Our Grilling Classes refer to any class 3 hours or less, usually held on weekday evenings.

Steak Master Class – Regina – March 8th **LIMITED QUANTITIES REMAIN!**

Steak Master Class         

Date:  March 8, 2019       Friday     

Tentative time 6:00-8:30 PM

Location:  Regina.  1265 Osler St.

Beef – it’s What’s for Dinner!   Bring your appetites!  

We will cover all aspects of steak, from start to finish.  No question will go unanswered.  Topics will include:

  • Cuts:  low demand vs high demand cuts, flavour vs tenderness, etc.
  • Techniques:  We’ll cover a few of them in class and discuss other options for cooking
  • Aging:  Wet aging vs dry aging vs fresh
  • Seasoning
  • Selection, grading, etc.

Steaks to be cooked and served in class:

1)  Redneck Sous-Vide      You won’t believe how easy this technique is… One of our favourite ways to grill steak, and virtually guaranteed to finish at the perfect temperature.  We’ll be grilling these steaks directly over natural lump charcoal.

2) Tri-tip        We think this cut has more natural beef flavour than any other… It’s popular in California, and we’ll show you why it should be popular in your home.   This cut will be cooked on a Gateway Drum Smoker We’ll serve it with freshly grilled garlic toast and homemade salsa fresca.

3) World Championship steak       This is the same recipe and technique that won Prairie Smoke & Spice the World Champion title*, 2 years in a row, at the Jack Daniels World Championship Invitational Barbecue in Lynchburg, Tennessee.  We won the same 1st place award in 2018!    We’ll tell you all the details in class, not here 🙂   This steak will be cooked over charcoal.

Class will be limited to 20 people.

*Chef’s Choice category

Quantity
Product in stock

Price: $90.00

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BBQ Workshop Series – Steak Master Class in Ottawa February 16th

Skill Level:  Beginner – Advanced

Cost: $125

February 16, 2019 – Morning

This BBQ Workshop is all about steak, taught by Ontario’s reigning Steak Cook-Off Champion!  We will talk about the different grades of steak, as well as the different cuts, and why one would choose one cut over another.   From selection, to prep, to cooking to plating, we will cover a lot of steak in 3 hours!

We will cover current trends and traditional classics, in terms of cuts and cooking techniques.  Recipes for our sauces, butters, marinades, rubs and seasonings are all included.  You will eat well and walk away ready to up your own steak game at work, regardless of the cooker you use!

Teaching:

  • Sous-Vide Grilled Rib Steak – Sous-vide cooking is a big trend right now.  We will teach you how to marry the benefits of Sous-vide with all the flavours of charcoal cooking.  Finish it off with a compound butter to seal the deal.
  • Reverse Sear Tri-Tip Steak with Chimichurri Sauce – The Tri-Tip is a cross between a steak and a roast, and when cooked using the Reverse-Sear, it is an amazing, tender and juicy treat.  We will teach you how to perfectly reverse-sear this beautiful and flavourful cut.
  • Thai Waterfall Beef (Nam Tok) – Flank steak, marinated with traditional Thai flavours like lime, cilantro, peppers and grilled over charcoal.  A new way to enjoy a classic cut.

 

Click the button below to be taken to the Eatapedia page to register and pay.

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BBQ Workshop Series – Bacon Master Class in Ottawa March 16th

Skill Level:  Beginner – Intermediate

Cost: $125

March 16, 2019

One of our most popular workshops:  BACON.  The Pork Belly is the most succulent and juicy cut of the entire hog, and in this Workshop we will teach you 3 mouth-watering Pork Belly recipes.  We will talk about curing meats and provide you with the tools and information you will need to go home and cure your own bacon that day!  Rendering all that fat down to a soft, melt-in-your-mouth texture is key when grilling Pork Belly, and we will show you two ways of doing just that, providing you with the ability to make a fantastic appetizer in Pork Belly Burnt Ends and one of the best ways to eat Pork Belly:  Crispy and soft at the same time for a beautiful Pork Belly BLT.  Techniques, recipes and tools will work on all manners of cookers!

Teaching:

  • Homemade Maple Pepper Bacon – We teach you all you need to know to go home and make the best bacon ever.  Covering technique, tools and flavours.
  • Pork Belly Burnt Ends – Brisket Burnt Ends have long been an amazing BBQ Delicacy, and now we up that game by making Burnt Ends out of Belly!
  • Crispy Grilled Pork Belly BLT – You’ve never tasted a BLT like this, using soft juicy grilled pork belly, fresh greens, seasonal tomatoes and a Chipotle Aoli.

 

 

Click the button below to be taken to the Eatapedia page to register and pay.

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Rib, Ribs, Ribs! – Regina – April 10th **SOLD OUT!**

Ribs, Ribs, Ribs!       

Date:  April 10, 2018       Wednesday

Tentative time 6:00-8:30 PM

Location:  1265 Osler St.

We’ll cover ribs from start to finish, including different types, cooking techniques, and flavours.  We’ll talk about selection, preparation seasoning, etc.

We’ll cook with pellet grills and charcoal smokers.

Ribs to be cooked and served in class:

Pork side ribs:  Competition style  (similar to the ribs we cook in our 5-hr pitmaster class)

Pork back ribs:  Finished with Memphis dry rub.  Look for bold, smoky flavours here.

Beef chuck or plate ribs:  (aka short ribs).   These meaty bones are loaded with collagen and will be some of the most succulent bites of beef you’ll ever eat.

 

 

Quantity
Product not in stock

Price: $75.00

Brewhouse Grilling – Regina – April 11th

Brewhouse Grilling!

Date:  April 11, 2019        Thursday, tentative time 6:00-8:30 PM

Location:  1265 Osler St.

Held in conjunction with Rebellion Brewing:  Take home a growler and gift card, included in the price!

DETAILS:

Join us to learn how to prepare some great dishes you would find at your favourite Brewhouse!  Class is held indoors, with several topics covered outside – so please dress accordingly. We will cover:

  • Red ale Chicken shack drumsticks – direct grilled with intense smoky flavours (Rebellion’s Amber ale)
  • Jerk baby back ribs with seasonal beer-based glaze
    • (Beer tbd)
  • Grilled Romaine hearts with IPA vinaigrette
  • Oreo Beer Brownies

Class will be limited to 20 people.

Quantity
Product in stock

Price: $90.00

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Easter-Q – Calgary, AB – March 24th

Easter-Q

March 24, 2019 (Sunday)

2:00pm to 5:00pm

Class Location: Common Crown Brewing – 943 – 28 St. NE, Calgary  Click here for a link to Google Maps.

Just in time for Easter, we’ll cover some great ways to amp up your Easter dinner game using some great outdoor cooking techniques!  
 
Well enjoy the following:  
 
Smoked Cranberry Sauce (the only can used in this recipe is our Gateway Drum!)
 
Smoked Lamb – My 2019 resolution…eat more lamb!  This is a great alternative for your Easter table. 
 
Texas-Style Turkey – Not your momma’s dried out turkey, that’s for sure!  We’ll focus on a Texas-style smoked turkey breast that’s moist and sure to please!  
 
Bourbon-glazed Ham – Bourbon and BBQ Pork…need we say more?  
 
Grilled Brussels Sprouts – trust me…you’ll love these tender little green veggies once we’re done with them. 

–>  Class size is limited.

Quantity
Product in stock

Price: $125.00

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Beer & BBQ – Calgary, AB – March 24th

Beer & BBQ

March 24, 2019 (Sunday)

10:00am to 1:00pm

Class Location: Common Crown Brewing – 943 – 28 St. NE, Calgary  Click here for a link to Google Maps.

Beer & BBQ, what a great combination!  This course will cover 4 recipes that will focus on how to get even more beer into your BBQing!  We’ll focus on complimenting flavors, using 4 beers in 4 courses that will blow your mind!  All recipes below will incorporate some amazing Common Crown beer in unique and creative ways!  
 
Caveman-style grilled broccoli & asparagus with Hollandaise
 
Mac & Cheese
 
Steak with Mushroom Sauce
 
Peach Cobbler with Caramel Sauce

–>  Class size is limited.

Quantity
Product in stock

Price: $125.00

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Steak Master Class – Regina – June 4th

Steak Master Class         

Date:  June 4, 2019       Tuesday     

Tentative time 6:00-8:30 PM

Location:  Regina.  1265 Osler St.

Beef – it’s What’s for Dinner!   Bring your appetites!  

We will cover all aspects of steak, from start to finish.  No question will go unanswered.  Topics will include:

  • Cuts:  low demand vs high demand cuts, flavour vs tenderness, etc.
  • Techniques:  We’ll cover a few of them in class and discuss other options for cooking
  • Seasoning
  • Selection, grading, etc.

Steaks to be cooked and served in class:

1)  Redneck Sous-Vide      You won’t believe how easy this technique is… One of our favourite ways to grill steak, and virtually guaranteed to finish at the perfect temperature.  We’ll be grilling these steaks directly over natural lump charcoal.

2) Tri-tip        We think this cut has more natural beef flavour than any other… It’s popular in California, and we’ll show you why it should be popular in your home.   This cut will be cooked on a Gateway Drum Smoker We’ll serve it with freshly grilled garlic toast and homemade salsa fresca.

3) World Championship steak       This is the same recipe and technique that won Prairie Smoke & Spice the World Champion title*, 2 years in a row, at the Jack Daniels World Championship Invitational Barbecue in Lynchburg, Tennessee.  We won the same 1st place award in 2018!    We’ll tell you all the details in class, not here 🙂   This steak will be cooked over charcoal.

Class will be limited to 20 people.

*Chef’s Choice category

Quantity
Product in stock

Price: $90.00

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Caribbean Grilling – Regina – June 5th

Caribbean Grilling!

Date:  June 5, 2019  Wednesday, tentative time 6:00-8:30 PM

Jerk Pork Sandwich with pineapple slaw

Jerk Pork Sandwich with pineapple slaw

Location:  Prairie Smoke & Spice, 1267A Osler St.

Planked Mahi Mahi with grilled mango salsa

Jerk Pork sandwiches with pineapple slaw

Coconut pineapple rice

Dessert:  one of our signature, award winning desserts – Bacon-wrapped, cherry stuffed, pineapple boats!

We’ll be using charcoal and pellet grills in class, but will explain how the techniques can be applied to other equipment as well – such as gas grills.

Class will be limited to 22 people.

 

Quantity
Product in stock

Price: $75.00

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