LEARN/CREATE (MT)

7:00 pm 

Barbecue University with Steven Raichlen  "Extreme Grilling"  The professor leads off with butter-and-herb spit-roasted turkey served with flaming hot pepper kebabs. He follows with grilled, dilled and chilled eggplant dip. Then returns to the basics with ember-roasted sweet corn grilled in the husks.G

7:30 pm 

Barbecue University with Steven Raichlen  "Southwest Revisited"  Steven serves oven-grilled torilla chips with pineapple and jalape#o salsa, followed by green lightning shrimp kebabs and a slab of meat with savory rub.G

8:00 pm 

Barbecue University with Steven Raichlen  "Tailgate Warriors"  Steven scores extra points with a platter of grilled polenta with Italian sausage and peppers, then stuns the fans with flame-grilled prosciutto panini.G

8:30 pm 

Barbecue University with Steven Raichlen  "On The Lamb"  Steve fixes lamb on the rod with mini sweet peppers. He also serves double-digit thick lamb chops and lamb steaks with parsley onion relish and feta cheese sauce.G

9:00 pm 

Barbecue University with Steven Raichlen  "The Best of the Breast"  Raichlen demonstrates how to keep white meat juicy when grilling and barbecuing. Dishes include tarragon chicken paillards and maple-smoked turkey.G

9:30 pm 

Barbecue University with Steven Raichlen  "Fire Away (Getting Started)"  Raichlen fixes party-starting pass-arounds - pancetta-grilled diver scallop rumaki, summer sausage s'mores and Chinatown Ribs.G

10:00 pm 

Barbecue University with Steven Raichlen  "Fire and Water"  Taped outdoors at the historic Greenbrier Resort in West Virginia, Raichien opens a new season of shows with fish, including cedar-planked salmon, grilled tuna with fire-charred tomato chipotle salsa and bacon-wrapped trout stuffed with poblano corn relish.G

10:30 pm 

Barbecue University with Steven Raichlen  "The New Face of Beef"  Leading off is a clod (whole smoked beef shoulder),G

11:00 pm 

Barbecue University with Steven Raichlen  "Meatless Grilling"  Steve prepares a vegetarian menu of flame-seared portobello mushrooms topped with cheese, ginger-studded grilled tofu and macaroni and cheese with fire-roasted onions.G

11:30 pm 

Barbecue University with Steven Raichlen  "High on the Hog"  From the Deep South comes coffee-crusted pork tenderloins with redeye barbecue sauce. Steve makes spit-roasted coconut-crusted ribs on the latest in hi-tech outdoor kitchen equipment.G