Primal Grill with Steven Raichlen: On The Bone
Airs Saturday, May 23 at 12 p.m. on KPBS TV
Wednesday, May 20, 2009
Credit: © 2009 BARBACOA
When it comes to flavor, you can't beat meat that's still attached to the bone. This simple truth is appreciated by anyone who has ever barbecued a rack of ribs, grilled a long-bone veal chop, or roasted a whole leg of lamb. Grilling and, more importantly, serving meat on the bone, transports us to a time back before the invention of knives and forks when barbecue buffs ate with their hands, chewing the fire-roasted meat right off the bone. Discover your inner caveman. Marinated veal chops with Catalan viniagrette; Smoke-Roasted leg of lamb Provencale; Kalbi qui, butterflied Korean short ribs. Get the recipe for Kansas City-Style Ribs with Spicy Apple Barbecue Sauce online.
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