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 – 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

 

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