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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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02-21-2007, 01:31 PM | #1 |
Quintessential Chatty Farker
Join Date: 02-15-06
Location: Waynesville, Ohio
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Another cooking class
I'm doing a private class for a company's team building exercise, with up to 24 people. The class is 3 hours long, and it's to cover grilling in general. I'm going to show how to grill a steak correctly, but that's all I'm actually set on doing.
The focus is mostly on simple things, but I can always do one or two more complicated things. Any thoughts on what you'd either want to show someone or want to see someone do in a grilling class?
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Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :) |
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02-21-2007, 01:48 PM | #2 |
is One Chatty Farker
Join Date: 06-08-06
Location: Upstate South Carolina
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Showing people how to grill some chicken is always a good thing seeing as how most dry it out.
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Chargriller Super Pro with a big ol rust hole and a mouse nest ------ Nothing in life is to be feared, it is only to be understood --saying in a fortune cookie-- |
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02-21-2007, 01:51 PM | #3 |
Quintessential Chatty Farker
Join Date: 02-15-06
Location: Waynesville, Ohio
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Good idea; I'd started kind of thinking of doing a beer can chicken... I think I'll add that one.
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Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :) |
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02-21-2007, 01:55 PM | #4 |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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Grilling fruits and vegetables might be of interest (corn, portabellas, pineapples, etc)
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Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers |
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02-21-2007, 02:06 PM | #5 |
somebody shut me the fark up.
Join Date: 07-21-04
Location: Keller, Texas
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Show them how to use a charcoal chimney. And I really like grilled Ceasar salad. Cut the romain heads in half lengthwise. Drizzle with olive oil and salt and pepper. Cut side down on hot grill enough to char. Plate cut side up and add dressing.
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Med Spicewine-adopted 3/13/10 CL Score 2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11 Med BGE-adopted 2/2/08 CL Score -SOLD Mini BGE-adopted 1/31/08 CL Score Traeger 075-adopted 12/3/11 CL Score Weber 1 touch CL Score Weber Spirit 500 CL Score Weber Smokey Joe Silver CL Score BLUE & RED Thermapens Klose 20x42-SOLD Paddlin Pigs BBQ Ty |
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02-21-2007, 02:55 PM | #6 |
Quintessential Chatty Farker
Join Date: 02-15-06
Location: Waynesville, Ohio
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bbs, great idea; I'm doing grilled peaches for a class before this, but grilled pineapple is simple to show them, and tastes really great all by itself.
t, the salad is a great, idea, too; I've done that, and it was really well received. What I did differently was I froze some balsamic vinegar,a nd served the salad, grilled with a bit of parmesan, with shavings of the vinegar on it. Great ideas, please keep them coming! Simple but good will be the theme. I'm also going to do cedar planked salmon, I think.
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Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :) |
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02-21-2007, 03:50 PM | #7 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Curt,
Planking is a good idea. I've been getting back into plank cooking since the holidays. The planked brie started it but almost all of the seafood just keeps getting better and better. It's almost impossible to screw up unless you catch the plank on fire. So for the class the benefit is not only a an easy cook and a great flavored product but the presentation is wonderful....
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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02-21-2007, 03:58 PM | #8 |
somebody shut me the fark up.
Join Date: 01-23-04
Location: DFW, San AntonioTx
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Working in a portabella for the none carnivores might not be bad.
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You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa Keeping Valspar in BBQ, one cook at a time. Recipient of a Huggies box! Shut up, and cook!!!! |
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02-21-2007, 08:06 PM | #9 |
On the road to being a farker
Join Date: 01-28-07
Location: 42:56:44.390N, 85:35:16.141W
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If you ever do a turkey class I'd be happy to share my syllabus and handouts. JCA
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[FONT="Garamond"]a flock Weber kettles a gaggle of Big Green Eggs a tiny Cookshack and Shirley, the Lang FBA; GLBBQ; KCBS CBJ Team Mrs. Dog's M22 BBQ The problem with the world is that everyone is a few drinks behind. Humphrey Bogart[/FONT] |
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02-21-2007, 10:24 PM | #10 | |
is One Chatty Farker
Join Date: 06-21-06
Location: Lawrence, Kansas - The Great American Outback
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Quote:
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We should be too big to take offense and too noble to give it. - Abraham Lincoln ------- One Moocow UDS! (Thanks, Shane!) http://www.moocowbbq.com/ Two Weber 22.5" kettles One Brinkmann Smoke'N PitMaster Deluxe One LARGE WSM! (special black glossy finish) w/Stoker! WooHoo! KCBS Member/KCBS Master CBJ #24295 Sweaty, smokey and enjoying every minute. |
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02-22-2007, 08:31 AM | #11 |
Quintessential Chatty Farker
Join Date: 02-15-06
Location: Waynesville, Ohio
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Thirdeye, I love scallops that way, and I'm starting to lean toward something like what you posted, with salmon and scallops. I have these cedar sheets that I may do fish with, too. I like wrapping the scallops in proscuitto and skewering with rosemary twigs, too.
J, good idea on the mushroom thing. I'm going to include a few simple sides, but I may do a marinated mushroom 'steak', too. Q, I'll definitely be showing how to do a 3 zone fire, or a 2 zone on gas. I'm also going to show them the importance of letting meat rest once off the grill, with a goofus and gallant version. J, I'm thinking of pushing an all turkey class next fall before Tday, showing deep fried, oven roasted, beer can and brined-and-smoked turkeys. The nice thing about turkey is it's cheap for the class, and it's doable in a 3 hour time frame with the right swapouts.
__________________
Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :) |
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