Primal Grill with Steven Raichlen - Season 3 Episode 5 Burn In The USA

Primal Grill with Steven Raichlen
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.
TitlePrimal Grill with Steven Raichlen - Season 3 Episode 5 Burn In The USA
Year
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Cast
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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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