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Barbecuing Meat with Dry Rubs and Sauces

Lecture no. 4 from the course: Delicious Dishes for Every Season: Summer

Barbecuing Meat with Dry Rubs and Sauces

Taught by Professor Bill Briwa and 1 others | 33 min | Categories: The Great Courses Plus Online Food & Wine Courses

Starting with the difference between grilling and barbecuing, our Culinary Institute of America chefs break down the fundamentals of rubs, sauces, and cuts of meat, going over the pros and cons of using different methods and flavors. Chock-full of tips, secrets, and more, this lecture is essential for anyone who enjoys outdoor cooking during the summer.


June 18, 2019