Primal Grill With Steven Raichlen

On The Bone

Season 2, Episode 1 of 13

When it comes to flavor, you can't beat meat that's still attached to the bone. This simple truth is appreciated by anyone who has ever barbecued a rack of ribs, grilled a long-bone veal chop, or roasted a whole leg of lamb. Grilling and, more importantly, serving meat on the bone, transports us to a time back before the invention of knives and forks when barbecue buffs ate with their hands, chewing the fire-roasted meat right off the bone. Discover your inner caveman. Marinated veal chops with Catalan viniagrette; Smoke-Roasted leg of lamb Provencale; Kalbi qui, butterflied Korean short ribs.

Previously Aired

Day
Time
Channel
4/25/2014
12:30 p.m.
8/7/2015
noon
7/10/2017
9:30 a.m.
7/10/2017
5:30 p.m.
2/18/2019
9 a.m.
2/18/2019
3 p.m.
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