BBQ Like A Pro BBQ Classes
BBQ classes make great gifts especially with Spring right around the corner! Call us today for more information on our BBQ classes or to reserve your space for the next class!
What do you need to bring to our BBQ classes? We will provide everything you need for class so there’s nothing you need to bring, but a big appetite! And you will certainly not be watching during our BBQ classes! You will be the one doing all of the grilling & smoking all by yourself. Once you complete our barbecue course, you will have gained the confidence you need to barbecue like a pro.
Reservation Deadlines: Please make your reservation AT LEAST one week prior to the class date at the latest.
Important Information: Full payment of class fee is due at the time of enrollment because BBQ Like a Pro must purchase perishable meat and supply tools as well as other products for the class. The fee is non-refundable. There is a six paid participants minimum to hold the scheduled class. Class will be held rain or shine. Want a private BBQ lesson instead? Private BBQ lessons are available as well! Feel free to contact us today for your private BBQ lesson.
Space is limited to 12 students per BBQ class so register today!
About Your Instructor: Pitmaster – Chef Steve
With more than 20 years of experience in food & hospitality industry as well as catering the best BBQ around, I have decided it’s time to pass on my knowledge.
I am proud to put my years of grilling and barbecuing experience to good use: “I love sharing the knowledge I’ve gathered and seeing people gain confidence in barbecuing. The pleasure they get from their own abilities, tasting food they’ve cooked and the fact that it tastes great, and knowing that they can do it again because they have the techniques and they can be creative with that, not just following a recipe.”
What I knew was that our BBQ Like A Pro BBQ courses had to be structured and specific. I didn’t want to create a course that just gave a few recipes. I really want people to learn everything they can including the “how and why”. Thus, the reason I wanted to do these BBQ classes for Portland Metropolitan area. We’re 100% sure that our BBQ classes are perfect for you so don’t hesitate, BOOK NOW!
2012 Class Schedules & Class Descriptions
Beginning BBQ 101: Ribs & Chicken
This BBQ class covers basic ingredients and seasonings of barbecue, the details of cooking procedures and techniques as well as how to find available resources for your cooking supplies. Through watching cooking demonstrations, students will quickly learn the proper ways of smoking and grilling these barbecue dishes. Students will also have an opportunity to practice their cooking skills and enjoy wonderful barbecue dishes during class.
Each BBQ class will last about approximately 5 hours and ONLY costs $75 with cooking materials being included. Each of our BBQ classes has its own unique recipes for the class.
During the first 60 minutes of the BBQ class, Chef Steve will discuss charcoal and gas grills, fire management, cooking ingredients and then demonstrate proper barbecue cooking procedures. Afterwards, Chef Steve will invite students to practice their cooking skills for about 4 hours. During the class, there will be plenty of opportunity to eat a sampling of the delicious BBQ dishes being prepared by the students. After class, lunch will be prepared by Chef Steve and you will enjoy wonderful barbecue dishes served with a beverage and dessert.
Space is limited to 12 students per BBQ class so register today!
BBQ Topics Covered:
- St. Louis Style Ribs from start to finish. (Hands-on)
- Chicken from start to finish. (Hands-on)
- Types of grills and smokers
- BBQ techniques
- Types of wood
- Fuel
- Common mistakes
- And much more!
Fee: $75 per person.*
Time: 10:00am-3:00pm
Class Dates:
Sat. Feb. 18, 2012 (Full)
Sat. March 17, 2012 (Full)
Sat. April 14, 2012 (Register)
Sat. May 5, 2012 (Register)
Sat. Jun 16, 2012 (Full)
*Includes one slab of St. Louis Style Ribs, one chicken breast and one chicken quarter per person. Also includes instruction, additional refreshments, rubs, sauces, tools and use of equipment.
NOTE: Bringing an ice chest to transport your cooked meat home is highly recommended.
