Forge Your Path to BBQ Mastery
Get exclusive access to legendary pitmasters sharing their secrets, one flame-kissed lesson at a time.
In this episode of BBQ Pitmaster, Myron Mixon fires up Cabo Wabo Spicy Shrimp—tequila-marinated, hot rub dusted, and finished with a blackberry glaze.
Watch Now BBQ Pitmaster: Cabo Wabo Spicy Shrimp with Myron Mixon
BBQ Pitmaster Myron Mixon teaches his hot, fast, and easy brisket method—perfect for beginners or anyone short on time but big on flavor.
Watch Now BBQ Pitmaster: Hot Fast Easy Brisket with Myron Mixon
Myron Mixon brings the heat with his Triple Play: pork tenderloin stuffed with smoked cheddar sausage and wrapped in bacon. Watch how it’s done in this episode of BBQ Pitmaster.
Watch Now BBQ Pitmaster: The Triple Play – Pork Tenderloin Stuffed with Sausage
In this episode of BBQ Pitmaster, Myron Mixon stuffs a quarter stick of bologna with pepper jack cheese, scores it for maximum flavor, and smokes it to perfection.
Watch Now BBQ Pitmaster: Pepper Jack Stuffed Bologna with Myron Mixon
Beef short ribs can be tough—but not when you follow Myron Mixon’s method. In this episode of BBQ Pitmaster, he shares tips to keep them juicy and bold.
In this episode of BBQ Pitmaster, Myron Mixon takes on an 18.9 lb Wagyu brisket, showing you how to trim, inject, vacuum seal, rub, and prep it for perfect results.
Myron Mixon fires up the smoker to deliver a keto-friendly bacon cheeseburger recipe packed with bold BBQ flavor and no bun in sight. Watch the full episode now.
In this episode of BBQ Pitmaster, Myron Mixon shows you how to make keto-friendly turkey legs just like the ones at the fair—brined overnight and full of smoky flavor.
In this first episode of BBQ Pitmaster, Myron Mixon shares his keto-style Chili Chicken recipe—loaded with jalapeños, cream, and smoked chicken thighs. Tailgate-ready and weeknight-easy.
On this BBQ Rules episode, Myron and Michael Mixon cook up a full beef spread: brisket, ribs, burnt ends, and classic T-bone steaks—hot off the grill.
Myron Mixon takes on All Pork Day in this BBQ Rules episode—breaking down pork shoulder, grilling sausage-stuffed chops, and finishing with pulled pork tacos.
In this episode of BBQ Rules, Myron and Michael Mixon show you how to make Cupcake Chicken with bite-through skin, a sweet rub, and perfect plate presentation.
Myron Mixon and his family build a full-size cinder block pit and walk you through the art of old-school whole hog barbecue—just like Jack Mixon taught him.
Join Steven Raichlen at the fire for in-depth BBQ adventures, techniques, and recipes from around the world.
In Primal Grill: Primal Grills for a Crowd, Steven Raichlen shares bold, grill-ready recipes made for groups—like fish tacos, sliders, smoked turkey, and more.
Steven Raichlen fires up Southern Hemisphere classics in Primal Grill: Fired Up, Down Under, with Aussie shrimp, Kiwi scallops, and Outback-style lamb on a shovel.
In Primal Grill: The Best Kept Secrets of European Grilling, Steven Raichlen uncovers hidden gems like Belgian oysters, Serbian chicken, and German spiessbraten.
Watch Now Primal Grill: The Best Kept Secrets of European Grilling
In Primal Grill: Out of Africa, Steven Raichlen honors the birthplace of barbecue with recipes like piri piri wings, Cape Malay sosaties, and Kenyan-style lamb.
Watch Now Primal Grill: Out of Africa – Where Live Fire Cooking Was Born
In Primal Grill: Spanish Smoke, Steven Raichlen honors Iberian firemasters with dishes like txakoli-misted shrimp and salt-grilled steak done the old-fashioned way.
Watch Now Primal Grill: Spanish Smoke – Tradition Meets Fire in Iberian Barbecue
In Primal Grill: Heat Without Meat, Steven Raichlen goes global with vegetarian grilling—featuring eggplant pate, grilled tofu, and coconut-glazed bananas.
Watch Now Primal Grill: Heat Without Meat – Global Grilling Goes Vegetarian
Steven Raichlen travels through Asia’s grilling traditions in Primal Grill: Asia’s Crossroads, featuring dishes like Guamian Chicken Salad and Singapore Beef Sates.
Watch Now Primal Grill: Asia’s Crossroads – Bold Flavors from the East
In Primal Grill: Bombay Blast, Steven Raichlen explores Indian grilling traditions with tandoori salmon, naan and flatbreads, and chicken tikka kebabs over open flame.
Watch Now Primal Grill: Bombay Blast – Tandoori Fire and Indian Flavor
Steven Raichlen goes all-American in Primal Grill: Burn in the USA, featuring Martha’s Vineyard Lobster, slow-smoked Texas Clod, and Spit-Roasted Pork perfection.
Watch Now Primal Grill: Burn in the USA – American Barbecue, Coast to Coast
In Primal Grill: Italian Fire, Steven Raichlen fires up the wood oven for classic Italian dishes like pizza, sweet and sour duck, and herb-crusted pork chops.
Watch Now Primal Grill: Italian Fire – Wood-Fired Classics with Steven Raichlen
Steven Raichlen heads to the open range in Primal Grill: Gaucho Grill, with recipes like Gaucho Beef Ribs, Salt-Crusted Chicken, and sweet Brazilian Pineapple.
Watch Now Primal Grill: Gaucho Grill – Open Fire Cooking on the Range
Steven Raichlen explores the roots of barbecue in this Primal Grill episode featuring Jamaican Jerk Chicken, Sugarcane Shrimp, and Buccaneer Baby Backs cooked over flame.
Watch Now Primal Grill: Barbecue’s Birthplace – A Journey with Steven Raichlen
In this episode of Primal Grill, Steven Raichlen shows how to master the flame with recipes like Mussels in Pine Needles, Salmon on a Stick, and Caveman T-Bones.
Watch Now Primal Grill: Cooking with Fire, Steven Raichlen Style
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