Season 3 Episodes
301: Barbecue Health Food
Here’s a little-known fact about Steven Raichlen. His first James Beard Award-winning book wasn’t about barbecue: it was a book on healthy eating. In this episode we harness 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, this show explores barbecue health food.
302: Planet Steak
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 MUSTARD AND CARAMELIZED ONIONS
CAMBODIAN STEAK WITH SALADS AND CONDIMENTS
REVERSE-SEARED PORTERHOUSE STEAKS WITH POBLANO CREMA
303: Best Ribs Ever
Let Texans brag about brisket and Carolinians praise pulled pork shoulder. For the rest of us, the ultimate symbol of barbecue—and test of a grill master’s mettle—is ribs. But just which rack you relish depends on where you fire up your smoker or grill. In the American Midwest, ribs generally 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.
SPICE-RUBBED BABY BACK RIBS WITH CHIPOTLE BOURBON BARBECUE SAUCE
KOREAN GRILLED BEEF SHORT RIBS
MYSTERY BOX CHALLENGE: LAMB RIBS
304: 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 favorite grilled meats. Veggies for health-conscious grillers who want to incorporate more grilled vegetables into their diet. Vegetables for everyone—omnivore, flexivore, vegetarian, vegan—who delights in the smokiness and supernatural sweetness live fire imparts to plant and dairy foods. This show is all about barbecue—hold the meat.
NASHVILLE HOT CAULIFLOWER
SMOKED ACORN SQUASH WITH PARMESAN FLAN
A NEW RACLETTE
305: Charm City ‘Que
Baltimore may lack the barbecue bona fides of Houston or Kansas City. But the town where I grew up boasts plenty of awesome foods for grilling. Pit beef was born here, and this jaw-stretching sandwich of grilled top round sliced tissue-thin and piled high on a kaiser roll with fiery tiger sauce, remains some of the best barbecue on a bun. In the seafood department you find a sweet white-fleshed fish the rest of the world calls striped bass and we Baltimoreans still know, love, and grill by the name of rockfish. And speaking of Charm City specialties, no meal would be complete without local chocolate top cookies—today reimagined as s’mores. Because sometimes, the food you grew up with remains the food nearest and dearest to your heart.
GRILLED ROCKFISH WITH SHALLOT, FIG AND POMEGRANATE SAUCE
PIT BEEF TRIPLE DECKER WITH TIGER SAUCE
CHARM CITY S’MORES
306: Barbecue on a Budget
A lot of American barbecue began with inexpensive meat cuts, like spareribs, beef shoulder, and pork belly. It took low, slow cooking over smoldering hardwood to make these tough cuts tender and palatable. 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 CHALLENGE - CHICKEN LIVERS
307: 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 WITH PROSCIUTTO AND PARMIGIANO
GRILLED SHRIMP TACOS
SICILIAN GRILLED SWORDFISH WITH SALSA VERDE