In the world of BBQ, Steven Raichlen, star of public television series Primal Grill® with Steven Raichlen reigns supreme. Check out the recipes he personally and exclusively developed for friends of Redwood Creek below. Make sure you take them for a spin on your own bbq and let us know what you think! Need grilling tips? You can download them here.
Check out these behind-the-scenes photos from Primal Grill® with Steven Raichlen.
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CINNAMON-GRILLED PEACHES WITH HONEY AND PINOT GRIGIO
paired with Redwood Creek Pinot Grigio
Make grilling an entire meal, from appetizer to dessert, your goal at your next grill session. Select only the most fragrant, exquisitely ripe...
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CEDAR-PLANKED CHARDONNAY SALMON WITH LEMON AND DILL
paired with Redwood Creek Chardonnay
Summer suppers should be simple affairs requiring minimal preparation and cooking time. This dish—salmon lightly perfumed with wine and cedar,...
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REDWOOD CREEK PINOT NOIR BURGERS AU POIVRE
paired with Redwood Creek Pinot Noir
That much-anticipated first grilled burger of the summer tastes ethereal. But by mid-July, it needs an appetite-awakening makeover. Voila!...
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GRILLED TUNA STEAKS WITH BEARNAISE MAYONNAISE
paired with Redwood Creek Chardonnay
The Béarnaise Mayonnaise can be made up to 5 days ahead, covered and refrigerated. Method: Direct grilling Advance preparation: 1 hour for...
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PANCETTA-GRILLED SCALLOPS WITH HONEY-PINOT GRIGIO GLAZE
paired with Redwood Creek Pinot Grigio
The intrinsic sweetness of scallops resonates with the Honey-Pinot Grigio Glaze and salty bacon wrap. Method: Direct grilling Advance...
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GRILLED CLAMS WITH SAUVIGNON BLANC
paired with Redwood Creek Sauvignon Blanc
This can be a very convivial dish when served from a shallow communal bowl with plenty of crusty bread or grilled garlic bread for sopping up the...
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LAMB SOSATIES
paired with Redwood Creek Merlot
Here’s an African-inspired shish kebab (called a “sosatie”) that combines the genial elements of lamb, dried fruit, and wine. Method:...
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BRATS IN A CHARDONNAY “HOT TUB”
paired with Redwood Creek Chardonnay
“Hot tubs” of grilled brats simmering in beer are common at tailgating parties, especially if you’re a Wisconsinite. But wine and brats are...
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BURGUNDY BEEF KEBABS
paired with Redwood Creek Malbec
These kebabs combine many of the elements—albeit on a skewer—of one of France’s classic preparations, boeuf bourguignon. Method: Direct...
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WINE-MARINATED BEEF RIBS WITH PINOT NOIR BARBECUE SAUCE
paired with Redwood Creek Pinot Noir
A long soak in a savory wine-based marinade not only adds flavor, but tenderizes these ribs, too. Serve, of course, with Redwood Creek Pinot Noir.
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MALBEC-MARINATED SKIRT STEAKS WITH CHIMICHURRI
paired with Redwood Creek Malbec
Redwood Creek’s Malbec is a perfect match for the beefiness of chargrilled skirt steak, served here with Argentina’s ubiquitous chimichurri...
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Grilled Veal Chops with Sweet-Sour Redwood Creek Zinfandel Onions
paired with Redwood Creek Zinfandel
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Rosemary Grilled Shrimp with Redwood Creek Sauvignon Blanc
paired with Redwood Creek Sauvignon Blanc
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Steven Raichlen is a multi-award winning author, journalist, teacher, and television host.
His best-selling books and his Public Television shows-Primal Grill and Barbecue University-have redefined American barbecue.
Raichlen's 28 books include The Barbecue Bible, How to Grill, and BBQ USA (Workman Publishing) and have been translated into 15 languages.
His work appears in major food and travel magazines and his next book, Planet Barbecue, will be published by Workman in May, 2010.
Raichlen founded Barbecue University, which takes place at the Broadmoor resort in Colorado Springs. He has lectured on the history of barbecue at the Smithsonian Institution, the Library of Congress, and the National Press Club. He holds a degree in French literature from Reed College and hosts a French language TV show called Le Maitre du Grill. Raichlen studied medieval cooking in Europe on a Thomas J. Watson Fellowship and was the recipient of a Fulbright. His web site is www.barbecuebible.com.
