Primal Grill with Steven Raichlen; 201

Plate carrying field chop with calf Alon Ben a gret their big bold grilled over would. Be Queen Korean beef short ribs on a charcoal had bought cheap and smoked roasted leg of lamb. The quintessence from a meat on the bone hot off the grill. I'm Stephen Wright and from the beautifullest Glendora resort in southern Arizona I'm to grill rival grill is made possible by. Weber. Weber grills. You know America's backyard since 1952. And by for those with a taste for the outdoors Redwood Creek California wines are a complement to grilling recipes and the outdoor experience wine pairing tips recipes and more are available at Redwood Creek dot com. And by Reynolds Wrap. Helping grillers outside and in the kitchen. Since 1947

Reynolds Wrap. And Bhajji work on the books for parents kids cooks gardeners and the people they love. More information is available at workman dot com. Yeah. Eh eh. When it comes to flavor nothing can be meat grilled and served on the bone. If you've ever grilled a veal chop or smoked to rack of ribs you know what I'm talking about. Meat on the bone takes us back to a time before knives and

forks when people had the primal pleasure of eating with their hands and fingers. So connect with your inner caveman. Today it's all about me. And about. When you make Superstock What do you do you put meat and bones into a pot you boil them. The flavor comes out of the bones of the stuff. So obviously anytime you can cook meat or grill meat on a bone you're going to get more flavor. I call these monster veal chops they're long bone veal chops. Each one weighs about a pound to a pound and a quarter. You can order these from your butcher. Now it begins with the rub. I'll start by sprinkling the veal with coarse sea salt. And freshly ground black pepper. Lemon zest that's the oil rich outer rind of the lemon chopped fresh rosemary and

dried oregano. Now the liquid ingredients squeeze some fresh lemon juice through your fingers to catch the seeds. Then a splash of extra virgin olive oil and finally dry white wine. No need to measure here folks you can just free for then turn the veal chops over and season exactly the same way. And to reinforce the rosemary flavor you can lay a fresh rosemary sprig when top of each field chop. Let the veal chops marinate for about a half an hour to an hour. Do this in the

refrigerator. Meanwhile I'll show you how to make the Catalan vinaigrette and set up the grill. Like all of to Advena Gretz. This one begins with finely chopped garlic. And coarse salt. You want to mash these ingredients together to release the garlic juices next whisk in red wine vinegar. To thin and you want to whisk until the salt crystals are dissolved. Then whisk in the extra virgin olive oil. I'm using a Spanish oil ratio is about one part of vinegar to fill a parcel of oil. You then had your flavorings one finely chopped shallot. The one finally chopped seeded tomato

capers with their juices. And finally chopped corny show or dill pickles. Catalonia borders France and this vinegar it may have been brought to the region by the troops of Napoleon who occupied the Iberian Peninsula at the beginning of the nineteenth century. Let me show you how to set up the grill. This is a wood burning grill of the sort you would find in Spain and throughout South America. It has a fly wheel that enables you to raise and lower the grate for he controlled. Now I've built a wood fire and because we're in southern Arizona there's only one wood to use here and that is mesquite. And remember the three rules of great grilling keep it hot keep it clean keep it lubricated. That means start with a hot GRO great. Clean it with a stiff wire brush and lubricate or

oil the grate. With a folded paper towel dipped in oil. And drawn across the bars of the grate. Oiling not only prevent sticking it helps give you Killer grill marks. All you need to do now is put on the veal chops. Arrange them on the grill. All running the same way. This helps them cook more evenly. And it makes you look. More professional. Notice the chops go on slightly diagonal to the bars of the grate. If you want a little bit more heat all you need to do is lower the Grogram. How do you know when it's time to turn the chops. Well first of all you'll see some blood start to Pearl Harbor on the top of each chop. Then of course you take a look. At the bottoms and it's a beautiful golden brown. That

means it's time to turn the chops over and grill the same way. On the other side. You can see how effective these v shaped grill grates are for draining off the fat. So if you want to can just baste the top of each up with a little bit of the veal dripping. I like to cook these veal chops to about medium rare more toward the medium side just shy medium. So take a look here. Gently yielding these babies. And if you have a little extra sauce you can spoon it over top of the chops. So while the veal is resting you can pour yourself a glass of wine with wood grilled veal chops I like a nice Cabernet Sauvignon.

Now the moment of truth. Spoon on. A little bit of the Cadillac minaret. And look at that it's perfectly cooked. And you can see how juicy these chops are. Nice. You can really taste the woodsmoke grilled veal chops with PAD Lanvin of red. It's big it's bold it's meat on the bone. Call the is the only dish I know where the rib is butterflied out into paper thin sheets and grill and a pretty ingenious way of taking a tough one or a cut of meat

and rendering it crisp and tender. Every great barbecue culture has its version of ribs. Korea is called the queen butterflied beef short ribs direct grilled over charcoal. If you're short on time scandal in space and star for flavor this beef on the bone is for you Beef Short Rib is cut from the lower part of the steers a rib cage and you can see there's a cross section of ribs with a thick layer of beef on top. So the first step is to cut each rib into individual sections. Slide the knife on top of the rib almost to the end and then fold it back and continue cutting again. Almost to the end. And make another fold and cut the ribbon again almost to the end. And fold it this way. This is called butterfly. The rib.

Let me show you on this one. Again slide the knife on top of the rib bone and cut almost through the other side. Open the ribs. Make another cut. On the bottom. Open the rib. And you can see how beautifully these short ribs are marble. This is going to give you an incredible flavor. Now the next step is to score the top and bottom of each butterfly grip. And what this does is it tenderizing the ME. And speeds up the absorption of the marinate. Now the marinate marinate starts with finely chopped garlic. And granulated sugar. And you want to mash these ingredients together

with the back of a spoon. This releases those flavorful garlic oils. That's. The next add soy sauce and sesame oil. And finally ground black pepper. And you want to stir these ingredients together. Until the sugar is dissolved. Just pour. The marinate. Over the beef short ribs. Marinating time is about 30 to 60 minutes. Let me show you two other things we're going to grow with the beef. First of all elephant garlic which is about three times the size and a third the pungency of regular garlic. And I've cut it into chunks to make little garlic kababs and thinly sliced

jalapeno Chiles. Next step the dipping sauce the dipping sauce is a reprise of the marinated garlic. Pepper sugar and mash the same gradients together with the back of the spoon. Finally stir in soy sauce and water to the saltiness of the soy sauce. And again stir these ingredients together until the sugar is dissolved. It was in Korea. Colby qui would be cooked on a charcoal brazier in the center of your table closest equivalent in North America is a Bachi about cheese have been filled with lit coals using this shoot to add more coals. And you want to keep the damper open as wide as possible. More oxygen more heat. Now comes the moment of truth grilling the beef.

So arrange the strips of. Down the start. And while you grill the beef Don't forget to grill the vegetables. Your garlic cloves. And thinly sliced how obtain your chili. You know in North America grilling is traditionally associated with Summertime in Korea. Some of the best is done in the winter. The grill would be positioned at the center of the table and you come in January-February it's icy cold outside and you gather around the grill and warming up is half the pleasure. Grill the col B kwi the butterflied beef ribs until sizzling and golden brown on the bottom

and then turn and grill the top the same way. And the beauty of the Korean method is that it enables you to cook what's traditionally a slow cooking very fridge in a very short time. Using the direct grilling. It doesn't take long maybe two to three minutes per side. And we can just be a cul de qui. And don't forget your grill the palate Pena Chiles. And the grilled garlic. And the neat thing about these Hela Pena's is they crisp up almost like potato chips. So let me show you how they would put this all together in Korea. First of all you start by snipping the meat with scissors into bite sized pieces.

The beauty of call the Queen indeed of all Korean BBQ is that it consists of a whole meal in a single dish. We start with a little Korean hot bean paste. And then a few pieces. Of the coffee. A couple of how a painter slices. A piece of grilled garlic. And this is a Korean cucumber onion salad. Finally what you do is you sort of roll this into a package. Mushi style and dip it in the dipping sauce. Wow. This explodes in your mouth like a Fourth of July. Scott. Called weekly people in the bone Korean style because sometimes big flavors come

in small packages. I really love lamb. It has a very distinctive flavor a very pronounced flavor. It's well marbled it stays juicy when you cook it. You can serve it rare it tastes great well-done extremely versatile meat for most Americans barbecue means pork or beef if you come from Texas. So you may be surprised to learn that on any given night on Planet BBQ the most popular meat on the grill is lamb. For many people lamb reaches its apotheosis and Prov. in southern France which brings us to the biggest baddest meat on the bone of all smoked roasted leg of lamb. Now this leg of lamb weighs about

12 pounds and it includes both the lower leg of land. And the 5 12 to 14 pounds of pure protein a pleasure. And it gets a triple blast of flavor first from the aromatics then from Iraq and finally from smoke roasting on the grill to insert the aromatics. Take a paring knife. And make a series of holes in the lamp each about half an inch wide and one inch apart. Room. Next and one third of the holes insert a sliver of that quintessential flavoring garlic. And in the next third of the holes and search another quintessential problem sell flavoring fresh rosemary. And finally in the third set of holes slivers of black all of these ingredients will per fume the meat from the inside out during cooking. The next step is to make the rub. It consists of equal parts coarse sea

salt and freshly ground black pepper and finally chopped fresh or dried Rosemary. And as always I like to mix the ingredients for the rub with my fingers to break up any lumps. Now spray the lamb with extra virgin olive oil. Or if you don't have a spray bottle you can brush it with extra virgin olive oil using a sprig of rosemary as a basting brush. Now sprinkle the Lamb on all sides with the salt have a rosemary room. You want to cook it with the fat side up so the melting fat base the meat during smoke roasting. This dish is a real showstopper and it looks complicated but in fact it's unbelievably easy to make. And now for the grilling method we're going to indirect grill the leg of lamb

and to indirect grill on a gas grill. You preheat the grill to high then turn off the interior burners. You leave the outside burners lid. And you place the leg of lamb in the center. Now the primal grill touch here is to smoke roast the lamb using wood chips. So this grill has a smoker box and we take our soaked oak chips they've been soaked in water or dry white wine and simply place them in the smoker box. And the reason you sofa chips is you want them to smolder catch fire. Close the grill. Cooking temperature about 375 degrees. Cooking time one and a half to two hours. Suppose your grill doesn't have a built in smoker bucks. Simply make a smoker pouch.

Start with a sheet of aluminum foil. Place a handful of drained wood chips in the center and then fold the foil over and cleat the sides to make a sort of pillow shape. Then simply poke holes in the top of the smoker pouch with a tip of an instant read meat thermometer. What you do if your grill didn't have a smoker box is you place the smoker pouch under the grate directly over one of the burners what I would do is one on one side one on the other. He who says province speaks of lamb. He who says provost speaks of vegetables to go with our smoke roasted leg of lamb. Fire roasted peppers so we'll use the direct portion of the grill. Simply arrange sliced red bell pepper. Yellow bell pepper and green bell pepper on the outside burners.

This is the direct grilling portion of the grill. And don't forget to season the peppers with coarse sea salt. And freshly ground black pepper. Grilling time on the peppers about 8 to 10 minutes per side. Fast forward two hours and. Check out this bad boy. So to test for doneness use an instant read meat thermometer. You want to be about one hundred and forty five degrees that is a perfect medium rare. Bingo you can serve the land on a platter lined with the grilled bell peppers. You never want to cut into a leg of lamb or any piece of meat right away let it rest for about five minutes to relax the meat and make it juicy and what you can do is a tenth the lamb with a sheet of aluminum foil.

Tense it loosely and that will keep it from cooling off too much. Why is it so important to cook meat on the bone. Well the bone adds flavor. Remember when you make stocker soup bones or what you add is the main ingredient. Also meat cooked on the phone looks impressive as all get out. Let's see how we did. It. And you can see thanks to the wood chips we actually got a smoke ring. Oh man the garlic the rosemary the olives. It's the quintessence Provence. So there you have it. Wood will veal chops. Korean big

wheat. And whole leg of lamb. I love Posada but next time you want big flavors take meat on the bone on the ground. See you next time. To order copies of the tenth anniversary edition Barbecue Bible. Or how to grill step by step photos and answers to frequently asked questions. Phone 1 800 873 6 1 5 4 4. Order online at primal grille dot org. A new DVD Vol. 2 containing a selection of favorite episodes from this current season plus extras is also available. For more information and recipes from this program you can visit our website at primal grill daughter or. Tribal grill was made possible by.

Weber. Weber grills. In America's backyard since 1952. And by for those with a taste for the outdoor Redwood Creek California wines are a complement to grilling recipes and the outdoor experience white herring tips recipes and more are available at Redwood Creek dot com. And by Reynolds Wrap. Helping Gruber's outside and in the kitchen. Since 1947 Reynolds Wrap. And by working the books for parents kids cooks gardeners and the people they love. More information is available at workman dot com. If you've ever drilled the field I call these

monster grill and grilling time on the peppers about eight to 10 minutes. Now you're going to see it I'm turning and they're not ready at a regular my pieces with scissors. You know what I mean honestly. Thank you. I can't work it says this man said but just to give your sense.