Tag: grilling
46 recipes
Argentine Steak with Chimichurri
Grilled ribeye with Argentina's iconic chimichurri — raw herb sauce with red wine vinegar and garlic.
Arugula Salad with Parmesan and Lemon
Arugula salad with shaved Parmesan, lemon, and olive oil — Italian simplicity at its finest.
Beer-Can Chicken (Indirect Grilled)
A whole chicken grilled indirect on a beer can — crackling skin, impossibly juicy meat, and hands-off simplicity.
Blackened Catfish
Cajun-spiced catfish seared in a screaming-hot cast iron skillet — crispy, smoky, and ready in 20 minutes.
Brines, Cures & Marinades
Wet and dry brines, beet cure, kimchi, quick pickles, and duck confit — preservation techniques that transform flavor.
Bún (Vietnamese Noodle Salad)
Bún with grilled lemongrass pork, cold rice noodles, fresh herbs, and nuoc cham dressing.
Caponata (Sicilian Sweet and Sour Eggplant)
Caponata — Sicily's iconic sweet-and-sour eggplant with capers, olives, and pine nuts.
Carne Asada Tacos
Carne Asada Tacos — a Mexican main dish Ready in 40 minutes.
Cauliflower Steaks with Chimichurri
Thick-cut cauliflower roasted golden and topped with bright chimichurri — a plant-based centerpiece.
Cedar-Plank Salmon with Maple Glaze
Salmon roasted on a smoldering cedar plank — the wood smokes and infuses the fish with aromatic cedar flavor while protecting it from direct heat.
Chapter 12: Grilling & Live-Fire Cooking
Direct heat, indirect heat, smoking, and the science of fire — the oldest cooking method made precise.
Compound Butters
Nine versatile compound butters that act as instant finishing sauces — plus the science of clarified butter and ghee.
Esquites (Mexican Street Corn Salad)
Esquites — charred corn kernels with mayo, cotija, chili powder, and lime in a bowl.
Essential Kitchen Equipment
The essential kitchen equipment guide — knives, cookware, thermometers, and tools that make every recipe in this curriculum possible.
Greek Chicken Souvlaki
Lemon-oregano marinated chicken skewers with tzatziki, pita, and fresh vegetables — Greek street food.
Grilled Brined Pork Chop with Potato Gratin
Your first proteins — learning to sear, braise, and roast while building pan sauces from fond.
Grilled Corn with Herb Butter
Grilled corn charred on the grill and slathered with herb compound butter and flaky salt.
Grilled Eggplant & Portobello Sandwich with Fresh Mozzarella and Romesco
Where every culinary journey begins — knife skills, mise en place, and the vegetable techniques that form the foundation of all cooking.
Grilled Peach and Burrata Salad
Charred peaches with creamy burrata, arugula, prosciutto, and balsamic — a summer showstopper.
Grilled Whole Branzino with Lemon and Herbs
Whole fish grilled over direct heat with lemon and herbs. Crispy skin, moist flesh, and the confidence to grill fish.
Grilled Zucchini with Lemon and Herbs
Grilled zucchini with char marks, fresh lemon, and torn herbs — the simplest summer side.
Hawaiian Loco Moco
Hamburger patty over rice with a fried egg and brown gravy — Hawaii's ultimate comfort food plate lunch.
Jamaican Jerk Chicken
A world tour of flavor — mole, jerk, curry, sushi, and the spice profiles that define regional cuisines.
Japanese Cucumber Salad (Sunomono)
Sunomono — thinly sliced cucumber in a sweet rice vinegar and sesame dressing, refreshing and light.
Kiełbasa (Polish Sausage from Scratch)
Homemade Polish kiełbasa with pork, garlic, and marjoram. Ground, seasoned, stuffed into casings, and smoked or grilled.
Lamb Kofta with Tzatziki
Lamb Kofta with Tzatziki — an Indian main dish Ready in 35 minutes. Perfect for weeknight cooking.
Mexican Street Tacos (Carne Asada)
Charred carne asada on warm corn tortillas with onion, cilantro, and salsa verde — authentic taqueria-style.
Oi Muchim (Korean Spicy Cucumber Salad)
Oi muchim — Korean spicy cucumber salad with gochugaru, sesame, and garlic as a banchan side dish.
Pan & Daughter Sauces
Pan sauces, daughter sauces, and the universal deglaze-reduce-enrich method that turns every sauté into a complete dish.
Philly Cheesesteak
Thinly shaved ribeye with melted provolone on a hoagie roll — Philadelphia's iconic sandwich.
Picanha (Brazilian Top Sirloin)
Brazil's favorite cut — thick-capped sirloin grilled with coarse salt and served churrascaria-style.
Pizza and Flatbreads
Where precision meets creativity — doughs, custards, bread, and the science of flour, sugar, eggs, and heat.
Roasted Green Chile Sausage
The culmination — fermentation, curing, sous vide, consommé, and the creative freedom to compose your own dishes.
Smoked Baby Back Ribs (3-2-1 Method)
Fall-off-the-bone ribs using the 3-2-1 method — 3 hours smoke, 2 hours wrapped, 1 hour sauced. A full-day project that teaches low-and-slow smoking.
Southern Creamed Corn
Southern creamed corn made with fresh kernels, cream, and butter — no flour needed for a naturally thick, sweet side.
Southwest Chicken Salad
Southwest chicken salad with grilled chicken, black beans, charred corn, and creamy chipotle ranch dressing.
Spice Blends & Aromatics
Mirepoix, bouquet garni, curry blends, jerk seasoning, and the aromatic foundations that define cuisines around the world.
Stovetop Mac and Cheese
Creamy stovetop mac and cheese with sharp cheddar — no baking required, ready in 20 minutes.
Summer Succotash
Summer succotash with tender lima beans, sweet corn, ripe tomatoes, and crispy bacon in a buttery sauté.
Tandoori Chicken
Yogurt-marinated chicken with Kashmiri spices, charred under a broiler — India's most iconic grilled dish.
The Complete Burger Guide (Beginner to Advanced)
The definitive burger guide — from store-bought to grinding your own meat. Smash technique, homemade buns, and award-winning combos.
The Perfect Grilled Steak (Two-Zone Method)
A thick-cut ribeye grilled over a two-zone fire — hard sear, then gentle indirect heat to a perfect medium-rare. The definitive grilling technique.
Turkish Adana Kebab
Spiced ground lamb skewers grilled over charcoal — Turkey's most famous street food.
Unagi Don (Grilled Eel Rice Bowl)
Unagi don — glazed grilled eel over steamed rice with a sweet soy tare sauce. A Japanese summer delicacy.
Vinaigrettes & Emulsions
Classic vinaigrette, Caesar, aioli, romesco — plus the science of emulsions that connects dressings, mayonnaise, and hollandaise.
Yakitori (Grilled Chicken Skewers)
Charcoal-grilled chicken skewers glazed with sweet soy tare.