When it comes to flavor, you can't beat meat that's still attached to the bone. This simple truth is appreciated by anyone who has ever barbecued a rack of ribs, grilled a long-bone veal chop, or roasted a whole leg of lamb. 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.
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Episode #201 / Length: 26 minutes