In 3 weeks exactly, my barbecue competition teammate, Mark, and I will be holding our first cooking class! (Details can be found here.) With that in mind, later this week, we’ll be reviewing the class and deciding what we’re going to be doing. The theme is tailgating, and, weather permitting, we’ll set up a pseudo-competition site to show the people in the class how a comp might be run. We’ll also be cooking all the food we’ll be going over with the class. My thoughts are to include more than recipes, though; I want to talk about the different types of outdoor cooking and how/when to use different types of outdoor cooking (direct, indirect, smoking). I hope to have a really good packet of info for everyone, with the 2 part goal of getting more people interested in barbecue/outdoor cooking and to be asked to do a class again.
Also this week, I’m going to go over flank steak and how I like to prepare it. It’s a great, healthy hunk o’ beef. The only real downside is the toughness, which is negated if cut correctly against the grain. I’m partial to coffee based rubs for flank steak, and I may try grilling it directly on the coals this time…
I am planning on doing a little bit about over-smoking. Over-smoking can leave bitter tastes, and can really turn someone off of smoked foods. There are easy ways to recognize over-smoking, though, and some pretty simple ways to avoid it (hint: don’t use so much wet wood!).
Next Monday is the deadline for the next Carnival of the Grill, which I’ll be hosting. Click here to submit entries, and the Carnival of the Grill will be posted on September 5.
And the next week, on September 11, I’ll be posting the first of the Carnival of the Food Photography entries, with the topic of "Grill Marks". Submit any blog entries you have that show great grill marks! If you have any suggestions for food photos you’d like to see, let me know!