Class

The Everyday Gourmet: How to Master Outdoor Cooking

$29.99

This product is currently out of stock and unavailable.

At a Glance:

In-depth Instruction; over 400 mins
On-demand video access anytime
Bonus downloadable PDF resources
Access to class Q&A

Item: W01556E

Description

Class Sessions

The Art of Grilling

38:15

Meet your instructors, chefs Bill Briwa and Patrick Clark, and begin learning the basics of grilling, from choosing the right wood to get comfortable with the tools of the trade. Then, try your hand at grilling two types of steak and make a crowd-pleasing grilled salad.

Grilled Vegetable Starters & Salads

32:21

Expand your salad repertoire! Make a pancetta-wrapped endive variation and a salad packed with Bartlett pears. Plus, find out how the grill can enhance your homemade salad dressings.

Flatbreads & Pizza on the Grill

31:23

Explore different types of charcoal and find out how to make bread on the grill, including delicious bruschetta and a savory crostini. Then, turn to homemade pizza dough and various sauces and toppings.

Grilling Seafood

34:35

Prepare salmon, tuna, halibut and more for the grill. Along the way, you'll learn how to make flavorful marinades and vinaigrettes. And, find out how to whip up impressive grilled oysters and marinated shrimp.

Mediterranean-Style Grilling

34:34

Grill up a few Mediterranean favorites in this lesson. Master tzatziki and muhammara sauces, ember-roasted veggies, sandwiches and pitas, and lamb kabobs.

Grilling Poultry

32:56

Take a deep dive into grilled chicken and other poultry. From classic barbecued chicken to exotic marinated quail and even a smoke-roasted turkey, you'll master recipes that are sure to add spice to your next gathering.

Latin American-Style Grilling

33:22

Moving on, make skirt steak in a tangy orange mojo sauce and master popular jerk chicken. Then, try a twist on the traditional Mexican dish, cochinita pibil, made with barbecued halibut.

Grilling Lamb & Beef

32:41

Look beyond burgers and hotdogs and explore fresh takes on grill-friendly meats. Grill a marinated Thai-style hangar steak, dry-rubbed flatiron steak and hoisin-glazed pork tenderloin.

Asian-Style Grilling

32:19

Whip up Asian-inspired cuisine next. Learn the secrets to several flavorful skewered meat dishes, including beef satay and yakitori chicken. And, master Korean barbecue short ribs that everyone will be begging you to bring to your next party.

Grilling Veggie Savories & Sides

28:59

Learn how to time a variety of vegetables on the grill for perfect doneness. Find out how to make a vegetable platter complete with shirred eggs. And turn to grilled corn and portobello mushroom burgers for a meal your vegetarian friends will thank you for.

The American Tradition of Barbecue

33:00

Travel to the American South for a tour of barbecue country, including the Carolinas, Tennessee, St. Louis and Texas. Make your own delicious BBQ with a variety of meats, dry rubs and sauces. And cook everything from pork butts to ribs and even brisket.

Entertaining: Grilling for a Group

35:23

Put together everything you've learned for an amazing summer party menu. Make smoked and grilled appetizers, cedar-plank king salmon and dry-rubbed leg of lamb. Plus, master a few special summer desserts.

Your Instructor

Bill Briwa & Patrick Clark

A popular chef-instructor at The Culinary Institute of America, Bill Briwa has worked in the hospitality business for more than 30 years. He was the resident chef for The Hess Collection Winery in the Napa Valley, California; the executive chef for The Wine Spectator Restaurant at the CIA at Greystone; and an officer on the board of the St. Helena (California) Farmers' Market. A talented presenter and judge at numerous professional conferences, including the annual International Association of Culinary Professionals Conference and the National Restaurant Association Show, Bill has also had his writing featured in Fine Cooking, Mise en Place and Practical Winery & Vineyard Journal. Patrick Clark has been a chef-instructor at The Culinary Institute of America (CIA) since 2008. A 1991 graduate of the California Culinary Academy (now called Le Cordon Bleu College of Culinary Arts), he brought strong industry experience in high-end, high-volume dining, most recently at Sutros restaurant in San Francisco's historic Cliff House, where he won accolades for his farm-fresh, California-coastal cuisine. As a chef-instructor at The CIA, Chef Clark has developed curricula and has taught a wide range of culinary topics. He has traveled to teach and study cuisines across the United States and in Mexico, the Mediterranean and Europe.

Bonus Material

The Everyday Gourmet: How to Master Outdoor Cooking: The Great Courses Course Guide

Metric Conversion Guide: Cooking

Bonus Materials available for download after purchase.

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