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The Worst Episodes of Primal Grill with Steven Raichlen

Every episode of Primal Grill with Steven Raichlen ranked from worst to best. Explore the Worst Episodes of Primal Grill with Steven Raichlen!

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  1. #1 Worst Episode
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    Primal Grill with Steven Raichlen Season 1 Episode 1 - Smoke Screen
    0.0/10(0 votes)

    #1 - Smoke Screen

    S1:E1

    Smoke is the soul of true barbecue. As you climb the ladder of barbecue enlightenment, you’ll want to be able to smoke a variety of foods in a variety of grills and smokers. This show explores four diverse foods: ribs, turkey, salmon, and even a dessert—prepared in a traditional offset barrel smoker, a water smoker, a charcoal grill, and a stovetop smoker. Sorry…no gas grills allowed.

    Director:Unknown
    Writer:Unknown

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  2. Primal Grill with Steven Raichlen Season 1 Episode 2 - Kebabs Of The World Unite
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    #2 - Kebabs Of The World Unite

    S1:E2

    Meat on a stick represented the first technological leap forward in the evolution of barbecue. The popularity of kebabs and sates around the world attests to the universal appeal of skewered foods. So why do so many kebabs come on bamboo skewers with burnt ends or on metal skewers with raw onions, overcooked meat, and tomatoes that fall into the embers? If you’ve ever had trouble nailing the perfect shish kebab, or you want to expand your repertoire, this show is for you.

    Director:Unknown
    Writer:Unknown

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  3. Primal Grill with Steven Raichlen Season 1 Episode 3 - Make No Mis-Steak
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    #3 - Make No Mis-Steak

    S1:E3

    People may dream of smoking whole hogs and briskets, but admit it: what you really want to know for everyday use on a practical basis is how to grill the perfect steak. This show reveals all the secrets, from selecting the right steak to setting up the grill to the perfect seasoning and sauces. You’ll learn how to achieve perfect doneness every time using the “four-finger” poke test.

    Director:Unknown
    Writer:Unknown

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  4. Primal Grill with Steven Raichlen Season 1 Episode 4 - Bird Meets Grill
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    #4 - Bird Meets Grill

    S1:E4

    When I was growing up,” barbecue” meant chicken marinated in sweet barbecue sauce, burnt charcoal-black on the outside, still raw inside, and reeking of lighter fluid. Sound familiar? This show will teach you the right way to grill America’s favorite bird: on a charcoal grill, in a smoker, and on a gas grill.

    Director:Unknown
    Writer:Unknown

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  5. Primal Grill with Steven Raichlen Season 1 Episode 5 - Fish Without Fear
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    #5 - Fish Without Fear

    S1:E5

    A lot of people are intimidated by the idea of grilling fish. With good reason! When you grill fish, does it A) stick to the grill grate; B) break into pieces; C) come out raw in the center; D) come out hopelessly overcooked; or E) all of the above? This show will give you three great ways to grill fish without fear—or tears.

    Director:Unknown
    Writer:Unknown

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  6. Primal Grill with Steven Raichlen Season 1 Episode 6 - Vegetarians at The Grill
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    #6 - Vegetarians at The Grill

    S1:E6

    When I was growing up, the options for a vegetarian at a typical barbecue were limited to hamburger buns or potato salad. In many parts of the world…in India and Japan, for example…meatless grilling produces some of the most interesting food to come off the fire. So whether you’re grilling for vegetarians, or you just want to cut back on the meat sometimes, this sizzling show has you covered.

    Director:Unknown
    Writer:Unknown

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  7. Primal Grill with Steven Raichlen Season 1 Episode 7 - Shoulders And Butts
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    #7 - Shoulders And Butts

    S1:E7

    In Memphis, Tennessee, and the Carolinas, “barbecue” means just one thing: pork shoulder smoke-roasted until it’s so tender you can pull it apart with your fingers. But pit masters all over the world love this crusty, meaty, well-marbled cut, and today, I’m going to show you how to grill the perfect pork shoulder—American, Caribbean, and even Balinese style. No ifs, ands, or pork butts, about it.

    Director:Unknown
    Writer:Unknown

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  8. Primal Grill with Steven Raichlen Season 1 Episode 8 - Raichlen On Ribs
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    #8 - Raichlen On Ribs

    S1:E8

    Every self-respecting grill master should have at least one infallible rib recipe under his or her belt. Here are three that are guaranteed to make you look like a pro. Master grillmanship requires more than great recipes: this show will teach you all the techniques and technical know-how you need to nail the perfect rib.

    Director:Unknown
    Writer:Unknown

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  9. Primal Grill with Steven Raichlen Season 1 Episode 9 - Shell Games
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    #9 - Shell Games

    S1:E9

    Shellfish come from the water, but deliver their ultimate flavor through fire. Grill masters from California to the Mediterranean to Australia back me up on this. In this show you’ll learn to grill “drunken sailors” (tequila marinated oysters), ginger-mint buttered lobster, and a spectacular grilled shrimp cocktail.

    Director:Unknown
    Writer:Unknown

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  10. Primal Grill with Steven Raichlen Season 1 Episode 10 - One Good Turn (Rotisserie Grilling)
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    #10 - One Good Turn (Rotisserie Grilling)

    S1:E10

    Are we listening when you write in to the Barbecue Board? You bet! And one question you ask a lot is how to improve your rotisserie skills. Spit-roasting is one of the world’s most ancient and universal forms of grilling, and there’s nothing like it for producing exceptionally moist meat with a crackling crisp crust. Here’s the lowdown on spit-roasting duck, prime rib, and even baby back ribs.

    Director:Unknown
    Writer:Unknown

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  11. Primal Grill with Steven Raichlen Season 1 Episode 11 - Learning To Love Lamb
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    #11 - Learning To Love Lamb

    S1:E11

    The statistics are in and the winner is…definitely not lamb. Americans consume less than 1 pound per person per year. But on any given night, more pit masters around the world are grilling lamb than probably any other meat. The lamb zone begins in Morocco and extends east all the way to New Zealand. You cannot consider yourself a well-rounded grill master until you’ve mastered lamb.

    Director:Unknown
    Writer:Unknown

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  12. Primal Grill with Steven Raichlen Season 1 Episode 12 - Tailgating: Game's On!
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    #12 - Tailgating: Game's On!

    S1:E12

    Why do you want to learn how to grill? To expand your personal knowledge? To impress your family and friends? Admit it: the real reason you want to boost your barbecue skills is to show off at your next tailgate party. We’ve got you covered with three great dishes that are easy to grill in a parking lot and that will help you smoke the competition.

    Director:Unknown
    Writer:Unknown

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  13. Primal Grill with Steven Raichlen Season 1 Episode 13 - Really Big Beef
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    #13 - Really Big Beef

    S1:E13

    In barbecue, as in life, bigger is often better. Especially when it comes to beef. Every aspiring grill master should know how to tackle the big cuts—brisket, prime rib, and whole beef tenderloin. Big beef, like big game, will impress the hell out of your guests.

    Director:Unknown
    Writer:Unknown

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  14. Primal Grill with Steven Raichlen Season 2 Episode 1 - On The Bone
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    #14 - On The Bone

    S2:E1

    When it comes to flavor, you can’t beat meat that’s still attached to the bone. This simple truth is appreciated by anyone who has ever barbecued a rack of ribs, grilled a long-bone veal chop, or roasted a whole leg of lamb. Grilling and, more importantly, serving meat on the bone, transports us to a time back before the invention of knives and forks when barbecue buffs ate with their hands, chewing the fire-roasted meat right off the bone. Discover your inner caveman.

    Director:Unknown
    Writer:Unknown

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  15. Primal Grill with Steven Raichlen Season 2 Episode 2 - In A Hurry
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    #15 - In A Hurry

    S2:E2

    More taste than time? There’s no excuse not to fire up your grill. Travel the world’s barbecue trail and you’ll discover that in many countries, grilling is the original fast food. Here are three grilled masterpieces that let you assuage your hunger without making you break a sweat—basil-grilled tuna steaks, chicken breasts grilled under a brick, and coconut-grilled pineapple for dessert. Because there’s simply no reason not to fire up the grill when you get home from work.

    Director:Unknown
    Writer:Unknown

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  16. Primal Grill with Steven Raichlen Season 2 Episode 3 - In The Wild
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    #16 - In The Wild

    S2:E3

    Back before there were supermarkets (or barbecue grills), grill masters hunted, fished, gathered, and grilled in the wild. This show celebrates the primal pleasures of cooking wild foods with live fire. It starts with—what else?—wild salmon from the Pacific Northwest grilled on cedar planks with a juniper and wild berry glaze. Our next course is grilled elk loin, marinated in wine and wrapped in bacon, and grilled wild mushrooms foraged in the forests of Washington State. Steven will even show you a wild dessert—a smoke-roasted wild fruit crumble.

    Director:Unknown
    Writer:Unknown

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  17. Primal Grill with Steven Raichlen Season 2 Episode 4 - By The Sea
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    #17 - By The Sea

    S2:E4

    Seafood may come from the water, but nothing brings out its briny succulence like the high, dry, smoky heat of the grill. This truth is readily apparent on the beaches of Brazil, at the waterfront grill stalls in Asia, and the seaside communities of the Yucatan. Here are three great grilled seafood dishes that solve the age-old problems of fish sticking to the grill grate or breaking apart when you go to turn it: Brazilian coconut grilled shrimp, Asian garlic grilled halibut, and snapper grilled in banana leaves, Yucatan-style. And grilled asparagus rafts make an appropriately nautical accompaniment.

    Director:Unknown
    Writer:Unknown

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  18. Primal Grill with Steven Raichlen Season 2 Episode 5 - On The Range
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    #18 - On The Range

    S2:E5

    Grilling brings out the cowboy in all of us. After all, smoked brisket originated in Texas cattle country and barbecue was brought to Missouri with the great cattle drives along the Chisholm Trail from Fort Worth to the meat-packing houses in Kansas City. This show will make you at home on the range, or at least at home with some of the smoked and grilled foods traditionally associated with America’s cattle country: Hellfire T-bone steaks (with grilled jalapeno poppers to keep them company), smoked brisket, and, the newest addition to the “range”—free-range chicken grilled with herbed butter under the skin.

    Director:Unknown
    Writer:Unknown

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  19. Primal Grill with Steven Raichlen Season 2 Episode 6 - From The Garden
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    #19 - From The Garden

    S2:E6

    Barbecue means meat to millions of grill masters, of course, but it’s also about vegetables. Just ask one of India’s 300 million vegetarians, who love tandoori (Indian barbecue pit cooking) every bit as much as a carnivore does. When it comes to bringing out the caramelized sweetness of a vegetable, nothing beats the searing heat of a grill. In this Episode, Steven will show you a barbecue where vegetarians will not feel like second-class citizens. On the menu? Grilled eggplant “caprese” salad; Indian pepper, tomato, and paneer cheese kebabs (served with Indian grilled puff pastry); and a “carb-haters” sandwich—grilled portabello mushrooms cheeseburgers.

    Director:Unknown
    Writer:Unknown

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  20. Primal Grill with Steven Raichlen Season 2 Episode 7 - On The Vine
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    #20 - On The Vine

    S2:E7

    Beer may be the beverage served at a lot of American cook-outs, but much of the world’s barbecue trail runs directly through regions famed for their wine. This show will focus on the important role vines and wines play in barbecue—the former as a wrapping and fuel; the latter as an ingredient in marinades and sauces. Trout grilled in grape leaves; red-wine marinated filet mignon; and an interesting twist on “beer can” chicken, made with cabernet sauvignon. So the next time you fire up your grill, don’t forget your corkscrew.

    Director:Unknown
    Writer:Unknown

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  21. Primal Grill with Steven Raichlen Season 2 Episode 9 - On The Rotisserie
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    #21 - On The Rotisserie

    S2:E9

    Many of the world’s great grill cultures cook their best barbecue on the rotisserie. Consider Brazil’s rodizio, Greek souvlaki and gyro, and Morocco’s majestic mechoui. To judge from your many e-mails, spit-roasting is a live fire cooking method our viewers would like to know more about. In this show, you’ll learn how to grill a sausage - and cheese-stuffed rib roast, how to grill a Greek-style whole hog over a wood fire, and how to make Moroccan-style lamb ribs—cooked to a turn on a gas-fired rotisserie.

    Director:Unknown
    Writer:Unknown

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  22. Primal Grill with Steven Raichlen Season 2 Episode 10 - In A Pickle
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    #22 - In A Pickle

    S2:E10

    Barbecue neophytes and brining are a little like teenagers and sex: the minute they learn how to do it, nothing else seems to matter. Brining may seem like a relatively modern technique, but it’s centuries, if not millennia, old. In fact, that’s the origin of the English word pickle—pockel was the Old English word for brine. Brining has the dual advantages of keeping intrinsically dry foods, like pork chops and chicken breasts, moist on the grill, and it also adds an extra layer of flavor. In this show you’ll learn all about brining and marinating, including a wine-brined butterflied leg of lamb, bourbon-brined pork chops, and a “brine” you actually inject into a turkey with a hypodermic needle.

    Director:Unknown
    Writer:Unknown

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  23. Primal Grill with Steven Raichlen Season 2 Episode 11 - Up In Smoke
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    #23 - Up In Smoke

    S2:E11

    Spice may give barbecue its personality, but smoke is its heart and soul. This truth is obvious to anyone who has spent time in American barbecue country (in Texas or Kansas City, for example). What you may not realize is how universal smoking really is. In this show, you’ll learn how to smoke Cousin Dave’s chocolate chile ribs in an offset barrel smoker, Chinese-style duck in a water smoker, and ginger-stuffed smoked pears in a kettle grill. And because, as Raichlen’s rule states: If something tastes good baked, fried, or sautéed, it probably tastes even better grilled.

    Director:Unknown
    Writer:Unknown

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  24. Primal Grill with Steven Raichlen Season 2 Episode 12 - On The Wing
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    #24 - On The Wing

    S2:E12

    When we were growing up, barbecue meant chicken that was burned black as coal on the outside (the result of applying the sweet barbecue sauce too early), served half-raw inside, and perfumed with the scent of lighter fluid. If this sounds familiar, listen up. Here are three great fail-proof ways to grill chicken—yakitori-style, herb-scented game hens on the rotisserie, and Malaysian-style spatchcocked chicken.

    Director:Unknown
    Writer:Unknown

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  25. Primal Grill with Steven Raichlen Season 2 Episode 13 - At The Game
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    #25 - At The Game

    S2:E13

    A football game would be a sorry experience without tailgating. And tailgating revolves around grilling. Of course, just as the meaning of “football” varies around the world, so does what you grill. Whether the ball is oval or round, whether the game is football or soccer, this show will help you smoke the competition. Next up: grilled quesadillas; burgers two ways; and grilled pork chop “calzones.

    Director:Unknown
    Writer:Unknown

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Worst Episodes Summary

"Smoke Screen" is the worst rated episode of "Primal Grill with Steven Raichlen". It scored /10 based on 0 votes. Directed by Unknown and written by Unknown, it aired on 5/9/2008. This episode scored 0.0 points lower than the second lowest rated, "Kebabs Of The World Unite".