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 Many of you have been wondering about BBQ season 5. You may know I have two loves in life (outside my family): barbecue and literature. Well, I spent the winter fulfilling a lifelong dream: I wrote a novel. (No, it's not about barbecue, but the hero knows his way around the kitchen.) The bad news is that we took a year off from taping BBQ U. This summer, many PBS stations will be running shows from years 1 - 4 of BBQ U (Think of them as a refresher course—click here for air times). We plan to be back with new, bigger, and better season next year. Thanks and stay tuned.
Grill on!
Steven Raichlen
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BBQ News You Can Use!
Don't miss new recipes... techniques... the latest equipment. Sign up for Steven's FREE e-zine, Up in Smoke, today.
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Grill-Cam
Our unique "grill-cam" is a television first - a camera built right into the grill to give you a sizzling, grate level view of grilling.
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Our Textbook
 Order Here
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The "textbook" for season 4 of BBQ U is Steven's James Beard
Award-winning book, BBQ USA.
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Curriculum
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401: Fire and Water
In this show, Steven Raichlen gives you his favorite strategies for victory at sea. [more]
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402: The New Face of Beef
Here’s a show for beef lovers featuring fantastic cuts of beef, new to most grillmeisters. [more]
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403: Meatless Grilling
Sooner or later, a vegetarian will show up at your cook-out, look into your carnivorous eyes, and ask to be fed. [more]
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404: High on the Hog
Pork is arguably the heart and soul of the American barbecue tradition. [more]
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405: Louisiana Tribute
Mindful of the suffering of New Orleans in the last year, this show pays tribute to Louisiana’s rich culinary traditions. [more]
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406: Rib Master
In American barbecue, ribs rule, and woe to the grillmeister who doesn't understand the rules. [more]
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407: Grilling with Wood
Cooking over hardwood trumps cooking over charcoal for several reasons. Main one? Flavor. [more]
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408: Extreme Grilling
Grilling is the performance art of cooking. And in every great griller beats the intrepid heart of a showman. [more]
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409: Southwest Revisited
Steven Raichlen brings the high-voltage flavors of the American Southwest to the grill with a take-no-prisoners menu. [more]
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410: Tailgate Warriors
On the athletic field, there are concrete rules of engagement. But there are none governing the fiercely competitive sport of tailgating. [more]
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411: On the Lamb
Lamb, so beloved elsewhere in the world, is underrepresented on American tables. [more]
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412: Breast Man
Pit masters are obsessed with breasts. (Chicken and turkey breasts, that is.) [more]
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413: Fire Away (Getting Started)
Jump-start your next party with a quartet of pass-arounds hot off the grill. [more]
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