Grilling with Wood

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Cooking over hardwood trumps cooking over charcoal for several reasons. Main one? Flavor. In this episode, Steven Raichlen tells you what you need to know about selecting the proper woods and matching them to your menu, building the perfect fire, and coaxing the maximum flavor out of your grilling. From this pyrotechnic glory will emerge Mario Batali's Veal Chops with Lemon Oregano Jam. Then, a BBQ U first: a seafood and meat Paella wood smoked entirely on the grill. And finally, because even desserts get barbecued at BBQ U, Fire-Charred Pound Cake with Grilled Pineapple Salsa and Tequila Whipped Cream.

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