Classes
Who should attend ? People who are tired of tasteless food and want to have fun.
Grilling(hot and fast) and BBQ(low and slow) classes are offered in the spring, summer and fall. The classes are 4-5 hours.
Classes are $75 per person and held in Meridian, ID. There is lots of of yummy food to eat.
Grilling 101(4 hours)-
Learn how to get the best ‘sear’ on a steak, and how to properly grill chicken without over cooking. In addition to the meats, discover how to grill vegetables and desserts.
BBQ 101(4 Hours)-
The entire smoking process is covered. We also cover topics such as different types of smokers, woods, charcoals and common mistakes.
What happens at the classes
Various BBQ methods and regional styles will be discussed. Brining, rubs, sauces, fire management, meat processing, and other techniques will be introduced to make your cooking more successful.
Only charcoal, real wood, and pellets are used
Sample of items discussed in classes(may be grilling or smoking)
Handouts are included
Who should attend ? People who are tired of tasteless food and want to have fun.
Grilling(hot and fast) and BBQ(low and slow) classes are offered in the spring, summer and fall. The classes are 4-5 hours.
Classes are $75 per person and held in Meridian, ID. There is lots of of yummy food to eat.
Grilling 101(4 hours)-
Learn how to get the best ‘sear’ on a steak, and how to properly grill chicken without over cooking. In addition to the meats, discover how to grill vegetables and desserts.
BBQ 101(4 Hours)-
The entire smoking process is covered. We also cover topics such as different types of smokers, woods, charcoals and common mistakes.
What happens at the classes
Various BBQ methods and regional styles will be discussed. Brining, rubs, sauces, fire management, meat processing, and other techniques will be introduced to make your cooking more successful.
Only charcoal, real wood, and pellets are used
Sample of items discussed in classes(may be grilling or smoking)
- How to BBQ pork ribs. a)How to make your own rubs, b) How to trim out a rack prior to putting on the rub, c) the 3-2-1 method of smoking the rack, d) The question of sauce or not to sauce? e) Regional differences in styles, rubs & sauces.
- Reverse searing. How to cook larger thicker cuts of meat without overcooking and yet optimizing the flavor
- Chicken techniques, e.g. whole chicken on a beer can, and spatch cock chicken.
- Steak. Techniques for searing steaks on outdoor grills to get that steak house taste.
Handouts are included