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Steven Raichlen gets the party started with crowd-pleasing grills of Mexican fish tacos, burgers of all shapes and sizes, and smoked turkey.

Primal Grill With Steven Raichlen

Primal Grills for a Crowd

Grilled shrimp; New Zealand sea scallops; grilled lamb chops; salt-grilled pineapples.

Fired Up, Down Under

Steven Raichlen demonstrates how to grill Belgian oysters, boned chicken thighs, butterflied pork shoulder, and mixed vegetables.

The Best Kept Secrets of European Grilling

Steven Raichlen demonstrates how to grill some fancy Spanish treats, including a grilled shrimp with olive oil and txakoli wine.

Spanish Smoke

Israeli smoked egg pate; grilled tofu with pineapple, cucumber and a chili-peanut dipping sauce; Thai coconut bananas; Israeli eggplant salad.

Heat Without Meat

Experience some great Asian grills with Steven, including a sizzling beef satay spiced with cumin and coriander, and a Malaysian-style swordfish.

Asia's Crossroads

Tandoori salmon; Indian naan and puff pastry; Persian-inspired saffron chicken tikka kebabs.

Bombay Blast

Chicken roasted in a salt crust; beef ribs; Brazilian rotisserie pineapple.

Gaucho Grill

Steven cooks some Caribbean classics, including Jamaican jerk chicken and back ribs with pineapple barbecue sauce.

Barbecue's Birthplace

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Steven Raichlen's follow-up to "Barbecue University" guides aspiring grillmasters to the next level with an assortment of all-new recipes (including vegetarian entrees) and the latest tricks and techniques.

S3 E6 | Bombay Blast