Barbecue chefs identify themselves by the signature flavors of their sauces, which they brush on slabs of meat and hand to police officers during routine traffic stops. Sample handcrafted piquancy with today's Groupon to To Grill or Not To Grill in Scottsdale. Choose from the following options:
The next series of in-person classes begins March 1.
To Grill or Not To Grill's Chef Craiger distills the know-how gleaned during his 40 years in the restaurant industry into classes and webinars designed to help students to master their own charbroiled destinies. Hosted in an outdoor kitchen and employing a lively, comedic teaching style, Craigers three-hour classes teach up to 22 students kitchen topics ranging from pre-grill preparation and proper equipment usage to how to defeat a hibachi chef in battle.
Students gather around the prep area for firsthand ganders at entrees, sides, and appetizers, with samples distributed hot off the actual grill throughout and a concluding three-course meal that satisfies appetites for inspiration. In addition to traditional protein-centric courses such as the Meat Primer, previous incarnations of the class have unlocked the art of grilled pizzasincluding the toscano with prosciutto and arugula or the provencal with brie, tomato, and thyme. Craiger also grills desserts, wowing stomachs, eyes, and jaded busboys with the theatrical bananas foster maestro.
The chef conducts 20-minute virtual sizzle sessions during webinars that afford students up-close views of slicing, dicing, and searing techniques. A selection of two full-length videos and two additional tip videos per month covers a wide range of beloved recipes, and a Q&A discussion board monitored by the chef invites grillers to post follow-up questions and baby photos of their grills.
It is completely free to buy and sell vouchers on CoupFlip!
See our FAQ page!