Grill and Smoke Cooking
Grilling and Smoking
Your Host: Martin Kimeldorf
| DAY 1 | Grill and Smoke Cooking: Introduction; Barbecue Rubs, Clarifying Terms: Grilling versus Smoking, The Art of the Rub.
|
| DAY 2 | Grill and Smoke Cooking: MK's Basic Warm and Sweet Rub (the base), Make a Steak Rub by adding the following…Make a Poultry Rub by adding the following…Salmon Rub, Grilled & Rubbed Salmon with Asparagus, Charbroiled Rubbed Steak and corn on the Grilled Cob.
|
| DAY 3 | Grill and Smoke Cooking: Herbed Chicken rub and Potato Salad, Grilled Pork Chops with Special Sauce.
|
| DAY 4 | Grill and Smoke Cooking: Injected Steak Marinade plus Simple Appetizer, Savory Beer Brine for Beef and Pork.
|
| DAY 5 | Grill and Smoke Cooking: The Weekend: Beer Brined Smoky Ribs with Bourbon Fruit Sauce, Choco-Cherry Almond Sundae, Tarragon & Basil Encrusted Tuna, Valuable Resources.
|
|
Copyright © 1999-2007Chef2Chef, LLC All rights reserved. Chef2Chef® and ChefToChef®
are registered trademarks of Chef2Chef, LLC. All brand names and product names used on this Web site are trade names,
service marks, registered trademarks of their respective holders. Click here to review
Our Privacy Policy and Terms of Service - To report Problems, provide Comments or
Suggestions, please Click Here
