Primal Grill with Steven Raichlen - Season 2 Episode 10 In A Pickle
Barbecue neophytes and brining are a little like teenagers and sex: the minute they learn how to do it, nothing else seems to matter. 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.
First Air Date: Jun 13, 2009
Last Air date: Aug 07, 2010
Season: 3 Season
Episode: 38 Episode
Runtime: 30 minutes
IMDb: 10.00/10 by 1.00 users
Popularity: 4.319
Language: English
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