A Taste of American Barbecue
If you want to up your game from sausages and burgers - this is the course for you!
We’ll fire up the smokers and grills and show you how to get big American BBQ flavour without everything taking 12 hours to cook.
On the menu
🔥 Spatchcock BBQ Chicken
Whole chicken, spatchcocked and cooked over fire for juicy meat and beautifully crisp, smoky skin, finished with Norfolk Gold Sauce— my take on the famous tangy American Alabama white BBQ sauce.
🔥 Glazed BBQ Ribs
Tender, smoky ribs finished with a sticky, finger-licking glaze… membrane on or off …binder or no binder…let’s test it! We will put a few different rib cooking techniques to the test to see which we think works best.
🔥 Pork Belly Burnt Ends
Rich, smoky cubes of pork belly cooked until caramelised, sticky and packed with flavour.
🔥 BBQ Chicken Wings
Smoky, charred and loaded with flavour — the perfect American BBQ classic.
🔥 Vex Meats BBQ Sausages
A selection of seriously good, handcrafted sausages from Vex Meats, aka Spice Punch BBQ, including bold flavours such as cheese and jalapeño.
And because no BBQ feast is complete without them, we’ll round things off with a selection of homemade sides, including smoky BBQ beans & pickles.
This isn’t a class where you simply stand around watching someone else cook. You’ll get involved, learn the techniques, understand how to control your fire and leave with plenty of ideas to take home and recreate on your own BBQ.
Come hungry. Leave inspired.