Steven Raichlen's Planet Barbecue

Brisket is the backbone of Texas barbecue and the starting point for Irish corned beef, Jewish pastrami and Vietnamese pho. We’ll take you on a world tour from Franklin Barbecue in Austin, TX to Katz’s Deli in NYC.. Experience a brisket ramen that bridges Texas and Tokyo and grill Korean BBQ that allows you to cook brisket in less than a minute.

This show gives grilled and smoked vegetables their due. We start with hot stuff from India: a spectacular Tandoori Cauliflower with Coriander Mint Chutney. From the West Indies comes a squash gratin fired with habanero chiles and perfumed with wood smoke. Not to leave our carnivorous friends out, Mexican-American chef Johnny Hernandez cooks Borrego, Mexican pit-roasted lamb.

The U.S. is often described as a global melting pot. We focus on three grilled dishes with international roots. Shrimp cocktail gets the East-West treatment with Thai spices and smoked jalapeños. Chipotle Ribs with chocolate and Drunken Salsa spiked with tequila and roasted chiles. Dessert sounds an equally unexpected note: a luscious Planet Barbecue “Banana” Split made with grilled plantains.

You’ll find some of the most vibrant seafood and distinctive grilling in the Americas. From Grilled Oysters with Charred Corn Salsa to a Gulf Coast grill-top Shrimp Boil. And a spectacular Grilled Snapper “Zarandeado” prepared by Mexican grill master Alejandro Gutierrez. In this show, we’re fishing for compliments from the Gulf Coast grill.

When it comes to South American grilling, most of us think of Argentina, Uruguay and Brazil. But the barbecue tradition is equally alive and well in northern South America. In this show, you’ll experience the Planet Barbecue twist on two Peruvian delicacies—Tuna Anticuchos (kebabs) and Smoke-Roasted Peruvian Potato Salad. Plus a popular Venezuelan specialty—Asopao (seafood rice).

Brazilians are world masters at the art of the rotisserie. Learn to cook beef, chicken, and pork starting with Brazil’s celebrated Picanha (fat cap sirloin)—served with farofa and Country-Style Salsa. Next off the rotisserie: Rio Chicken Rollatini. We conclude the show with a Brazilian Pork Loin grilled with Bacon and Prunes. So put on some samba music and get ready to rock the grill.

In 1516, Spanish explorers experienced Taino Indian barbacoa—seafood and meats smoke-roasted on a wooden platform that gave us the word “barbecue.” The Caribbean remains a hotbed of barbecue delights to this day. Get ready for authentic Jamaican Jerk Chicken. A Trinidadian grilled vegetable dip called Choka. And Shrimp Boka Dushi, a spicy Dutch West Indian kebab whose name means “happy mouth.”

The Lone Star State has a wealth of smoked and grilled specialties. In this show, you’ll experience Grilled Quail with Pear Salsa and blue Cheese Farroto prepared by San Antonio master chef Jason Dady. Smoked and Grilled Rib-Eye Steaks with Jalapeño Horseradish Butter accompanied by Smashed Potatoes. And a sizzling sandwich, a Hot Gut Hero. It’s the Texas Trinity hot off the grill.

Elsewhere in Latin America, grill masters make a virtue of simplicity. But Mexicans build layers of flavor—marinating meats in recados and adobos, wrapping and grilling them in aromatic leaves and searing them over hardwood fires. This show focuses on three Mexican grill specialties: Pollo Asado with Roasted Onions. Grilled Swordfish with Salsa Macha. Carne Enchilada. Get ready for smoke and fire.

San Antonio is the spiritual birthplace of Texas and the home base for this season. One of only two cities in the U.S. designated a UNESCO Creative City of Gastronomy, the Alamo City boasts a cuisine as colorful as its historic city center. Get ready for Carne Asado Breakfast Tacos, Jason Dady’s Oak-Smoked Cherry-Glazed Ribs, and Beef Cheek Barbacoa prepared by local smoke master Esaul Ramos.

When Columbus landed in what is now the Bahamas in 1492, he initiated an East-West culinary exchange that continues to this day. This show explores on three European grill classics—each with a New World twist. From Wood-Grilled Gazpacho with Serrano Ham Crisps to a unique Pearl District Spiessbraten served with Jicama Salad. And for dessert? Spectacular Smoked, Torched Creme Brulée.

From caravans on the ancient spice routes to the transcontinental flights of modern airlines, the meeting of East and West has profoundly influenced how we cook and eat. This show takes fusion cuisine to the grill. On the menu? “Good Luck Cluck” (barbecued chicken with Thai yellow curry). Lone Star Kalbi. And a grilled Pork and Cactus Salad bursting with Thai flavors.