Primal Grill with Steven Raichlen

Kansas City-style spareribs with spicy apple barbecue sauce turkey pastrami on rye and smoked salmon showcase bold flavors for live-fire grilling.

Persian quick beef kebabs swordfish souvlaki Thai chicken sate and grilled Asian pear fig pineapple and pound cake on cinnamon sticks.

T-bone steak with pan-fried jalapeños rib eye with Korean flavors and Argentine filet mignon highlight international grilling techniques.

Indonesian java chicken in espresso barbecue sauce chipotle cinnamon-brined chicken and spatchcocked game hens bring bold global flavors to the grill.

Cedar-planked sockeye salmon prosciutto-wrapped brook trout with lemon and dill and Trinidadian grilled swordfish feature fresh seafood grilling.

Grilled pepper salad with currants paella with vegetables and fire-roasted apples stuffed with cream cheese demonstrate versatile live-fire cooking.

South Carolina-smoked pork shoulder with mustard sauce Balinese roast pork with green beans and saffron rice and rich barbecue flavors.

Five-spice Shanghai beef short ribs with hoisin barbecue sauce and countryside ribs with Chilean pebre salsa highlight bold international barbecue techniques.

Oysters on the half shell in tequila marinade shrimp cocktail with Mediterranean salsa and grilled lobster tails bring seafood grilling to the next level.

Pineapple-glazed baby back ribs spit-roasted prime rib with horseradish cream sauce and spit-roasted Peking duck show masterful rotisserie techniques.

Lamb barbacoa in smoky adobo yogurt-marinated lamb chops with saffron rice and lamb burgers explore global flavors and grilling techniques.

Lemon-soy sirloin with cucumber salsa shrimp with blue cheese dressing and chili beer chicken wings feature exciting flavors and fire-grilling techniques.

Bacon-crusted Texas brisket rosemary rib roast and beef tenderloin stuffed with grilled poblano onions and provolone showcase hearty barbecue classics.