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The Everyday Gourmet: How to Master Outdoor Cooking

Take caveman cuisine up a notch and light a fire under your meat, seafood, and vegetables-even salad and bread.
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The Everyday Gourmet: How to Master Outdoor Cooking is rated 4.2 out of 5 by 50.
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Rated 3 out of 5 by from Didn't learn much of anything Bill certainly isn't the best communicator not instructor.
Date published: 2021-10-08
Rated 5 out of 5 by from Cook outdoors with success Another in the great series of cooking instructions for advanced and beginners alike. Well presented and very useful, accompanied with the guide including recipes. Much recommended.
Date published: 2021-09-11
Rated 3 out of 5 by from Interesting Overview I did not find this particular series to add that much knowledge to what I already know about cooking. It was entertaining as a cooking show but fairly superficial for someone who wants to delve deeper.
Date published: 2021-08-31
Rated 4 out of 5 by from Backyard gourmet cooking, mmmm good A very well thought out series of classes by two very good teaching chefs. I really enjoyed the series. I bet if you enjoy cooking at a level more advanced than flip and serve ‘em, you will too. I will admit to almost quitting the series after the first few classes. Basically, I grill something when my wife says, “Honey, I am tired of cooking. Could you take care of it tonight?” So I am looking for something fast and easy. The first few classes were, IMHO, oriented more towards gourmet cooking than what I think of as backyard grilling. But hang out as you get deeper into the classes they get into more standard fare, but also retain the gourmet edge. Honestly… more than once they had my mouth watering, and several of the recipes I want try. We’ll see, I am a pretty basic, let’s get the cooking over with when the duty falls my way. If I have any real gripe with the series it was the insects buzzing around. Yeah, I know, it is outside and it is hard to keep them away. But insects and food bother me. As a whole a very good series.
Date published: 2021-07-27
Rated 5 out of 5 by from If you are not a beginner, you will love this! I really enjoyed watching these superb chefs doing their things and sharing their experience and tricks with me! Can't wait to try out the many delicious recipes that were introduced! I guess this is not a course for beginners, but if you are fairly experienced and want to cook up something exotic and treat your family with some new dishes, you will find plenty of ideas in here from around the world!
Date published: 2021-06-23
Rated 5 out of 5 by from Awesome I loved this course of grilling that covered from American to world styles of grilling
Date published: 2021-05-10
Rated 2 out of 5 by from Not enough detail to be instructional As others have said, the chefs are amazing and I'd really love to try the food they present in the course. However, I was hoping for more basic information on how to be successful with the grill. That's just not in there. Most of the course is spent watching a chef make a recipe with commentary. Interesting to be sure, but not with enough detail that I could pull it off at home. Example: There is an episode about grilling a turkey. That sounded great and I enjoyed the episode so I looked up the recipe in the course guidebook. Sadly, it is also lacking. I'm told to "check the temperature to ensure that it is appropriate". What temp is appropriate? That's seems like something we should be told, right? Maybe this is basic stuff for a world class chef but that's not the target audience here. I'd love to be told to keep the temp between x and y. Also, we're asked to use wet wood chips -- well, I'm sure I could use Hickory or Cedar or others but what did he use? We're not told. This sort of lack of detail throughout the course ruined it for me. Sadly, because I love the series and had high hopes for this one.
Date published: 2020-10-23
Rated 3 out of 5 by from Grilling Course I think the chefs are good teachers, but I have a bit of trouble watching them cross-contaminate all the food (using same surfaces for vegetables as for meats and fish, not washing their hands before touching clean plates AND (my #1 pet peeve) all the FLIES around the food drive me nuts and just make me think the whole cooking experience isn’t sanitary. Aside from that, I like what they cook and their methods. Just have trouble getting past the flies...ugh.
Date published: 2020-08-05
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Overview

Take full advantage of your grill with this Culinary Institute of America course filled with detailed demonstrations of techniques and recipes from around the world.

About

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.

INSTITUTION

The Culinary Institute of America

Bill Briwa (1957–2018) was a Professor of Culinary Arts at the Culinary Institute of America (CIA) and worked in the hospitality industry as a professional chef and culinary instructor for more than 30 years. He was the resident chef for The Hess Collection Winery in California’s Napa Valley, 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. As a member of the Industry Services Group at the CIA, he worked closely with a range of corporate clients to help them realize their culinary goals. Chef Briwa was a speaker, presenter, and judge at numerous professional conferences, gatherings, and competitions in the culinary world. He presented at the annual conference of the International Association of Culinary Professionals and spoke at the National Restaurant Association Show in Chicago. His writing on food and wine, olive oil, and cooking was featured in Fine Cooking, Mise en Place, and Sunset, as well as in the trade publications Flavor & the Menu and Practical Winery & Vineyard Journal.

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

By This Expert

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The Everyday Gourmet: Cooking with Vegetables
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The Everyday Gourmet: How to Master Outdoor Cooking
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The Everyday Gourmet: Making Healthy Food Taste Great
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The Everyday Gourmet: Rediscovering the Lost Art of Cooking
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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.

INSTITUTION

The Culinary Institute of America
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.

By This Expert

The Everyday Gourmet: How to Master Outdoor Cooking
853
The Everyday Gourmet: How to Master Outdoor Cooking

Trailer

The Art of Grilling

01: 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

02: 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

03: 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

04: 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

05: 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

06: 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

07: 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

08: 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

09: 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