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BARBECUE UNIVERSITYA Pledge Event Produced by Frappe, Inc. and Maryland Public Television
Spring sunshine got you itching to hit the grill? Enter grillmaster Steven Raichlen, host of smash hit Barbeque University with Steven Raichlen, with a brand new pledge event produced by Frappe, Inc. and Maryland Public Television (MPT) that is sure to both delight viewers and inspire them to support their local public television station. MPT presents an in-studio pledge event with Steven along with the first three episodes of the 400 series of Barbeque University offering several pledge premiums, including Steven's revolutionary Lumatongs-a must-have for any nighttime grilling enthusiast. Barbeque University pledge event episodes include:401. Fire and WaterFish is the "fear factor" in grilling: Will it stick? Will it fall apart? How do I know when it's done? In this show, Steven Raichlen gives you his favorite strategies for victory at sea. No tricky turning maneuvers needed for Cedar-Planked Salmon, a dramatic presentation with incomparable wood flavor. Grilled Tuna with a gutsy Fire-Charred Tomato Chipotle Salsa is seared directly over a mesquite fire. Bacon-wrapped Trout, stream-caught just yards from the set and still dripping with water, are stuffed with Poblano Corn Relish and grilled in fish baskets over an open fire, Fish doesn't get much fresherıor betterıthan this. 402. The New Face of Beef Here's a show for beef lovers featuring fantastic cuts of beef, new to most grillmeisters. Leading off is a clod (whole smoked beef shoulder), much beloved in central Texas and virtually unknown everywhere else on the planet. It's 18 pounds of pure beef pleasure cooked low and slow to fork-tender perfection. Then, meet the new steak on the block - flame-seared flat iron, which Steven prepares in the south of the border style with chilies and mucho cerveza. 403. Meatless Grilling Sooner or later, a vegetarian will show up at your cook-out, look into your carnivorous eyes, and ask to be fed. Don't be caught flat-footed as a host. This meatless menu preempts the politically correct and will have even the most unrepentant meat-eaters sniffing the air hungrily. First up, flame-seared Portobello Mushrooms topped with cheese, the vegetarian equivalent of a cheeseburger. Reminiscent of a grilled steak is ginger-studded Grilled Tofu. And finally, Steven presents a smoky, revamped version of an American classic, Macaroni and Cheese with Fire-Roasted Onions. Barbeque University pledge event premiums include:
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