Spend a day learning to smoke different cuts of meats and sides using a variety of smoking methods and a range of barbecues.

Barbecues that we will use on the day:
Weber smokey mountain, Kamado style barbecue, Weber kettles and pellet grill.

What we will cover during the day:

Smoked sausage bap, tea and coffee upon arrival 

• Basic safety and hygiene when cooking barbecue
  Starting and maintaining a barbecue
  Choosing your meat and how they lend themselves well to low and slow cooking
  meat preparation
  fuel sources and smoking woods
  cooking different cuts of meat using various techniques
  the importance of resting meat
  Assemble the perfect side dishes and sauces
  Discussion on how to best use your barbecue at home to achieve great results

What we will cook:

• Pork belly St. louis  ribs
  Beef Jacobs ladder
  Reverse seared rib eye steak
  Brisket point end
  Pickles
  BBQ sauce
  Vinegar slaw
  Smoked Hasselback potatoes, Nduja butter