PRIMAL GRILL WITH STEVEN RAICHLEN

Program Details
Air Time: 
10/17/2015 - 1:00pm - 1:29pm
Program Title: 
IN A PICKLE
Program Service: 
MX
Program URL: 
http://www.primalgrill.org
PSIP Description: 
Korean-style, Butterflied Leg of Lamb, Bourbon-brined Pork Chops and Cajun-style Smoked Turkey.
Long Description: 
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.