EXCERPT: Attention grill masters! Regardless of whether you’re grilling a steak, a piece of chicken, or some vegetables, seasoning them using different approaches can be a game changer. Learn how in this class.
Summer Grilling: Brines, Rubs & Marinades
Attention Grill Masters! Seasoning your meats and vegetables is a game changer...
For many, spending summer evenings on the grill is what summer is all about. For some, it’s intimidating and ripe for error. Let’s remove any stress and learn ways to use different seasoning methods to make your grill game foolproof. Regardless of whether you’re grilling a steak, a piece of chicken, or some vegetables, seasoning them using different approaches can be a game changer.
Learn the uses of dried spice combinations and wet rubs and see when you would choose one over the other. How about brines? Are they necessary when working with chicken and pork? We’ll teach you the tips and the ratios to make a consistent brine. What about marinades? Imparting flavor and acid can be a useful tool, but when can it be too much? We will help. Come join us for a lovely evening out at the grill!
Class culminates in a family-style meal around our beautiful barn wood tables. Enjoy a glass of wine, beer, or a non-alcoholic beverage upon arrival and another with dinner.
You Will Learn
- uses of dried spice combinations and web rubs
- how to make and use brines
- how to make and use marinades
Instructors
- The Kitchen Chef Team
On the Menu
~ marinated ahi tuna steak with cherry salsa
~ brined pork chops with chermoula mop
~ chipotle rubbed rib eye with chimichurri