In a week that was both grueling and gratifying, Steven shot Season 4 of his show, “Barbecue University,” at the spectacular Greenbrier resort–the official campus of BBQ U–in White Sulphur Springs, West Virginia.
But he didn’t do it alone: The set was a beehive of dawn-to-dusk activity for six consecutive days with as many as 20 people contributing their skills and talents to the project. Even so, grills, some of them outfitted with way-cool miniature cameras, outnumbered the crew 2 to 1.
When the smoke cleared, 13 episodes featuring dozens of great techniques and recipes were in the proverbial can. Here’s a sample of what you’ll see when you tune in: Brazilian Coconut Ribs with Piri Piri Relish; Valencian Grilled Paella (a favorite on the set); and Plank-Grilled Trout with Garlic-Dill Butter, a recipe spontaneously inspired by a cameraman’s catch in a nearby trout stream.
Check out the next season’s schedule at www.bbqu.net; you won’t want to miss a single episode. And please support public television (Steven’s show is made possible by Maryland Public Television) by responding to its fund drives and by reminding your congressmen and congresswomen of its importance to our cultural lives. If you enjoy the show, please send your local PBS affiliate an email to let them know.