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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.

Europe's Grill

Peri-peri chicken wings; sosaties; Kenyan spit-roasted lamb.

Out of Africa

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

Primal Grill

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

Martha's Vineyard-style lobster; Texas beef clod; Puerto Rican pork shoulder.

Burn in the USA

Margherita and bacon potato wood oven pizzas; sweet-and-sour duck; bone-in pork chops; grilled cipollini onions on skewers.

Italian Fire

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 entrées) and the latest tricks and techniques.

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Mussels grilled on a bed of flaming pine needles; salmon roasted on redwood sticks; T-bone steaks with garlic and peppers; fire-grilled garlic bread.

S3 E1 | Primal Grill