Saturday, 17 December 2016

George Brown BBQ-style Cooking Class


I enjoyed my experience with the George Brown Culinary Arts 1 Class a few years ago. So I came back to do another class in the fall term. Unfortunately, the class I really wanted to take (American Regional Cooking) was cancelled due to low attendance, so instead, I decided to try BBQ-style Cooking.

The class style is rather unique for the Continuing Education program. Instead of everyone individually cooking their dishes for themselves and taking home their own individual trays like in Culinary Arts 1, everyone in the class works together on cooking all of the items in the course outline and everything gets portioned out evenly at the end of the class for students to take home.

The course outline by week was as follows:

Week 1
 B.B.Q. Strip Loin Steak with Chimichuri Sauce
General Purpose Grilling Spice
Asian Beef Short Ribs
Balsamic Grilled Green and White Asparagus

Week 2
Cider Glazed Pork Chops with Grilled Spiced Apples
Slow Cooked BBQ Pork Butts
Sweet Chili and Smoked Paprika Rub
Bourbon BBQ Sauce
Blue Cheese Coleslaw
Caramelized Onions

Week 3
Grilled Striped Bass with Lemon Thyme and Ginger
Miso Honey Glazed Salmon Fillet
Candied Sweet Potatoes
Grilled Acorn Squash

Week 4
Roasted BBQ Chicken with Sichuan Peppercorn Rub
Stock Ale BBQ Sauce
Jerk Chicken Legs
Lemon and Herb Fingerling Potatoes
Chili and Lime Rubbed Corn on the Cob

Week 5
Char Siu BBQ Pork and Spit Roasted BBQ Pork Ribs
Ginger and Chili Grilled Flank Steak
Peanut Crusted Grilled Beef Yakitori with Honey Wasabi Glaze

Week 6
Slow Cooked Beef Chuck Ribs
Grilled Back Ribs with Tunnel Style Sweet and Hot Sauce
Grilled Banana Peppers

November 5, 2017

I forgot to take pictures of the food from the first week - but the steaks and short ribs were delicious (and we learned how to make char marks on the grill). I learned some interesting things (like white asparagus is asparagus grown in the dark and had a lot of fun working with my table/team for the first week. 

November 12, 2017

IMG-20161112-WA0001
Cider Glazed Pork Chops with Grilled Spiced Apples
So yummy! The apples were delicious and they had such nice grill marks too. The pork was so juicy. 

IMG-20161112-WA0000
Trays of Caramelized onions...
IMG-20161112-WA0002
Smoked BBQ pulled pork (from the pork butt)
The sauce was delicious and the pork was really tender - pulling the pork when it comes out from the oven kinda hurt - but the pulled pork was worth it.

November 26, 2016

  20161126_150750
Fries!
Which are surprisingly easy to make with a deep fryer filled with hot oil, salt and pepper. Once you've made them, it gives you a whole new appreciation for thin cut and thick cut fries.

20161126_162342
Striped Bass with lemon
It doesn't look very flattering with the skewers of lemon holding the stomach of the fish closed, but it tastes delicious!

20161126_162516
Salmon and our two side dishes - so yummy! And surprisingly easy to make.

 December 3, 2017 

20161203_152650
Chili and Lime Corn on the Cob
Definitely an interesting way to eat corn on the cob - but I wasn't a big fan considering the corn was sweet enough to just eat plain. Also, the chili powder was super messy.

20161203_161422
Jerk Chicken drumstick - so tender and juicy!

20161203_180138
BBQ Chicken and Jerk Chicken in one tray and fingerling potatoes and corn in another.
So much chicken...

December 10, 2017
20161210_155508
Chef Ian and some of the students working on the grill. 

20161210_140548
The world's biggest sauce bowl. 

20161210_160717
So many ribs and char siu! 
The ribs were good, but the char siu sauce was a little overly sweet (lesson learned). 

20161210_161302
Yakitori Skewers
These were okay - I wasn't a big fan of the honey wasabi glaze. 

December 17, 2017
Our last class surprise was: Pig Roast Day!
20161217_134139
Yes - we cooked this whole pig and split it into trays to eat!
Surprisingly easy to cook this with an industrial convection oven - spray some brandy and water onto the pig skin to crisp it and push it in. It'll be ready in a few hours.

20161217_144112 20161217_145501
While we were waiting, we went back to one of our favourite class appliances --> the deep fryer and made some onion rings (without batter) and fries.

20161217_144123
Stuffed Banana Peppers - These were delicious! Even if you don't eat spicy food, these were so good!

20161217_150739 20161217_151321
With the leftover stuffing (we ran out of banana peppers first), we made little rice balls and then threw those into the deep fryer. (They were a little bland - and needed more salt).

20161217_160334
Beef Chuck Ribs
There was so much meat on these ribs and the beef was very tender after being in the oven for so long.
20161217_160336
Back ribs with Tunnel Sauce
Interesting Fact: Tunnel Sauce (a type of BBQ sauce) originated in Windsor, Ontario. It has a pretty sharp flavour from the vinegar - and smells super strong when you make it - but it's great on ribs.

20161217_160952
The Roast Pig!
It broke in half - but the crackling skin was delicious!

Fantastic Course with Chef Ian! He's so funny, helpful and just a great passionate instructor at George Brown's cooking school. I would love to do another class with him again!

No comments:

Post a Comment