Cooking Classes

  • Home
  • grill roasting and bbq
image

Grill-Roasting and BBQ

$47
Looking for another date or time or need to book for a larger group ? Message us
Book Now

About

Grill-roasting and barbecue are not as simple as throwing a piece of meat on the grill and cracking a beer. There are techniques to this method of cooking that ensure results like sweet and smoky ribs, tender roast beef, and juicy roast chicken with just the right amount of char. Discover how to build a fire for prolonged cooking time and the right amount of heat. Learn what meats are best suited for this style of cooking. Find out what equipment we like best and get great results every time. And once you’ve learned these techniques, try our recipes for Memphis-Style Barbecued Ribs, Inexpensive Grilled Roast Beef with Garlic and Rosemary, and Italian-Style Roasted Chicken.

What You'll Learn

  • 01. Introduction
    Lesson Overview
    Introduction to Grill-Roasting and Barbecuing
    Test Your Grill-Roasting and Barbecuing IQ
  • 02. How Grill-Roasting and Barbecuing Work
    Overview
    Grill-Roasting Basics
    Barbecuing Basics
    What to Cook
    Fire Set-Ups
    Tips for Success
    Wood Chips and Chunks
    Adding Flavor
    Grill Roasting vs. Barbecuing
  • 03. Core Technique Videos
    Grill-Roasting
    Barbecuing
  • 04. Concept Review
    Quiz
  • 05. Recipe Lesson: Italian-Style Grill-Roasted Chicken
    Recipe Overview
    What You’ll Need
    Common Mistakes
    Cook Along in the Test Kitchen
    Share Your Dish
    How Did You Do?
    Printable Recipe
  • 06. Recipe Lesson: Inexpensive Grill-Roasted Beef with Garlic and Rosemary
    Recipe Overview
    What You’ll Need
    Common Mistakes
    Cook Along in the Test Kitchen
    Share Your Dish
    How Did You Do?
    Printable Recipe
  • 07. Recipe Lesson: Memphis-Style Barbecued Ribs
    Recipe Overview
    What You’ll Need
    Common Mistakes
    Cook Along in the Test Kitchen
    Share Your Dish
    How Did You Do?
    Printable Recipe

Related Posts

image
  • Everyday Essentials

Secrets to Sautéing

Put simply, sautéing is a simple and quick method of cooking food on the stovetop. It is the technique of cooking foods in a skillet and getting a proper sear or crust on them. It is also the first step in various other cooking techniques, such as roasting, braising, and stir-frying. It’s no wonder we have dedicated an entire class to this cooking technique. Learn when it is important to sauté, and how to get a proper sear on various meats and vegetables. Understand the value of a good sear and how it contributes to flavor. Discover tricks to getting even browning, and knowing when foods are done. Finally, practice this essential skill in the kitchen with three delicious sautéed recipes: Chicken Saltimbocca, Sautéed Mushrooms with Sesame and Ginger, and Pepper-Crusted Filet Mignon with Blue Cheese-Chive Butter.

Book Now
image
  • Italian

Tuscan Pork Loin with Garlic and Rosemary

This classic pork roast from Tuscany is flavored throughout with heady garlic and rosemary. Our rendition includes a few innovations that might not be a part of traditional Italian recipes, but helps ensure delicious results: We use a bone-in roast, cut the meat off the rib bones, brown the meat, season it with a garlic-rosemary paste, and then tie the meat back onto the ribs, which serve as a sort of roasting rack that protects the meat as its cooks. At the outset, we brine the pork, which produces a succulent, well-seasoned roast. Because pork loin is best roasted in a moderately low oven (that won’t do much for surface browning), we sear the roast in a hot skillet before putting it into the oven. This way, the pork is sure to emerge with a deeply browned and crisped surface. Though not traditionally served, the ribs that were once attached to the roast are rich with flavor. If you’d like to serve them alongside slices of the roast or enjoy them for yourself, increase the oven temperature to 375 degrees, untie the roast and remove the loin as directed, then scrape off the excess garlic-rosemary paste from the ribs, set them on a rimmed baking sheet, and return them to the oven for about 20 minutes, until they are brown and crisp. Slice in between bones and serve.

Book Now
image
  • Everyday Essentials

Sheet Pan Suppers

Rimmed baking sheets, or half-sheet pans, are true workhorses in the test kitchen. We use them for everything from baking cookies or roasting root vegetables to toasting nuts and seeds. And slipping a wire rack inside makes the sheet pan even more versatile—it’s our go-to setup for roasting and broiling meats. But the true super power of the sheet pan is accommodating multiple ingredients to create a complete, flavor-packed, one-pan meal. In this course, you'll learn four recipes with different sheet pan setups to make sure everything cooks at the correct rate and comes out of the oven perfectly—and deliciously—cooked.

Book Now