Long before grills, charcoal, rotisseries, and planchas, there was fire!
We visit L.A.'s Chi SPACCA, for a monster pork tomahawk grilled over wood
by chef Ryan DeNicola. Extreme grilling with salmon steaks, smoky, on a
shovel in a blazing campfire. Caveman-style pork chops directly on blazing
embers with a sizzling poblano pan-fry and decadent brownies on a cedar
plank.
"Nobody Trusts Anybody Now, And We're All Very Tired."
