Primal Grill with Steven Raichlen Season 3 Episode 5 Burn in the USA

In season 3 episode 5 of Primal Grill with Steven Raichlen, titled "Burn in the USA," viewers are taken on a tour of the USA's greatest flame-cooked meals. The episode starts in Texas, where Steven Raichlen learns about the art of smoking brisket, a traditional Texan barbecue dish. With the help of pitmaster in Austin, Steven dives deep into the process of smoking meat and creates his own special rub to give his brisket an extra edge.

After Texas, Steven heads to St. Louis for the city's famous ribs. The process of cooking ribs in St. Louis is unique, with the ribs being cooked three times before being served. Steven also discovers the special sauce that goes along with this regional dish.

The episode then takes a turn as Steven heads north to Maine, where he learns about the traditional New England clambake. He visits a chef at a seaside restaurant in Maine to learn about the process of clambaking and cook a feast featuring lobsters, clams, mussels, and potatoes.

In addition to these stops, the episode brings viewers to New Orleans for the city's famous smoking culinary scene. Steven visits several restaurants and cooks at home to try his hand at some classic New Orleans-style smoke cooking, including smoked sausage and smoked whole chicken.

Finally, Steven wraps up the "Burn in the USA" episode in Los Angeles, where he learns about the Korean-style barbecue. With the help of a local butcher, Steven cooks up a Korean-style short rib dish in his backyard to finish off the episode.

Overall, "Burn in the USA" is a celebration of America's diverse and unique dishes that are cooked with fire and smoke. From Texas to Maine, Steven Raichlen takes viewers on a culinary journey that showcases some of the country's most beautifully crafted and delicious flame-cooked meals. As always, Steven's passion for cooking and his desire to share his knowledge with viewers makes for an engaging and informative episode.