TTC – The Everyday Gourmet: How to Master Outdoor Cooking

Steak. Asparagus. Pineapple. On a pleasant day when family or friends are near, nothing beats firing up the grill for a great meal. Most of us, however, don’t take full advantage of all the possibilities for outdoor cooking. Not only can the grill provide a savory seared crust on a juicy steak or add smoky flavor to some barbecue chicken, the grill can also enhance salads, side dishes, and a variety of meats beyond your traditional hamburgers and hot dogs.

Picture a Caesar salad with bread charred on the grill and topped with reggiano parmesan. Or how about a king salmon cooked over cedar plank wood, a mixed grill with marinated quail and Italian sausage, or iber-roasted potatoes to accompany the main course? And of course, you’ll want a nice vinaigrette with your side salad.

Whether you’re just starting out or you have a wide range of skills, The Everyday Gourmet: How to Master Outdoor Cooking gives you the chance to boost your culinary repertoire and take full advantage of the grill—your “outdoor kitchen.” Taught by Bill Briwa and Patrick Clark, two highly acclaimed chefs at the Culinary Institute of America, these twelve informative lectures are filled with detailed demonstrations of techniques and recipes from around the world that will liven up your summer meals.

The beauty of outdoor cooking is in going back to basics, using simple tools and your own sensual awareness of the process to make delicious food. Whether it’s the feel of heat from the grill, the sweet smell of fire-roasted onions, or the sound of a sizzling steak over flame, all of your senses play a role in success with the grill. Your instructors show you what the various sights, sounds, and smells mean—and how to make adjustments as you go to create the perfect dish, every time.

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.

Whether you’re hosting a summer block party or just looking to cook something unique for your immediate family, you’ll learn how to make grilled Bartlett pears with bitter greens and blue cheese, a grilled vegetable platter with shirred eggs, bruschetta, crostini, and more. Your chefs also give you a wide range of marinade and vinaigrette recipes to compliment what you cook on the grill.

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.