Province: Saskatchewan

March 8th, 2025 (Saturday)

Tentative Class Time: 11:00am – 4:00pm

Location: 1169 Winnipeg St., Regina, SK S4R 1J5.  Link to Google Maps here.

Join us for a half day of instruction and some awesome food. This class is targeted at the beginner through intermediate BBQ’er, and we will learn all about true, low ‘n slow, Southern-style Barbecue.  Intermediate cooks who have taken our classes have picked up enough knowledge to win Grand Championships of their own!

We will be cooking throughout the class and we will have our award winning food for you to try.  You’ll go home with our award-winning Blue Ribbin’ BBQ sauce and spice rubs, and a detailed handout covering everything we discuss in class, and more.  Class is held indoors, with several topics covered outside – so please dress accordingly.  We will cover:

• Preparation of 4 meats – Brisket, pulled pork, ribs, and chicken. We will teach you how to select, trim, season, and cook these meats.  (5th bonus meat to be announced in class!)
  
• BBQ rubs, mops, sauces, glazes, etc.
• Cooking fuel (charcoal, pellets, etc) and wood selection – seasoning with smoke
• “Low ‘n Slow” in theory.  We’ll discuss “Hot & Fast” cooking also.
• Equipment – all types smokers and grills for cooking real BBQ – we have cooked on them all, and most are present in class.
• Tools for ‘Que, both necessary and unnecessary
• Myths in the BBQ world, and science too
• Basics of Competition – requirements, entry guidelines, judging, etc.
• Lots of stories from the BBQ trail

March 9th, 2025 (Sunday)

Tentative Class Time: 11:00am – 4:00pm

Location: 1169 Winnipeg St., Regina, SK S4R 1J5.  Link to Google Maps here.

Join us for a half day of instruction and some awesome food. This class is targeted at the beginner through intermediate BBQ’er, and we will learn all about true, low ‘n slow, Southern-style Barbecue.  Intermediate cooks who have taken our classes have picked up enough knowledge to win Grand Championships of their own!

We will be cooking throughout the class and we will have our award winning food for you to try.  You’ll go home with our award-winning Blue Ribbin’ BBQ sauce and spice rubs, and a detailed handout covering everything we discuss in class, and more.  Class is held indoors, with several topics covered outside – so please dress accordingly.  We will cover:

• Preparation of 4 meats – Brisket, pulled pork, ribs, and chicken. We will teach you how to select, trim, season, and cook these meats.  (5th bonus meat to be announced in class!)
  
• BBQ rubs, mops, sauces, glazes, etc.
• Cooking fuel (charcoal, pellets, etc) and wood selection – seasoning with smoke
• “Low ‘n Slow” in theory.  We’ll discuss “Hot & Fast” cooking also.
• Equipment – all types smokers and grills for cooking real BBQ – we have cooked on them all, and most are present in class.
• Tools for ‘Que, both necessary and unnecessary
• Myths in the BBQ world, and science too
• Basics of Competition – requirements, entry guidelines, judging, etc.
• Lots of stories from the BBQ trail

June 27th, 2025 (Friday)

Tentative time 5:30-9:30 PM

Location: 1169 Winnipeg St., Regina, SK S4R 1J5.  Link to Google Maps here.

Introduction:

Topics:

June 28th, 2025 (Saturday)

Tentative Class Time: 11am – 4pm

Location: 1169 Winnipeg St., Regina, SK S4R 1J5.  Link to Google Maps here.

Join us for a half day of instruction and some awesome food. This class is targeted at the beginner through intermediate BBQ’er, and we will learn all about true, low ‘n slow, Southern-style Barbecue.  Intermediate cooks who have taken our classes have picked up enough knowledge to win Grand Championships of their own!

We will be cooking throughout the class and we will have our award winning food for you to try.  You’ll go home with our award-winning Blue Ribbin’ BBQ sauce and spice rubs, and a detailed handout covering everything we discuss in class, and more.  Class is held indoors, with several topics covered outside – so please dress accordingly.  We will cover:

• Preparation of 4 meats – Brisket, pulled pork, ribs, and chicken. We will teach you how to select, trim, season, and cook these meats.  (5th bonus meat to be announced in class!)
  
• BBQ rubs, mops, sauces, glazes, etc.
• Cooking fuel (charcoal, pellets, etc) and wood selection – seasoning with smoke
• “Low ‘n Slow” in theory.  We’ll discuss “Hot & Fast” cooking also.
• Equipment – all types smokers and grills for cooking real BBQ – we have cooked on them all, and most are present in class.
• Tools for ‘Que, both necessary and unnecessary
• Myths in the BBQ world, and science too
• Basics of Competition – requirements, entry guidelines, judging, etc.
• Lots of stories from the BBQ trail

June 29th, 2025 (Sunday)

Tentative Class Time: 11am – 4pm

Location: 1169 Winnipeg St., Regina, SK S4R 1J5.  Link to Google Maps here.

Join us for a half day of instruction and some awesome food. This class is targeted at the beginner through intermediate BBQ’er, and we will learn all about true, low ‘n slow, Southern-style Barbecue.  Intermediate cooks who have taken our classes have picked up enough knowledge to win Grand Championships of their own!

We will be cooking throughout the class and we will have our award winning food for you to try.  You’ll go home with our award-winning Blue Ribbin’ BBQ sauce and spice rubs, and a detailed handout covering everything we discuss in class, and more.  Class is held indoors, with several topics covered outside – so please dress accordingly.  We will cover:

• Preparation of 4 meats – Brisket, pulled pork, ribs, and chicken. We will teach you how to select, trim, season, and cook these meats.  (5th bonus meat to be announced in class!)
  
• BBQ rubs, mops, sauces, glazes, etc.
• Cooking fuel (charcoal, pellets, etc) and wood selection – seasoning with smoke
• “Low ‘n Slow” in theory.  We’ll discuss “Hot & Fast” cooking also.
• Equipment – all types smokers and grills for cooking real BBQ – we have cooked on them all, and most are present in class.
• Tools for ‘Que, both necessary and unnecessary
• Myths in the BBQ world, and science too
• Basics of Competition – requirements, entry guidelines, judging, etc.
• Lots of stories from the BBQ trail

March 29th, 2025 (Saturday)

Tentative Class Time: 11:00am -4:00pm

Location: 1169 Winnipeg St., Regina, SK S4R 1J5.  Link to Google Maps here.

Join us for a half day of instruction and some awesome food. This class is targeted at the beginner through intermediate BBQ’er, and we will learn all about true, low ‘n slow, Southern-style Barbecue.  Intermediate cooks who have taken our classes have picked up enough knowledge to win Grand Championships of their own!

We will be cooking throughout the class and we will have our award winning food for you to try.  You’ll go home with our award-winning Blue Ribbin’ BBQ sauce and spice rubs, and a detailed handout covering everything we discuss in class, and more.  Class is held indoors, with several topics covered outside – so please dress accordingly.  We will cover:

• Preparation of 4 meats – Brisket, pulled pork, ribs, and chicken. We will teach you how to select, trim, season, and cook these meats.  (5th bonus meat to be announced in class!)
  
• BBQ rubs, mops, sauces, glazes, etc.
• Cooking fuel (charcoal, pellets, etc) and wood selection – seasoning with smoke
• “Low ‘n Slow” in theory.  We’ll discuss “Hot & Fast” cooking also.
• Equipment – all types smokers and grills for cooking real BBQ – we have cooked on them all, and most are present in class.
• Tools for ‘Que, both necessary and unnecessary
• Myths in the BBQ world, and science too
• Basics of Competition – requirements, entry guidelines, judging, etc.
• Lots of stories from the BBQ trail

March 30th, 2025 (Sunday)

Tentative Class Time: 11:00am – 4:00pm

Location: 1169 Winnipeg St., Regina, SK S4R 1J5.  Link to Google Maps here.

Join us for a half day of instruction and some awesome food. This class is targeted at the beginner through intermediate BBQ’er, and we will learn all about true, low ‘n slow, Southern-style Barbecue.  Intermediate cooks who have taken our classes have picked up enough knowledge to win Grand Championships of their own!

We will be cooking throughout the class and we will have our award winning food for you to try.  You’ll go home with our award-winning Blue Ribbin’ BBQ sauce and spice rubs, and a detailed handout covering everything we discuss in class, and more.  Class is held indoors, with several topics covered outside – so please dress accordingly.  We will cover:

• Preparation of 4 meats – Brisket, pulled pork, ribs, and chicken. We will teach you how to select, trim, season, and cook these meats.  (5th bonus meat to be announced in class!)
  
• BBQ rubs, mops, sauces, glazes, etc.
• Cooking fuel (charcoal, pellets, etc) and wood selection – seasoning with smoke
• “Low ‘n Slow” in theory.  We’ll discuss “Hot & Fast” cooking also.
• Equipment – all types smokers and grills for cooking real BBQ – we have cooked on them all, and most are present in class.
• Tools for ‘Que, both necessary and unnecessary
• Myths in the BBQ world, and science too
• Basics of Competition – requirements, entry guidelines, judging, etc.
• Lots of stories from the BBQ trail

April 1st, 2025 (Tuesday)

Tentative time 6:00-8:30 PM

Location: 1169 Winnipeg St., Regina, SK S4R 1J5.  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.

April 2nd, 2025 (Wednesday)

Tentative time 6:00-8:30 PM

Location: 1169 Winnipeg St., Regina, SK S4R 1J5.  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