Get Fired Up for the Tastiest Education You’ll Ever Have!
Barbecue University™ with Steven Raichlen
13 Episodes on Public Television Stations Nationwide
“Classes” Start May 2003
Has the start of school ever made your mouth water? It will now. This Memorial Day
and all summer long, Professor Steven Raichlen makes sure everyone graduates the
grill with honors with his new series: Barbecue University (www.bbqu.net). The first
TV series to cover step-by-step all the how-to’s and how comes of barbecue and shot
on location in the Allegheny Mountains, Barbecue U is not just a smokin’ TV show –
it’s literally on fire!
Based on Steven’s bestselling cookbook How To Grill, each of the 13 episodes of
Barbecue U focuses on a particular theme – Up in Smoke, Rib Fest, Gone Fishing,
Meatless Grilling, Birds on a Can.
HOT FIRE, GRATE VIEW!
Your “classroom” is a mountaintop
INTRODUCING
THE GRILL CAM
lodge at the spectacular Greenbrier
Experience
the
art
of grilling from the
resort complete with a state-of-the-art
bottom up! Barbecue University features
collection of grills and smokers.
two broadcast quality micro-cameras
Watch – from every angle – as
inside of the grills for a sizzling
America’s “Grilling Guru” takes you
grate-level view of the action –
from set-up to sizzle with everything
a view never seen before on TV.
you need to tackle the barbecue with
full confidence.
The curriculum at Barbecue U embraces Steven’s philosophy that “if it tastes good
cooked, it’ll taste even better grilled.” Thus, the episodes not only cover the foods
you’d expect to cook on the grill—beef, pork, chicken, seafood, vegetables—but
pushes the envelope with recipes like Gazpacho on the Grill, Barbecued Pizza, and
Smoke Roasted Stuffed Pears.
“From the perfect burger to smoky Kansas City ribs, from beer can chicken to buffaque wings, from grilled pizza to barbecued cabbage,” says Professor Raichlen, “we’ll
show viewers how to use all the major types of grills and smokers and all the major
barbecuing and grilling techniques—from direct and indirect grilling to smoking,
rotisserie grilling, and roasting in the embers. After you graduate Barbecue University
no one will wonder ‘Am, I doing it right?’”
Whether you just bought your first grill or consider yourself an expert, Barbecue U is
informative, delectable fun. Put simply, there has never been a TV show like it. And
remember, at Barbecue University, the only marks you’ll ever care about making are
grill marks.
Barbecue University with Steven Raichlen is a production of frappé, inc. in
association with Maryland Public Television, and is distributed nationally by
American Public Television (APT). National underwriting is provided by Weber
Stephen Products Co., Workman Publishing, Robert Mondavi/Woodbridge Wines,
and Royal Oak Enterprises.
Frappé, inc. has been producing PBS series for over twenty years and has been
nominated for six James Beard Awards, winning three times for the “Best TV
Cooking Series or Special.”
Maryland Public Television (MPT) is among the largest producers of national and
international programs for public television. Major series include Wall $treet Week
with FORTUNE, MotorWeek, Mollie Katzen’s Cooking Show and Jewish Cooking in
America with Joan Nathan. For more information, visit MPT’s Web site at
www.mpt.org.
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Contacts
Press/Publicity:
Kate Tyler, Workman, (212) 614-7771, kate@workman.com
Jim Eber, Workman (212) 614-7504, jim@workman.com
Station Relations:
Janice Carey, Maryland Public Television, (410) 581-4374,
janicecarey@mpt.org
Station Publicity:
Laurel Goodrick, Maryland Public Television, (410) 581-4076,
lgoodrick@mpt.org