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Primal Grill With Steven Raichlen
One Good Turn (Rotisserie Grilling)
Monday, June 17, at 7 a.m. on Create
Monday, June 17, at 1 p.m. on Create
Tuesday, June 18, at 1 a.m. on Create
Monday, June 17, at 1 p.m. on Create
Tuesday, June 18, at 1 a.m. on Create
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Are we listening when you write in to the Barbecue Board? You bet! And one question you ask a lot is how to improve your rotisserie skills. Spit-roasting is one of the world's most ancient and universal forms of grilling, and there's nothing like it for producing exceptionally moist meat with a crackling crisp crust. Here's the lowdown on spit-roasting duck, prime rib, and even baby back ribs. Sweet, Pineapple-glazed Baby Back Ribs in a ginger-orange barbecue sauce. Spit-roasted Prime Rib seasoned with garlic cloves and herbs and served with horseradish cream sauce. Spit-roasted Peking Duck - an outdoor version of the classic - with Hoisin-plum sauce.
This episode of Primal Grill With Steven Raichlen will air
Monday, June 17, at 7 a.m. on Create
Monday, June 17, at 1 p.m. on Create
Tuesday, June 18, at 1 a.m. on Create
Monday, June 17, at 7 a.m. on Create
Monday, June 17, at 1 p.m. on Create
Tuesday, June 18, at 1 a.m. on Create
Friday, May 24, at 7 a.m. on Create
Friday, May 24, at 1 p.m. on Create
Saturday, May 25, at 1 a.m. on Create
Saturday, May 25, at 6 a.m. on Create
Saturday, May 25, at 6:30 a.m. on Create
Saturday, May 25, at 7 a.m. on Create
Saturday, May 25, at 7:30 a.m. on Create