Tag: grilling
32 recipes
Argentine Steak with Chimichurri
Simply grilled steak with Argentina''s iconic raw herb sauce.
Beer-Can Chicken (Indirect Grilled)
A whole chicken perched on a beer can, grilled indirect until the skin is crackling and the meat is impossibly juicy. The beer steams the cavity from inside.
Brines, Cures & Marinades
Wet and dry brines, beet cure, kimchi, quick pickles, and duck confit — preservation techniques that transform flavor.
Carne Asada Tacos
Cauliflower Steaks with Chimichurri
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.
Chicken Fajitas
Sizzling peppers and onions with seasoned chicken.
Chicken Satay with Peanut Sauce
Grilled marinated chicken skewers with creamy peanut dipping sauce.
Compound Butters
Nine versatile compound butters that act as instant finishing sauces — plus the science of clarified butter and ghee.
Elote (Mexican Street Corn)
Grilled corn slathered with mayo, cotija, chili, and lime.
Greek Souvlaki
Marinated pork skewers with tzatziki, tomato, onion, and warm pita.
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
Sweet summer corn charred on the grill and slathered with herb compound butter.
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
Grilled Whole Branzino with Lemon and Herbs
A whole fish grilled over direct heat — crispy skin, moist flesh, stuffed with lemon and herbs. Teaches the most intimidating grilling skill: fish that doesn't stick.
Grilled Zucchini with Lemon and Herbs
Charred, tender zucchini — the simplest summer side.
Jamaican Jerk Chicken
A world tour of flavor — mole, jerk, curry, sushi, and the spice profiles that define regional cuisines.
Lamb Kofta with Tzatziki
Mexican Street Tacos (Carne Asada)
Simple, authentic street tacos — grilled steak on warm corn tortillas with onion, cilantro, and lime.
Pan & Daughter Sauces
Pan sauces, daughter sauces, and the universal deglaze-reduce-enrich method that turns every sauté into a complete dish.
Picanha (Brazilian Top Sirloin)
Brazil''s favorite cut — thick-capped sirloin grilled simply with coarse salt.
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.
Spice Blends & Aromatics
Mirepoix, bouquet garni, curry blends, jerk seasoning, and the aromatic foundations that define cuisines around the world.
Tandoori Chicken
Yogurt-marinated chicken with vibrant spices, charred under the broiler.
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 grilled on flat skewers — Turkey''s most famous kebab.
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.