Cooking Class: Grilling Part II, Wednesday, July 27th
With a basic understanding of outdoor grilling established, we can venture into more advanced techniques. Beef will be the focus as well as a large format cuts, steaks with bones, whole fish, and longer term cooking / smoking ie brisket or pork shoulders. Cooking to temperature like medium rare and cooking for texture, in the case of a long slow pork shoulder or beef brisket. Techniques for grilling whole fish as well as shellfish and vegetables steaks. Understand, control and utilize the grills many temperatures to your benefit.