All Episodes of Primal Grill with Steven Raichlen
Browse all episodes of Primal Grill with Steven Raichlen
Grilling techniques are demonstrated.
Season 1
N/A/100 votesSmoke Screen
Season 1 Episode 1 - Aired 5/9/2008
Smoke is the soul of true barbecue. As you climb the ladder of barbecue enlightenment, you’ll want to be able to smoke a variety of foods in a variety of grills and smokers. This show explores four diverse foods: ribs, turkey, salmon, and even a dessert—prepared in a traditional offset barrel smoker, a water smoker, a charcoal grill, and a stovetop smoker. Sorry…no gas grills allowed.
Director: Unknown
Writer: Unknown
- N/A/100 votes
Kebabs Of The World Unite
Season 1 Episode 2 - Aired 5/16/2008
Meat on a stick represented the first technological leap forward in the evolution of barbecue. The popularity of kebabs and sates around the world attests to the universal appeal of skewered foods. So why do so many kebabs come on bamboo skewers with burnt ends or on metal skewers with raw onions, overcooked meat, and tomatoes that fall into the embers? If you’ve ever had trouble nailing the perfect shish kebab, or you want to expand your repertoire, this show is for you.
Director: Unknown
Writer: Unknown
- N/A/100 votes
Make No Mis-Steak
Season 1 Episode 3 - Aired 5/23/2008
People may dream of smoking whole hogs and briskets, but admit it: what you really want to know for everyday use on a practical basis is how to grill the perfect steak. This show reveals all the secrets, from selecting the right steak to setting up the grill to the perfect seasoning and sauces. You’ll learn how to achieve perfect doneness every time using the “four-finger” poke test.
Director: Unknown
Writer: Unknown
- N/A/100 votes
Bird Meets Grill
Season 1 Episode 4 - Aired 5/30/2008
When I was growing up,” barbecue” meant chicken marinated in sweet barbecue sauce, burnt charcoal-black on the outside, still raw inside, and reeking of lighter fluid. Sound familiar? This show will teach you the right way to grill America’s favorite bird: on a charcoal grill, in a smoker, and on a gas grill.
Director: Unknown
Writer: Unknown
- N/A/100 votes
Fish Without Fear
Season 1 Episode 5 - Aired 6/6/2008
A lot of people are intimidated by the idea of grilling fish. With good reason! When you grill fish, does it A) stick to the grill grate; B) break into pieces; C) come out raw in the center; D) come out hopelessly overcooked; or E) all of the above? This show will give you three great ways to grill fish without fear—or tears.
Director: Unknown
Writer: Unknown
- N/A/100 votes
Vegetarians at The Grill
Season 1 Episode 6 - Aired 6/13/2008
When I was growing up, the options for a vegetarian at a typical barbecue were limited to hamburger buns or potato salad. In many parts of the world…in India and Japan, for example…meatless grilling produces some of the most interesting food to come off the fire. So whether you’re grilling for vegetarians, or you just want to cut back on the meat sometimes, this sizzling show has you covered.
Director: Unknown
Writer: Unknown
- N/A/100 votes
Shoulders And Butts
Season 1 Episode 7 - Aired 6/20/2008
In Memphis, Tennessee, and the Carolinas, “barbecue” means just one thing: pork shoulder smoke-roasted until it’s so tender you can pull it apart with your fingers. But pit masters all over the world love this crusty, meaty, well-marbled cut, and today, I’m going to show you how to grill the perfect pork shoulder—American, Caribbean, and even Balinese style. No ifs, ands, or pork butts, about it.
Director: Unknown
Writer: Unknown
- N/A/100 votes
Raichlen On Ribs
Season 1 Episode 8 - Aired 6/27/2008
Every self-respecting grill master should have at least one infallible rib recipe under his or her belt. Here are three that are guaranteed to make you look like a pro. Master grillmanship requires more than great recipes: this show will teach you all the techniques and technical know-how you need to nail the perfect rib.
Director: Unknown
Writer: Unknown
- N/A/100 votes
Shell Games
Season 1 Episode 9 - Aired 7/4/2008
Shellfish come from the water, but deliver their ultimate flavor through fire. Grill masters from California to the Mediterranean to Australia back me up on this. In this show you’ll learn to grill “drunken sailors” (tequila marinated oysters), ginger-mint buttered lobster, and a spectacular grilled shrimp cocktail.
Director: Unknown
Writer: Unknown
- N/A/100 votes
One Good Turn (Rotisserie Grilling)
Season 1 Episode 10 - Aired 7/11/2008
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.
Director: Unknown
Writer: Unknown
- N/A/100 votes
Learning To Love Lamb
Season 1 Episode 11 - Aired 7/18/2008
The statistics are in and the winner is…definitely not lamb. Americans consume less than 1 pound per person per year. But on any given night, more pit masters around the world are grilling lamb than probably any other meat. The lamb zone begins in Morocco and extends east all the way to New Zealand. You cannot consider yourself a well-rounded grill master until you’ve mastered lamb.
Director: Unknown
Writer: Unknown
- N/A/100 votes
Tailgating: Game's On!
Season 1 Episode 12 - Aired 7/25/2008
Why do you want to learn how to grill? To expand your personal knowledge? To impress your family and friends? Admit it: the real reason you want to boost your barbecue skills is to show off at your next tailgate party. We’ve got you covered with three great dishes that are easy to grill in a parking lot and that will help you smoke the competition.
Director: Unknown
Writer: Unknown
- N/A/100 votes
Really Big Beef
Season 1 Episode 13 - Aired 8/1/2008
In barbecue, as in life, bigger is often better. Especially when it comes to beef. Every aspiring grill master should know how to tackle the big cuts—brisket, prime rib, and whole beef tenderloin. Big beef, like big game, will impress the hell out of your guests.
Director: Unknown
Writer: Unknown