Primal Grill With Steven Raichlen

In A Pickle

Series Website »
Episode Guide »
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. Butterflied leg of lamb, Korean-style; Bourbon-brined pork chops; Fireman's corn, soaked in sugar and salt water and grilled Cajun-style smoked turkey.
 

Segments


More...



Comments

Share your thoughts, questions, and comments on "Primal Grill With Steven Raichlen" here.
 

Vermont PBS educates, informs, entertains and inspires Vermonters to be lifelong learners and engaged in their community.

Our staff say why they support Vermont PBS!



Download the New PBS Video App now available on both Android and iOS platforms


Vermont PBS Announces First Recipient of Public Media Ambassador Award

Vermont PBS

204 Ethan Allen Avenue
Colchester, VT 05446
(802) 655-4800
© 2015 Vermont PBS
All Rights Reserved

Facebook Twitter YouTube LinkedIn