Primal Grill with Steven Raichlen
Steven Raichlen, author of the award-winning, best-selling Barbecue Bible and How to Grill, is back with a sizzling series designed to help viewers take their grilling to the next levell. It features new recipes and sizzling new grills, from state-of-the-art infrared rotisseries to ceramic kamado cookers, wood-burning grills, industrial-strength smokers.
Primal Grill with Steven Raichlen Previous Broadcasts
Gaucho Grill (Episode #303)
KQED Life: Mon, Jul 21, 2014 -- 12:30 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.
Barbecue's Birthplace (Episode #302)
KQED Life: Mon, Jul 14, 2014 -- 12:30 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.
Primal Grill (Episode #301)
KQED Life: Mon, Jul 7, 2014 -- 12:30 PM
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.