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Steven Raichlen, creator of the popular public television series, Barbecue University and author of the award-winning, best-selling Barbecue Bible and How to Grill is back with a sizzling new show designed to help viewers take their grilling to the next level: PRIMAL GRILL WITH STEVEN RAICHLEN.
| Genre: | HOW-TO |
Upcoming airings of "Primal Grill with Steven Raichlen" on:
Sat Sep 4th, 2010 @ 1:00 pm
Send me a reminder!Think back. Way back. To that momentous occasion more than a million years ago, when our prehistoric ancestors learned how to master fire-and cook. This show focuses on some of the world's most primal grilling. Mussels grilled on a bed of flaming pine needles, as they do on the west coast of France. Salmon roasted on redwood sticks in front of an open fire in the style of the Yurok Indians of northern California. T-bone steaks grilled directly on the embers, and fire-grilled Garlic Bread. Awaken your inner caveman. It's primal grilling on Primal Grill.Mussels on Pine Needles; Salmon on a Stick; Caveman T-Bones with Garlic and Peppers; Fire-Grilled Garlic Bread.
Rating: TVG
Episode #: 301H
Length: 26 minutes, 46 seconds.
English, Widescreen, Presented in High-Definition
Sat Sep 11th, 2010 @ 1:00 pm
In 1516, a Spanish explorer encountered a band of Taino Indians roasting game and seafood on a wooden frame over a smoky fire. They called the cooking device a barbacoa-the origin of modern barbecue. This show takes us to the birthplace of barbecue-the Caribbean-where you'll learn to make Jamaican jerk chicken, buccaneer baby back ribs with pineapple barbecue sauce, and a Raichlen classic: shrimp grilled on sugarcane.Jamaican Jerk Chicken; Buccaneer Baby Back Ribs with Pineapple Barbecue Sauce; Shrimp Grilled on Sugarcane.
Rating: TVG
Episode #: 302H
Length: 26 minutes, 46 seconds.
English, Widescreen, Presented in High-Definition
Sat Sep 18th, 2010 @ 1:00 pm
Gaucho describes the cowboys of northern Argentina and southern Brazil. These rustic cattle herders developed a simple yet powerful style of grilling over an open wood fire, a tradition still celebrated around Planet Barbecue today. Here are three indispensible gaucho favorites: Chicken roasted in a salt crust, from Uruguay's celebrity grill master, Francis Mallmann; the monster beef ribs that made the reputation of Brazil's famous grill house, Fogo de Chao; and a dessert from Brazil's cattle country, a pineapple you roast on the rotisserie.Chicken in a Salt Crust; Gaucho Beef Ribs; Brazilian Rotisserie Pineapple.
Rating: TVG
Episode #: 303H
Length: 26 minutes, 46 seconds.
English, Widescreen, Presented in High-Definition
Sat Sep 25th, 2010 @ 1:00 pm
Since Roman times, the Italian focus-hearth-has made monumental contributions to the world of live fire cooking. A new addition to the Primal Grill equipment collection, an authentic Italian-style wood-burning oven, inspired this show's menu: two versions of Italy's iconic food, pizza, cooked on the floor of the oven but easily adapted to a conventional grill; wood oven-roasted sweet and sour duck; and monster bone-in pork chops glazed with a reduction of red wine, honey, and balsamic vinegar. Benissimo.Wood Oven Pizzas (Margherita and Bacon Potato); Sweet and Sour Duck; Grilled Pork Chops with Cipollini Onion Sauce; Grilled Cipollini Onions on Skewers.
Rating: TVG
Episode #: 304H
Length: 26 minutes, 46 seconds.
English, Widescreen, Presented in High-Definition
