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Bbq - From Beginner To Pro: Grilling, Smoking And Cooking

Posted By: ELK1nG
Bbq - From Beginner To Pro: Grilling, Smoking And Cooking

Bbq - From Beginner To Pro: Grilling, Smoking And Cooking
Published 3/2024
MP4 | Video: h264, 1920x1080 | Audio: AAC, 44.1 KHz
Language: English | Size: 7.33 GB | Duration: 2h 55m

Join professional BBQ Chef Mike, as he teaches you how to get more out of your BBQ.

What you'll learn

Learn to cook better Barbecue (BBQ) Food

Learn different styles, from low and slow to to hot and fast

Master different types of Barbecue equipment (Gas, Offset, Kettle and Drum)

Learn the easy way, using the equipment you already have.

Requirements

No experience needed

Description

This Course in a NutshellWhether you have an offset smoker, a Gas powered grill or any other type of BBQ or Smoker this course will teach you the things you need to improve your cooking skills and most importantly make better BBQ food.We cover off how to get the BBQ ready, how to prepare and season the meat and the best way to barbecue your food for amazing results.Course OverviewCovering both a selection of dishes and ways of cooking them you'll learn how to trim, prepare and season the meat and then cook it using different types of BBQ tools and cooking methods.Lessons include the following and more:Fire managementOffset smoker BarbecueDrum Style BarbecueKettle style BarbecueSimple Gas Barbecue (LPG / Propane)Competition Style vs RegularPulled Pork from Pork Butt (Boston Butt)Pork RibsBeef Short RibsBeef BrisketWhole Chicken (Spatchcock and Beer Can)Chicken Pieces (Drums, Thighs, Nibbles)SausagesBeef SteakWhat Will You Learn In this Course?By the end of this course you will feel really comfortable cooking on almost any style of BBQ. The skills you learn will translate well to any other recipes you want to try. You will be able to impress family and friends with your cooking prowess.

Overview

Section 1: Introduction

Lecture 1 INTRODUCTION

Lecture 2 COMPETITION STYLE VS FAMILY STYLE

Section 2: Gas BBQ Cooking

Lecture 3 COOKING SAUSAGES ON GAS (LPG, PROPANE)

Lecture 4 SAUSAGES - THE TASTE TEST

Section 3: Kettle and Barrel BBQ - Fire Management

Lecture 5 SNAKE METHOD VS MINION METHOD

Lecture 6 MINION METHOD ON THE DRUM SMOKER

Section 4: Chicken Pieces (Drums, Thighs and Nibbles)

Lecture 7 CHICKEN WING PREP

Lecture 8 CHICKEN DRUMS PREP (LOLLIPOP, SPLAYED, REGULAR AND SKINLESS)

Lecture 9 GETTING THE FIRE READY FOR THE CHICKEN PIECES

Lecture 10 PUTTING THE CHICKEN PIECES ON THE GRILL

Lecture 11 FIRST CHECK ON THE CHICKEN PIECES

Lecture 12 TAKING THE DRUMLET OFF THE GRILL

Lecture 13 CHECKING THE CHICKEN PIECES

Lecture 14 FLIPPING THE CHICKEN PIECES

Lecture 15 TAKING THE CHICKEN PIECES OFF THE GRILL

Lecture 16 CHICKEN PIECES - THE TASTE TEST !

Section 5: Whole chicken

Lecture 17 SPATCHCOCK CHICKEN PREPARATION

Lecture 18 BEER CAN CHICKEN PREPARATION

Lecture 19 LIGHTING THE BARREL SMOKER

Lecture 20 WHY WE'RE NOT USING THE OFFSET

Lecture 21 WHOLE CHICKEN COOKING TIME

Lecture 22 PUTTING THE COALS AND WHOLE CHICKENS ONTO THE BBQ

Lecture 23 FLIPPING THE SPATCHCOCK CHICKEN

Lecture 24 TAKING THE SPATCHCOCK CHICKEN OFF THE GRILL

Lecture 25 SPATCHCOCK CHICKEN SLICING AND TASTE TEST

Lecture 26 TAKING THE BEER CAN CHICKEN OFF THE GRILL

Lecture 27 BEER CAN CHICKEN - SLICING AND TASTING

Section 6: Offset Smoker - Fire Management

Lecture 28 SETTING UP THE OFFSET READY FOR COAL

Lecture 29 FILLING AND LIGHTING THE CHARCOAL

Lecture 30 EMPTYING THE FIREBOX AND PLACING THE FIRST WOOD

Lecture 31 HEATING UP THE SMOKING CHAMBER

Lecture 32 PLACING WOOD, READY FOR THE MEAT

Section 7: Pulled pork from Pork Butt (Boston Butt)

Lecture 33 PORK BUTT PREPARATION AND SEASONING

Lecture 34 TIME TO PUT THE PORK INTO THE SMOKER

Lecture 35 SPRITZING AND CHECKING

Lecture 36 WRAPPING THE PORK BUTT

Lecture 37 PORK NEARLY DONE - HOW TO CHECK

Lecture 38 PULLING THE PORK AND THE TASTE TEST !

Section 8: Pork Ribs

Lecture 39 GETTING THE FIRE READY FOR THE RIBS

Lecture 40 PREPPING AND SEASONING THE RIBS

Lecture 41 PLACING THE RIBS ON THE SMOKER

Lecture 42 WRAPPING THE PORK RIBS

Lecture 43 TAKING THE RIBS OFF AND THE TASTE TEST !

Section 9: Beef Short Ribs

Lecture 44 TRIMMING THE BEEF SHORT RIBS

Lecture 45 SEASONING THE BEEF SHORT RIBS

Lecture 46 BOATING THE BEEF SHORT RIBS

Lecture 47 TEMPERATURE CHECK ON THE SHORT RIBS

Lecture 48 UNWRAPPING AND SLICING THE SHORT RIBS

Section 10: Beef Brisket

Lecture 49 TRIMMING THE BRISKET

Lecture 50 SEASONING THE BRISKET

Lecture 51 BOATING THE BRISKET

Lecture 52 CHECKING THE TEMPERATURE OF THE BRISKET

Lecture 53 SLICING THE BRISKET

Section 11: Resources

Lecture 54 INFORMATION ABOUT THE RESOURCES

Lecture 55 USDA - SAFE MINIMUM TEMPERATURES

Lecture 56 QUICK REFERENCE COOKING TEMPERATURES FOR THIS COURSE

Lecture 57 WOOD SELECTION

Section 12: Conclusion

Lecture 58 WELL DONE ON MAKING IT TO THE END OF THE COURSE

Anyone that wants to cook better food at home