BBQ – From Beginner to pro: Grilling, Smoking and Cooking

سرفصل های دوره

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

1 - Introduction

1 - INTRODUCTION

2 - COMPETITION STYLE VS FAMILY STYLE.html

2 - Gas BBQ Cooking

3 - COOKING SAUSAGES ON GAS LPG PROPANE

4 - SAUSAGES THE TASTE TEST

3 - Kettle and Barrel BBQ Fire Management

5 - SNAKE METHOD VS MINION METHOD

6 - MINION METHOD ON THE DRUM SMOKER

4 - Chicken Pieces Drums Thighs and Nibbles

7 - CHICKEN WING PREP

8 - CHICKEN DRUMS PREP LOLLIPOP SPLAYED REGULAR AND SKINLESS

9 - GETTING THE FIRE READY FOR THE CHICKEN PIECES

10 - PUTTING THE CHICKEN PIECES ON THE GRILL

11 - FIRST CHECK ON THE CHICKEN PIECES

12 - TAKING THE DRUMLET OFF THE GRILL

13 - CHECKING THE CHICKEN PIECES

14 - FLIPPING THE CHICKEN PIECES

15 - TAKING THE CHICKEN PIECES OFF THE GRILL

16 - CHICKEN PIECES THE TASTE TEST

5 - Whole chicken

17 - SPATCHCOCK CHICKEN PREPARATION

18 - BEER CAN CHICKEN PREPARATION

19 - LIGHTING THE BARREL SMOKER

20 - WHY WERE NOT USING THE OFFSET

21 - WHOLE CHICKEN COOKING TIME

22 - PUTTING THE COALS AND WHOLE CHICKENS ONTO THE BBQ

23 - FLIPPING THE SPATCHCOCK CHICKEN

24 - TAKING THE SPATCHCOCK CHICKEN OFF THE GRILL

25 - SPATCHCOCK CHICKEN SLICING AND TASTE TEST

26 - TAKING THE BEER CAN CHICKEN OFF THE GRILL

27 - BEER CAN CHICKEN SLICING AND TASTING

6 - Offset Smoker Fire Management

28 - SETTING UP THE OFFSET READY FOR COAL

29 - FILLING AND LIGHTING THE CHARCOAL

30 - EMPTYING THE FIREBOX AND PLACING THE FIRST WOOD

31 - HEATING UP THE SMOKING CHAMBER

32 - PLACING WOOD READY FOR THE MEAT

7 - Pulled pork from Pork Butt Boston Butt

33 - PORK BUTT PREPARATION AND SEASONING

34 - TIME TO PUT THE PORK INTO THE SMOKER

35 - SPRITZING AND CHECKING

36 - WRAPPING THE PORK BUTT

37 - PORK NEARLY DONE HOW TO CHECK

38 - PULLING THE PORK AND THE TASTE TEST

8 - Pork Ribs

39 - GETTING THE FIRE READY FOR THE RIBS

40 - PREPPING AND SEASONING THE RIBS

41 - PLACING THE RIBS ON THE SMOKER

42 - WRAPPING THE PORK RIBS

43 - TAKING THE RIBS OFF AND THE TASTE TEST

9 - Beef Short Ribs

44 - TRIMMING THE BEEF SHORT RIBS

45 - SEASONING THE BEEF SHORT RIBS

46 - BOATING THE BEEF SHORT RIBS

47 - TEMPERATURE CHECK ON THE SHORT RIBS

48 - UNWRAPPING AND SLICING THE SHORT RIBS

10 - Beef Brisket

49 - TRIMMING THE BRISKET

50 - SEASONING THE BRISKET

51 - BOATING THE BRISKET

52 - CHECKING THE TEMPERATURE OF THE BRISKET

53 - SLICING THE BRISKET

11 - Resources

54 - INFORMATION ABOUT THE RESOURCES.html

55 - USDA SAFE MINIMUM TEMPERATURES.html

56 - QUICK REFERENCE COOKING TEMPERATURES FOR THIS COURSE.html

57 - WOOD SELECTION.html

12 - Conclusion

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

189,000 تومان

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