Primal Grill with Steve Raichlen
May 28, 2009 by Karen Weideman
Filed under Cooking, Food and Drinks, Homemaking Blogs and Websites, Recipes
I rarely get to watch television, so when I do I am amazed at some of the great shows out there. Last week while flipping channels I found Primal Grill with Steve Raichlen. Steve was grilling swordfish, onions, and bay leaves. He showed that you’re supposed to soak the bay leaves before grilling them to avoid burning the leaves. He also made a tasty sounding marinade for the fish. Of course, after watching all his grilling tips I had to see if a website existed. Indeed, it does!
Primal Grill website has many tasty sounding recipes. Primal Grill tells you how to make Kansas City Style Ribs with Spicy Apple Barbeque Sauce, Smoke-Roasted Raspberry Pear Crumble, Smoke Salmon, and other delicious dishes. You’ll find categories for fish, vegetarian, steaks, kabobs, and more.
Now that it’s grill season, I hope you’ll take the time to check out the Primal Grill website for new recipe ideas. Let me know how they turn out. Enjoy!
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Hello Karen,
I work for Microcinema International. We curate, exhibit and distribute the moving image arts. Since you watched and enjoyed “Primal Grill with Steve Raichlen,” I thought you would want to know where to find the DVD.
“”Primal Grill with Steve Raichlen,” is EXCLUSIVELY DISTRIBUTED by Microcinema DVD. To order this DVD and/or other Microcinema titles, go to: http://www.microcinemadvd.com.
From ribs to rubs, from mesquite to marinades, Steven Raichlen, award-winning author of the best-selling The Barbecue Bible and host of public television’s Barbecue University, has been educating and entertaining backyard scholars for over ten years. Steven has traveled the world, relentlessly unraveling the mysteries of outdoor cooking.
With the all-new Primal Grill™ with Steven Raichlen, Volume One, shot at the luxurious Tubac Golf Resort and Spa in Tubac, Arizona, Steven delves even deeper into the secrets of fire-based culinary magic. From tender Kansas City-style spareribs, hickory smoked and served with a spicy apple BBQ sauce to Indonesian Java Chicken prepared in a delightful espresso barbeque sauce to prosciutto-wrapped whole fresh brook trout stuffed with lemon wedges and dill, Steven introduces you to an inventive world of grilled and smoked dishes to meet every taste.
With over three hours of flavorful recipes, grilling tips and more, let Primal Grill™ with Steven Raichlen act as your guide to grilling enlightenment.
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