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Primal Grill (Season 3)

13 episodes 91%4KCC

Ancient fire meets fearless grilling, from pine-smoked mussels to caveman steak.

Steven Raichlen explores live-fire cooking at its most elemental, reviving techniques that predate grills, smokers, and even cookware. Across this season, discover mussels flash-cooked in pine needles, salmon roasted on redwood stakes, campfire garlic bread, and T-bones seared directly on the embers. Sign up to see how primal methods turn familiar ingredients into unforgettable food.

Episode guide

13 episodes
1
1Primal Grill
Steven Raichlen goes back to barbecue’s origins with recipes cooked by fire alone—mussels smoked in pine needles, salmon grilled on sticks, prosciutto garlic bread and caveman T-bones seared directly in the coals for primal perfection.
24 min
2
2Barbecue’s Birthplace
Steven travels to the Caribbean to uncover barbecue’s roots. He grills jerk chicken marinated in allspice and Scotch bonnet, shrimp on sugarcane skewers and buccaneer-style baby back ribs glazed with island spice and molasses.
24 min
3
3Gaucho Grill
Steven channels the spirit of South America’s cowboys in this gaucho-inspired episode featuring Brazilian pineapple caramelized over embers, salt-crusted chicken roasted on the bone and smoky beef ribs cooked over open flames.
24 min
4
4Italian Fire
In Italy, fire meets craftsmanship as Steven works with wood-fired ovens to make rustic favorites like blistered pizza Margherita, sweet-and-sour duck and thick-cut pork chops kissed by the smoke of smoldering oak.
24 min
5
5Burn in the USA
America’s backyard grillers take center stage as Steven celebrates coastal lobster from Martha’s Vineyard, a Texas beef shoulder clod slow-roasted to perfection and juicy pork cooked rotisserie-style over glowing coals.
24 min
6
6Bombay Blast
Steven explores India’s tandoor tradition, firing up tandoori salmon brushed with spiced yogurt, pillowy naan baked on the tandoor walls and chicken tikka kebabs sizzling over clay-fired heat for vibrant flavor.
24 min
7
7Asia’s Crossroads
Steven travels across Asia’s grilling crossroads with Guamian chicken salad, Malaysian swordfish, Cambodian street corn and beef satay from Singapore—each dish layered with spice, smoke and regional flair.
24 min
8
8Heat Without Meat
Steven’s world tour of meatless grilling features Israeli egg pâté, Malaysian grilled tofu, smoky veggie skewers and Thai coconut bananas caramelized over coals, proving fire-roasted flavor goes far beyond meat.
24 min
9
9Spanish Smoke
Spain’s centuries-old grilling traditions inspire recipes from the Iberian Peninsula—grilled pork skewers with paprika, smoky seafood and rustic fire-baked bread from the homeland of barbecue’s boldest flavors.
24 min
10
10Out of Africa
Steven heads to Africa—the birthplace of barbecue—and showcases the continent’s primal roots with dishes like fiery piri piri wings, Cape Malay sosaties marinated in curry and Kenyan lamb roasted over embers.
24 min
11
11Europe’s Grill
Steven highlights Europe’s overlooked grilling cultures with smoky Hungarian pork, German-style trout and Balkan kebabs, revealing the continent’s wide range of regional open-fire cooking traditions.
24 min
12
12Fired Up, Down Under
From the Australian Outback, Steven spotlights primal cooking with lamb grilled on a shovel, seafood kissed by coals and charred fruit for dessert—proof that down under, live fire reigns supreme.
24 min
13
13Primal Grill for a Crowd
Steven shows how to grill for a crowd with feasts that feed family and friends. From party-size pork shoulder to grilled clams and seared beef, he turns backyard cooking into a communal celebration.
24 min
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