Bbq - From Beginner To Pro Grilling, Smoking And Cooking

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
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