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Steven Raichlen's Planet Barbecue
Texas Trinity
Season 1
Episode 106
The Lone Star State has a wealth of smoked and grilled specialties. In this show, you’ll experience Grilled Quail with Pear Salsa and blue Cheese Farroto prepared by San Antonio master chef Jason Dady. Smoked and Grilled Rib-Eye Steaks with Jalapeño Horseradish Butter accompanied by Smashed Potatoes. And a sizzling sandwich, a Hot Gut Hero. It’s the Texas Trinity hot off the grill.
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Brisket, the word makes mouths water. Taste Texas Brisket, Jewish Pastrami and Korean BBQ.
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Tandoori Cauliflower, Squash Gratin with habanero chiles, Mexican pit-roasted lamb.
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Global melting pot of BBQ: East-West shrimp, chipotle ribs, grilled plantain banana split.
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Seafood of the Gulf Coast, grilled; oysters, shrimp and “Zarandeado” grilled snapper.
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Asopao (Venezuelan “Paella”), Tuna Anticuchos and Smoke-Roasted Peruvian Potato Salad.
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Picanha with Country Salsa, Rio Chicken Rollatini and Pork Loin with Bacon and Prunes.
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Jamaican Jerk Chicken, Trinidadian Grilled Vegetable Dip and Shrimp Boka Dushi.
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Steven celebrates San Antonio’s BBQ traditions.
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Discover European classics with a New World twist.
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East meets West on the grill: vibrant fusion cuisine!
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Argentinean grilling: rib roast, steak pizza, meatless mixed grill.