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.
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.
"Spanish Smoke" - Long before Spanish culinary mad scientist Ferran Adria stunned the world with his foams, infusions, and molecular cuisine, grill masters from the Iberian peninsula were setting the world of barbecue, well, on fire. Like Basque grill master, Victor Arguinzoniz, whose grilled shrimp calls for olive oil and txakoli wine misted from spray bottles. Or Matias Gorrochatequi, whose salt-grilled steaks are a masterpiece of fiery simplicity. (Serve them with calcots, flame-grilled green onions dipped in romesco sauce.) Catalan cream, crusted with spiced raw sugar and dramatically caramelized with a fire-heated iron disk, brings the meal to an unforgettable close.
Recipes: Victor's Shrimp, Salt-Grilled Rib Steak, Catalan Cream.
