American Smoking BBQ Cooking Class

Learn about American barbecue and how to smoke meats



3 hours Class size 1 to 20 (public classes), 20 to 30

label $160 (or 4 payments of $40 Afterpay)

Always wanted to learn how to smoke the perfect brisket? This mouthwatering cooking class will show you the essentials you need to create delicious American-style barbecued meats!

The class begins with a tasty starter, while the chef/meat-master gives you a rundown of the session while you enjoy a complimentary beer. You’ll then be enjoying some pre-smoked meats so you can discuss the product and the end goal of your meat-smoking journey.

You’ll be focusing on barbecue techniques from four legendary American barbecue regions including Texas, Kansas, Carolina and Memphis, what differentiates them and how to employ the techniques with delicious efficiency. You’ll learn the basics of rubs, timing, temperatures, and the famous Texas crutch method of smoking to enable you to make mouthwatering smoked meats at home.

Your host will also show you how to prepare fresh meat for smoking and will demonstrate how to use proper smoking equipment, as well as making the perfect accompaniments so you can get the most out of your meat.

And of course, at the conclusion of the class, you get to sit down together and enjoy the melt-in-your-mouth, fall-off-the-bone fruits of your labour!

On the menu:

  • Bacon Wrapped Jalapeno Poppers
  • Memphis Style Pulled Pork with Memphis Mop Sauce and Cabbage and Apple Slaw
  • Texas Style Low and Slow Bass Strait Brisket
  • Smoked Baby Rack Ribs with Apple Bourbon BBQ Sauce
  • Smoked Corn with Jalapeno and Lime Butter
  • 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.

Please note: With the current changes due to COVID, there is now a minimum spend of $2500 for private groups, which covers 20 participants. Smaller groups can still be accommodated for, just get in touch to arrange pricing.


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

This class is great for individuals and couples as well as for a team building activity, birthday or hens party.

This would also be a nice gift for her, gift for mum, anniversary gift or birthday gift.

Location

De Bortoli Wines, Hunter Valley, Wine Country Drive, Pokolbin NSW

American Smoking BBQ Cooking Class location
Your teacher
BBQ School
BBQ School

The BBQ Cooking School

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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.

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