, Asian garlic Halibut and Snapper grilled in banana leaves are served. [26 minutes]

  • On The Range (#205)

    Beef Brisket with Coffee Rub and BBQ Sauce, Hellfire T-bone Steaks and Jalapeno Poppers are served. [26 minutes]

  • From The Garden. (#206)

    Grilled Eggplant "Caprese," and Indian Pepper, Tomato, and Paneer Cheese Kebabs with Mint Chutney. [26 minutes]

  • On The Vine (#207)

    Trout grilled in Grape leaves, Red wine Chicken with BBQ sauce and Wine- marinated Filet Mignons. [26 minutes]

  • In The Fire (#208)

    Fire Roasted Baba Ghanouj, Eggplant Lomo al Trappo and Beef Tenderloin Roasted in cloth are made. [26 minutes]

  • On The Rotisserie (#209)

    Brazilian-style Rib Roast stuffed with Sausage and Cheese, Greek-style Hog and Mechoui Lamb Ribs. [26 minutes]

  • In A Pickle (#210)

    Korean-style, Butterflied Leg of Lamb, Bourbon-brined Pork Chops and Cajun-style Smoked Turkey. [26 minutes]

  • Up In Smoke (#211)

    Smoked Duck with Chinese Seasonings, Chocolate Chile Ribs and Smoke-roasted Pears are served. [26 minutes]

  • On The Wing (#212)

    Yakitori Chicken Kebabs, Game hens with Herbs and Mustard and Malaysian Spatchcocked Chicken. [26 minutes]

  • At The Game (#213)

    Grilled Quesadillas, Hamburgers with Herb Butter, Inside/out Cheeseburgers and Pork Chop Calzones. [26 minutes]

  • Primal Grill (#301)

    Mussels on pine needles, Salmon on a stick and Caveman T-Bones with Garlic and Peppers are served. [26 minutes]

  • Gaucho Grill (#303)

    Chicken in a Salt Crust, Gaucho Beef Ribs and Brazilian Rotisserie Pineapple are prepared. [26 minutes]

  • Italian Fire (#304)

    Wood Oven Margherita and Bacon Potato Pizzas, Sweet and Sour Duck and Grilled Pork Chops are made. [26 minutes]

  • Burn in the USA (#305)

    Lobster Martha's Vineyard-Style, Texas Clod and Puerto Rican Pork Shoulder are prepared. [26 minutes]

  • Bombay Blast (#306)

    Tandoori Salmon, Indian Naan and Puff Pastry and Chicken Tikka Kebabs are served. [26 minutes]

  • Asia's Crossroads (#307)

    Singapore Beef Sates, Guamian Chicken Salad and Malaysian Swordfish in Banana Leaves are served. [26 minutes]

  • Heat Without Meat (#308)

    Israeli Smoked Egg Pate, Malaysian Grilled Tofu, Thai Coconut Bananas and Israeli Eggplant Salad. [26 minutes]

  • Spanish Smoke (#309)

    Victor's Shrimp, Salt-Grilled Rib Steak and Catalan Cream crusted with spiced raw Sugar are served. [26 minutes]

  • Out of Africa (#310)

    Peri Peri Wings, Sosaties and Kenyan Spit-Roasted Lamb with Sweet Sour Mint Glaze are prepared. [26 minutes]

  • The Best Kept Secrets of European Grilling (#311)

    Belgian Oysters, Serbian Grilled Chicken Bundles, German Spiessbraten and Vegetable Mixed Grill. [26 minutes]

  • Fired Up, Down Under (#312)

    Scallops and Shrimp, Lamb on a Shovel and Salt-Grilled Pineapples are served. [26 minutes]

  • Primal Grills for a Crowd (#313)

    Mexican Fish Tacos, Burgers Big and Small and Brined Turkey Breast are served. [26 minutes]

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