Primal Grill with Steven Raichlen goes global! In this third season of his popular public television series, host and award-winning author Steven Raichlen shares a dazzling array of new recipes, techniques and live-fire cooking equipment that he discovered while researching his new book, Planet Barbecue. Shot on Location at the beautiful Esplendor Resort and country club at Rio Rico, Arizona, Primal Grill with Steven Raichlen takes you on an electrifying journey across the continents. Along the way you will build confidence and skill at the grill. Travel to Asia for Malaysian Swordfish in Banana Leaves, Cambodian Coconut Grilled Corn, and Singapore Beef Sates. From Africa, you'll find Piri Piri Chicken Wings and Kenyan Spit-Roasted Lamb. Europe brings you German Spiessbraten, Italian Pizza and Spanish Catalan Cream. While traveling Planet Barbecue, you will discover some of the world's most primal grilling techniques: mussels cooked in a bed of flaming pine needles, salmon roasted on stakes over an open fire, and T-bones grilled directly on burning embers. If you're grilling for a crowd, cook up a batch of Kobe beef sliders, Mexican fish tacos, or a delicious brined and smoked turkey. And, as an added bonus, discover what it takes to bring this series to the screen in our special 'behind the scenes' video.