This masterclass is designed for someone looking to get into food
smoking, or who wishes to improve their smoking techniques, or to simply
learn more about the different smoking techniques that you can use to
create delicious, tasty smoked dishes.
This class has a small element of hands-on bbq prep and cooking, during
which you will be given the opportunity to prepare and cook some dishes
on a range of smokers, from a Bradley Smoker through to a Pellet Grill,
a Masterbuilt Gravity BBQ, a Kamado, an Offset Smoker and a ProQ Excel
(amongst other pieces of equipment), although most of this class is
watching and learning theory and techniques from our chef.
We'll cover Cold Smoking, Hot & Fast smoking and Low & Slow smoking.
It will be a friendly, intimate class where you can watch a BBQ expert
in action, ask questions, get involved in the food prep if you wish, and
be well-fed and watered throughout! Everything that is cooked must be
eaten or taken away with you, so you will not go home hungry!
We'll prepare, cook and eat a seasonal menu, typically including these
BBQ staples;
-
Beef Brisket
-
Pork Ribs
-
Pulled Pork
-
Beef Ribs
-
Whole Chickens
-
Burnt Ends
-
Cold-Smoked Cheese
-
Smoked Nuts
The course will be held in our undercover purpose built BBQ area just
outside of Hitchin, Hertfordshire SG4 7HD so come rain or shine you'll
be sure to have a cracking day.
Maximum class size is 18 people, so you will be able to ask questions
throughout the day.
Please note, we will be cooking across a range of different smokers - if
you'd like to see a specific smoker in action, please contact us in
advance and we can see if this can be accommodated.
When: Various Dates available
Duration : 4 Hours
Where: BBQ Land, SG4 7HD
Customer Testimonials:
Pete - Nov 2024 - Many
thanks for this, extremely helpful and also thanks for such an
interesting and filling day on Friday!
Dave - Feb 2023 - It was good to meat you at BBQ land
on Saturday. I found the whole session very interesting and learned a
lot, particularly about hot and cold smoking and using different
ingredients, rubs and temperatures to influence flavours. Also the
importance of choice of charcoal and to think of it as an ingredient as
well as a fuel source. Thank you for making the session both
entertaining and enjoyable - I will definitely be back!