"The borderline between being burned and not burned is where barbeque, or grilling, is perfect."
Tutorials in this course: 13
Total viewing time: 1 hour and 27 minutes
Total course time (including prep): 4 hours and 40 minutes
Grilling is one of the oldest cooking techniques known to mankind - dating all the way back to the cavemen days when a particularly shrewd ancestor discovered that meat tasted better when cooked with heat. To be clear, grilling and barbeque are two different forms of cooking, although often discussed interchangeably. Whereas grilling is a matter of cooking food over a direct heat source or open flame, barbeque is about slow cooking over indirect heat.
With that said, Grilling Bootcamp is ideal for anyone who's interested in building their confidence around the grill. While we all have our own techniques and recipes, this course will show you how the masters do it. Regardless of the season, it's always a great time for grilling.
Chef Roy Choi is the executive chef and co-owner of Kogi Truck, A-Frame, Sunny Spot, and Pot, all in Los Angeles. Chef Roy is regarded as the godfather of the food truck movement. His masterful fusion of Mexican-Korean flavors has reshaped Los Angelenos’ expectations for Korean BBQ.
Chef Ralph Scamardella is a chef and partner of the venerable Tao Group, which operates some of the highest grossing, most profitable restaurant venues in the country.
Chef Makani Gerardi didn’t intend to build a gourmet burger empire, but with two successful outposts - Ultimate Burger in Kona, Hawaii and Pono Burger in Santa Monica, California - she’s on her way. Chef Makani honors the relaxed, casual vibe of a burger but elevates it with her technical training and reliance on locally sourced, environmentally conscious ingredients.
Chef Christian Page is the executive chef at Short Order in Los Angeles. His innovative and ingredient-driven approach towards cooking provides diners with carefully crafted and uniquely delicious meals.
Chef Geraldine Gilliland is the executive chef and co-owner of Lula's Cocina Mexicana and Finn McCool’s Irish Pub in Santa Monica, California. She has a James Beard nomination for her cookbook, and has been named “one of the top 6 chefs in the United States” by Bon Appetit Magazine.
Chef Jeff Mahin is the executive chef and co-owner at Stella Barra Pizzeria and M Street Kitchen in Los Angeles, as well as Do-Right Donuts in Chicago. Some of his industry accolades include being named to Zagat's “30 under 30,” making Forbes' “30 under 30” list of hospitality industry up-and-comers in 2012, and being one of Restaurant Hospitality’s 13 Chefs to Watch in 2013.
Chef Jake Dell represents the third generation of his family to run the world-famous Katz Delicatessen in New York City. Chef Jake took over the restaurant in 2009, where he continues to provide hungry New Yorkers with quintessential deli classics.
Chef Paul Virant is the owner and proprietor of Vie Restaurant in Chicago. Chef Paul’s approach to locally-sourced contemporary American cooking has earned him numerous accolades, including the title of being one of Food & Wine’s Best New Chefs of 2007.
Chef Bryon Freeze is the executive chef at Tar and Roses in Los Angeles. Chef Bryon burst into the culinary spotlight when he won "Chef Wanted," a chef competition show on the Food Network.
What You Need
- Deep-fryer or deep-sided pan
- Sauté pan
- Cast iron skillet
- Mixing bowl
- Medium-sized tray
- Kitchen shears
- Chef’s knife
- Large spoon
- Cutting board
- Boning knife
- Mandolin slicer
- Spider strainer
- Bread knife
- Microplane grater
- Kitchen towel
- Parchment paper
- Cooling rack
- Plates and platters for serving
- Chopsticks (optional)
- Thermometer (optional)
- Ingredients are listed within each respective tutorial