The Everyday Gourmet: How to Master Outdoor Cooking

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Course No. 9271
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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.

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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

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Video DVD
Video Download Includes:
  • Download 12 video lectures to your computer or mobile app
  • Downloadable PDF of the course guidebook
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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

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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
A popular chef-instructor at the Culinary Institute of America (CIA), Bill Briwa has worked in the hospitality business as a professional chef and culinary instructor for experts and laypeople around the world for more than 30 years. He was the resident chef for The Hess Collection Winery in the Napa Valley, California; the executive chef for The Wine Spectator Restaurant at the CIA at Greystone; and an officer on the board...
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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....
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Reviews

The Everyday Gourmet: How to Master Outdoor Cooking is rated 4.4 out of 5 by 37.
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
Rated 5 out of 5 by from Very Pleased I bought this for my husband. Although he is familiar with outdoor cooking, he has wanted to try grilling different items with a more gourmet flair. We watched together and he is experimenting and really enjoying trying out new things. We love that the accompanying book is spiral bound! Makes it so easy to use and it contains all of the recipes. We are so very pleased with this video. It's a great addition to our culinary library.
Date published: 2018-06-16
Rated 5 out of 5 by from This course is for those who like to grill... Not only does the course go over tips and techniques on how to grill, it also has very good recipes to follow and prepare. The two instructors are very knowledgeable on grilling.
Date published: 2018-05-26
Rated 3 out of 5 by from I enjoyed watching the DVD and learned some interesting tips. What both my husband and I found off putting was that Chef Patrick Clark seemed to have an allergy or a cold and kept sniffing. I wanted to get him a Kleenex and to stay away from the food. Very disappointing to include that in a food video.
Date published: 2018-05-01
Rated 5 out of 5 by from Practical tips for grilling Professional culinary educators demonstrate techniques and share recipes for the home cook. They use ingredients available to the average cook and recipes that are not overly complicated.
Date published: 2018-04-16
Rated 3 out of 5 by from master outdoor cooking not exactly what i expected but picked up a few tips.. would have liked to have learned more about building the fire, tips on cooking foods.. I didn't get the sense that the chefs were honing in on how to create the cooked food, no tips on timings or temps or how to really smoke foods..
Date published: 2018-03-18
Rated 5 out of 5 by from I am just starting this course. However, I find its beginning lectures just as interesting and informative as the 3 previously studied courses presented by these professors. Definitely a high recommendation.
Date published: 2018-03-02
Rated 5 out of 5 by from Terrific course! I have become a big fan of Chef Briwa and find him to be a terrific teacher of the culinary arts. I am a cooking novice and took this course because I do know how to grill out. I found this course highly informative and entertaining, and I am confident it will help me expand and improve what I can do on the grill. Chef Briwa has an infectious enthusiasm for cooking, and while he tends to the fancy and gourmet side of things, he offers so much practical advice that everyone with an interest in cooking can enjoy his presentations and learn from his teaching. Highly recommended!
Date published: 2018-01-20
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