Cutting Chicken Wings - Primal Grill with Steven Raichlen
Primal Grill® with Steven Raichlen – Season 3, now presented in amazing HIGH DEFINITION, offers more thrilling grilling based on Steven's global view of the world's oldest and most primal cooking method – grilling over live fire. Raichlen's easy-to-follow signature teaching style both entertains and educates viewers. From basic charcoal hibachis to stainless steel supergrills, plus all the essential sauces, rubs, and accessories, Raichlen covers all the bases necessary to build viewer loyalty, confidence, and talent at the grill.
As a tie-in with his new book, Planet Barbecue, Season 3 follows Steven's round-the-world barbecue odyssey, exploring the tools, fuels, and techniques used by pit masters from Bali to Buenos Aires. Pair global grilled masterpieces with Steven's clear step-by-step instruction and you'll understand why Primal Grill ranks as one of the most popular cooking shows on Public Television.
Viewers will also be amazed with new grills and live fire cooking devices (such as tandoors and wood burning ovens), and some revolutionary new techniques never before seen on Primal Grill. Highlights include roasting salmon on stakes in front of an open fire, caveman-style grilling T-bones and the embers, and roasting on a wood-burning rotisserie.
Steven Raichlen is known as the man who reinvented American barbecue. His best-selling books, which include The Barbecue Bible, How to Grill, and BBQ USA have sold more than 4 million copies and have been translated into 15 languages. USA Today put it this way: "Where there's smoke, there's Steven Raichlen." In addition to hosting Barbecue University and Primal Grill, Raichlen is a journalist, teacher, author of 28 books, and the recipient of four James Beard Awards and three IACP (International Association of Culinary Professionals) Awards. During the 2009 grilling season, his website (www.primalgrill.org) received over 20 Million Hits from interested viewers.
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Maryland Public Television
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