Course Overview

Take caveman cuisine up a notch and light a fire under your meat, seafood, and vegetables—even salad and bread! Steak, asparagus, and pineapple are just the beginning. Many of us don’t fully utilize the possibilities outdoor cooking offers. This course, taught by highly acclaimed chef-instructors Bill Briwa and Patrick Clark from the Culinary Institute of America, explores the extensive flavor profiles you can achieve with a grill.

Over twelve informative lectures, you’ll learn techniques and recipes from around the world to elevate your summer cooking. Experience the beauty of outdoor cooking with simple tools and a keen awareness of the grilling process. Your instructors will guide you through the sights, sounds, and smells while offering insider tricks and techniques that will help you avoid common grilling mistakes. Whether you’re a novice or an experienced cook, this course will enhance your skills and culinary repertoire.

Course Lessons

1. Flatbreads and Pizza on the Grill

Delve deeper into cooking with different types of charcoal and learn to make various breads on the grill, including bruschetta and pizza dough with assorted sauces and toppings.

Duration: 31 min

2. Grilling Seafood

Discover how to grill seafood successfully, focusing on salmon, tuna, halibut, and more, while learning about marinades and vinaigrettes. End with recipes for grilled oysters and marinated shrimp.

Duration: 35 min

3. Mediterranean-Style Grilling

Explore multicultural dishes from the Mediterranean, including sauces like muhammara and tzatziki, ember-roasted vegetables, sandwiches, and lamb kabobs.

Duration: 35 min

4. Grilling Poultry

Take a deep dive into chicken, learning to prepare classic BBQ chicken, marinated quail, and smoke-roasted turkey with a three-grain salad.

Duration: 33 min

5. Latin American-Style Grilling

Experience Caribbean flavors with dishes like skirt steak in orange mojo sauce, jerk chicken, and a unique take on cochinita pibil using barbeque halibut.

Duration: 33 min

6. Grilling Lamb and Beef

Explore different cuts of meat, including Thai-style hangar steak, dry rub flat-iron steak, and hoisin-glazed pork tenderloin.

Duration: 33 min

7. Asian-Style Grilling

Survey popular Asian cuisines on the grill, including skewered dishes like beef satay and yakitori chicken, and finish with Korean barbeque short ribs.

Duration: 32 min

8. Grilling Veggie Savories and Sides

Learn how to perfectly grill various vegetables, including a splendid vegetable platter and grilled corn and portobello mushroom burgers.

Duration: 29 min

9. The American Tradition of Barbecue

Discover barbecue styles and history across the U.S., and learn to make your own BBQ with various meats, dry rubs, and sauces.

Duration: 33 min

10. Entertaining—Grilling for a Group

For your next outdoor gathering, compile recipes including smoked appetizers, cedar-plank grilled salmon, and a dry rub leg of lamb, along with delicious desserts.

Duration: 35 min