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Planet Barbecue - This show gives grilled and smoked vegetables their due. We start with hot stuff from India: a spectacular Tandoori Cauliflower with Coriander Mint Chutney. From the West Indies comes a squash gratin fired with habanero chiles and perfumed with wood smoke. Not to leave our carnivorous friends out, Mexican-American chef Johnny Hernandez cooks Borrego, Mexican pit-roasted lamb.
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Brisket, the word makes mouths water. Taste Texas Brisket, Jewish Pastrami and Korean BBQ.
Tandoori Cauliflower, Squash Gratin with habanero chiles, Mexican pit-roasted lamb.
Global melting pot of BBQ: East-West shrimp, chipotle ribs, grilled plantain banana split.
Seafood of the Gulf Coast, grilled; oysters, shrimp and “Zarandeado” grilled snapper.
Asopao (Venezuelan “Paella”), Tuna Anticuchos and Smoke-Roasted Peruvian Potato Salad.
Picanha with Country Salsa, Rio Chicken Rollatini and Pork Loin with Bacon and Prunes.
Jamaican Jerk Chicken, Trinidadian Grilled Vegetable Dip and Shrimp Boka Dushi.
Taste the Texas Trinity: BBQ quail, smoked rib-eyes, hot gut hero sandwich.
Mexican grilling = layers of flavor: Smoke and fire await!
Steven celebrates San Antonio’s BBQ traditions.
Discover European classics with a New World twist.
East meets West on the grill: vibrant fusion cuisine!
Argentinean grilling: rib roast, steak pizza, meatless mixed grill.
About Steven Raichlen's Planet Barbecue
Celebrate the universality of live-fire cooking and the regional differences that make it so thrilling, bringing the world of live-fire cooking to America’s backyard.
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