Primal Grill with Steven Raichlen
Primal Grill with Steven Raichlen is a round-the-world barbecue odyssey, exploring the tools, fuels, and techniques used by pit masters. Hosted by Steven Raichlen - creator of the popular public television series Barbecue University and author of the Barbecue Bible and How to Grill - the series provides easy-to-follow instructions and techniques for creating mouth-watering barbecue dishes.
- 2008-2010
- 3 seasons
- APT
- Documentary, Reality
Primal Grill with Steven Raichlen is a round-the-world barbecue odyssey, exploring the tools, fuels, and techniques used by pit masters. Hosted by Steven Raichlen - creator of the popular public television series Barbecue University and author of the Barbecue Bible and How to Grill - the series provides easy-to-follow instructions and techniques for creating mouth-watering barbecue dishes.
Season 3 Episode Guide
13 Episodes 2010
Episode 1
Primal Grill
Sat, May 15, 2010 23 mins
Long ago before smokers and grills there was fire. Recipes include: Mussels in Pine Needles, Salmon on a Stick, Prosciutto Garlic Bread and Caveman T-Bones.
Episode 2
Barbecue's Birthplace
Sat, May 22, 2010 23 mins
Recipes include: Jamaican Jerk Chicken, Sugarcane Shrimp and Buccaneer Baby Backs.
Episode 3
Gaucho Grill
Sat, May 29, 2010 23 mins
There's something about the open range that brings out the griller in all of us. Recipes include: Gaucho Beef Ribs, Brazilian Pineapple and Salt-Crusted Chicken.
Episode 4
Italian Fire
Sat, Jun 5, 2010 23 mins
A vision as old as civilization itself, a clay or brick oven fueled by live fire. Recipes include: Wood Oven Pizza, Sweet and Sour Duck and Grilled Pork Chops.
Episode 5
Burn in the USA
Sat, Jun 12, 2010 23 mins
People grill all over Planet Barbeque but Steven believes no one does it better than in America. Recipes include: Martha's Vineyard Lobster, Texas Clod and Spit-roasted Pork.
Episode 6
Bombay Blast
Sat, Jun 19, 2010 23 mins
If you've dined at an Indian restaurant you've probably had tandoori grilled foods. Recipes include: Tandoori Salmon, Breads from the Tandoor and Chicken Tikka Kebabs.
Episode 7
Asia's Crossroads
Sat, Jun 26, 2010 23 mins
If Steven had to pick a single favorite region for grilling, it would be Asia. Recipes include: Guamian Chicken Salad, Malaysian Swordfish, Cambodian Corn and Singapore Beef Sates.
Episode 8
Heat Without Meat
Sat, Jul 3, 2010 23 mins
You've asked for it, now a world tour of meatless grilling. Recipes include: Israeli Egg Pate, Malaysian Grilled Tofu and Thai Coconut Bananas.
Episode 9
Spanish Smoke
Sat, Jul 10, 2010 23 mins
Long before Spanish culinary mad scientist Ferran Adrià stunned the world with his foams, infusions, and molecular cuisine, grill masters from the Iberian Peninsula were setting the world of barbecue on fire. Like Victor Arguinzoniz, whose grilled shrimp calls for olive oil and txakoli wine misted from bottles. Or Matias Gorrochatequi, whose salt-grilled steaks are a masterpiece of simplicity.
Episode 10
Out of Africa
Sat, Jul 17, 2010 23 mins
The focus is on Africa where live fire cooking began. Recipes include: Piri Piri Wings, Cape Malay Sosaties and Kenyan Lamb.
Episode 11
The Best Kept Secrets of European Grilling
Sat, Jul 24, 2010 23 mins
When it comes to European grilling, Italy and Greece grab the headlines. Here's a look of some of Europe's lesser-known grilling traditions. From Belgium, it's briny oysters. Serbia gives us boned chicken thighs. And from Germany, spiessbraten-butterflied pork shoulder. Finally, straight from a wood-burning beehive oven, experience a mixed vegetable grill with Brussel sprouts.
Episode 12
Fired Up, Down Under
Sat, Jul 31, 2010 23 mins
Ozzies (Australians) and Kiwis (New Zealanders) may live half a world away, but they're every bit as grilling-obsessed as North Americans are. Case in point: an Australian favorite, the proverbial "shrimp on the Barbie." Or New Zealand sea scallops. Grilling doesn't get much more primal than lamb on a shovel, a specialty of the Australian Outback. G'day and good grilling.
Episode 13
Primal Grills for a Crowd
Sat, Aug 7, 2010 23 mins
Cook indoors and you often cook solo. Light a grill and you cook for a crowd. This show focuses on grilling for parties. Mexican grilled fish tacos, for example, where a single dish becomes an entire meal. Or burgers, ranging in size from bite-size kobe-style beef sliders to plate-burying, garlic- and chile-laced Bosnian pljeskavica. Smoked turkey makes another great dish to grill for a crowd.