American Smoking and BBQ Class: Centennial Park

How to smoke meats and cook American style barbecue



3 hours 1 to 20 (public classes), 10 to 30 (private)

label $145 or 4 payments of $36.25


In this fun and hands on cooking class you'll get to combine your love of American style smoking with barbecuing!

You'll learn all about barbecue techniques from the four main barbecue regions in the United States including Texas, Memphis, Carolina and Kansas, and the differences between them. The class will kick off with a complimentary beer and the Chef will give you a quick run through of the session and the menu.

In the smoking class, there will be meat that has been pre-smoked and cooked so you can taste and discuss the end product. You and the Chef will also prepare fresh meat for smoking to demonstrate and learn the techniques. The chef will cover equipment, the Texas crutch method, troubleshooting and temperatures.

During this class you will be shown tips on rubs, timing, and temperatures and of course the perfect accompaniments, to ensure that you can produce mouth watering, fall off the bone meat every time you have a barbecue.

At the end of the class you'll get to enjoy your delicious barbecued and smoked meats!

Sample menu:

On Arrival
- Toasted Turkish Bread with Pukara Estate Oils and Balsamic
Entrée
- Bacon Wrapped Jalapeno Poppers
Mains
- Memphis Style Pulled Pork with Memphis Mop Sauce and Cabbage and Apple Slaw
- Texas Style Low and Slow Cape Grim Brisket
- Uncle E-Rock’s 20 Flavours K.C., MO Baby Rack Ribs with Apple Bourbon BBQ Sauce
- Smoked Corn with Jalapeno and Lime Butter
Dessert
- Spicy Cinnamon & Chilli Chocolate Brownie

These group cooking classes are perfect if you're looking for fun birthday ideas, unique ideas for a bucks party, and corporate cooking classes.

BBQ School endeavours to run all classes scheduled. However, occasionally not enough bookings are made to warrant the class proceeding or a circumstance out of our control dictates that the class will not go ahead. In these rare cases, we will contact you at least 48 hours beforehand to offer to transfer your booking to another class and date.




Aside from this class, this teacher also has the following coming up:


What you'll get
We supply everything - all food, equipment, aprons and reference material.
 
What to bring
Please wear closed shoes.
 
Suitable for

This workshop is suitable for individuals and couples as well as for a hens party, baby shower, birthday, special occasion, team building activity, corporate event, bucks party or Christmas party.

Location

Fairland Pavilion, Centennial Park - Fairland Pavilion, Grand Drive, Centennial Park NSW

Your teacher
BBQ School
BBQ School

The BBQ Cooking School

3k+ likes
4.8 (154+)

BBQ Cooking Classes, Corporate Events & Catering. Sydney, Melbourne, Brisbane and the Hunter Valley.

BBQ School was founded in 2004 by internationally trained chef and passionate foodie Ben Farley who identified that while many Aussies were really into cooking on the BBQ, most only had one or two recipes they knew how to cook really well.

Showing keen BBQ’ers how to prepare and confidently cook a collection of simple, effective and tasty recipes was the best way forward and so in 2004 Ben turned his back on a career in Sydney and London high profile restaurants and founded BBQ School.

In our classes, we assume no knowledge but have found that the more a student knows about BBQ cooking, the more they learn from our experienced chef presenters.

To date around 90,000 people have been taught through the BBQ School.

Our head office is in Willoughby, Sydney but we also operate regular classes in Sydney's Centennial Park, Melbourne, Brisbane and the Hunter Valley and each year the School continues to grow in response to people who wish to cook with more flair when entertaining.

Verified reviews
5

• Jun 2019


I went with my 28 year old son and we both found the course interesting, entertaining and inspiring. The teacher, Seamus, was amusing and down to earth and gave us practical and money saving tips, for example, in creating your own smoker. The venue was delightful (in spite of the heavy rain) - a pavilion in Centennial Park with undercover cooking area and a table set inside ready for lunch. It was a very professional operation - all highly organised, very instructive with two assistant chefs to help or hand around beers and excellent equipment. The meal, with three different meats, vegetables (all smoked) and dessert was magnificent and a jolly good time was had by all!
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