Primal Grill with Steven Raichlen
Season 3 Episode 5 - Burn In The USA
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. (Of course, in the South, Midwest, and Texas, smoked meats are better known as barbecue.) In previous seasons of Primal Grill, we've shown you how to barbecue the familiar-chicken, ribs, and brisket. 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, seasoned with oregano and garlic, basted with annatto oil, and spit-roasted until the skin is shatteringly crisp and the meat fork-tender.
Episodes in Season 3
Primal Grill
30 min
Barbecue's Birthplace
30 min
Gaucho Grill
30 min
Italian Fire
30 min
Burn In The USA
30 min
Bombay Blast
30 min
Asia's Crossroads
30 min
Heat Without Meat
30 min
Spanish Smoke
30 min
Out Of Africa
30 min
The Best Kept Secrets of European Grilling
30 min
Fired Up, Down Under
30 min
Primal Grill For A Crowd
30 min
