Grilling
Finally, Chef Angus ends the series with one of the oldest and most popular methods of cooking, grilling. The care and maintenance of the grill is discussed as well as the selection of products that are appropriate for grilling.
To illustrate the importance of knowing one's grill, Chef Angus demonstrates that some portions of the surface of the grill are hotter than others and explains why it is important to know where they are.
Artisan that he is, Chef Angus is able to demonstrate in one session the five basic degrees of grilling; he covers "Bleu", "Rare", "Medium Rare", "Medium" and "Well Done".
One particularly valuable lesson that Chef Angus imparts is how to use the resistance of the surface of the meat being cooked to tell how well it is done, contrasting it with the resistance from the surfaces on one's hand.
The first demonstration takes place with filet mignon. The second covers fish, specifically a large cut of whitefish. Chef Angus also demonstrates a classic grilling technique of cooking meat on a skewer, in this case mackerel. Chef Angus also prepares an entire marinated chicken for grilling.
The episode also covers grilling vegetables, which are used in the production of a grilled vegetable pizza.
Chef Angus then moves to another piece of equipment in the kitchen; the broiler and proceeds to demonstrate how to broil shrimp on a skewer. Finally, he also creates a dish by broiling seasoned and sugared grapefruit. As we learn, skewering works well for fruit as well, in the broiler or on the grill, as Chef Campbell prepares ingredients that could be incorporated into desserts or other dishes.