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Season 2 Episodes
201. ON THE BONE


When it comes to flavor, you cant beat meat that's still attached to the bone. This simple truth is appreciated by anyone who has ever barbecued a rack of ribs, grilled a long-bone veal chop, or roasted a whole leg of lamb. Grilling and, more importantly, serving meat on the bone, transports us to a time back before the invention of knives and forks when barbecue buffs ate with their hands, chewing the fire-roasted meat right off the bone. Discover your inner caveman.

Recipes:
Marinated Veal Chops With Catalan Viniagrette
Catalan Viniagrette
» Herbs De Provence
» Kalbi Kui, Butterflied Korean Short Ribs
Smoke-Roasted Leg Of Lamb Provencale
Korean Cucumber Salad
202. IN A HURRY

More taste than time? There's no excuse not to fire up your grill. Travel the worlds barbecue trail and you'll discover that in many countries, grilling is the original fast food. Here are three grilled masterpieces that let you assuage your hunger without making you break a sweat basil-grilled tuna steaks, chicken breasts grilled under a brick, and coconut-grilled pineapple for dessert. Because theres simply no reason not to fire up the grill when you get home from work.

Recipes:
Basil-Grilled Tuna Steaks With Arugula Salad
Arugula, Endive, And Yellow Tomato Salad
Tomato Vinaigrette
» Chicken Grilled Under Bricks
Grilled Zucchini And Yellow Squash With Greek Spices
Coconut-Grilled Pineapple
203. IN THE WILD

Back before there were supermarkets (or barbecue grills), grill masters hunted, fished, gathered, and grilled in the wild. This show celebrates the primal pleasures of cooking wild foods with live fire. It starts with what else? Wild salmon from the Pacific Northwest grilled on cedar planks with a juniper and wild berry glaze. Our next course is grilled elk loin, marinated in wine and wrapped in bacon, and grilled wild mushrooms foraged in the forests of Washington State. Steven will even show you a wild desserta smoke-roasted wild fruit crumble.

Recipes:
Sub-Recipe: Grilled Garlic Parsley Cheese Bread
Wild Mushroom Mixed Grill On Grilled Bread
Monkey Gland Sauce
Cedar-Planked Wild Salmon With A Juniper And Wild Berry Glaze
Wine-Marinated Elk Loin, With Grilled Mushrooms
Smoke-Roasted Wild Fruit Crumble
204. BY THE SEA

Seafood may come from the water, but nothing brings out its briny succulence like the high, dry, smoky heat of the grill. This truth is readily apparent on the beaches of Brazil, at the waterfront grill stalls in Asia, and the seaside communities of the Yucatan. Here are three great grilled seafood dishes that solve the age-old problems of fish sticking to the grill grate or breaking apart when you go to turn it: Brazilian coconut grilled shrimp, Asian garlic grilled halibut, and snapper grilled in banana leaves, Yucatan-style. And grilled asparagus rafts make an appropriately nautical accompaniment.

Recipes:
Garlic-Sesame Halibut
Brazilian Coconut Shrimp Kebabs
» Sesame-Grilled Asparagus Rafts
Snapper Grilled In Banana Leaves
205. ON THE RANGE

Grilling brings out the cowboy in all of us. After all, smoked brisket originated in Texas cattle country and barbecue was brought to Missouri with the great cattle drives along the Chisholm Trail from Fort Worth to the meat-packing houses in Kansas City. This show will make you at home on the range, or at least at home with some of the smoked and grilled foods traditionally associated with Americas cattle country: Hellfire T-bone steaks (with grilled jalapeno poppers to keep them company), smoked brisket, and, the newest addition to the rangefree-range chicken grilled with herbed butter under the skin.

Recipes:
» Jalapeno Poppers Stuffed With Ham And Pepper Jack Cheese
» Red-Eye Barbecue Sauce
Free-Range Chicken Stuffed Under The Skin With Flavored Butter
» Roasted Garlic Butter
» Beef Brisket With Coffee Rub And Red-Eye Barbecue Sauce
Quick Red Slaw
» Hellfire T-Bone Steaks With Tarragon Butter
Tarragon Butter
206. FROM THE GARDEN

Barbecue means meat to millions of grill masters, of course, but its also about vegetables. Just ask one of India's 300 million vegetarians, who love tandoori (Indian barbecue pit cooking) every bit as much as a carnivore does. When it comes to bringing out the caramelized sweetness of a vegetable, nothing beats the searing heat of a grill. In this Episode, Steven will show you a barbecue where vegetarians will not feel like second-class citizens. On the menu? Grilled eggplant caprese salad; Indian pepper, tomato, and paneer cheese kebabs (served with Indian grilled puff pastry); and a carb-haters sandwichgrilled portabello mushrooms cheeseburgers.

Recipes:
Indian Vegetable Cheese Kebabs
Lachcha Paratha Indian Puff Pastry
Portobello Mushroom Cheese Burgers
Grilled Eggplant Caprese Salad
207. ON THE VINE

Beer may be the beverage served at a lot of American cook-outs, but much of the worlds barbecue trail runs directly through regions famed for their wine. This show will focus on the important role vines and wines play in barbecue the former as a wrapping and fuel; the latter as an ingredient in marinades and sauces. Trout grilled in grape leaves; red-wine marinated filet mignon; and an interesting twist on beer can chicken, made with cabernet sauvignon. So the next time you fire up your grill, don't forget your corkscrew.

Recipes:
Shallot Marmalade
Onion Mixed Grill
Merlot Honey Glaze
Cabernet Sauvignon Barbecue Sauce
Trout Grilled In Grape Leaves
Herbes De Provence
Red Wine Chicken With Cabernet Sauvignon Barbecue Sauce
Wine-Marinated Filets Mignons
208. IN THE FIRE

The first grills possessed neither grates nor burners. The grilling was done right in the embers. The march towards barbecue enlightenment hasn't completely eliminated this primal method of grilling. In this show, you'll learn how to roast eggplants in the embers to make Middle Eastern baba ghanouj and see how a caveman might have cooked sweet potatoes. Our main dish routinely makes eyes pop and jaws drop in Bogota, Colombia: beef tenderloin wrapped in salt and cloth and roasted in the embers. And for dessert, an ingenious twist on that campfire classic, the Smore.

Recipes:
» Roasted Sweet Potatoes With Maple Cinnamon Butter
Shortbread Smores
Grilled Pita Bread
» The Real Baba Ganooj (Roasted Eggplant Dip)
» Lomo Al Trapo Salt Crusted-Beef Tenderloin Grilled In Cloth
209. ON THE ROTISSERIE

Many of the worlds great grill cultures cook their best barbecue on the rotisserie. Consider Brazil's rodizio, Greek souvlaki and gyro, and Morocco's majestic mechoui. To judge from your many e-mails, spit-roasting is a live fire cooking method our viewers would like to know more about. In this show, you'll learn how to grill a sausage - and cheese-stuffed rib roast, how to grill a Greek-style whole hog over a wood fire, and how to make Moroccan-style lamb ribscooked to a turn on a gas-fired rotisserie.

Recipes:
Oregano Bread
» Brazilian Style Rib Roast Stuffed With Sausage And Cheese
Greek Style Whole Hog With Greek Isle Herbs
» Harissa
» Mechoui Of Lamb Ribs With Harissa
210. IN A PICKLE

Barbecue neophytes and brining are a little like teenagers and sex: the minute they learn how to do it, nothing else seems to matter. Brining may seem like a relatively modern technique, but its centuries, if not millennia, old. In fact, that's the origin of the English word picklepockel was the Old English word for brine. Brining has the dual advantages of keeping intrinsically dry foods, like pork chops and chicken breasts, moist on the grill, and it also adds an extra layer of flavor. In this show you'll learn all about brining and marinating, including a wine-brined butterflied leg of lamb, bourbon-brined pork chops, and a brine you actually inject into a turkey with a hypodermic needle.

Recipes:
Volcanic Applesauce
» Asian Pear Dipping Sauce
Butterflied Leg Of Lamb, Korean Style
Bourbon-Brined Pork Chops
» Injector Sauce
» Cajun Rub
Cajun-Style Smoked Turkey
211. UP IN SMOKE

Spice may give barbecue its personality, but smoke is its heart and soul. This truth is obvious to anyone who has spent time in American barbecue country (in Texas or Kansas City, for example). What you may not realize is how universal smoking really is. In this show, you'll learn how to smoke Cousin Daves chocolate chile ribs in an offset barrel smoker, Chinese-style duck in a water smoker, and ginger-stuffed smoked pears in a kettle grill. And because, as Raichlen's rule states: If something tastes good baked, fried, or sauteed, it probably tastes even better grilled.

Recipes:
Smoked Duck With Chinese Flavorings
» Charros (Tex-Mex Beans)
» Cousin Dave's Chocolate Chili Ribs
» Smoke-Roasted Pears
» Chinese Five-Spice Powder
» Tea-Smoking Mixture For Duck
Quick Charros
212. ON THE WING

When we were growing up, barbecue meant chicken that was burned black as coal on the outside (the result of applying the sweet barbecue sauce too early), served half-raw inside, and perfumed with the scent of lighter fluid. If this sounds familiar, listen up. Here are three great fail-proof ways to grill chicken yakitori-style, herb-scented game hens on the rotisserie, and Malaysian-style spatchcocked chicken.

Recipes:
» Grilled Polenta
Malaysian Spatchcocked Spicy Grilled Chicken
» Yakitori
Game Hens Flavored With Herbs And Mustard
213. AT THE GAME

A football game would be a sorry experience without tailgating. And tailgating revolves around grilling. Of course, just as the meaning of football varies around the world, so does what you grill. Whether the ball is oval or round, whether the game is football or soccer, this show will help you smoke the competition. Next up: grilled quesadillas; burgers two ways; and grilled pork chop calzones.

Recipes:
» Garlic-Herb Butter
Sage And Garlic Grilled Tomatoes
Butter Burgers (Stuffed With Garlic Herb Butter)
Chipotle Mayonnaise
» Inside-Out Cheeseburgers
» Grilled Pork Chop Calzones
» Grilled Quesadillas
» Fireman's Corn
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