Wood Grilled Seafood and Shellfish October 22, 2009

Cooking over a live flame can’t be beat, especially when it comes to fish and seafood. The combination of a smoky, caramelized crust, and a moist, tender interior takes fresh fish to a higher level. We’ll cover key techniques that ensure successful grilling and demonstrate the role dry rubs, marinades and sauces play.

Official Website: http://realcoolstore.com/index.php/culinary/classes/wood_grilled_seafood_shellfish_10_22/