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Barbecue University

  • 2006-06-23T21:00:00-07:00
  • 1969-12-31T16:00:00-08:00
  • 42 mins
  • 42 mins
  • English
Based on Raichlen's best-selling cookbook BBQ USA. 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. Each show 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

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