Primal Grill with Steven Raichlen Season 3 Episode 12 Fired Up, Down Under

In the twelfth episode of the third season of Primal Grill with Steven Raichlen, viewers are taken on an exciting journey to Australia as Raichlen explores the unique grilling culture of the continent. Titled "Fired Up, Down Under," the episode features Raichlen visiting some of Australia's top pitmasters and grillers, learning about their techniques and showcasing some of the best local ingredients.

In the opening segment, Raichlen visits Ben Bayly, the owner of the Baduzzi restaurant in Auckland, New Zealand. Bayly shares his unique twist on the classic pork-and-fennel sausage, which involves wrapping ground pork and fennel in caul fat for added flavor and juiciness. The sausage is then grilled on a wood-fired grill until crispy and charred, creating a delicious and satisfying meal.

Next, Raichlen meets up with pitmaster Adam Roberts at his home in the Adelaide Hills, an area known for its wine and food production. Roberts is a master of whole-animal cooking, and he demonstrates his technique for grilling a whole grass-fed lamb over a wood-fired grill. The result is a succulent and smoky lamb that is both impressive and delicious.

Moving on, Raichlen heads to Melbourne to explore the thriving food scene in the city. He meets up with chef Adam D'Sylva at the Coda restaurant, where they prepare a traditional Vietnamese-inspired dish of grilled squid with nuoc cham sauce. The dish is light and refreshing, perfect for warm summer evenings.

Raichlen then travels to Queensland to meet Matt Merrin, the owner and head chef at the Brisbane restaurant called The Spirit House. Merrin shows Raichlen how to grill with local ingredients, such as Australian ginger and lemongrass, to create a fragrant and flavorful grilled prawn dish.

Finally, Raichlen heads to the heart of the Australian Outback to meet with pitmaster Derek Allan at his cattle station in western Queensland. Allan is an expert in smoking meat, and he shares his technique for slow-smoking a beef brisket on a custom-built pit. The result is a tender and flavorful brisket that is smoky and juicy.

Throughout the episode, Raichlen showcases the unique grilling and smoking techniques used by Australian pitmasters and chefs. He also highlights the local ingredients and flavors that make Australian cuisine so distinctive and delicious. With its focus on whole-animal cooking, wood-fired grilling, and creative flavor combinations, "Fired Up, Down Under" is a must-see episode for anyone interested in the world of grilling and barbecue.