Primal Grill With Steven Raichlen

In A Pickle

Season 2, Episode 10 of 13

Brining may seem like a relatively modern technique, but it's centuries, if not millennia, old. In fact, that's the origin of the English word pickle-pockel was the Old English word for brine. Brining has the dual advantages of keeping intrinsically dry foods, like pork chops and chicken breasts, moist on the grill, and it also adds an extra layer of flavor. In this show you'll learn all about brining and marinating, including a wine-brined butterflied leg of lamb, bourbon-brined pork chops, and a "brine" you actually inject into a turkey with a hypodermic needle. Butterflied leg of lamb, Korean-style; Bourbon-brined pork chops; Fireman's corn, soaked in sugar and salt water and grilled Cajun-style smoked turkey.

Previously Aired

Day
Time
Channel
9/24/2012
10:30 a.m.
9/24/2012
12:30 p.m.
9/24/2012
5:30 p.m.
9/25/2012
1:30 a.m.
9/29/2012
8:30 a.m.
5/8/2014
12:30 p.m.
9/3/2015
noon
4/3/2016
3:30 p.m.
4/6/2016
11:30 a.m.
4/6/2016
6:30 p.m.
4/7/2016
2:30 a.m.
3/1/2019
9 a.m.
3/1/2019
3 p.m.
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