Episodes

12 episodes in this season

On The Bone

30 min

In A Hurry

30 min

In The Wild

30 min

By The Sea

30 min

On The Range

30 min

From The Garden

30 min

On The Vine

30 min

On The Rotisserie

30 min

E10

Now Playing

In A Pickle

30 min

E11

Up In Smoke

30 min

E12

On The Wing

30 min

E13

At The Game

30 min

Primal Grill with Steven Raichlen

TV Series

200930m10.0

Now playing

In A Pickle

Season 2 · Episode 10 · Jul 18, 2009

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 it’s centuries, if not millennia, old. In fact, that’s the origin of the English word pickle—pockel 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.

More details

Primal Grill with Steven Raichlen

TV Series

200930m10.0

Now playing

In A Pickle

Season 2 · Episode 10 · Jul 18, 2009

More details