Hands-on cooking class

Imagine the fun of a hands on cooking class.

Additionally we do corporate and group events!


Grilled Brisket and Grilled Flank Steak

Grilled Sliced Brisket

adapted  from Bon Appetit Magazine

grill brisket with no seasoning at all.

                  Freeze brisket until frozen solid in the center, at least 8 hours.

                        Let brisket stand at room temperature 2 hours. Slice brisket ⅛” thick.

                        Meanwhile, prepare grill for high heat; oil grate. Grill brisket until lightly charred, about 1 minute per side for medium-rare.


Grilled Flank Steak

Inside skirt comes from the flank—it's narrower and thinner than the outside skirt, and comes with the membrane removed.The inside cut that you will find at most grocery stores today

 adapted  from Bon Appetit Magazine

1 ½ pounds flank Steak

¾ cup Southern Art,  Korean BBQ original Sweet and Savory

Pour marinade over the steak, turning meat to coat thoroughly. Cover, and refrigerate for 6 hours.

Preheat grill for medium-high heat.

Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness. Let rest for 5 minutes and cut against the grain.