Primal Grill with Steven Raichlen - Season 2 Episode 10 In A Pickle

Primal Grill with Steven Raichlen
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.
TitlePrimal Grill with Steven Raichlen - Season 2 Episode 10 In A Pickle
Year
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First Air DateJun 13, 2009
Last Air dateAug 07, 2010
Season3 Season
Episode38 Episode
Runtime30:14 minutes
QualityHD
IMDb: 10.00/ 10 by 1.00 users
Popularity4.272
LanguageEnglish

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