Grilling guru Steven Raichlen returns to offer viewers more easy-to-follow instruction, step-by-step techniques and mouth-watering barbecue dishes. This year, Steven goes global, with a sizzling exploration of grilling around the world — from Balinese lemongrass prawns and Brazilian fogo de chao (campfire barbecue) to South Africa's fiery piri piri chicken wings, Spain’s salt-grilled chuleton (rib-steak) and Thai-inspired grilled bananas for dessert. The series features more than 40 new recipes inspired by Steven's diverse travels and his new book, "Planet Barbecue." In field segments, Steven covers both the basics and finer points of spices, produce, seafood, meat-cutting and more to help viewers take their grilling to the next level — and beyond. This season also brings back Steven's cozy fireside chats about his personal grilling experiences and philosophy.
Think back, way back, to that momentous occasion more than a million years ago, when our prehistoric ancestors learned how to master fire-and cook. This episode focuses on some of the world's most primal grilling. Mussels grilled on a bed of flaming pine needles, as they do on the west coast of France. Salmon roasted on redwood sticks in front of an open fire in the style of the Yurok Indians of northern California. T-bone steaks grilled directly on the embers, and fire-grilled garlic bread. Awaken your inner caveman. It's primal grilling on "Primal Grill."
Recipes In This Episode:
Caveman T-Bones with Garlic and Peppers
