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13. Primal Grills for a Crowd
May 15, 2010
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.
12. Fired Up, Down Under
May 15, 2010
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.
11. The Best Kept Secrets of European Grilling
May 15, 2010
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.
10. Out of Africa
May 15, 2010
Africa, where mankind, grilling, and civilization began. Today, we take you to this continent, where complex flavors and grilling techniques show just how far we've evolved since a human ancestor called Homo erectus became the first animal to cook his dinner. For starters, a South African specialty: peri-peri chicken wings. Then, pork and lamb skewers. And from Nairobi, Kenyan spit-roasted lamb.
9. Spanish Smoke
May 15, 2010
Long before Spanish culinary mad scientist Ferran Adri
8. Heat Without Meat
May 15, 2010
Whether you're a vegetarian, feeding someone who doesn't eat meat, or simply crave meatless grilling from time to time, this show is for you. Smoked egg pate from Israel. Grilled tofu from Malaysia. Grilled bananas from Thailand. And Israeli Eggplant Salad-proof that you don't need meat to show off your grilling skills.
7. Asia's Crossroads
May 15, 2010
Some of the world's biggest flavors come hot off some of the world's smallest grills. Proof positive? Sizzling beef sates from tiny Singapore; a main-course chicken salad from Guam; grilled corn from Cambodia; and swordfish from Malaysia.
6. Bombay Blast
May 15, 2010
More than 5000 years ago, a potter in Central Asia made a tall, urn-shaped, incredibly efficient clay barbecue pit-the origin of the Indian tandoor. Today, tandoori, Indian barbecue, is enjoyed from New Delhi to New Caledonia to New York. This show features tandoori salmon. Next, two traditional Indian charcoal-grilled breads followed by fragrant Persian-inspired saffron chicken tikka kebabs.
5. Burn in the USA
May 15, 2010
The whole world grills, and a few countries smoke. But only one place on Planet Barbecue has highly evolved traditions of both-the U.S.A. So here's a look at some less well-known regional live fire cooking: lobster the way we do it on Martha's Vineyard (my summer home); Texas beef clod-a massive cut from the shoulder that handily feeds a carnivorous horde; and Puerto Rican pork shoulder.
4. Italian Fire
May 15, 2010
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; wood oven-roasted sweet and sour duck; and monster bone-in pork chops.
3. Gaucho Grill
May 15, 2010
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 indispensable gaucho favorites: Chicken roasted in a salt crust; beef ribs; and a pineapple you roast on the rotisserie.
2. Primal Grill
May 15, 2010
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. Salmon roasted on redwood sticks in front of an open fire. T-bone steaks grilled directly on the embers, and fire-grilled Garlic Bread.
1. Barbecue's Birthplace
May 15, 2010
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, baby back ribs, and a Raichlen classic: shrimp grilled on sugarcane.
Description
Where to Watch Primal Grill with Steven Raichlen
Primal Grill with Steven Raichlen is available for streaming on the BarbacoaInc. and Maryland Public Television website, both individual episodes and full seasons. You can also watch Primal Grill with Steven Raichlen on demand at Amazon and FuboTV.
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CastSteve Raichlen
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Channel
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Premiere DateMay 10, 2008
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IMDB Rating7.7 (39)
