fbpx
3-4 hour classes

Rib, Ribs, Ribs! – Regina – April 17th, 2024

April 17th, 2024 (Wednesday)

Tentative time 6:00-8:30 PM

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: $80.00

Loading Updating cart…

Steak Master Class – Calgary – March 22nd, 2024

Be sure to check out our Pitmastrer Fudnamentals Classes on March 23rd and 24th as well!  $20 rebate available if you take both classes.   Click here for Saturday and here for Sunday.

March 22nd, 2024 (Friday)

Tentative time 6:00pm – 8:30pm

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
  • 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

Quantity
Product in stock

Price: $120.00

Loading Updating cart…

Steak Master Class – Regina – April 12th, 2024 **SOLD OUT!**

April 12th, 2024 (Friday)

Tentative time 6:00-8:30 PM

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
  • 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

Quantity
Product not in stock

Price: $110.00

Steak Master Class – Saskatoon – April 19th, 2024

April 19th, 2024 (Friday)

Tentative time 6:00-8:30 PM

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
  • 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

Quantity
Product in stock

Price: $110.00

Loading Updating cart…

Steak Master Class – Truro – May 10th, 2024

Date: May 10th, 2024 (Friday)

Tentative time 6:00-8:30 PM

Location: Barbecue Heaven – 16 Hub Centre Dr, Upper Onslow, NS B6L 0E2 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

Quantity
Product in stock

Price: $100.00

Loading Updating cart…
LoadingUpdating…