Friday June 26 | Grilling with PBS’ Steven Raichlen

June 24, 2009 at 12:33 pm | Posted in Coming Up | 9 Comments

He’s been called “America’s Master Griller” by Esquire Magazine and his books and TV shows have taught thousands of people how to grill. Steven Raichlen, host of the PBS show The Primal Grill and author of The Barbecue Bible and How to Grill joins us to discuss everything grilling- from the most basic, but important tips to experiments in creative grilling, and take your questions.


Steven Raichlen – Cooking teacher, Author of The Barbecue! Bible and How to Grill

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  1. Please thank your guest for such a great show. I love Primal Grill, BBQ U and I also have one of his books. Does Steven have any advice on how an average suburbanite can get great woods for smoking like Apple? I love using my smoker but apple seems hard to come by around here. Thanks!

  2. In addition to Steven’s BBQ books I really enjoy his Miami Spice and Healthy Latin cookbook. Any chances he will do another cookbook like these? Is he only specializing in BBQ books now?

  3. I’m curious about the carcinogens in grilling (charcoal & wood) and their potential negative effects on the food we grill. Any comments? Are there dangers? If so, at what point in the process do the dangers no longer exist?

  4. Steven, your book “How to Grill” is not only a great read and instructional manual for the outdoor cooking, it also masks great techniques for cooking in general. I use plenty of its techniques for cooking indoors.

    One thing I can have trouble with on the grill is overcooked or undercooked chicken. How do I tell if the chicken is cooked through without burning it??

  5. Someone tell Mike Collins that apples are a major crop of the NC Mountains (oak is a predominate wood in our area).

  6. Regarding guest Mr. Raichling, I have a question as to a recipie for a brazillian/Argentinian Churrisaca (sp?), done at home on a spit. How about at least 3 complimentary meats, sides? All non hte grill.

    Also I love Gyro, but is there a good home method/recipie/gadget, for creating this mediteranian lamb/beef shaved meat?

    Many thanks.

    Agreed with show comments, I have a green egg and a stainless steel contraption, with infa-red sear and rotisserie.

  7. Any of you have a suggestions for good charcoal grill? I really miss the charcoal flavor. We don’t grill that often so I am not worried about the carcinogens.

    I see Sears has a side-by-side charcoal/gas grill that has positive customer reviews. Weber has a charcoal grill that is started with a propane lighter that a lot of people seem to like. I don’t need a super fancy grill, but would like one that works well.

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