- BBQ Class
- Class Type: Competition
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Class Type: Full Day
Any class longer than 5 hours
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Class Type: Half Day
3-4 hour classes
- Instructor: Graham Sherman
- Instructor: Rob Reinhardt
- Province: Alberta
- Province: B.C.
- Province: Manitoba
- Province: N.S.
- Province: Ontario
- Province: Saskatchewan
Foundations Of Fire: Charcoal & Offset Smokers – Regina – June 27th, 2025
June 27th, 2025 (Friday)
Tentative time 5:30-9:30 PM
Location: 1169 Winnipeg St., Regina, SK S4R 1J5. Link to Google Maps here.
Introduction:
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. We’ll be setting up the grills for direct and indirect cooking. We’ll be lighting charcoal and managing temperatures.
New for 2025: Rob has been cooking on offset smokers (stickburners) since 2007. The popularity of this style of smoker has exploded, so let’s talk about them! We’ll have 1 or 2 different offsets running during class so we can discuss fire management and strategies.
Topics:
Rib, Ribs, Ribs! – Red Deer – April 16th, 2025
Ribs, Ribs, Ribs!
Date: April 16th, 2025 Wednesday
Tentative time 6:00pm – 9:00pm
Location: Executive Home Building Centre – 7894 48 Ave, Red Deer, AB T4P 2B2 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: Cooked semi-direct over charcoal on our drum smoker. 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.
Steak Master Class – Regina – April 2nd, 2025
April 2nd, 2025 (Wednesday)
Tentative time 6:00-8:30 PM
Location: 1169 Winnipeg St., Regina, SK S4R 1J5. 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 smoked on a Drumbo 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’ll tell you all the details in class, not here 🙂 This steak will be cooked over charcoal.
*Chef’s Choice category
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