LEARN/CREATE (MT)

Mountain Time View Pacific	Saturday May 26, 2012	Current View Prime Time View Full Day
NOTE: When the Idaho Legislature is in session, programming on the Learn/Create and World channels may be pre-empted for live coverage from the House and Senate floors.

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

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Mountain Time View Pacific	Saturday May 26, 2012	Current View Prime Time View Full Day
NOTE: When the Idaho Legislature is in session, programming on the Learn/Create and World channels may be pre-empted for live coverage from the House and Senate floors.