Primal Grill with Steven Raichlen
Tue, 07/03/2012 - 9:00pm

When it comes to flavor, you can't beat meat that's still attached to the bone. Grilling and, more importantly, serving meat on the bone, transports us to a time back before the invention of knives and forks when barbecue buffs ate with their hands, chewing the fire-roasted meat right off the bone. Discover your inner caveman. Marinated veal chops with Catalan viniagrette; Smoke-Roasted leg of lamb Provencale; Kalbi qui, butterflied Korean short ribs.