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3-4 hour classes

Foundations of Fire – Regina – October 15th

Foundations of Fire: Introduction To Charcoal        

Date:  October 15, 2020       Thursday     

Tentative time 6:00-8:30 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:

– Types of Charcoal
– Lighting Options
– Wood Smoke
– Direct vs. indirect
– Indirect setup options
– Equipment:  Weber Kettles, Weber Smokey Mountain, Gateway Drum Smoker
 
We’re Cooking:  (And eating!)

–  Skirt Steak tacos with grilled salsa & tortillas

– Reverse-seared double cut pork chops
– Cajun butter Chicken breasts
– Caveman style broccoli
– Dessert (Cherry & blueberry dump cake)
Quantity
Product in stock

Price: $75.00

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Rib, Ribs, Ribs! – Regina – October 14th

Ribs, Ribs, Ribs!       

Date:  October 14, 2020       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.

 

 

Quantity
Product in stock

Price: $75.00

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Rib, Ribs, Ribs! – Regina – October 7th **SOLD OUT!**

Ribs, Ribs, Ribs!       

Date:  October 7, 2020       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.

 

 

Quantity
Product not in stock

Price: $75.00

Steak Master Class – Regina – October 13th **SOLD OUT!**

Steak Master Class         

Date:  October 13, 2020       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

Quantity
Product not in stock

Price: $90.00

Steak Master Class – Regina – September 22nd **SOLD OUT!**

Steak Master Class         

Date:  September 22, 2020       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

Quantity
Product not in stock

Price: $90.00

Talkin’ Turkey! – Regina – October 6th

Talkin’ Turkey 

Date:  October 6, 2020          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 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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