Primal Grill With Steven Raichlen

Burn In The Usa

Season 3, Episode 5 of 13

The whole world grills, and a few countries smoke. But only one place on Planet Barbecue has highly evolved traditions of both-the U.S.A. (Of course, in the South, Midwest, and Texas, smoked meats are better known as barbecue.) In previous seasons of Primal Grill, we've shown you how to barbecue the familiar-chicken, ribs, and brisket. So here's a look at some less well-known regional live fire cooking: lobster the way we do it on Martha's Vineyard (my summer home); Texas beef clod-a massive cut from the shoulder that handily feeds a carnivorous horde; and Puerto Rican pork shoulder, seasoned with oregano and garlic, basted with annatto oil, and spit-roasted until the skin is shatteringly crisp and the meat fork-tender. Lobster Martha's Vineyard-Style; Texas Clod; Puerto Rican Pork Shoulder.

Previously Aired

Day
Time
Channel
11/19/2012
10:30 a.m.
11/19/2012
12:30 p.m.
11/19/2012
5:30 p.m.
11/20/2012
1:30 a.m.
11/24/2012
8:30 a.m.
12/8/2013
2 p.m.
12/9/2013
11 a.m.
12/9/2013
6 p.m.
12/10/2013
2 a.m.
12/29/2013
2:30 p.m.
12/30/2013
11:30 a.m.
12/30/2013
6:30 p.m.
12/31/2013
2:30 a.m.
5/20/2014
12:30 p.m.
7/27/2015
noon
7/14/2017
9:30 a.m.
7/14/2017
5:30 p.m.
3/13/2019
9 a.m.
3/13/2019
3 p.m.
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