Primal Grill with Steven Raichlen

Marinated veal chops smoke-roasted leg of lamb and Korean short ribs highlight bold flavors and live-fire cooking.

Basil-grilled tuna steaks grilled zucchini and yellow squash and coconut-grilled pineapple showcase fresh tropical flavors on the grill.

Cedar-planked wild salmon grilled elk loins wild mushrooms and wild fruit crumble feature creative grilling with game and produce.

Brazilian coconut shrimp kebabs garlic halibut asparagus rafts and snapper in banana leaves explore global seafood and fire-cooking techniques.

Beef brisket with coffee rub and red-eye barbecue sauce T-bone steak stuffed jalapeños and stuffed chicken highlight bold barbecue flavors.

Grilled eggplant pepper tomato and cheese kebabs puff pastry and portobello mushroom cheeseburgers demonstrate vegetarian grilling techniques.

Trout grilled in grape leaves red wine chicken with cabernet barbecue sauce and wine-marinated filet mignon combine wine-infused flavors with grilling.

Roasted eggplant for baba ghanoush sweet potatoes beef tenderloin and S'mores showcase smoky sweet and savory grilling.

Sausage- and cheese-stuffed rib roast Greek-style whole hog over a wood fire and Moroccan-style lamb ribs highlight rotisserie and fire-roasted techniques.

Butterflied leg of lamb bourbon-brined pork chops fireman's corn and Cajun-style smoked turkey feature global spices and rotisserie cooking.

Smoked duck with Chinese seasonings chocolate-chili ribs and smoke-roasted pears with lemon and ginger highlight creative and exotic grilling.

Yakitori chicken kebabs game hens with herbs and Malaysian spatchcocked chicken showcase skewers and spatchcock techniques.

Grilled quesadillas herb-buttered hamburgers cheeseburgers and grilled pork chop calzones with pepperoni and cheese highlight casual grilled favorites.