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. Recipes In this Episode: 1) Marinated Veal Chops With Catalan Viniagrette 2) Catalan Viniagrette 3) Smoke-Roasted Leg Of Lamb Provencale 4) Herbs De Provence 5) Kalbi Kui, Butterflied Korean Short Ribs 6) Korean Cucumber Salad