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.

Quantity
Product in stock

Price: $70.00

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Brewhouse Grilling – Regina – March 28

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 in stock

Price: $80.00

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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

Quantity
Product in stock

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

Quantity
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.

 

 

Quantity
Product in stock

Price: $70.00

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Pitmaster Class – Regina Early Bird – March 10

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

DETAILS:

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 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, and our BBQ rubs for you to take home.  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, BBQ myths, etc.
  • Equipment – all types smokers and grills for cooking real BBQ, most are present in class.
  • 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 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

DETAILS:

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 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, and our BBQ rubs for you to take home.  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, BBQ myths, etc.
  • Equipment – all types smokers and grills for cooking real BBQ, most are present in class.
  • 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

April 22, 2018 (Sunday)

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

DETAILS:

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 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, and our BBQ rubs for you to take home.  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, BBQ myths, etc.
  • Equipment – all types smokers and grills for cooking real BBQ, most are present in class.
  • Basics of Competition – requirements, entry guidelines, judging, etc.
  • Lots of stories from the BBQ trail
Quantity
Product in stock

Price: $170.00

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