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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.

 

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BBQ Workshop Series – BBQ Party Appetizers in Ottawa February 16th

Skill Level:  Beginner – Intermediate

Cost: $125

February 16, 2019 – Afternoon

Our newest offering in our BBQ Workshops Series:  BBQ Party Appetizers.  We will share with you 4 recipes along with techniques and tips on how to wow your guests (or just yourself, we wont judge) with these flavour-filled appetizers that wont have you tied to the grill for hours.  Its a party, you should be basking in the glow of praise from your guests, so get out there and take it in!  As with all our classes and workshops, these recipes will work on any grill, even your oven!  We will cook these up using charcoal and pellets, and you will eat well!

Appetizers:

  • Bacon-Wrapped Stuffed Jalapenos – Also knows as “ABTs” or “Atomic Buffalo Turds” –  Blends of cheeses, herbs, seasonings, stuffed into a jalapeno pepper, wrapped in bacon and slow smoked.  These are an all-time favourite of ours!
  • Smoked Brie and Roasted Garlic – Simple to make but oh so delicious and so many ways to personalize this dish with your own preferences.  The crowds always go crazy over this dish, so don’t blink or it will all be gone!
  • Chicken Satay Skewers with Peanut Dipping Sauce – Marinated chicken breast, skewered and grilled, finished with a delightful peanut dipping sauce.  Who doesn’t like food on a stick?  Your guests will thank you and ask for the recipe!
  • Cilantro Lime Grilled Shrimp – Sharing our special Cilantro Lime Marinade, these little beauties are great on their own or as a cracker topper.  Super fast to prep, faster to grill up and always a hit!

 

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Backyard Pitmaster Class in Ottawa February 23rd

SKILL LEVEL:  Beginner – Intermediate

Cost: $200

February 23, 2019

You can grill a steak, and you make burgers the kids wont complain about.  Fantastic!  But now it’s time to up your game.  Now it’s time to learn how to nail Ribs, perfect your Pulled Pork and tackle the King of the big meats:  Beef Brisket.

Join us for a day of interactive instruction and some awesome food. This class is targeted towards Intermediate to Advanced cooks who want to spend a day learning about BBQ Theory, Practice and participate in lots of Q&A. We will learn all about true “Low ‘n Slow” and “Hot ‘n Fast” Southern-style Barbecue.  Classes are kept small to keep them intimate, informal and to give everyone an opportunity to get some hands-on, if they want.

For each of the meats (Chicken, Ribs, Pork Shoulder and Beef Brisket), we will spend time covering:

  • How To Select and Trim
  • Suppliers
  • Marinating VS Injecting VS Brining
  • Cooking Techniques
  • To Wrap Or Not
  • Rub and Sauce Recipes
  • Breakfast and Lunch served
  • Sample all 4 BBQ Meats

 

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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.

 

 

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Backyard Pitmaster Class in Ottawa March 23rd

SKILL LEVEL:  Beginner – Intermediate

Cost: $200

March 23, 2019

You can grill a steak, and you make burgers the kids wont complain about.  Fantastic!  But now it’s time to up your game.  Now it’s time to learn how to nail Ribs, perfect your Pulled Pork and tackle the King of the big meats:  Beef Brisket.

Join us for a day of interactive instruction and some awesome food. This class is targeted towards Intermediate to Advanced cooks who want to spend a day learning about BBQ Theory, Practice and participate in lots of Q&A. We will learn all about true “Low ‘n Slow” and “Hot ‘n Fast” Southern-style Barbecue.  Classes are kept small to keep them intimate, informal and to give everyone an opportunity to get some hands-on, if they want.

For each of the meats (Chicken, Ribs, Pork Shoulder and Beef Brisket), we will spend time covering:

  • How To Select and Trim
  • Suppliers
  • Marinating VS Injecting VS Brining
  • Cooking Techniques
  • To Wrap Or Not
  • Rub and Sauce Recipes
  • Breakfast and Lunch served
  • Sample all 4 BBQ Meats

 

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

Quantity
Product in stock

Price: $0.01

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