Episodes

13 episodes in this season

Primal Grill

30 min

Barbecue's Birthplace

30 min

Gaucho Grill

30 min

Italian Fire

30 min

Now Playing

Burn In The USA

30 min

Bombay Blast

30 min

Asia's Crossroads

30 min

Heat Without Meat

30 min

Spanish Smoke

30 min

E10

Out Of Africa

30 min

E11

The Best Kept Secrets of European Grilling

30 min

E12

Fired Up, Down Under

30 min

E13

Primal Grill For A Crowd

30 min

Primal Grill with Steven Raichlen

TV Series

200930m10.0

Now playing

Burn In The USA

Season 3 · Episode 5 · Jun 12, 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. (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.

More details

Primal Grill with Steven Raichlen

TV Series

200930m10.0

Now playing

Burn In The USA

Season 3 · Episode 5 · Jun 12, 2010

More details