Licence to Grill ver online: por stream, comprarlo o rentarlo
Por el momento no hemos encontrado opciones de streaming en México, pero Licence to Grill está disponible en Estados Unidos en Philo.
Licence to Grill (2003)
7.9 22min
5 temporadas
Temporada 5
26 Episodios
Temporada 4
26 Episodios
Temporada 3
13 Episodios
Temporada 2
13 Episodios
Temporada 1
26 Episodios
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T5 E26 - Episodio 26
T5 E25 - Episodio 25
T5 E24 - Episodio 24
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Licence to Grill no está disponible para streaming en México. Tras revisar 1554 servicios de streaming, encontramos el título en un solo otro país.
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Sinopsis
License to Gril is a show hosted by Rob Rainford and can be seen on Food Network Canada, Asian Food Channel and downloaded at MoboVivo. The show is produced by Knight Enterprises. The show was formerly carried in the United States on the Discovery Networks channel Discovery Home, but was dropped from the schedule when the channel was flipped to the ecology-themed Planet Green. The episode "Bike Ride BBQ" was the last one to air in the USA. License to Grill is a series that explores the enjoyment of backyard cooking, entertaining, and the barbecue. Each episode takes place over a day or two, but mainly on Saturdays. The host and chef Rob Rainford prepares a meal for the evening when guests will arrive. The central theme is barbecue and with that, Rainford shows us tips and tricks for cooking on a barbecue. The recipes range from the typical barbecue fare, such as hamburgers, steaks, kebabs, to more ambitious meals such as leg of lamb, hot smoking sides of fish, grilled desserts. Rainford has a philosophy when it comes to the barbecue: "It's pretty simple. Just start with the freshest ingredients you can find and then you've got two choices: long slow cooking over low indirect heat, or red hot and smokin' for fast grilling. If you cook low and slow then you can use all sorts of rubs and smoking agents to infuse the food with a depth of flavour you just can’t get out of an oven. As for high heat grilling, your barbecue puts out way more heat than your stovetop so you can get that wonderful charring and searing, just like in a restaurant."
