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Primal Grill

Episode 205: On The Range

Caveman T-Bones

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 Americas cattle country: Hellfire T-bone steaks (with grilled jalapeno poppers to keep them company), smoked brisket, and, the newest addition to the rangefree-range chicken grilled with herbed butter under the skin.

Recipes:
» Jalapeno Poppers Stuffed With Ham And Pepper Jack Cheese
» Red-Eye Barbecue Sauce
Free-Range Chicken Stuffed Under The Skin With Flavored Butter
» Roasted Garlic Butter
» Beef Brisket With Coffee Rub And Red-Eye Barbecue Sauce
Quick Red Slaw
» Hellfire T-Bone Steaks With Tarragon Butter
Tarragon Butter