Course Description
Course Duration: 6 Hours
Spanish Language
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 meats:
• Whole Chicken
• Pork Ribs (Baby Back and St.Louis Style)
• Beef ribs
• Picanha (Smoked)
• Salmon (Wood)
• Sausages
Chapter 1
How to select the perfect cut of meat for smoking
You'll learn how to choose the ideal cut for smoking, from pork to fish to beef to chicken, focusing on how each selection impacts the final flavor and texture result.
• Pig
• Res
• Chicken
• Fish and more
Episode 2
How to select your smoking equipment
Explore smoking equipment options, including the advantages of each fuel type, to determine which best suits your needs and cooking style.
• Coal
• Natural Wood
• Pellets
Chapter 3
Correct temperatures and times for smoking
You will master the control of temperature and cooking times, ensuring perfect results with each smoke.
• How to control the temperature of the grill
• Learn the difference between done and ready to eat
• How to measure temperature accurately
• Dealing with the dreaded “Hold” of smoking
• Temperature and time tables
Chapter 4
Important tips when smoking
Here are some essential tips to master the art of smoking, ensuring exceptional results every time you fire up your smoker.
• Use of binders
• Correct use of seasonings
• Amount of smoke needed
Chapter 5
Common smoking mistakes
You will identify and learn to avoid the most common smoking mistakes, from improper use of equipment to improper selection of meats and incorrect temperatures.
• Improper use of the smoker
• Incorrect temperatures
• Incorrect meats
Chapter 6
Learn how to cook these cuts
Put your advanced smoking skills into practice with a hands-on session.
• Advanced Smoking (Practical part)
• Whole Chicken
• Pork Ribs (Baby Back and St.Louis Style)
• Beef ribs
• Picanha (Smoked)
• Salmon (Wood)
• Sausages
