Barbecue University With Steven Raichlen

High On The Hog

Season 4, Episode 4 of 13

Pork is arguably the heart and soul of the American barbecue tradition. In this show, Steven goes whole hog with two terrific pork dishes. From the Deep South come Coffee-Crusted Pork Tenderloins with Redeye Barbecue Sauce. Then, demoing the very latest in hi-tech outdoor kitchens, the Professor spit roasts Coconut-Crusted Ribs and whips up some grilled Tropical Fruit Kebabs to accompany the ribs.

Previously Aired

Day
Time
Channel
6/13/2018
8 a.m.
6/13/2018
4 p.m.
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