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8

Grilling Lamb and Beef

Lecture no. 8 from the course: The Everyday Gourmet: How to Master Outdoor Cooking

Grilling Lamb and Beef

Taught by Professor Bill Briwa and 1 others | 32 min | Categories: The Great Courses Plus Online Food & Wine Courses

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.

Reviews

d********m
July 2, 2018
Not bad, the series assumes the viewer knows nothing. The presentation could be much better. They left out Parilla in Latin American grilling which Argentina and Uruguay are famous for. It is well known enough that it feels like a big gap. To be fair I was a classically trained chef when I was younger so I am very picky. There were a few interesting techniques and it is good food porn. It felt a bit patronizing, but maybe they are concerned people will accidentally start fires and sue them. I would hope that any adult watching would know that a stray spark that flew into a bag of charcoal could start a fire. They seemed only to use olive oil and butter, but I am only on lecture 8 so maybe they introduce other fats later.

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j********m
November 28, 2017

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