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£230.00
Cooking with Fire & Smoke - Low n Slow American style BBQ
Using our own line of dry rubs, together we will prepare, marinade & smoke babybacks, ox cheek, chicken leg, belly pork burnt ends & Longhope Hot Links.
Our Fire Chef talking you through setting up smokers, in our Fire Kitchen, ready to slow smoke. We will also use a selection of grills and smokers throughout the class.
You will learn how to control your fire’s temperature through use of the vents and fuel.
Chef will prepare & demo some items to taste, including the all-important sides.
The class will cover:
Theory, tips & tricks, rubs & marinades/injecting.
Dry brine or wet brine?
Smoke control & temps. Use of vents
Smoke ring. What is it, why is it?
Bark or no bark? Crutch or not? Spritz or mop?
Different woods, lumpwood charcoal vs briquettes
There is a saying in BBQ, “it's ready when its ready”. There are many factors that contribute to length of time spent smoking meats, if you need to leave at a certain time, let us know before the class, please.
We will finish with a smoky feast, with takeaway containers provided, if needed. 1st drink from the bar is on me.
Please inform us of any dietary requirements at time of booking
All class prices are inclusive of VAT at 20%
