- BBQ Class
- Class Type: Competition
-
Class Type: Full Day
Any class longer than 5 hours
-
Class Type: Half Day
3-4 hour classes
- Instructor: Kris Valckx
- Instructor: Rob Reinhardt
- Province: Alberta
- Province: B.C.
- Province: Manitoba
- Province: Ontario
- Province: Saskatchewan
- Route 83 Knives
All About Pork – Calgary, AB – April 23rd, 2023
April 23rd, 2023 (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!
Awesome Alberta Beef – Calgary – June 17th, 2023
June 17th, 2022 (Saturday)
Class Time: 10:00am to 1:00pm
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!!
Beer & BBQ – Calgary – April 1st, 2023
April 1st, 2023 (Saturday)
10:00am to 1:00pm
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:
Beer & BBQ, what a great combination! This course will cover 4 recipes that will focus on how to get even more beer into your BBQing! We’ll focus on complimenting flavors, using 4 beers in 4 courses that will blow your mind! All recipes below will incorporate some amazing Craft Beer in unique and creative ways!
Burger Time – Calgary – May 7th, 2023
May 7th, 2023 (Sunday)
10:00am to 1:00pm
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!
Foundations of Fire – Regina – May 30th, 2023
Date: May 30th, 2023 Tuesday
Actual time 6:30-9:00 PM
Location: 1265 Osler St. 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.
Topics:
– Skirt Steak tacos with grilled salsa & tortillas
Rib, Ribs, Ribs! – Goderich – April 27th, 2023
Ribs, Ribs, Ribs!
Date: April 27, 2023 Thursday
Tentative time 6:00-8:30 PM
Location: TBD
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.
Rib, Ribs, Ribs! – Regina – March 30th, 2023
Date: March 30th, 2023 Thursday
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.
Steak Master Class – Elora – April 28th, 2023
April 28th, 2023 (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 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.
Class will be limited to 20 people.
*Chef’s Choice category
Steak Master Class – Regina – March 31st, 2023
March 31st, 2023 (Friday)
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 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.
Class will be limited to 20 people.
*Chef’s Choice category
Steak Master Class – Regina – May 31st, 2023
May 31st, 2023 (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 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.
Class will be limited to 20 people.
*Chef’s Choice category
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