The Everyday Gourmet: How to Master Outdoor Cooking

Taught By Multiple Professors
The Everyday Gourmet: How to Master Outdoor Cooking
Course Trailer
The Art of Grilling
1: The Art of Grilling

Start your course with the basics of grilling: choosing wood, cleaning the grill, tools of the trade, and a few lessons in food safety. Then try your hand at three simple recipes-two types of steak and a grilled salad-to get a feel for cooking over live fire. This first lesson offers a wealth of rules of thumb.

38 min
Grilled Vegetable Starters and Salads
2: Grilled Vegetable Starters and Salads

Now that you're up to speed on all things grilling, take a closer look at preparing different types of salads, from pancetta-wrapped endive to Bartlett pears and greens. In addition to branching away from the traditional main course meat, this lecture on fruits and vegetables shows you how the grill can enhance your homemade salad dressings.

32 min
Flatbreads and Pizza on the Grill
3: Flatbreads and Pizza on the Grill

Delve deeper into cooking with different types of charcoal. Here, you'll find out how to make different types of bread recipes on the grill, including a delicious bruschetta and a savory crostini. Then turn to homemade pizza dough and various sauces and toppings. Plus, see how to use leftover breads to make a sweet treat with the coal embers.

31 min
Grilling Seafood
4: Grilling Seafood

Fish can be a tricky meat and requires close attention. Discover some common mistakes with grilling seafood and find out how best to prepare salmon, tuna, halibut, and more. Along the way, you'll learn crucial lessons about making marinades and vinaigrettes. End with a pair of recipes for grilled oysters and marinated shrimp.

35 min
Mediterranean-Style Grilling
5: Mediterranean-Style Grilling

Enjoy a wealth of multicultural dishes with this tour of the Mediterranean, from Italy and Greece to Turkey and Tunisia. Here, you'll explore several popular outdoor cooking recipes. Highlights include lessons in sauces such as muhammara and tzatziki, ember-roasted vegetable dishes, sandwiches and pitas, and lamb kabobs.

35 min
Grilling Poultry
6: Grilling Poultry

Take a deep dive into chicken on the grill. After reviewing the different parts of the chicken, learn how to make a classic American barbeque chicken dish, a unique marinated quail mixed grill, and a non-traditional smoke-roasted turkey with a complementary three-grain salad-sure to spice up your next holiday gathering.

33 min
Latin American-Style Grilling
7: Latin American-Style Grilling

Swing down to the Caribbean to sample the flavor of the islands. Start with a skirt steak in orange mojo sauce, and move on to an original jerk chicken recipe. Then hop over to the Yucatan for a unique twist on a traditional Mexican dish. Traditionally made with marinated pork, your cochinita pibil dish here is a barbeque halibut with fire-roasted salsa and tortillas.

33 min
Grilling Lamb and Beef
8: Grilling Lamb and Beef

When we think of the grill, many of us think of meat first. Look beyond the traditional burgers and hot dogs to explore different cuts of meat. Your chefs show you how to grill a marinated Thai-style hangar steak, a dry rub flat-iron steak with coal-roasted potatoes, and hoisin-glazed pork tenderloin.

33 min
Asian-Style Grilling
9: Asian-Style Grilling

Thailand. Japan. Vietnam. Korea. Asia is home to some of the most delicious recipes on the planet, and this lecture surveys some of the popular Asian cuisines that can be prepared on the grill. After a series of skewered meat dishes-including beef satay and yakitori chicken-you'll end with Korean barbeque short ribs.

32 min
Grilling Veggie Savories and Sides
10: Grilling Veggie Savories and Sides

Shift your attention from meat to the rest of the meal. Learn how to time different types of vegetables on the grill, which will cook fast and caramelize depending on the combination of heat and sugar. Make a splendid vegetable platter with shirred eggs-perfect for a summer brunch-and then turn to grilled corn and portobello mushroom burgers.

29 min
The American Tradition of Barbecue
11: The American Tradition of Barbecue

Travel south for a tour of the great barbeque styles (vinegar-, ketchup- or mustard-based) and places (the Carolinas, Tennessee, St. Louis, and Texas). After exploring the history and culture of barbeque, see how to make your own with a variety of meats, dry rubs, and sauces. Cook everything from pork butts to ribs to brisket.

33 min
Entertaining-Grilling for a Group
12: Entertaining-Grilling for a Group

What's a grill without the occasional outdoor party? Put together everything you've learned with several scrumptious recipes for one amazing party this summer: smoked and grilled appetizers, cedar-plank grilled king salmon, and a dry rub leg of lamb-plus a few special desserts for the road.

35 min
Bill Briwa

Don't waste any time wishing you were a better taster. Put your effort into becoming a better taster through focused attention and curiosity every time you prepare, season, and eat food. This skill set is really foundational.

ALMA MATER

The Culinary Institute of America

INSTITUTION

The Culinary Institute of America

About Bill Briwa

A popular chef-instructor at the Culinary Institute of America (CIA), Bill Briwa has worked in the hospitality business as a professional chef and culinary instructor for experts and laypeople around the world 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 Farmers' Market. Over the past 15 years, Chef Briwa has devoted himself full time to teaching audiences around the world about cooking, flavor dynamics, gastronomy, and food and wine pairing. As a member of the Industry Services Group at the CIA, he works closely with a range of corporate clients to help them realize their culinary goals. Chef Briwa has been a speaker, presenter, and judge at numerous professional conferences, gatherings, and competitions in the culinary world, including the annual International Association of Culinary Professionals Conference and the National Restaurant Association Show in Chicago, Illinois. His writing on food and wine has been featured in industry journals and publications, including Fine Cooking, Mise en Place, and Practical Winery &Vineyard Journal.

Chef Briwa participated in The Great Courses Professor Chat series. Read the chat to learn more about cooking

Also By This Professor

Patrick Clark

One of the challenges of cooking with live fire is we all know the challenges of grilling is managing food on the surface now we also have to manage our fuel source at the bottom at the same time.

ALMA MATER

The Culinary Institute of America

INSTITUTION

The Culinary Institute of America

About Patrick Clark

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 Sutro's restaurant in San Francisco's historic Cliff House, where he won accolades for his farm-fresh, California-coastal cuisine.Chef Clark served as executive chef for the California Cafe restaurant group in Palo Alto, California, and the Santa Barbara Grill in Cupertino, California; both positions allowed him to bring his culinary passion for seasonal, local, and organic foods to the table. Chef Clark also has extensive experience in opening private clubs and luxury hotels. As a member of the 1992 Chaine des Rotisseurs Culinary Team USA, Chef Clark was the only apprentice to compete on a team that received 26 medals in the International Culinary Olympics in Frankfurt, Germany. As a Chef-Instructor at the CIA, Chef Clark has developed curricula and has taught a wide range of culinary topics, including garde-manger techniques, modernist cooking, modern banquets, and breakfast and lunch. He has traveled to teach and study cuisines across the United States and in Mexico, the Mediterranean, and Europe.

Also By This Professor