GoTraveler

Grilled quesadillas; hamburgers with herb butter; cheeseburgers; grilled pork chop calzones with pepperoni and cheese.

Primal Grill With Steven Raichlen

At the Game

Yakitori chicken kebabs; game hens flavored with herbs; Malaysian spatchcocked chicken.

On the Wing

Smoked duck with Chinese seasonings; chocolate/chili ribs; smoke-roasted pears with lemon and ginger.

Up in Smoke

Butterflied leg of lamb; bourbon-brined pork chops; fireman's corn and Cajun-style smoked turkey.

In a Pickle

Grilling a sausage- and cheese-stuffed rib roast; grilling a Greek-style whole hog over a wood fire; Moroccan-style lamb ribs.

On the Rotisserie

Roasting eggplant to make baba ghanoush; sweet potatoes; beef tenderloin; S'mores.

In the Fire

Trout grilled in grape leaves; red wine chicken with cabernet barbecue sauce; wine-marinated filet mignon.

On the Vine

Grilled eggplant; pepper, tomato and cheese kebabs; puff pastry; portobello mushroom cheeseburgers.

From the Garden

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Steven Raichlen's follow-up to "Barbecue University" guides aspiring grillmasters to the next level with an assortment of all-new recipes (including vegetarian entrees) and the latest tricks and techniques.

S2 E10 | In a Pickle