The Everyday Gourmet: How to Master Outdoor Cooking

The basics of grilling include choosing wood, cleaning the grill, tools of the trade and a few lessons in food safety; trying three simple recipes; two types of steak and a grilled salad; exploring cooking over live fire; a wealth of rules of thumb.

Taking a look at preparing different salads, from pancetta-wrapped endive to Bartlett pears and greens; branching away from the traditional main course meat; looking at fruits and vegetables shows how the grill enhances homemade salad dressings.

Cooking with different types of charcoal; making different bread recipes on the grill, including bruschetta and a savory crostini; homemade pizza dough and various sauces and toppings; using leftover bread to make a sweet treat with the coal embers.

Discovering common mistakes with grilling seafood; knowing how best to prepare salmon, tuna, halibut and more; learning crucial lessons about making marinades and vinaigrettes; ending with a pair of recipes for grilled oysters and marinated shrimp.

Exploring multicultural dishes with a tour of the Mediterranean; from Greece and Italy to Turkey and Tunisia; outdoor cooking recipes; learning sauces such as muhammara and tzatziki, ember-roasted vegetable dishes, sandwiches, pitas and lamb kabobs.

Making chicken on the grill; learning how to make a classic American barbeque chicken dish; a unique marinated quail mixed grill; a non-traditional smoke-roasted turkey with a complementary three-grain salad; perfect for a holiday gathering.