Steak Master Class         

Date:  March 18, 2020       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

**Get this class and yesterday’s BBQ Fundamentals class together to save $15 on the total!  Add both classes to the cart and use the Promo Code “Second” to receive the discount.**

Foundations of Fire

March 29, 2020 (Sunday)

Class Location and time: To be determined.

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:  March 17, 2020       Tuesday     

Tentative time 6:00-8:30 PM

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

Introduction:

Topics:

SKILL LEVEL:  Beginner – Intermediate
DURATION: 3 HOURS
COST: $95

In this class, we cover 3 popular cooking techniques for Chickens on the BBQ. We will talk about selecting, trimming, parting, stuffing, grilling, bringing, rubbing…you name it, we will chat about it. This class delivers a good balance of information, techniques and recipes and we make sure we fill you belly, as well as your brains.

We will cover current trends and traditional classics, in terms of cuts and cooking techniques.  Recipes for our sauces, butters, marinades, rubs and seasonings are all included.  You will eat well and walk away ready to dazzle your family with new recipes and new skills, regardless of the cooker you use!

Teaching:

• • Grilled Chicken Pieces with Alabama White Sauce
  • Herb Roasted Chicken with Heirloom Vegetables
  • Charcoal Grilled Spatchcock Chicken

Click here to go to the sign up page.  Note, this will take you to eatapedia.com to make your purchase.

SKILL LEVEL:  Beginner – Intermediate
DURATION: 3 HOURS
COST: $95 

We will talk about the different grades of steak, as well as the different cuts, and why one would choose one cut over another.   From selection, to prep, to cooking to plating, we will cover a lot of steak in 3 hours!  This class delivers a good balance of information, techniques and recipes and we make sure we fill you belly, as well as your brains.

We will cover current trends and traditional classics, in terms of cuts and cooking techniques.  Recipes for our sauces, butters, marinades, rubs and seasonings are all included.  You will eat well and walk away ready to up your own steak game at work, regardless of the cooker you use!

Teaching:

• Reverse Sear Rib Steak with Herb Compound Butter
•  Sous-Vide Grilled Picanha Steak with Chimichurri Sauce
• Charcoal Grilled Marinated Flank Steak Sliders

Click here to go to the sign up page.  Note, this will take you to eatapedia.com to make your purchase.

SKILL LEVEL:  Beginner – Intermediate
DURATION: 3 HOURS
COST: $95 

While Bacon is the highlight of this class, we have more on deck for you! In this class, learn to be a Pork Star, while learning how to master homemade bacon, we will share 3 sausage recipes AND teach you Championship Ribs! This class delivers a good balance of information, techniques and recipes and we make sure we fill you belly, as well as your brains.

We are going to talk about sourcing, selecting and trimming various pork cuts for our recipes. You will leave with a Cure Kit, ready to make your own slab of bacon! We cover current trends and traditional classics, in terms of cuts and cooking techniques.  Recipes for our sauces, blends, rubs and seasonings are all included.  You will eat well and walk away ready to experiment and try out your own ideas for everything covered today.

Teaching:

• • Homemade Maple Pepper Bacon
  • Homemade Sausages: Breakfast, Andouille and Mild Italian
  • Championship Side Ribs and Back Ribs

Click here to go to the sign up page.  Note, this will take you to eatapedia.com to make your purchase.

SKILL LEVEL:  Beginner – Intermediate
DURATION: 3 HOURS
COST: $95 

In this class, we taco ’bout a lot of stuff! These aren’t your hard shell, Old El Paso Tacos (not that there’s anything wrong with that). We are talking about charcoal-grilled, backyard tacos. Spanning 3 different meats, all cooked over fire! This class delivers a good balance of information, techniques and recipes and we make sure we fill you belly, as well as your brains.

Recipes for our sauces, butters, marinades, rubs, seasonings and anything we cook with are all included.  You will eat well and walk away ready to shake up your Taco Tuesdays with new recipes and new skills, regardless of the cooker you use!

Teaching:

• • Tacos Carne Asada with Skirt Steak
  • Shrimp Tacos with Avocado and Creamy Cilantro Sauce
  • Thai Waterfall Flank Steak Tacos

Click here to go to the sign up page.  Note, this will take you to eatapedia.com to make your purchase.

Ribs, Ribs, Ribs!       

Date:  April 8, 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.

**Get this class and yesterday’s BBQ Fundamentals class together to save $15 on the total!  Add both classes to the cart and use the Promo Code “Second” to receive the discount.**

Foundations of Fire

March 15, 2020 (Sunday)

1:00pm to 4:00pm

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.

**Get this class and yesterday’s BBQ Fundamentals class together to save $15 on the total!  Add both classes to the cart and use the Promo Code “Second” to receive the discount.**

Sausage Party!

April 26, 2020 (Sunday)

1:00pm to 4:00pm

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

There ain’t no party, like a sausage party!  We’re going to cover sausage grinding, stuffing, and cooking from a variety of perspectives.  We’ll discuss the curing, fresh sausage, smoking and how to be safe.  We’ll also cover the difference between natural casings and artificial casings.  This is a great class for anybody interested in making their own sausage, or looking for ways to use up their BBQ trim!

**Get this class and yesterday’s Introduction to BBQ class together to save $15 on the total!  Add both classes to the cart and use the Promo Code “Second” to receive the discount.**

Foundations of Fire

March 22, 2020 (Sunday)

Class Location and time: To be determined.

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.

**Get this class and yesterday’s BBQ Fundamentals class together to save $15 on the total!  Add both classes to the cart and use the Promo Code “Second” to receive the discount.**

Steak Master Class

May 24th, 2020 (Sunday)

1:00pm to 4:00pm

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

mmm…steak!  We’re going to cover all aspects of the glorious steak!  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 steak and how to prep it!  This is going to be STEAK-TACULAR!

Steak Master Class         

Date:  April 3, 2020       Friday     

Tentative time 6:00-8:30 PM

Location: Deer Lodge Community Centre, 323 Bruce Ave., Winnipeg, MB.  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
• 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