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

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.

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.

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.

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.

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:

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

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

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

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

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

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

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

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

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

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

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

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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