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Weekend Warrior (22/Junio/24)

Weekend Warrior (22/Junio/24)

2 total reviews

Regular price $250.00 USD
Regular price $300.00 USD Sale price $250.00 USD
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May 18, 2024
10:00 am - 3:00 pm
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Course Description

Course Duration: 4 Hours

Spanish Language

This course is a complete journey into the world of meats, especially designed for culinary enthusiasts and home chefs looking to perfect their art. From a basic introduction to different types of beef to expert advice on how to cook different cuts, this course offers everything you need to master meat handling.

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 how to prepare the following cuts on BBQ:

  • New York
  • Rib Eye
  • Steak
  • Picanha
Cow

Chapter 1

Introduction to meats

We explore the main types of beef cattle, each with unique characteristics that influence the flavor and texture of the meat. From well-known breeds such as Angus and Hereford, known for their marbling and flavour, to less common but equally impressive varieties such as Limousin and Gelbvieh, this section offers a comprehensive overview of the beef spectrum.

  • Types of Cattle
    - Angus
    - Hereford
    -Braham
    -Holstein
    - Gelbvieh
    - Limousin
    - Simmental
    -Shorthorn
  • Beef Primals
USDA Prime Logo

Episode 2

Differences between meat quality

We delve into the meat grading system, from Prime to Canner, explaining what makes each quality level unique and how they affect both the preparation and final taste of the meat.

  • Prime
  • Choice
  • Selected
  • standard
  • Commercial
  • utility
  • Cutter
  • Canner
Wagyu

Chapter 3

How to choose meats

Practical tips on what to look for when selecting meat, including texture, marbling, consistency and freshness, crucial aspects that determine the final quality of the dish.

  • Texture
  • Marbling
  • Consistency
  • Freshness
Meat in containers

Chapter 4

How to preserve your meats

Guide on best practices for preserving meat, including the use of correct temperatures, vacuum and modified atmosphere packaging, along with freezing and thawing techniques to maximize shelf life without compromising quality.

  • Correct temperatures
  • Vacuum Packaging
  • Atmosphere Packaging
  • Modified
  • Freezing
  • Defrosting
Meat and condiments

Chapter 5

How to season according to the type of meat and cut

Detailed instructions on how to properly season different types and cuts of meat, highlighting the importance of salt, dry rubs, aromatics, and seasoning time to enhance natural flavor.

  • Use of salt
  • Using Dry Rubs
  • Correct way to use aromatics
  • Seasoning Time
Steal on bbq fire

Chapter 6

How to choose your BBQ

A comparison between gas and charcoal barbecues, including advantages and disadvantages of each, tips on how to light them correctly and how to manage temperatures and cooking zones for optimal results.

  • Gas or coal?
  • Advantages and disadvantages
  • How to turn it on
  • Correct temperatures
  • cooking areas
Beautiful steak shot

Chapter 7

Learn to cook these cuts

Finally, a section to transform theory into practice, teaching the techniques necessary to cook these meats to perfection.

Introduction to cooking (Practical part)

  • New York
  • Rib Eye
  • Steak
  • Picanha

This course is the entry-level course for anyone looking to delve deeper into the world of meats, from the amateur butcher to the expert griller, providing the knowledge and skills necessary to select, preserve, season and cook meat like a professional.

Customer Reviews

Based on 2 reviews
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E
Edwin J. Negron
Excelente curso

Tuve la oportunidad de tomar el curso con el Chef Luis y fue mas que excelente. La experiencia espectacular, comidos, disfrutamos y sobre todo aprendi mucho. Desde ese dia manejo el BBQ como todo un experto. La familia siempre quiere venir a mi casa a comer carne por que quedan mejor que en un restaurante.

A
A.M.
El verdadero Maestro

Olvídense de los chef de Instagram y TikTok. El verdadero Maestro es este caballero que te lleva de punto A a punto B en todo lo q necesitas para ser un duro en el BBQ! No se van a arrepentir!

  • Quality

    Granted Quality

    At Marmoleo, our pride lies in providing an incomparable experience, which is based on our firm commitment to quality. We guarantee the freshness of our products, ensuring their preparation and precision, thinking especially of you.

  • Family Icon

    Family Initiative

    Marmoleo is more than a business: it is a family initiative rooted in passion and shared values. Our commitment is to offer the best that comes from the collective dedication of our family members, who put their heart and soul into curating an exceptional experience for you.

  • Puerto Rico Flag Icon

    Authentic Flavors

    Delight in the authentic flavors of Marmoleo, where each delicacy is proudly made by Puerto Ricans. Our products embody the rich cultural heritage and passion that define the Puerto Rican spirit. Marmoleo brings you a taste of the vibrant and tasty traditions of Puerto Rico.