Barbecue University - Season 4 Episode 1 Fire and Water

Fish 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 fresher–or better–than this.