Spit Roasted Pork Shoulder - Primal Grill with Steven Raichlen

[@ObtuseAcute1]

Yessss, so glad to see you still uploading 😀

[@gharv1313]

Looks fantastic Steve, enjoyed this cook!

[@stevenraichlenofficial]

Thanks for watching!

[@ScottysBackYardBBQ]

awesome job.. i may try this one..

[@stevenraichlenofficial]

Go for it!

[@kentcostello5286]

About time Steve. I miss your show.

[@jrmfrg]

Looks good. I’m really surprised and impressed that it cooked evenly. Add it to my list of things to try.🎉

[@PeteChristmas-rs3fq]

Please man more

[@schmileyboy]

Hey you used to do half hr shows Longer vids for the non adhd folks please.. and thanks . Been watching you for years

[@neilthompson2871]

Um the description and recipe does not match video…..what was the barbecue start temperature?

[@stevenraichlenofficial]

good catch! this has been fixed

[@Chaddingway]

Pork loin cooked to 190F is insanity. I wonder how old this video actually is.

[@Paul_n_Texas]

Whatever year season 1 was is how old the video is.

[@bennygilbert8764]

I'm pretty sure this clip actually comes from Season 3 of Primal Grill, not Season 1. Season 3 aired in 2010 for reference, BTW.

[@Paul_n_Texas]

@@bennygilbert8764 This is what's in the description above... could have been his assistant made a mistake or if Steven provided the info he made a mistake. As seen on Season 1 of Primal Grill, join renowned grilling guru Steven Raichlen on an unforgettable culinary journey as we uncover the secrets to crafting the finest Beef Satay in Singapore! Some of the world's biggest flavors come hot off some of the world's smallest grills. Proof positive? Sizzling beef sates-cut from well-marbled rib eye steaks and masterfully spiced with cumin, coriander, and turmeric from tiny Singapore. Meat on a stick represented the first technological leap forward in the evolution of barbecue. The popularity of kebabs and sates around the world attests to the universal appeal of skewered foods. Selamat makan (enjoy YOUR meal)! Filmed on location at the Alisal Ranch in Solvang, CA.

[@bennygilbert8764]

There's definitely some typos here, as the Satay video was the one uploaded before this, and also, Primal Grill was filmed at the Tubac Golf Resort in Arizona, NOT in California. The Alisal Ranch was however home to Steven's following show, Project Smoke, and IIRC, is the current home of Barbecue University. Hope that helps!

[@stevenraichlenofficial]

this has been fixed! thanks for noticing! Grill on!

[@edg5218]

Wouldn't a boneless pork shoulder be better for flavor and juiciness ?

[@Stevebassdjmusicchannel]

100%

[@JoMamasHouse]

190 on a lean cut like this? Maybe for pork neck, or a fatty cut. But not this.

[@PeteChristmas-rs3fq]

Silviu petrescu KZbin all of it

[@TheWickedJizzler]

Steve you are a BBQ pimp

[@KboardWarrior]

isnt it dry as F ?

[@Rushu770]

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[@ReginaldAnderson-co6or]

He needs to be more plain..Most of the stuff he uses people dont have..Just my opinion..