Course Description
Course Duration: 4 Hours
Weekend Warrior Teacher
Chef Luis Vazquez
A virtuoso of select meats, he extends his culinary mastery from the busy kitchens of San Juan, Puerto Rico, to enthusiastic apprentices in Florida. With an innate ability to select and prepare premium cuts, his skill is the heart of Marmoleo. His meticulous technique in curing and roasting meat transforms each piece into a symphony of flavors, which has earned him the title of Pit Master in the realm of fine meats. Now, this meat master is sharing his wisdom, teaching Florida meat aficionados the art of transforming simple cuts into exquisite culinary creations, continuing to inspire and shape the future of gastronomy with every masterful swing of his knife. .
Cuts (Included)
You will learn to prepare the following cuts:
• Porterhouse
• Tomahawk
• Cowboy
• Asado de Tira (Beef Ribs)
• Dry Aged
• Wagyu
Know the beef regions and their differences
Delve into the origin of each cut, exploring the unique characteristics that different regions of the world bring to their meats, from Australia to Spain, through the United States, Japan, and Central and South America.
• Australia
• USA
• Japan
• Central America
• South America
• Spain
Differences in quality depending on the region
Discover how diet, the breeding process and aging methods affect the quality and flavor of meat.
• Grass Fed
• Wagyu & Kobe Beef
• USDA
• Dry Aged
• Wet Aged
Cooking methods
Learn to master various cooking methods to bring out the unique flavors of each cut.
• Direct and Indirect
• Sous Vide
• Frying pan (Cast Iron)
• Reverse Sear
• Butter Basting
Difference between boneless and boneless cuts of meat
Understand the quirks of cooking boneless and boneless cuts, and how these details impact preparation and preservation.
• How to cook them
• How to preserve them
How to prepare your grill for cutting bone-in meats
Master the art of preparing your grill to optimize the cooking of bone-in cuts, ensuring perfect results.
• Correct temperatures
• Cooking areas
Learn how to cook these cuts
Put your advanced knowledge into practice in a practice session.
• Advanced Level Cooking (Practical part)
• Porterhouse
• Tomahawk
• Cowboy
• Asado de Tira (Beef Ribs)
• Dry Aged
• Wagyu
