It's the world's most ancient grilling method, and to my mind, it remains the best. It's practiced on six continents by traditionalists and cutting-edge chefs alike. Propane offers convenience and charcoal burns hot, but the ultimate fuel for grilling is wood. Wood smoke contains more than a thousand flavor-producing compounds: It's the one fuel that delivers both heat and taste. From wood-grilled bruschetta with fire-blistered tomatoes to swordfish with raisin chimichurri and magisterial sear and slide beef tomahawks, today's show brings you the primal campfire pleasure of grilling over a wood fire.
Episode Duration: 26 minutes and 46 seconds
Episode Number: 201
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WENH-TV Ch. 11 Durham
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WEKW-TV Ch. 18 Keene
W50DP-D Ch. 50 Hanover
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