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

139,000 تومان

خرید اشتراک افزودن به سبد خرید

خرید دانلودی فوری

در این روش نیاز به افزودن محصول به سبد خرید و تکمیل اطلاعات نیست و شما پس از وارد کردن ایمیل خود و طی کردن مراحل پرداخت لینک های دریافت محصولات را در ایمیل خود دریافت خواهید کرد.

تولید کننده: Udemy