Primal Grill with Steven Raichlen
Season 3 Episode 7 - Asia's Crossroads
Some of the worlds biggest flavors come hot off some of the worlds smallest grills. Proof positive? Sizzling beef sates-cut from well-marbled rib eye steaks and masterfully spiced with cumin, coriander, and turmeric from tiny Singapore. From Guam, where the sun first rises on American barbecue, comes a main-course chicken salad like your mother never made: smoked chicken with freshly grated coconut and vivifying doses of lime juice and chiles. Cambodia boasts some of the world's best grilled corn (basted with coconut milk), while Malaysia gives us a unique way for preparing swordfish: slathered with lemongrass paste, then wrapped and grilled in banana leaves-a popular Asian technique that not only keeps the fish moist, but that keeps it from sticking to the grill grate.
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
