Primal Grill with Steven Raichlen, Volume One

Compiling seven episodes from the public-television-aired series set at Arizona's lush Tubac Golf Resort, Primal Grill features Barbecue Bible author and Barbecue University host Steven Raichlen serving up pointers on the BBQer's craft. Kicking off with “Smoke Screen,” Raichlen helps viewers “ascend the ladder of barbecue enlightenment” without the use of a gas grill, showing viewers how to make Kansas City spareribs (with a homemade rub), prepare home-smoked cured salmon indoors, fix-up a raspberry-pear crisp by turning a charcoal grill into a smoker, and more. Seeing live cows in the background of the outdoor BBQ setting may feel a little too real for some viewers, but knowledgeable host Raichlen is no culinary cowpoke, having trained at the Cordon Bleu and La Varenne cooking schools in Paris, while also studying medieval cooking in Europe. Other episodes include “Kebabs of the World Unite” (with souvlaki and chicken satays), “Make No Mis-Steak” (on different cuts, including ribeyes, T-bones, and an Argentinean filet mignon), “Fish Without Fear” (featuring trout with prosciutto, and a swordfish sandwich), and “Vegetarians at the Grill” (from portabello burgers to a grilled pepper salad with currents, capers, pine nuts, and feta). DVD extras include tips on skewers, smoking, and wood chunks. Recommended. Aud: P. (J. Williams-Wood)