Grilling University with McCormick

Please note that the meal was complimentary. However, the opinions expressed in my blog are 100% my own!

 Grilling University with McCormick

Grilling University with McCormick

This week, was in a way BBQ week: before going to the Big Apple BBQ Block Party, I was in fact invited to a wonderful evening at the Grilling University by McCormick where I learned a lot about grilling technics. If you cook, whether you have a grill or not, you probably stumbled upon products from McCormick and you might have some in your kitchen. Well, I do.

 Grilling University with McCormick

Grilling University with McCormick

 Grilling University with McCormick

Grilling University with McCormick

This was an event full of food, cocktails and interesting tips from professionals. We started off with Executive Chef Kevan Vetter who had the hard task to teach people how to grill fish and vegetables, not the first things you would think off when thinking about grilling.

 Executive Chef Kevan Vetter at The Grilling University with McCormick

Executive Chef Kevan Vetter at The Grilling University with McCormick

 Executive Chef Kevan Vetter preparing fish at The Grilling University with McCormick

Executive Chef Kevan Vetter preparing fish at The Grilling University with McCormick

 Executive Chef Kevan Vetter cooking fish at The Grilling University with McCormick

Executive Chef Kevan Vetter cooking fish at The Grilling University with McCormick

 Executive Chef Kevan Vetter at The Grilling University with McCormick

Executive Chef Kevan Vetter at The Grilling University with McCormick

 Applewood rub used by Executive Chef Kevan Vetter at The Grilling University 

Applewood rub used by Executive Chef Kevan Vetter at The Grilling University 

 Vegetables cooked on the grill by Chef Kevan Vetter at Executive Chef Kevan Vetter preparing fish at The Grilling University with McCormick

Vegetables cooked on the grill by Chef Kevan Vetter at Executive Chef Kevan Vetter preparing fish at The Grilling University with McCormick

There was Chef Myron Mixon, aka the “winningest man in barbecue” who has been four times world BBQ champion. And do not tell him that grilling is not BBQ! We talked a bit and when I told him that what we call barbecue in France is grilling, he said: "when you go back to France, tell them that there is an old guy in America that is telling them that grilling is barbecue". He made some amazing hanger steak for us that was marinated in a Brazilian steakhouse sauce from McCormick and explained how to position the charcoal on the grill and its effect on the cooking process.

 Chef Myron Mixon at The Grilling University with McCormick

Chef Myron Mixon at The Grilling University with McCormick

 Chef Myron Mixon using a Brazilian steakhouse marinade at The Grilling University with McCormick

Chef Myron Mixon using a Brazilian steakhouse marinade at The Grilling University with McCormick

 Chef Myron Mixon at The Grilling University with McCormick

Chef Myron Mixon at The Grilling University with McCormick

 Chef Myron Mixon cooking a hanger steak at The Grilling University with McCormick

Chef Myron Mixon cooking a hanger steak at The Grilling University with McCormick

Then, we got a demo from Chef James Briscione, 2 time Chopped champion and Rocky Stubblefield, grandson of Christopher B. Stubblefield, aka Stubb, creator behind Stubb’s Legendary Bar-B-Q Sauce, who made some pork and chicken. One of the useful tips given was to always let the rub on the meat sit for a bit because if you immediately put the meat on the grill, the rub will fall off.

 Chef James Briscione and Rocky Stubblefied at The Grilling University with McCormick

Chef James Briscione and Rocky Stubblefied at The Grilling University with McCormick

 Stubb's BBQ sauce at The Grilling University with McCormick

Stubb's BBQ sauce at The Grilling University with McCormick

At the same time we had these demos, we also had some amazing food, featuring some of McCormick's products. Here is what I tried:

 Delicious food at The Grilling University with McCormick

Delicious food at The Grilling University with McCormick

Watermelon caprese skewer (made with Grill Mates Limited Edition Basil Balsamic Veggie Marinade Mix):

 Watermelon caprese skewer at The Grilling University with McCormick

Watermelon caprese skewer at The Grilling University with McCormick

 Watermelon caprese skewer at The Grilling University with McCormick

Watermelon caprese skewer at The Grilling University with McCormick

Grilled Indian spiced flatbread: (made with McCormick turmeric, ground cumin and crushed red pepper):

 Grilled Indian spiced flatbread at The Grilling University with McCormick

Grilled Indian spiced flatbread at The Grilling University with McCormick

Mojito lime shrimp and mango grilled pizza (made with Grill Mates Mojito lime marinade):

 Mojito lime shrimp and mango grilled pizza at The Grilling University with McCormick

Mojito lime shrimp and mango grilled pizza at The Grilling University with McCormick

Pineapple steaks with toasted coconut (made with Grill Mates Island woodfire grill marinade):

 Pineapple steaks with toasted coconut at The Grilling University with McCormick

Pineapple steaks with toasted coconut at The Grilling University with McCormick

Grilled vegetable antipasto bruschetta (made with Grill Mates garlic, herb and wine marinade): 

 Grilled vegetable antipasto bruschetta at The Grilling University with McCormick

Grilled vegetable antipasto bruschetta at The Grilling University with McCormick

Smoked chicken with white BBQ sauce (made with Grill Mates Applewood Rub):

 Smoked chicken with white BBQ sauce at The Grilling University with McCormick

Smoked chicken with white BBQ sauce at The Grilling University with McCormick

Brown sugar bourbon pork tenderloin with grilled peaches (made with Grill Mates brown sugar bourbon marinade mix):

 Brown sugar bourbon pork tenderloin with grilled peaches at The Grilling University with McCormick

Brown sugar bourbon pork tenderloin with grilled peaches at The Grilling University with McCormick

 Brown sugar bourbon pork tenderloin with grilled peaches at The Grilling University with McCormick

Brown sugar bourbon pork tenderloin with grilled peaches at The Grilling University with McCormick

Grilled cabbage steak with bacon and blue cheese (made with Grill Mates Smoky Applewood Marinade):

 Grilled cabbage steak with bacon and blue cheese at The Grilling University with McCormick

Grilled cabbage steak with bacon and blue cheese at The Grilling University with McCormick

Dessert was Zatarain's berry cornbread cake with peppered whipped cream:

 Zatarain's berry cornbread cake with peppered whipped cream at The Grilling University with McCormick

Zatarain's berry cornbread cake with peppered whipped cream at The Grilling University with McCormick

 Zatarain's berry cornbread cake with peppered whipped cream at The Grilling University with McCormick

Zatarain's berry cornbread cake with peppered whipped cream at The Grilling University with McCormick

For drinks, there was a smoky margarita (made with McCormick Sicilian sea salt and smoked paprika):

 Smoky margarita at The Grilling University with McCormick

Smoky margarita at The Grilling University with McCormick

As well as a Frozé pops or frozen rosé pops made with McCormick vanilla extract, raspberry extract and pure lime extract:

 Frozé pop at The Grilling University with McCormick

Frozé pop at The Grilling University with McCormick

It was a great event where I learned a lot about one of the most popular cooking method in the US. And in fact, even if you do not have a grill, you get some good tips, as well as good ideas to prepare succulent meals with all the condiments McCormick offers. So, time to start cooking!

Enjoy (I did)!!

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