Fired Up, Down UnderOzzies (Australians) and Kiwis (New Zealanders) may live half a world away, but they're every bit as grilling-obsessed as we North Americans are. Case in point: an Australian favorite, the proverbial "shrimp on the barbie," grilled here with basil and prosciutto and flambéed with Pernod. Or apostles on horseback—New Zealand sea scallops marinated in wine and grilled with smoky bacon. Grilling doesn't get much more primal than lamb on a shovel (chops grilled over a wood fire... [see more] on a shovel blade), a specialty of the Australian Outback. G'day and good grilling. Scallops & ShrimpLamb on a ShovelSalt-Grilled Pineapples
Steven Raichlen, creator of the popular public television series, Barbecue University and author of the award-winning, best-selling Barbecue Bible and How to Grill is back with a sizzling new show designed to help viewers take their grilling to the next level: PRIMAL GRILL WITH STEVEN RAICHLEN. The series features new recipes like Coffee-crusted chicken, Chinese five-spice beef ribs and a grill-top ginger mint lobster roast, sizzling new grills, from state-of-the-art infrared rotisseries to ceramic kamado cookers, wood-burning grills, industrial-strength smokers, and a stunning new location, The Tubac Golf Resort and Spa in Tubac, Arizona.