From pit-masters to pit stops; from smoked New England turkey to drunken Texan steak - this mouthwatering travelogue of American barbecue leaves no coal unturned with host Steven Raichlen.
Each episode of Barbecue University focuses on different American regional barbecue traditions - from classics like Memphis Dry Rub Ribs and Smoke-la-homa Brisket to grilling adventures like a whole grilled salmon from the Pacific Northwest and a Wisconsin-style Bratwurst Hot Tub. And this year features a Barbecue University first: Night School! It's a tiki-torch lit lesson in Hawaiian barbecue shot at night.
Based on Raichlen's best-selling cookbooks, the third season of BBQ U covers all the how-tos and how-comes of barbecue. Shot entirely on location at our "campus" - the luxurious Greenbrier resort in the Allegheny Mountains - BBQ U looks like no other cooking show today. Viewers experience the art of grilling from every angle - including two Grill Cams set inside the grills for a sizzling grate-level view of the action and a 32-foot jib floating overhead.
The combination of Raichlen's patented teaching technique, downright delicious recipes and amazing camera work mean that Barbecue University is not just a smokin' TV show - it's literally on fire!