Primal Grill with Steven Raichlen Season 3 episode 5 (2010)

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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.

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  • verified Status: Ended
  • person By: Unknown
  • calendar_month Release Date: 2010-06-12
  • video_camera_front Companies
  • tag Season: Season 3
  • timer Episode Runtime: 30 Mins
  • star Rating: 0 / 10
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