Online Class

The Everyday Gourmet: How to Master Outdoor Cooking

by The Great Courses
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Learn how to grill and enjoy flavorful meals, from salads to sauces and even authentic barbecue.

Skill Level


What You Get

  • 12 Streaming HD video lessons with anytime, anywhere access
  • Class materials, including recipes
  • Hours of close-up instruction
  • Answers from fellow classmates in our virtual classroom

How it works

  • Once you purchase, find your class in your class library.
  • Watch on any device anytime.
  • Find downloadable class resources in the class viewer.

Class Overview

This summer, let your grill do the heavy lifting around mealtime. Chef-instructors Bill Briwa and Patrick Clark share the recipes and techniques that will help you get the most from your grill. Just be warned: Your new skills may cause neighbors to become extra friendly and loved ones to suggest family dinners a little more regularly.

Lesson Breakdown

1. The Art of Grilling
Meet your instructors, chefs Bill Briwa and Patrick Clark, and begin learning the basics of grilling, from choosing the right wood to get comfortable with the tools of the trade. Then, try your hand at grilling two types of steak and make a crowd-pleasing grilled salad.
2. Grilled Vegetable Starters & Salads
3. Flatbreads & Pizza on the Grill
4. Grilling Seafood
5. Mediterranean-Style Grilling
6. Grilling Poultry
7. Latin American-Style Grilling
8. Grilling Lamb & Beef
9. Asian-Style Grilling
10. Grilling Veggie Savories & Sides
11. The American Tradition of Barbecue
12. Entertaining: Grilling for a Group

Recommended with this class

  • Standard kitchen implements: pots, pans, baking dishes, mixing bowls, measuring cups and spoons, heat-proof spatula, whisk

Taught by

Bill Briwa & Patrick Clark
Bill Briwa & Patrick Clark
A popular chef-instructor at The Culinary Institute of America, Bill Briwa has worked in the hospitality business for more than 30 years. He was the resident chef for The Hess Collection Winery in the Napa Valley, California; the executive chef for The Wine Spectator Restaurant at the CIA at Greystone; and an officer on the board of the St. Helena (California) Farmers' Market. A talented presenter and judge at numerous professional conferences, including the annual International Association of Culinary Professionals Conference and the National Restaurant Association Show, Bill has also had his writing featured in Fine Cooking, Mise en Place and Practical Winery & Vineyard Journal. Patrick Clark has been a chef-instructor at The Culinary Institute of America (CIA) since 2008. A 1991 graduate of the California Culinary Academy (now called Le Cordon Bleu College of Culinary Arts), he brought strong industry experience in high-end, high-volume dining, most recently at Sutro’s restaurant in San Francisco's historic Cliff House, where he won accolades for his farm-fresh, California-coastal cuisine. As a chef-instructor at The CIA, Chef Clark has developed curricula and has taught a wide range of culinary topics. He has traveled to teach and study cuisines across the United States and in Mexico, the Mediterranean and Europe.

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