TTC Video The Everyday Gourmet: How to Master Outdoor Cooking

TTC Video – The Everyday Gourmet: How to Master Outdoor Cooking
Lecturers: Bill Briwa, Patrick Clark

Explore All the Fundamentals of Outdoor Cooking

Along with clear lessons in cooking techniques and recipes, Chefs Briwa and Clark also tell you everything you need to know about operating the grill. For instance, you will:

Explore different types of wood and charcoal fuel sources, including oak and mesquite.
Consider different cuts of meat, from beef brisket to pork shoulder to fish, and how best to cook them.
Find out what utensils you need to get the job done, from charcoal chimneys to skewers.
See how to create “zones” of heat on the grill to select just the right temperature for cooking different foods.

You’ll get a number of insider tricks for cooking on and off the grill, as well as tips for how to avoid some of the most common mistakes people make. You’ll learn how to tell how well done meat is cooked by using your thumb and forefinger. Away from the grill, you’ll examine several rules of thumb for creating marinades, dry rubs, vinaigrettes, and more. Plus, discover an easier way of cutting garlic and chopping walnuts, among other handy shortcuts.

Whether you’re a novice griller who sticks to hamburgers and hot dogs around the holidays or an experienced cook interesting in expanding your repertoire, Chefs Briwa and Clark guide you through all the ins and outs of outdoor cooking.

Discover Recipes From Around the World

There might not be anything more quintessentially American than grilling on Memorial Day or the Fourth of July, but outdoor cooking is global in its appeal. Cooking over an open fire has brought humans together for millennia, so it’s no surprise to find delicious recipes from many culinary traditions. As you learn to infuse different flavors and ingredients, you’ll see step-by-step instructions for recipes from around the world:

The Mediterranean: Sicilian steak with rich tomato sauce, eggplant sandwich with homemade tzatziki, lamb kabobs, and more.

East and Southeast Asia: Vietnamese liongrass pork, Korean marinated short ribs, Japanese yakitori, Thai beef satay in peanut sauce, and beyond.

Latin America: Caribbean jerk chicken with fire-and-ice fruit salad, skirt steak with orange mojo, pibil-marinated halibut cooked inside banana leaves. the list goes on.

In addition to a wealth of recipes from around the world, you’ll also discover a few new takes on some classic American dishes. Travel through the South for a survey of the great barbeque cultures in the Carolinas, Tennessee, and Texas-including the different types of regional sauces. You’ll also learn how to make your own pizza dough, whip up a number of marinades, and much, much more.

Master Every Course of the Meal

While we may associate meat with the grill, Chefs Briwa and Clark show you how the grill is really your outdoor kitchen-capable of preparing every course of the meal, from appetizers and salads to side dishes and dessert. In fact, some of the most creative and delicious entrees rely on little or no meat.

From fire-roasted salsa to a sweet treat made from grilled bread and chocolate, outdoor cooking is one of the most versatile, accessible ways to prepare a meal. In short, grilled food simply tastes better, and The Everyday Gourmet: How to Master Outdoor Cooking gives you masterful instruction to take your culinary skills to the next level.
03. Flatbreads and Pizza on the Grill
04. Grilling Seafood
05. Mediterranean-Style Grilling
06. Grilling Poultry
07. Latin American-Style Grilling
08. Grilling Lamb and Beef
09. Asian-Style Grilling
10. Grilling Veggie Savories and Sides
11. The American Tradition of Barbecue
12. Entertaining – Grilling for a Group