Primal Grill with Steven Raichlen Season 3 Episode 13 Primal Grills for a Crowd

In this episode of Primal Grill with Steven Raichlen, season 3 episode 13, titled Primal Grills for a Crowd, Steven takes on the challenge of cooking for a large group of people. He shares his tips and techniques for successfully preparing a variety of grilled dishes in large quantities, without sacrificing flavor or quality.

Steven starts off the episode by demonstrating how to grill a bone-in ribeye roast, which is not only delicious but also makes an impressive centerpiece for any gathering. He shows viewers how to marinate the roast in a red wine and herb mixture, and then sear and roast it to perfection on the grill. He also shares tips for carving the roast, which is an important skill for anyone serving a large group of people.

Next up, Steven tackles grilled fish, one of the trickiest items to prepare for a crowd. He demonstrates how to grill whole fish, such as red snapper, using a technique called spatchcocking. This involves cutting the fish open along the backbone and then flattening it out on the grill, which not only speeds up cooking time but also ensures that the fish cooks evenly. He also shares a recipe for a flavorful herb and citrus marinade that can be used on any type of fish.

In addition to meat and fish, Steven also shows viewers how to grill vegetables for a crowd. He explains that grilling vegetables intensifies their flavor and can help convert even the most ardent vegetable skeptics. He shares recipes for grilled asparagus, grilled eggplant, and grilled corn on the cob, all of which can be prepared in large quantities and are sure to please both vegetarians and meat-eaters alike.

For those who want to serve something a little more unexpected, Steven also demonstrates how to grill pizza on the grill. He shows viewers how to prepare both the dough and the toppings, and then how to grill the pizza directly on the grate. He also shares tips for achieving the perfect crust and how to prevent the toppings from sliding off during cooking.

Finally, Steven wraps up the episode by sharing his recipe for grilled bananas foster, which is a perfect dessert for any crowd. He shows viewers how to grill the bananas until they are caramelized and tender, and then how to flambe them with rum, brown sugar, and butter to create a rich and decadent sauce. He also suggests serving the bananas over vanilla ice cream for a truly indulgent treat.

Overall, Primal Grills for a Crowd is a comprehensive episode that covers all the basics of cooking for a large group of people on the grill. Steven's tips and techniques are sure to make any host feel confident in their ability to prepare delicious and impressive dishes for any occasion.