Barbecue University With Steven Raichlen

Louisiana Tribute

Season 4, Episode 5 of 13

Mindful of the suffering of New Orleans in the last year, this show pays tribute to Louisiana's rich culinary traditions. You know Raichlen's rule: If something tastes good baked, boiled, or deep-fried, it probably tastes even better grilled. Case in point: Grill-Top Shrimp "Boil" jazzed up with grilled bratwurst-this isn't like any shrimp boil you've ever tasted. And never mind that deep-fried turkey was invented in Louisiana: Steven cooks Big Easy Barbecued Turkey with plenty of wood smoke after literally injecting it with a spice-scented marinade. Cajun Tuna Piperade combines the "Holy Trinity"--onion, celery, and bell pepper--with tomato, spicy andouille sausage and fire-licked sushi-grade tuna steaks for flavor that just won't quit.

Previously Aired

Day
Time
Channel
4/27/2016
10 a.m.
4/27/2016
5 p.m.
4/28/2016
1 a.m.
4/30/2016
10 a.m.
6/20/2018
8 a.m.
6/20/2018
4 p.m.
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