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Long before there were gas grills and charcoal, before rotisseries and planchas, there was fire. Today's show is all about primal ways to use it. Los Angeles's meat-centric Italian chop house, chi SPACCA, sets the stage with a monster pork tomahawk dusted with fennel pollen and pepper and grilled over almond wood by chef Ryan DeNicola. Next, salmon steaks come-talk about primal-smokily grilled on a shovel over a blazing campfire. Double-thick pork chops are grilled caveman-style: directly on blazing embers, to be finished with a sizzling poblano pan-fry. For the ultimate decadent dessert: cedar-plank grilled chocolate brownie s'mores. We're grilling extreme. Fennel pepper grilled pork tomahawk; Salmon grilled on a shovel; Caveman pork chops with poblano pan-fry; Cedar plank brownie s'mores.
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