Ideas for teaching a grilling class

[CA Birdman]

The one thing most people don't realize is let the meat rest after cooking and that when if you take off the grill before reaches temperature you are going for - my usual is 10 degrees prior when I pull and then cover and let it rest it will cook out and be much more tender than straight from grill to plate to mouth. Marinate and rubs are you friends and even if you don't like salt, you need a little.

Then explain smoking, direct heat/grill, indirect heat/grill. I usally have water tray in whatever I am grilling with as trying to keep moisture and not dry out what I am kicking, don't want shoe leather.

 

[R.R.HARBAUGH]

Grif,
Lamb Leg roast, BNT
Chimichurri rub,
That is definitely FOOD!!!

 

[R.J.M.]

Depending on when this would be
I’d add some interesting novel side bar
I’d bake some cookies in a cardboard solar oven - see youtube . Hope it goes
Great for you

 

[glock]

I would show them that you can use a grill to cook something besides a burger, steak or chicken.

 

[DHC]

A chimney starter makes an excellent high intensity grill in itself. View attachment 380172

I learned something today

 

[CA Birdman]

Make a pizza

 

[Deltaman]

The Vortex thing was new to me, so I ordered one to speriment with, Thanks!!!!

 

[tcc]

The Vortex thing was new to me, so I ordered one to speriment with, Thanks!!!!

Vortex and Slow n Sear are virtually must-haves for a kettle imo.

 

[salthunter]

Im keeping my man card

Grilled veggies, Especially original to the Americans: different peppers, squash, corn tomatoes, sweet potatoes And asparagus and onions

Is it [possible to let a blue, or rare steak rest if the steak starts out at room temp

 

[newduk]

Ask da fowl slayer or fasteel what they do on theirs, and then mirror that back to “your class”. Don’t overthink this…

What the Hal Faststeel know bout grillin?