GoTraveler

Smoked duck with Chinese seasonings; chocolate/chili ribs; smoke-roasted pears with lemon and ginger.

Primal Grill With Steven Raichlen

Up in Smoke

Grilling a sausage- and cheese-stuffed rib roast; grilling a Greek-style whole hog over a wood fire; Moroccan-style lamb ribs.

On the Rotisserie

Roasting eggplant to make baba ghanoush; sweet potatoes; beef tenderloin; S'mores.

In the Fire

Cedar-planked wild salmon; grilled elk loins; wild mushrooms; wild fruit crumble.

In the Wild

Marinated veal chops; smoke-roasted leg of lamb; Korean short ribs.

On the Bone

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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.

S2 E8 | In the Fire

E11 | Up in Smoke

E9 | On the Rotisserie

E8 | In the Fire

E3 | In the Wild

E1 | On the Bone