July 24th, 2022 (Sunday)

10:00am to 1:00pm

Class Location: Tool Shed Brewing – 801 30 St NE, Calgary  Click here for a link to Google Maps.

Let’s be honest…if we could only feast on one animal for the rest of our lives, it would be the majestic pig!  We’re talking stuffed chops, smoked pork belly, fresh chipotle-cheddar sausage, & bacon-wrapped tenderloin!  God bless you, piggies!  This will be a hands-on class where you’ll work alongside me to get experience with some of these recipes.  Menu includes double stuffed chops, pork belly bombs, sticky Asian ribs, and more!

June 18th, 2022 (Saturday)

Class Time: 11:00am to 2:00pm

Class Location: Tool Shed Brewing – 801 30 St NE, Calgary  Click here for a link to Google Maps.

Instructor:  Kris Valckx – Pitmaster, Rocky Mountain Smokers

DETAILS:

“mmm…beef!  We’re going to cover all aspects of the glorious bovine!  From start to finish, and all points in between, no question will go unanswered.  We’re going to discuss different cuts, and how they vary in demand, flavor, and tenderness.  We’ll also discuss wet aging vs. dry aging, different cooking techniques, how to select a great cuts of beef, and how to prep them!  

We’ll enjoy flanken-style Korean short ribs, brisket burnt ends, Picanha, AND MORE!!

June 5th, 2022 (Sunday)

11:00am to 2:00pm

Class Location: Tool Shed Brewing – 801 30 St NE, Calgary  Click here for a link to Google Maps.

Instructor:  Kris Valckx – Pitmaster, Rocky Mountain Smokers

DETAILS:

We know your burger game is strong, we’re here to help you make it EPIC!!!  We’re going to cover everything from grinding your own blend to where to source different cuts of beef. We’re also going to create a rainbow of awesome condiments and toppings, and how different toppings pair better with different kinds of burgers.  Oh yeah!  We’ll also cook, and eat, a variety of burgers!  Join us for 3 hours of burger AWESOMENESS as we eat our way to burger EUPHORIA!

April 24th, 2022 (Sunday)

10:00am to 1:00pm

Class Location: Tool Shed Brewing – 801 30 St NE, Calgary  Click here for a link to Google Maps.

We’re going to be cooking with live-fire, just like our ancestors did, and we’re going to have a fantastic time doing it!  We’re going to break down the barriers and myths around charcoal cooking with an in-depth Q&A Session, where we’ll be any questions you might have.  This class will be hands-on, learning how to light your fire, control your fire, and setting up your grill.  

You’ll leave with a great balance of information, techniques and recipes and we make sure we fill you belly, as well as your brains.

Foundations of Fire: Introduction To Charcoal        

Date:  April 14, 2022. Thursday     

Actual time 6:30-9:00 PM

Location: 1265 Osler St. Link to Google Maps here.

Introduction:

Topics:

Ribs, Ribs, Ribs!       

Date:  March 23rd, 2022       Wednesday

Tentative time 6:00-8:30 PM

Location: 1265 Osler St.  Link to Google Maps here.

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.

Be sure to check out our Pitmaster Fundamentals Class on April 3 as well!  Click here.  

Date:  April 1, 2022       Friday

Tentative time 6:00-8:30 PM

Location: Tool Shed Brewing – 801 30th St. NE, Calgary, AB – Link to Google Maps here.

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

Be sure to check out our Pitmaster Fundamentals Class on April 9 as well!  Click here.

Date:  April 8, 2022       Friday

Tentative time 6:00-8:30 PM

Location: TBD

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

Steak Master Class         

Date:  April 13th, 2022       Wednesday     

Tentative time 6:00-8:30 PM

Location: 1265 Osler St. Link to Google Maps here.

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

Steak Master Class   

Date:  March 22nd, 2022       Tuesday     

Tentative time 6:00-8:30 PM

Location: 1265 Osler St. Link to Google Maps here.

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

Be sure to check out our Pitmaster Fundamentals Class on May 7 as well!  Click here.

Steak Master Class         

Date:  May 6th, 2022       Friday     

Tentative time 6:00-8:30 PM

Location: TBD

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

Talkin’ Turkey 

Date:  April 12th, 2022        Tuesday

Tentative time 6:00-8:30 PM

Location: 1265 Osler St.             Link to Google Maps here.

We’ll chat all about turkey and how to cook it on your grill or smoker.  We’ll chat about spatchcocking, smoking, etc.  We’ll discuss different equipment options for cooking your bird, or even just parts of a whole bird.   We’ll discuss wet brining vs. dry brining.    We’ll cook some turkey breasts in class and experience how moist and flavourful turkey can be.

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.