Bill Briwa & Patrick Clark

The Everyday Gourmet: How to Master Outdoor Cooking

Bill Briwa & Patrick Clark
Sign in or Become A Member to view full class!
  • In-depth Instruction; over 400 mins
  • On-demand video access anytime
  • Bonus downloadable PDF resources
  • Access to class Q&A
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.
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.
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.
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.
Grill up a few Mediterranean favorites in this lesson. Master tzatziki and muhammara sauces, ember-roasted veggies, sandwiches and pitas, and lamb kabobs.
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.
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.
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.
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.
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.
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.
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.
 
 
12 Lessons
6  hrs 40  mins

Description

This summer, let your grill do the heavy lifting around mealtime. Chef-instructors Bill Briwa and Patrick Clark share the recipes and techniques that will help you get the most from your grill. Just be warned: Your new skills may cause neighbors to become extra friendly and loved ones to suggest family dinners a little more regularly.

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 SutroÂ’s 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.

Bill Briwa & Patrick Clark

Bonus materials available after purchase

Get exclusive premium content! Sign up for a membership now!