Out of AfricaAfrica. Where mankind, grilling, and civilization began. Today, we take you to this mysterious, multi-cultural continent, where complex flavors and grilling techniques show just how far we've evolved since a human ancestor called Homo erectus became the first animal to cook his dinner. For starters, a South African specialty—incendiary peri-peri chicken wings. Then a Cape Malay twist on shish kebab--sosaties—pork and lamb skewers perfumed with red wine, dried fruit, and curry. From... [see more] Nairobi, our grand finale: Kenyan spit-roasted lamb with sweet sour mint glaze—a reminder of the once-long reach of the British Empire.Peri Peri WingsSosatiesKenyan Spit-Roasted Lamb
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.