Talkin’ Turkey! – Regina – March 27

Talkin’ Turkey 

Date:  March 27, 2018       (Week before Easter)

Tuesday, tentative time 6:00-8:30 PM

Location:  Regina, address to be announced

We’ll chat all about turkey and how to cook it on your grill or smoker.  We’ll chat about brining, spatchcocking, smoking, etc.  We’ll discuss different equipment options for cooking your bird, or even just parts of a whole bird.

We’ll also try some great dishes on the grill with leftover turkey – how about Turkey & Sausage Jambalaya, and grilled turkey quesadillas?   You’ll devour the food and take the recipes home.

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Product in stock

Price: $70.00

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Brewhouse Grilling – Regina – March 28 ** SOLD OUT**

Brewhouse Grilling!

Date:  March 28, 2018        Wednesday, tentative time 6:00-8:30 PM

Location:  Regina.  Address to be announced

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 Hefeweizen glaze – The glaze compliments the island flavours and tempers the heat from the Jerk spices.
    • (Beer tbd)
  • Grilled Romaine hearts with IPA vinaigrette
  • Oreo Beer Brownies

Class will be limited to 20 people.

Quantity
Product not in stock

Price: $80.00

Steak Master Class – Regina – March 29

Steak Master Class         

Date:  March 29, 2018       Thursday, tentative time 6:00-8:30 PM

Location:  Regina.  Location to be determined

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 Yoder YS-640 pellet grill.

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’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

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Price: $80.00

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Steak Master Class – Regina – April 24

Steak Master Class         

Date:  Apri 24, 2018       Wednesday     

Tentative time 6:00-8:30 PM

Location:  Regina.  Location to be determined

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 Yoder YS-640 pellet grill.

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’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

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Product in stock

Price: $80.00

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RIBS! – Regina – April 25

Ribs, Ribs, Ribs!       

Date:  Apri 25, 2018       Thursday

Tentative time 6:00-8:30 PM

Location:  Regina.  Location to be determined

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.

 

 

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Price: $70.00

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Pitmaster Class – Regina Early Bird – March 10 **SOLD OUT**

March 10, 2018 (Saturday)

Early bird class – to be held in sunshine, rain, or snow!

Tentative Class Time: 11am – 4pm
Location:  Regina, address to be confirmed

Join us for a half day of instruction and some awesome food. This class is targeted at the beginner through intermediate BBQ’er, and we will learn all about true, low ‘n slow, Southern-style Barbecue.  Intermediate cooks who have taken our classes have picked up enough knowledge to win Grand Championships of their own!

We will be cooking throughout the class and we will have our award winning food for you to try.  You’ll go home with our award-winning Blue Ribbon’ BBQ sauce and rubs, and a detailed handout covering everything we discuss in class, and more.  Class is held indoors, with several topics covered outside – so please dress accordingly.  We will cover:

  • Preparation of 5 meats – Brisket, pulled pork, ribs, chicken, and top sirloin beef.  We will teach you how to select, trim, season, and cook these meats.
  • BBQ rubs, mops, sauces, glazes, etc.
  • Cooking fuel (charcoal, pellets, etc) and wood selection – seasoning with smoke
  • “Low ‘n Slow” in theory.  We’ll discuss “Hot & Fast” cooking also.
  • Equipment – all types smokers and grills for cooking real BBQ – we have cooked on them all, and most are present in class.
  • Tools for ‘Que, both necessary and unnecessary
  • Myths in the BBQ world, and science too
  • Basics of Competition – requirements, entry guidelines, judging, etc.
  • Lots of stories from the BBQ trail
Quantity
Product not in stock

Price: $140.00

Pitmaster Class – Regina Early Bird – March 11

March 11, 2018 (Sunday)

Early bird class – to be held in sunshine, rain, or snow!

Tentative Class Time: 11am – 4pm
Location:  Regina, address to be confirmed

Join us for a half day of instruction and some awesome food. This class is targeted at the beginner through intermediate BBQ’er, and we will learn all about true, low ‘n slow, Southern-style Barbecue.  Intermediate cooks who have taken our classes have picked up enough knowledge to win Grand Championships of their own!

We will be cooking throughout the class and we will have our award winning food for you to try.  You’ll go home with our award-winning Blue Ribbon’ BBQ sauce and rubs, and a detailed handout covering everything we discuss in class, and more.  Class is held indoors, with several topics covered outside – so please dress accordingly.  We will cover:

  • Preparation of 5 meats – Brisket, pulled pork, ribs, chicken, and top sirloin beef.  We will teach you how to select, trim, season, and cook these meats.
  • BBQ rubs, mops, sauces, glazes, etc.
  • Cooking fuel (charcoal, pellets, etc) and wood selection – seasoning with smoke
  • “Low ‘n Slow” in theory.  We’ll discuss “Hot & Fast” cooking also.
  • Equipment – all types smokers and grills for cooking real BBQ – we have cooked on them all, and most are present in class.
  • Tools for ‘Que, both necessary and unnecessary
  • Myths in the BBQ world, and science too
  • Basics of Competition – requirements, entry guidelines, judging, etc.
  • Lots of stories from the BBQ trail
Quantity
Product in stock

Price: $140.00

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Pitmaster Class – Regina – April 22 **SOLD OUT!**

April 22, 2018 (Sunday)

Tentative Class Time: 11am – 4pm
Location:  Regina, address to be confirmed

Join us for a half day of instruction and some awesome food. This class is targeted at the beginner through intermediate BBQ’er, and we will learn all about true, low ‘n slow, Southern-style Barbecue.  Intermediate cooks who have taken our classes have picked up enough knowledge to win Grand Championships of their own!

We will be cooking throughout the class and we will have our award winning food for you to try.  You’ll go home with our award-winning Blue Ribbon’ BBQ sauce and rubs, and a detailed handout covering everything we discuss in class, and more.  Class is held indoors, with several topics covered outside – so please dress accordingly.  We will cover:

  • Preparation of 4 meats – Brisket, pulled pork, ribs, and chicken. We will teach you how to select, trim, season, and cook these meats.
  • BBQ rubs, mops, sauces, glazes, etc.
  • Cooking fuel (charcoal, pellets, etc) and wood selection – seasoning with smoke
  • “Low ‘n Slow” in theory.  We’ll discuss “Hot & Fast” cooking also.
  • Equipment – all types smokers and grills for cooking real BBQ – we have cooked on them all, and most are present in class.
  • Tools for ‘Que, both necessary and unnecessary
  • Myths in the BBQ world, and science too
  • Basics of Competition – requirements, entry guidelines, judging, etc.
  • Lots of stories from the BBQ trail
Quantity
Product not in stock

Price: $170.00

Competition Class – Regina – April 28th

Competition BBQ Class

April 28  Regina, SKRob & Jacy, awards at the Jack 2014

Interested in competition barbecue?  Or maybe you’re an experienced team looking for a few golden nuggets?   This class is  meant for you!

This isn’t just any BBQ guy talking about ‘Que – Rob is an experienced instructor and has mentored many cooks.  His BBQ & grilling classes have been attended by over 1700 students so far!   Many of the top teams in Canada have attended one of Rob’s pitmaster or  competition classes.

Our competition strategies have resulted in:

  • 12 Grand Championships since 2013, 18 GC’s since 2009, and regular calls at both the Jack and Royal.  Considering we only cook 3-4 contests a year, that’s not bad!  See our full results here.
  • 6 invitations to the American Royal
  • 6 invitations to the Jack Daniels Invitational
  • 4 invitations to the World Food Championships
  • 2015 Canadian Team of the Year (CBBQS)
  • 2014 Canadian Team of the Year (CBBQS) runner up
  • Geography-neutral recipes:  our 3 Grand Championships in 2015 were in 3 different provinces, and recipes / techniques have done well at the Jack and Royal.

Award Ceremonies, Porkapalooza 2014 in Edmonton

Award Ceremonies, Porkapalooza 2014 in Edmonton

Some of the best BBQ chicken you will ever eat

Some of the best BBQ chicken you will ever eat

 

 

 

 

 

 

 

CLASS DETAILS

  • Cost – $300 –  This is an investment to make sure you’re breaking even at your next competitions, or leaving with dollars in your pocket!
  • 1-day class, covering all aspects of a competition cook from start to finish.  Tentative class time is 8 AM until 4 PM –  or whenever every question has been answered.  Breakfast (fruit, pastries, coffee, juice) will be provided.  All 4 meats will be available for tasting & evaluation.
  • Includes prep of all 4 meats, using actual techniques we have used in competition.
  • Presentation ideas for blind boxes.
  • Strategies for different judging scenarios, flavour profiles, ancillary categories, Peoples’ Choice, etc.

2010 Awards

  • —> Most importantly, we don’t just demonstrate and give you ingredients. We discuss our strategies and let you know WHY we do what we do.  We let you know what we’ve changed and why. 
  • We will cook on Yoder and Cookshack pellet grills, with specific notes about what we do differently when cooking on charcoal pits.   We have extensive experience cooking on stick burners in competition also, so we can answer questions about that process as well.
  • Students in our 2012 & 2016 classes have since taken other competition classes from some of the biggest names in BBQ – they tell us that our class was excellent because of this detailed approach to explaining our thought process.
  • We don’t expect experienced students to duplicate our process exactly, we educate them enough so that they can decide which nuggets they can use in their repertoire.  If you want to duplicate the whole program, feel free!
  • Spouses may attend for $100, and we mean spouses only.
  • Class registration is refundable 30 days prior to class date only.
  • Payment can be made via Interac E-Transfer (preferred!), by mailed cheque, or by Paypal on this site.

Bonus:  Stick around for free entry into Sunday’s “Face the Judges” event being held in Regina.  Cook your chicken and ribs, and present your best food to CBJ’s on site for their scoring and evaluation of your appearance, texture, and flavour.

Start getting those big calls!   Start racking up your own GC’s!

 

 

 

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Price: $300.00

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