Cooking Class - Grilling Meats

Grilling meat can be daunting, especially if you just spent a pretty penny on a beautiful prime cut! In this class, we will not only show you how to perfectly sear, char, and grill, but also how to choose the right meats with the proper amount of marbling and firmness. Learn the right temperatures for each cut, and how to use your grill’s direct and indirect heat. Cowboy ribeye steaks, brined thick-cut pork chops, flank steaks, and butterflied, pressed chicken are on the menu, as well as some fun pairings from our director of spirits and sommelier, Mindy Trafman.