Barbecuing and Smoking uses low heat, low and slow, cooking for a few hours or even a few days. Grilling uses high heat, hot and fast, so you quickly seal in the juices from the piece you are cooking and takes only minutes. Tom received his inspiration for cooking from his mom. He has a diverse culinary background including education, development and journalism in addition to his management in restaurant kitchens. He teaches a number of cooking classes and writes frequent culinary articles.
He has a passion for local and seasonal products as well as a firm foundation in technique and classical cuisine. Message from Chef Small:
"I enjoy cooking with fresh, seasonal ingredients to try and use as much local produce and meat as possible. I believe that food can be simple, and still taste amazing. I love to talk and learn about food, whether it's with friends, customers, strangers in the grocery store, my family (even my young children)... it's just part of my life. I hope that I am able to share some of this passion with you through these DVD's so that you may be inspired to cook and create for yourself, your family and friends."
Learn all about Barbecue, Smoking and Grilling techniques in addition to creating rubs, sauces and marinades for a variety of different meats.
- Tom's Barbecue Rub
- Sweet Sauce
- Carolina Mustard Sauce
- White Sauce
- Spicy Sauce
PORK SIRLOIN (4 ways):
- Cuban Marinade and Rub
- Italian Balsamic Honey Glaze
- Red Eye (Coffee)
- Indian Style
PORK LOIN (2 ways):
- Stuffed Chops
GRILLING (3 ways):
- Pork Shoulder with Mustard Seed Dry Rub and Honey Mustard Glaze
- Flat Iron Steak with Steak Marinade
- Kalbi Ribs with Asian Marinade
- Buttermilk and Herb Marinade
Printed ingredient list included. 74 minutes.
In this sampled title from the five-part Dare to Cook series, hosted by Seattle chef Tom Small, the versatile cook is first seen in a beautiful, uncluttered kitchen, where he discusses the differences between barbecuing and grilling. Viewers learn how to prepare a variety of rubs, sauces, marinades, and glazes, all of which reflect different ethnic and geographic influences.
He then moves to an outdoor area, where he introduces the equipment, including a grill and a smoker. He demonstrates how to prepare pork loin, pork shoulder, flat-iron steak, ribs, smoked brisket, and chicken. Small offers lots of food-preparation and cooking tips, including removal of bones when necessary.
A recipe precedes each demonstration, and a booklet with printed ingredients accompanies the DVD. Nice camera work illuminates this mouthwatering presentation. Other series titles ($24.95 each) are Canning Basics, Gourmet Food Preservation, Seafood Basics, and Thanksgiving, Ready to Serve in 5.5 Hours.- Nancy McCray
REVIEW: The Midwest Book Review
Hosted by professional gourmet chef Tom Small, the "Dare To Cook" series of DVDs offers easy-to-follow lessons for cooks of all skill and experience levels.
Techniques are meticulously demonstrated, with meticulous instructions. "Gourmet Food Preservation" (9781604900743) covers pickled vegetables, dairy concerns, preserving in oil, freezing, preserving in alcohol, and vinegars; "Canning Basics" (9781604900736) covers water bath canning, pressure canning, freezing, and safety concerns; "Thanksgiving Ready to Serve in 5 1/2 Hours" (9781604900774) covers a wealth of tips, tricks, and techniques to conserving time while preparing a culinary feast;
"Seafood Basics" (9781604900767) covers cooking with shellfish, fish, sauces, beer batter and breading mixes, grilling/smoking, and more; and "Barbecue and Grilling" (9781604900750) covers rubs, sauces, four ways to barbecue pork sirloin, two ways to barbecue pork loin, grilling, smoked brisket, and chicken in marinade. All the DVDs in the series are region free, and worthy of the highest recommendation for aspiring and practicing cooks, as well as for public library "how-to" DVD collections!