Primal Grill with Steven Raichlen

In barbecue, bigger is often better-especially with beef. Every grill master should master big cuts like brisket, prime rib, and whole beef tenderloin. These showstoppers will impress your guests. Are you ready for the challenge?

Why learn to grill? To expand your skills? Impress friends and family? Admit it: it's to show off at your next tailgate. We've got you covered with three easy dishes that'll smoke the competition-perfect for grilling in a parking lot.

Americans eat less than 1 pound of lamb per year, but globally, pit masters grill more lamb than any other meat. From Morocco to New Zealand, lamb reigns. You can't be a well-rounded grill master until you've perfected grilling lamb.

Spit-roasting is one of the oldest grilling methods, perfect for juicy meat with a crispy crust. Here's the lowdown on spit-roasting duck, prime rib, and baby back ribs.

Shellfish come from the water, but their best flavor comes from the fire. In this show, you'll learn to grill tequila-marinated oysters, ginger-mint buttered lobster, and a stunning grilled shrimp cocktail.

Every grill master needs at least one foolproof rib recipe. Here are three that'll make you look like a pro. But great recipes aren't enough-this show will teach you the techniques and know-how to perfect the art of grilling ribs.

In Memphis and the Carolinas, barbecue means pork shoulder, smoke-roasted until tender enough to pull apart with your fingers. Pit masters worldwide love this cut. Today, I'll show you how to grill the perfect pork shoulder.

In places like India and Japan, meatless grilling creates some of the most exciting flavors off the fire. Whether grilling for vegetarians or cutting back on meat, this show has you covered.

Grilling fish can be intimidating-will it A) stick to the grate, B) break apart, C) be raw in the center, D) overcooked, or E) all of the above? This show will teach you three foolproof ways to grill fish without fear or tears.

Growing up, barbecue meant chicken smothered in sweet sauce, burnt on the outside, raw inside, and tasting of lighter fluid. This show will teach you the right way to grill America's favorite bird-on a charcoal grill, smoker, and gas grill.

Let's be honest: you really want to know how to grill the perfect steak. This show reveals all the secrets-from choosing the right cut to perfect seasoning, sauces, and the four-finger poke test for perfect doneness.

Meat on a stick was the first major leap in barbecue technology. Kebabs and satays are universally loved, but can be challenging to make. If you've struggled with shish kebabs or want to expand your skills, this show is for you.

Smoke is the soul of true barbecue. This show covers ribs, turkey, salmon, and even dessert, cooked in an offset barrel smoker, water smoker, charcoal grill, and stovetop smoker-no gas grills allowed.