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Primal Grill With Steven Raichlen: Italian Fire

Airs Saturday, October 16, 2010 at 3 p.m. on KPBS TV

Credit: Courtesy of Maryland Public Television

Above: Grilling guru Steven Raichlen (pictured at his grill) returns with more of his easy-to-follow instruction, step-by-step techniques and mouth-watering dishes.

Grilling guru Steven Raichlen returns to offer viewers more easy-to-follow instruction, step-by-step techniques and mouth-watering barbecue dishes. This year, Steven goes global, with a sizzling exploration of grilling around the world — from Balinese lemongrass prawns and Brazilian fogo de chao (campfire barbecue) to South Africa's fiery piri piri chicken wings, Spain’s salt-grilled chuleton (rib-steak) and Thai-inspired grilled bananas for dessert.

Recipes From This Episode

Wood Oven Pizzas (Margherita and Bacon Potato)

Sweet and Sour Duck

Grilled Pork Chops with Sweet and Sour Onions

The series features more than 40 new recipes inspired by Steven's diverse travels and his new book, "Planet Barbecue." In field segments, Steven covers both the basics and finer points of spices, produce, seafood, meat-cutting and more to help viewers take their grilling to the next level — and beyond. This season also brings back Steven's cozy fireside chats about his personal grilling experiences and philosophy.

"Italian Fire" - Since Roman times, the Italian focus-hearth-has made monumental contributions to the world of live fire cooking. A new addition to the Primal Grill equipment collection, an authentic Italian-style wood-burning oven, inspired this show's menu: two versions of Italy's iconic food, pizza, cooked on the floor of the oven but easily adapted to a conventional grill; wood oven-roasted sweet and sour duck; and monster bone-in pork chops glazed with a reduction of red wine, honey, and balsamic vinegar.

Primal Grill With Steven Raichlen: Wood Burning Oven

Grilling guru Steven Raichlen prepares a wood burning oven to grill a pizza.

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