International Grilling Party Cooking Class August 25, 2012

Tired of the same old seasonings for your grilling experience? We’ll teach you the techniques behind using the grill as a flavor enhancer! Learn some new and unusual dry rubs and marinades, including a Moroccan dry rub for lamb kebabs, a fresh tandoori marinade for chicken, and a delectable Tandoori style chicken.

You will learn:

Cajun Dry Rubs and Blackening on Sirloin
The most fragrant Thai Lemongrass Marinade on Red-Eye Tuna
Tandoori Yogurt and Lime Marinated Chicken
Moroccan Smoked Paprika Lamb Kebabs
Grilled Pound Cake, seasonal fruit on skewers with Rum Glaze