Crack open a cold one, and let’s start grilling!

We’ve got 4 recipes, all grilled with different beers from our friends at Rebellion Brewing.   We’ll have a 4-pack of this beer for each of you to take home so there’s no delay in grilling this food up for your friends or family.

We’ll be cooking on charcoal and pellet grills live in class, start to finish.

Recipes covered in class:

1. Jerk Baby Back Ribs with hefeweizen glaze
2. Red Ale “Chicken Shack” Drumsticks
3. Grilled Romaine Hearts with Hazy IPA Vinaigrette
4. Smoked Oreo Beer Brownies

June 20th, 2021 (Sunday)

11:00am to 2:00pm

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!

April 25th, 2021 (Sunday)

11:00am to 2:00pm

Class Location: Rig Hand Distillery – 2104 8 St Bay B, Nisku, AB T9E 7Y9  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!

May 16th, 2021 (Sunday)

11:00am to 2:00pm

Class Location: Prairie Smoke & Spice, 1267A Osler St, Regina  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!

April 3rd, 2020 (Saturday)

11:00am to 2:00pm

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.

Foundations of Fire: Introduction To Charcoal        

Date:  April 7th, 2021       Wednesday     

Actual time 6:30-9:00 PM

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

Introduction:

Topics:

Ribs, Ribs, Ribs!       

Date:  March 25th, 2021       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.

Be sure to check out our Pitmaster Fundamentals Class on April 18th as well!  See details for the class here.

Date:  April 16, 2021       Friday

Tentative time 6:00-8:30 PM

Location: Tool Shed Brewing – 801 30th St. NE, Calgary, AB – 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

Be sure to check out our Pitmaster Fundamentals Class on May 15th as well!  See details for the class here.

Date:  May 14, 2021       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 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

This class is currently sold out at 15 students due to Covid restrictions.  If you would like to be added to a waiting list in case we can increase class sizes before the day, please email info@bbqclass.ca to let us know which date you are looking for!

Steak Master Class   

Date:  April 8th, 2021       Thurssday     

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

Steak Master Class         

Date:  March 23rd, 2021       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

This class is currently sold out at 15 students due to Covid restrictions.  If you would like to be added to a waiting list in case we can increase class sizes before the day, please email info@bbqclass.ca to let us know which date you are looking for!

Be sure to check out our Pitmaster Fundamentals Class on April 3rd as well!  See details for the class here.

Date:  April 2, 2021       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 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

May 2nd, 2021 (Sunday)

11:00am to 3:00pm

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

mmm…steak!  There’s still lots of time before the snow flies, so let’s cook some steaks!  Our Champion Pitmasters/Instructors Chris Zinger from Frozen Toque BBQ and Kris Valckx from Rocky Mountain Smokers will take you on a STEAK-TACULAR trip from steak competitions to the backyard, and even some Alberta Winter tips!  

We’re going to cover all aspects of the glorious steak, and then we’re going to keep going!  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 an exclusive, collaborative expansion from our Steak Master Class, we like to call it the STEAKENING!  More steak, more time, more Pitmasters!  It won’t get better than this!

April 11th, 2021 (Sunday)

11:00pm to 3:00pm

Class Location: Rig Hand Distillery – 2104 8 St Bay B, Nisku, AB T9E 7Y9  Click here for a link to Google Maps.

mmm…steak!  There’s still lots of time before the snow flies, so let’s cook some steaks!  Our Champion Pitmasters/Instructors Chris Zinger from Frozen Toque BBQ and Kris Valckx from Rocky Mountain Smokers will take you on a STEAK-TACULAR trip from steak competitions to the backyard, and even some Alberta Winter tips!  

We’re going to cover all aspects of the glorious steak, and then we’re going to keep going!  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 an exclusive, collaborative expansion from our Steak Master Class, we like to call it the STEAKENING!  More steak, more time, more Pitmasters!  It won’t get better than this!

Talkin’ Turkey 

Date:  March 31st, 2021        Wednesday

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 cook some turkey breasts in class and experience how moist and flavourful turkey can be.

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.