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One off BBQ cooking classes specialising in specific skills, food types or techniques

  • Learn all about authentic South American BBQs, whether it’s an Asado (traditional Argentinian BBQ) or a Churasco (the Brazilian version), there will be plenty of chimichuri, meat and fabulous flavours brought to you by Adriano from Rub & Grub.
    Today’s menu:
    Chicken hearts, BRZ (Adriano’s own recipe) hot link sausages, Asado cut beef ribs w/Chimichurri sauce, marinated chicken thighs, rump cap w/salsa and farofa.
    Each guest will get an entree size serve of each dish.

    Cancelation policy: Class may be postponed up to 48 hours prior if required numbers not achieved.
    Please let us know of any specific dietary requirements at checkout.
    Bookings close 24 hours prior.


  • Join our newest pit master recruits, butchers Caleb (Second Hand Smoke BBQ team) & Paul Suleyman from Goodwood Quality Meats,  and enjoy an enthralling beef and smoking master class complete with beer tastings from Big Shed Brewery.
    Starting with hot salt beef bagels for breakfast, you’ll light up the BBQs, watch the butcher whilst he portions out the beef, and talks you through the different cuts, prep your meat, create a Big Shed beer and BBQ sauce, and of course enjoy a feast of meat for lunch!
    You will taste lesser known cuts of meat and judge for your selves the difference between aged and non aged scotch fillet.
    On the lunch menu:
    American brisket with Big Shed Scoffed’s exclusive BBQ sauce
    Pulled beef sliders with tangy slaw
    Flat Iron steak
    Aged Scotch fillet v non-aged
    Asado beef ribs with Chimichurri sauce
    Potato salad
    Sweet corn in the husks
    Big Shed beers

    Cancelation policy: Class may be postponed up to 48 hours prior if required numbers not achieved.
    Please let us know of any specific dietary requirements at checkout.
    Bookings close 24 hours prior.

    BBQ is an outdoor sport so please dress appropriately to keep warm/cool and dry.


     


  • Come and learn all about the principals of smoking, using different woods and which proteins they’re good to use with, how to smoke fish v meat, how to do it fast ‘n’ furious v low ‘n’ slow! In this class you’ll learn how to cook the Weber Way both in a smoker and on a kettle (always using coals) and you’ll be creating dishes like: Chimichurri Ribs, Smoked Beef Cheeks, Smoked Salmon Nicoise, and even how to create a smoked dessert.

    Cancelation policy: Class may be postponed up to 48 hours prior if required numbers not achieved.
    Please let us know of any specific dietary requirements at checkout.
    Bookings close 24 hours prior.

    Winter BBQ is an outdoor sport so please dress appropriately to keep warm and dry.


  • Come and learn all there is to know about low n slow BBQ cooking the American way. Led by our BBQ competition team Pit master you will learn techniques on temperature management for your smoker, what cuts of meat to use, how to prep it (oh by the way the pit master for this class is a butcher too, so he may know a thing or two!!) and of course how to know when you’re cut of meat is ready.
    Some of the meats will need to be precooked by us due to the length of time it takes, but you will get to see most cooks start off and all of them finish.
    The menu you will create will be chosen from a selection of:
    Texas Brisket
    Baby back pork ribs
    Buffalo chicken wings
    Brisket or pork belly brunt ends
    Sticky pulled beef
    Pulled Boston Butt
    You will also make your own Kansas BBQ sauce to take away with you.
    Sides will be:
    Smokey beans
    Tangy Slaw
    Loaded potatoes/potato salad

    Cancelation policy: Class may be postponed up to 48 hours prior if required numbers not achieved.
    Please let us know of any specific dietary requirements at checkout.
    Bookings close 24 hours prior.

    BBQ is an outdoor sport so please dress appropriately .