GoTraveler

South Carolina-smoked pork shoulder with mustard sauce and coleslaw; Balinese roast pork with green beans and saffron rice.

Primal Grill With Steven Raichlen

Shoulders and Butts

Grilled pepper salad topped with currants; paella with grilled vegetables; fire-roasted apples stuffed with cream cheese.

Vegetarians at the Grill

Cedar-planked sockeye salmon; prosciutto-wrapped brook trout stuffed with lemon wedges and dill; Trinidadian grilled swordfish.

Fish Without Fear

Indonesian java chicken in an espresso barbecue sauce; chipotle cinnamon-brined chicken; spatchcocked game hens.

Bird Meets Grill

T-bone steak with pan-fried jalapenos, garlic and cilantro; rib eye steaks with Korean influence; Argentine filet mignon.

Make No Mis-Steak

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

Kebabs of the World Unite

Kansas City-style spareribs served with spicy apple barbecue sauce; turkey pastrami on rye bread; smoked salmon.

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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.

S1 E1 | Smoke Screen