Primal Grill With Steven Raichlen
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Primal Grill With Steven RaichlenIn his previous show, "Barbecue University," Steven Raichlen taught viewers the necessary skills to grill a chicken breast or hamburger without leaving it pink in the middle or turning it into a charred hockey puck. This follow-up series guides aspiring grillmasters to the next level with an assortment of all-new recipes (including vegetarian entrees) and the latest tricks and techniques. Whether you're tailgating in a parking lot or just holding a family cookout, Raichlen provides the necessary instruction and inspiration to make dedicated keepers of the flame sizzle with confidence.No live or upcoming content available at this time
S3, EP13 "Primal Grills for a Crowd"Steven Raichlen gets the party started with crowd-pleasing grills of Mexican fish tacos, burgers of all shapes and sizes, and smoked turkey.
S3, EP12 "Fired Up, Down Under"Grilled shrimp; New Zealand sea scallops; grilled lamb chops; salt-grilled pineapples.
S3, EP11 "The Best Kept Secrets of European Grilling"Steven Raichlen demonstrates how to grill Belgian oysters, boned chicken thighs, butterflied pork shoulder, and mixed vegetables.
S3, EP10 "Out of Africa"Peri-peri chicken wings; sosaties; Kenyan spit-roasted lamb.
S3, EP9 "Spanish Smoke"Steven Raichlen demonstrates how to grill some fancy Spanish treats, including a grilled shrimp with olive oil and txakoli wine.
S3, EP8 "Heat Without Meat"Israeli smoked egg pate; grilled tofu with pineapple, cucumber and a chili-peanut dipping sauce; Thai coconut bananas; Israeli eggplant salad.
S3, EP7 "Asia's Crossroads"Experience some great Asian grills with Steven, including a sizzling beef satay spiced with cumin and coriander, and a Malaysian-style swordfish.
S3, EP6 "Bombay Blast"Tandoori salmon; Indian naan and puff pastry; Persian-inspired saffron chicken tikka kebabs.
S3, EP5 "Burn in the USA"Martha's Vineyard-style lobster; Texas beef clod; Puerto Rican pork shoulder.
S3, EP4 "Italian Fire"Margherita and bacon potato wood oven pizzas; sweet-and-sour duck; bone-in pork chops; grilled cipollini onions on skewers.
S3, EP3 "Gaucho Grill"Chicken roasted in a salt crust; beef ribs; Brazilian rotisserie pineapple.
S3, EP2 "Barbecue's Birthplace"Steven cooks some Caribbean classics, including Jamaican jerk chicken and back ribs with pineapple barbecue sauce.
S3, EP1 "Primal Grill"Mussels grilled on a bed of flaming pine needles; salmon roasted on redwood sticks; T-bone steaks with garlic and peppers; fire-grilled garlic bread.
In his previous show, "Barbecue University," Steven Raichlen taught viewers the necessary skills to grill a chicken breast or hamburger without leaving it pink in the middle or turning it into a charred hockey puck. This follow-up series guides aspiring grillmasters to the next level with an assortment of all-new recipes (including vegetarian entrees) and the latest tricks and techniques. Whether you're tailgating in a parking lot or just holding a family cookout, Raichlen provides the necessary instruction and inspiration to make dedicated keepers of the flame sizzle with confidence.
Original Air Date: Apr 5, 2008
Genres: Home/CookingTV Series
Rating: TVG
Playback: HD
1 seasons available on demand (13 episodes)
Available on
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