The Everyday Gourmet: How to Master Outdoor Cooking

In partnership with
Taught By Multiple Professors
Share This Course
4.3 out of 5
43 Reviews
74% of reviewers would recommend this product
Course No. 9271
Video Streaming Included Free

Course Overview

Steak. Asparagus. Pineapple. On a pleasant day when family or friends are near, nothing beats firing up the grill for a great meal. Most of us, however, don’t take full advantage of all the possibilities for outdoor cooking. Not only can the grill provide a savory seared crust on a juicy steak or add smoky flavor to some barbecue chicken, the grill can also enhance salads, side dishes, and a variety of meats beyond your traditional hamburgers and hot dogs.

Picture a Caesar salad with bread charred on the grill and topped with reggiano parmesan. Or how about a king salmon cooked over cedar plank wood, a mixed grill with marinated quail and Italian sausage, or iber-roasted potatoes to accompany the main course? And of course, you’ll want a nice vinaigrette with your side salad.

Whether you’re just starting out or you have a wide range of skills, The Everyday Gourmet: How to Master Outdoor Cooking gives you the chance to boost your culinary repertoire and take full advantage of the grill—your “outdoor kitchen.” Taught by Bill Briwa and Patrick Clark, two highly acclaimed chefs at the Culinary Institute of America, these twelve informative lectures are filled with detailed demonstrations of techniques and recipes from around the world that will liven up your summer meals.

The beauty of outdoor cooking is in going back to basics, using simple tools and your own sensual awareness of the process to make delicious food. Whether it’s the feel of heat from the grill, the sweet smell of fire-roasted onions, or the sound of a sizzling steak over flame, all of your senses play a role in success with the grill. Your instructors show you what the various sights, sounds, and smells mean—and how to make adjustments as you go to create the perfect dish, every time.

Explore All the Fundamentals of Outdoor Cooking

Along with clear lessons in cooking techniques and recipes, Chefs Briwa and Clark also tell you everything you need to know about operating the grill. For instance, you will:

  • Explore different types of wood and charcoal fuel sources, including oak and mesquite.
  • Consider different cuts of meat, from beef brisket to pork shoulder to fish, and how best to cook them.
  • Find out what utensils you need to get the job done, from charcoal chimneys to skewers.
  • See how to create “zones” of heat on the grill to select just the right temperature for cooking different foods.

You’ll get a number of insider tricks for cooking on and off the grill, as well as tips for how to avoid some of the most common mistakes people make. You’ll learn how to tell how well done meat is cooked by using your thumb and forefinger. Away from the grill, you’ll examine several rules of thumb for creating marinades, dry rubs, vinaigrettes, and more. Plus, discover an easier way of cutting garlic and chopping walnuts, among other handy shortcuts.

Whether you’re a novice griller who sticks to hamburgers and hot dogs around the holidays or an experienced cook interesting in expanding your repertoire, Chefs Briwa and Clark guide you through all the ins and outs of outdoor cooking.

Discover Recipes From Around the World

There might not be anything more quintessentially American than grilling on Memorial Day or the Fourth of July, but outdoor cooking is global in its appeal. Cooking over an open fire has brought humans together for millennia, so it’s no surprise to find delicious recipes from many culinary traditions. As you learn to infuse different flavors and ingredients, you’ll see step-by-step instructions for recipes from around the world:

The Mediterranean: Sicilian steak with rich tomato sauce, eggplant sandwich with homemade tzatziki, lamb kabobs, and more.

East and Southeast Asia: Vietnamese liongrass pork, Korean marinated short ribs, Japanese yakitori, Thai beef satay in peanut sauce, and beyond.

Latin America: Caribbean jerk chicken with fire-and-ice fruit salad, skirt steak with orange mojo, pibil-marinated halibut cooked inside banana leaves… the list goes on.

In addition to a wealth of recipes from around the world, you’ll also discover a few new takes on some classic American dishes. Travel through the South for a survey of the great barbeque cultures in the Carolinas, Tennessee, and Texas—including the different types of regional sauces. You’ll also learn how to make your own pizza dough, whip up a number of marinades, and much, much more.

Master Every Course of the Meal

While we may associate meat with the grill, Chefs Briwa and Clark show you how the grill is really your outdoor kitchen—capable of preparing every course of the meal, from appetizers and salads to side dishes and dessert. In fact, some of the most creative and delicious entrees rely on little or no meat.

Whether you’re hosting a summer block party or just looking to cook something unique for your immediate family, you’ll learn how to make grilled Bartlett pears with bitter greens and blue cheese, a grilled vegetable platter with shirred eggs, bruschetta, crostini, and more. Your chefs also give you a wide range of marinade and vinaigrette recipes to compliment what you cook on the grill.

From fire-roasted salsa to a sweet treat made from grilled bread and chocolate, outdoor cooking is one of the most versatile, accessible ways to prepare a meal. In short, grilled food simply tastes better, and The Everyday Gourmet: How to Master Outdoor Cooking gives you masterful instruction to take your culinary skills to the next level.

Hide Full Description
12 lectures
 |  Average 33 minutes each
  • 1
    The Art of Grilling
    Start your course with the basics of grilling: choosing wood, cleaning the grill, tools of the trade, and a few lessons in food safety. Then try your hand at three simple recipes - two types of steak and a grilled salad - to get a feel for cooking over live fire. This first lesson offers a wealth of rules of thumb. x
  • 2
    Grilled Vegetable Starters and Salads
    Now that you're up to speed on all things grilling, take a closer look at preparing different types of salads, from pancetta-wrapped endive to Bartlett pears and greens. In addition to branching away from the traditional main course meat, this lecture on fruits and vegetables shows you how the grill can enhance your homemade salad dressings. x
  • 3
    Flatbreads and Pizza on the Grill
    Delve deeper into cooking with different types of charcoal. Here, you'll find out how to make different types of bread recipes on the grill, including a delicious bruschetta and a savory crostini. Then turn to homemade pizza dough and various sauces and toppings. Plus, see how to use leftover breads to make a sweet treat with the coal embers. x
  • 4
    Grilling Seafood
    Fish can be a tricky meat and requires close attention. Discover some common mistakes with grilling seafood and find out how best to prepare salmon, tuna, halibut, and more. Along the way, you'll learn crucial lessons about making marinades and vinaigrettes. End with a pair of recipes for grilled oysters and marinated shrimp. x
  • 5
    Mediterranean-Style Grilling
    Enjoy a wealth of multicultural dishes with this tour of the Mediterranean, from Italy and Greece to Turkey and Tunisia. Here, you'll explore several popular outdoor cooking recipes. Highlights include lessons in sauces such as muhammara and tzatziki, ember-roasted vegetable dishes, sandwiches and pitas, and lamb kabobs. x
  • 6
    Grilling Poultry
    Take a deep dive into chicken on the grill. After reviewing the different parts of the chicken, learn how to make a classic American barbeque chicken dish, a unique marinated quail mixed grill, and a non-traditional smoke-roasted turkey with a complementary three-grain salad - sure to spice up your next holiday gathering. x
  • 7
    Latin American-Style Grilling
    Swing down to the Caribbean to sample the flavor of the islands. Start with a skirt steak in orange mojo sauce, and move on to an original jerk chicken recipe. Then hop over to the Yucatan for a unique twist on a traditional Mexican dish. Traditionally made with marinated pork, your cochinita pibil dish here is a barbeque halibut with fire-roasted salsa and tortillas. x
  • 8
    Grilling Lamb and Beef
    When we think of the grill, many of us think of meat first. Look beyond the traditional burgers and hot dogs to explore different cuts of meat. Your chefs show you how to grill a marinated Thai-style hangar steak, a dry rub flat-iron steak with coal-roasted potatoes, and hoisin-glazed pork tenderloin. x
  • 9
    Asian-Style Grilling
    Thailand. Japan. Vietnam. Korea. Asia is home to some of the most delicious recipes on the planet, and this lecture surveys some of the popular Asian cuisines that can be prepared on the grill. After a series of skewered meat dishes - including beef satay and yakitori chicken - you'll end with Korean barbeque short ribs. x
  • 10
    Grilling Veggie Savories and Sides
    Shift your attention from meat to the rest of the meal. Learn how to time different types of vegetables on the grill, which will cook fast and caramelize depending on the combination of heat and sugar. Make a splendid vegetable platter with shirred eggs - perfect for a summer brunch - and then turn to grilled corn and portobello mushroom burgers. x
  • 11
    The American Tradition of Barbecue
    Travel south for a tour of the great barbeque styles (vinegar-, ketchup- or mustard-based) and places (the Carolinas, Tennessee, St. Louis, and Texas). After exploring the history and culture of barbeque, see how to make your own with a variety of meats, dry rubs, and sauces. Cook everything from pork butts to ribs to brisket. x
  • 12
    Entertaining - Grilling for a Group
    What's a grill without the occasional outdoor party? Put together everything you've learned with several scrumptious recipes for one amazing party this summer: smoked and grilled appetizers, cedar-plank grilled king salmon, and a dry rub leg of lamb - plus a few special desserts for the road. x

Lecture Titles

Clone Content from Your Professor tab

What's Included

What Does Each Format Include?

Video DVD
Instant Video Includes:
  • Download 12 video lectures to your computer or mobile app
  • Downloadable PDF of the course guidebook
  • FREE video streaming of the course from our website and mobile apps
Video DVD
DVD Includes:
  • 12 lectures on 2 DVDs
  • 128-page printed course guidebook
  • Downloadable PDF of the course guidebook
  • FREE video streaming of the course from our website and mobile apps

What Does The Course Guidebook Include?

Video DVD
Course Guidebook Details:
  • 128-page printed course guidebook
  • Full-color photographs
  • Recipes
  • Bibliography

Enjoy This Course On-the-Go with Our Mobile Apps!*

  • App store App store iPhone + iPad
  • Google Play Google Play Android Devices
  • Kindle Fire Kindle Fire Kindle Fire Tablet + Firephone
*Courses can be streamed from anywhere you have an internet connection. Standard carrier data rates may apply in areas that do not have wifi connections pursuant to your carrier contract.

Your professors

Bill Briwa Patrick Clark

Professor 1 of 2

Bill Briwa
The Culinary Institute of America

Professor 2 of 2

Patrick Clark
The Culinary Institute of America
Bill Briwa (1957–2018) was a Professor of Culinary Arts at the Culinary Institute of America (CIA) and worked in the hospitality industry as a professional chef and culinary instructor for more than 30 years. He was the resident chef for The Hess Collection Winery in California’s Napa Valley, the executive chef for The Wine Spectator Restaurant at the CIA at Greystone, and an officer on the board of the St. Helena...
Learn More About This Professor
Also By This Professor
Patrick Clark has been a chef-instructor at the Culinary Institute of America (CIA) since 2008. A 1991 graduate of the California Culinary Academy (now called Le Cordon Bleu College of Culinary Arts), he brought strong industry experience in high-end, high-volume dining, most recently at Sutro’s restaurant in San Francisco's historic Cliff House, where he won accolades for his farm-fresh, California-coastal cuisine....
Learn More About This Professor
Also By This Professor


The Everyday Gourmet: How to Master Outdoor Cooking is rated 4.2 out of 5 by 44.
Rated 2 out of 5 by from Not enough detail to be instructional As others have said, the chefs are amazing and I'd really love to try the food they present in the course. However, I was hoping for more basic information on how to be successful with the grill. That's just not in there. Most of the course is spent watching a chef make a recipe with commentary. Interesting to be sure, but not with enough detail that I could pull it off at home. Example: There is an episode about grilling a turkey. That sounded great and I enjoyed the episode so I looked up the recipe in the course guidebook. Sadly, it is also lacking. I'm told to "check the temperature to ensure that it is appropriate". What temp is appropriate? That's seems like something we should be told, right? Maybe this is basic stuff for a world class chef but that's not the target audience here. I'd love to be told to keep the temp between x and y. Also, we're asked to use wet wood chips -- well, I'm sure I could use Hickory or Cedar or others but what did he use? We're not told. This sort of lack of detail throughout the course ruined it for me. Sadly, because I love the series and had high hopes for this one.
Date published: 2020-10-23
Rated 3 out of 5 by from Grilling Course I think the chefs are good teachers, but I have a bit of trouble watching them cross-contaminate all the food (using same surfaces for vegetables as for meats and fish, not washing their hands before touching clean plates AND (my #1 pet peeve) all the FLIES around the food drive me nuts and just make me think the whole cooking experience isn’t sanitary. Aside from that, I like what they cook and their methods. Just have trouble getting past the flies...ugh.
Date published: 2020-08-05
Rated 1 out of 5 by from What About Gas Grills? The lectures contained a lot of great ideas and techniques. The only problem is that virtually all were done on charcoal grills. The lectures should have contained information on whether the chefs' techniques would would work equally well on gas grills which are in common use for grilling. This is a huge omission in the course material and greatly diminishes the value of the course,
Date published: 2020-07-28
Rated 4 out of 5 by from Great grilling tips! I love Chef Briwa, so I knowledgeable and entertaining. More courses with him! I have already purchased all courses with him, and am rewatching them. Would love a course on just seafood or Italian food!
Date published: 2019-08-29
Rated 2 out of 5 by from Didn't really deliver what I was hoping for A few tips on grilling, but most of the course topics were spent telling me how to cook recipes I would never make. How about grill temperatures for different types of fish? Maybe grilling techniques for different cuts of meat. I am not going to take a giant grape leaf and wrap it around a piece of halibut. How do get good grill marks and grill the perfect pice of halibut is what I wanted to know . Most of the instrucions was not helpful. Too much time on fancy recipes and not enough on the basics of grilling.
Date published: 2019-07-31
Rated 5 out of 5 by from Fantastic What a great bunch of reciepes and tips. So many new ways to grill and get away from the typical burgers, steaks excetera. Very well presented and taught. I am waiting for the weather to change so i can cook outside and impress my friends with some exotic dishes. We also have all the other cooking series and the ups my game one more level
Date published: 2019-04-11
Rated 5 out of 5 by from We have camped for many years, so I have a lot of experience cooking over an open fire. The foods and recipes introduced in this course look very fun and delicious. I will definitely be trying them.
Date published: 2019-02-18
Rated 5 out of 5 by from Loved this series! I loved the content and watching the chefs demonstrate hands on techniques and tips. I learned so much and am so happy with this purchase. It will inspire you to do more outdoor cooking for sure.
Date published: 2018-11-21
  • y_2020, m_11, d_23, h_16
  • bvseo_bulk, prod_bvrr, vn_bulk_3.0.12
  • cp_1, bvpage1
  • co_hasreviews, tv_4, tr_40
  • loc_en_US, sid_9271, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_teachco
  • bvseo_sdk, p_sdk, 3.2.0
  • CLOUD, getContent, 10.1ms

Questions & Answers

Customers Who Bought This Course Also Bought

Buy together as a Set
Save Up To $166.00
Choose a Set Format