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Primal Grill - Season 2 - Episode 5 - On The Range
Grilling brings out the cowboy in all of us. After all, smoked brisket originated in Texas cattle country and barbecue was brought to Missouri with the great cattle drives along the Chisholm Trail from Fort Worth to the meat-packing houses in Kansas City. This show will make you at home on the range, or at least at home with some of the smoked and grilled foods traditionally associated with America’s cattle country: Hellfire T-bone steaks (with grilled jalapeno poppers to keep them company), smoked brisket, and, the newest addition to the “range”—free-range chicken grilled with herbed butter under the skin.
Recipes In This Episode:
1) Beef Brisket With Coffee Rub And Red-Eye Barbecue Sauce
2) Red-Eye Barbecue Sauce
3) Quick Red Slaw
4) Hellfire T-Bone Steaks With Tarragon Butter
5) Tarragon Butter
6) Jalapeno Poppers Stuffed With Ham And Pepper Jack Cheese
7) Free-Range Chicken Stuffed Under The Skin With Flavored Butter
8) Roasted Garlic Butter
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