I held a barbecue workshop/class today, together with a local bbq store. It was 8AM - 4PM, and it was great fun! The weather was good almost all day. I had my students do five different dishes to practice various types of cooks and techniques. First out was smoked shrimp. Then on to smoked salmon. We then trimmed and prepped ribs, and put them on the grills. Then on to Picanha, two styles, then big fat ribeyes. Finally we ate the ribs. Throughout the day I explained a lot of theory, all related to what they were practicing during the day. I even bought a small whiteboard to help explain things.
All in all the food turned out great, and I had a good time. More classes are planned, I look forward to tweaking a few minor things before giving the next class.
Here are a few pics from the event. As a teacher I didn't have lots of time, so I didn't get to take a lot of photos, but here goes.
Students devouring smoked shrimp. Served on butcher's paper. Keeping it simple!
Next up: smoked salmon
Here are some ribs, looking real good if I may say so:
Here's one picanha, did a few with searing vs no searing, so they could taste the difference
Big fat ribeyes, 2" thick. I had them all do some serious reverse sear training.
We used Napoleon grills. I had the students pair up. I haven't used this brand before, and I'm not too impressed with build quality. Also they were a lot harder to adjust temps on with the top and bottom vent. I'd take a used Weber kettle off of craig's list any day over a new Napoleon. Good thing I had a Slow 'N Sear for all of them.
All in all the food turned out great, and I had a good time. More classes are planned, I look forward to tweaking a few minor things before giving the next class.
Here are a few pics from the event. As a teacher I didn't have lots of time, so I didn't get to take a lot of photos, but here goes.
Students devouring smoked shrimp. Served on butcher's paper. Keeping it simple!
Next up: smoked salmon
Here are some ribs, looking real good if I may say so:
Here's one picanha, did a few with searing vs no searing, so they could taste the difference
Big fat ribeyes, 2" thick. I had them all do some serious reverse sear training.
We used Napoleon grills. I had the students pair up. I haven't used this brand before, and I'm not too impressed with build quality. Also they were a lot harder to adjust temps on with the top and bottom vent. I'd take a used Weber kettle off of craig's list any day over a new Napoleon. Good thing I had a Slow 'N Sear for all of them.
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