Woks & Fryers: Unexpected Ways to Use the Grill with Meathead

NOTE: iphone and ipad users, CLICK HERE to register for class.

What’s on the Menu:
Beef Fried Rice in a Wok on a Charcoal Chimney
Bonus Recipe: Fried Chicken on a Gas Grill

Description:
Memorial Day marks the official start of grilling season, a time when you can cook joyfully outside, surrounded by friends and with no fear of setting off your fire alarm. But if all you’re doing on the grill is searing steak and browning the occasional hot dog, you’re failing to see its full potential. Join Meathead—the celebrated creator of the most popular grilling website in the world, a Barbecue Hall of Famer and author of a book named one of the 100 best cookbooks of all time—for a livestream class where you’ll be blown away by the unexpected ways you can use your grill this summer season. In this 75-minute livestream class, you'll get an inside look at two recipes from his new book, "The Meathead Method.” is how to use a charcoal chimney to create a super-powered, ultra-high-heat stove that’s ideal for wok cooking. So to all of you who have said that your indoor stoves don’t get hot enough to successfully cook in your wok, this one’s for you. You’ll learn to prepare the chimney and keep its heat on high as you make a batch of beef fried rice with plenty of veggies that cooks up in minutes. Plus, as a bonus, Meathead will show you how simple it is to make perfect fried chicken in a pot set right on your grill—with no risk of splattering your whole kitchen with oil. We’ll leave plenty of time for questions and answers, because we know you’ll want to pick Meathead’s brain about all things grilling before summer is upon us.

Not a griller? Don’t worry! The lessons about wok cooking and frying are relevant to indoor cooking, too. Though it’ll take a little longer to make the stir fry recipe on an indoor stove (unless it’s a super-high-powered gas range), you’ll still be able to use Meathead’s process and tips to make a great meal.

Get 10% off your copy of Meathead’s new book, “The Meathead Method,” with code MILK2025 here.

About Meathead: Meathead is one of only 40 living Barbecue Hall of Famers. He is the publisher of AmazingRibs.com, the largest and most popular barbecue and grilling website in the world and the author of “Meathead: The Science of Great Barbecue and Grilling.” It was a New York Times bestseller, named “One of the 100 Best Cookbooks of All Time” by Southern Living Magazine, and called an “indispensable guide” by The New Yorker. The Chicago Tribune called him “as brainy as Food Network’s Alton Brown.” His new book, to be published May 13, 2025, “The Meathead Method” was called “The only book on outdoor cookery you’ll ever need” by Alton Brown of the Food Network. This book introduces new cooking methods and takes barbecue and grilling out of the box.

Thank you to the 2025 Annual Sponsors of the Cooking School, who make our livestream events possible:

• Coccinella, whose Oleavia Extra-Virgin Olive Oils are made with olives that are harvested early, hand-picked and cold-pressed to ensure impeccable flavor. Use code MILK STREET to get 20% off your first order: https://www.coccinellastore.com/oleavia-evoo
• Copper, which makes battery-equipped induction ranges that power premium cooking experiences and store renewable energy — without the need for complex, expensive electrical upgrades. Learn more: t.ly/cU1pO
• Vermicular. With 80+ years of Japanese craftsmanship and heating innovation, they craft thoughtfully designed cast iron cookware that inspires chefs of all levels. Use code COOKLIGHT for 10% off their products at the Milk Street Store: t.ly/mu01T
• Work Sharp, which makes sharpening products that are fast, easy to use and work every time. Find their products on the Milk Street Store and use code SHARPSMART for 10% off: t.ly/SSsSz
• Wulf’s Fish and Savenor’s Market. Together, Wulf’s and Savenor’s provide premium seafood and gourmet meat to chefs and home cooks across the country. Use code MILKSTREET for 20% off orders from Wulf’s (t.ly/REVSO) and Savenor’s (t.ly/CRwjA).
  

If you have any questions about this class, please don't hesitate to get in touch via cookingschool@177milkstreet.com.

This event has limited spots and you must register in advance via Eventbrite in order to attend. One sign-up covers one device. Payments for Milk Street livestream events are non-refundable. If you find yourself unable to attend, you may transfer the ticket to someone else, but we are unable to refund fees and all payments are final.

Closed Captioning is available for all Milk Street virtual events.

Immediately after registering, you will get a confirmation email that contains the Zoom meeting log-in information. One week prior to the class (or within 48 hours, if you register less than one week in advance), you will receive instructions on how to prepare ingredients and equipment in order to cook along, if you choose.

After class, you will receive a recording of the event, as links to any additional recipes and resources that may come up. NOTE:The recording link is only available online for one month following each event. If you’d like to have access to the recording for longer than that, you'll need to save the recording locally by clicking on “download” on the top right corner of the recording page.

Proceeds from livestream cooking classes and workshops support Milk Street's non-profit work with The Big Sisters Association of Great Boston, The Boys & Girls Club of Dorchester, FoodCorps and other partners.

Bonus: All attendees of this class will receive a one-time 20% off coupon to the Milk Street Store after class.