Primal Grill with Steven Raichlen

A football game isn't complete without tailgating, and tailgating means grilling. Whatever sport you're watching, this show helps you smoke the competition. Up next: grilled quesadillas, burgers 2-ways, and grilled pork chop calzones.

Barbecue chicken doesn't have to be burnt and smell like lighter fluid. Try foolproof methods like yakitori-style chicken, herb-scented game hens, and Malaysian-style spatchcocked chicken.

Smoke is the heart and soul of barbecue, from Texas to Kansas City. Learn to smoke chocolate chile ribs, Chinese-style duck, and ginger-stuffed pears on the grill. If it's good baked or fried, it's even better grilled!

Brining is like a game-changer for barbecue, keeping meats moist and adding flavor. Learn brining techniques with dishes like wine-brined lamb, bourbon-brined pork chops, and turkey injected with brine.

In this show, we dive into the art of spit-roasting. Learn how to grill a sausage and cheese-stuffed rib roast, roast a Greek-style whole hog over wood, and cook Moroccan-style lamb ribs perfectly on a gas-fired rotisserie.

Early grills had no grates-just embers. Experience cooking like a caveman with roasted eggplants for baba ghanouj, sweet potatoes, and beef tenderloin in salt-wrapped cloth. For dessert, a twist on s'mores.

This show explores wine's role in barbecue. Wine enhances barbecue flavors, from marinades to sauces. Explore wine-infused dishes like trout in grape leaves, red-wine marinated filet mignon, and cabernet sauvignon chicken.

Barbecue isn't just for meat -- it's also for vegetables. In India, tandoori cooking is a favorite among vegetarians. Try grilled eggplant caprese, pepper-tomato-paneer kebabs, and portobello cheeseburgers.

Grilling brings out the cowboy spirit. Smoked brisket started in Texas, and barbecue traveled with cattle drives to Missouri. Enjoy Hellfire T-bones with jalapeno poppers, smoked brisket, and free-range chicken grilled with herbed butter.

Grilling enhances seafood flavors. From Brazil to Asia, try coconut-grilled shrimp, garlic-grilled halibut, and banana leaf-wrapped snapper, paired with grilled asparagus.

Before supermarkets, grill masters hunted, fished, and cooked over live fire. This show celebrates wild foods, like cedar-planked salmon, bacon-wrapped elk loin, wild mushrooms, and smoked fruit crumble.

Grilling is the original fast food. No time? No problem -- try basil-grilled tuna, chicken under a brick, or coconut-grilled pineapple for an easy post-work meal.

Meat on the bone delivers unbeatable flavor. Whether it's ribs or veal chops, grilling meat this way evokes a time when people ate with their hands, savoring fire-roasted flavors. Rediscover your inner caveman.