Primal Grill With Steven Raichlen

Burn In The USA

Series Website »
Episode Guide »
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. Lobster Martha's Vineyard-Style; Texas Clod; Puerto Rican Pork Shoulder.
 

More Full Episodes



Comments

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

CEO Holly Groschner is "Talkin' Vermont"

Holly is on a mission to get to know more Vermonters, what inspires them, what makes them tick, and to learn how Vermont PBS can better serve. Watch the video...

Brothers of the Gut

Did you miss Brothers of the Gut? You can still order the DVD. Check out the documentary page for more info!

Our Productions

Original series, specials, documentaries and web shows produced by Vermont PBS

Lifelong Learning

Learn about our new PLUS channel


A second HD broadcast service offering alternative programming and more content from local and regional producers.

 

Vermont PBS Weekly

Our weekly email newsletter highlighting upcoming shows and important station news. Sign Up Today!

Vermont PBS

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

Facebook Twitter YouTube LinkedIn Pinterest