Cedar-planked sockeye salmon; prosciutto-wrapped brook trout stuffed with lemon wedges and dill; Trinidadian grilled swordfish.
Credited with reinventing American Barbecue, Raichlen’s teaching style both entertains and educates viewers. From basic charcoal grills to today's extravagant outdoor kitchens, Steven Raichlen covers all the bases to build confidence and talent at the grill.
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