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Low & Slow BBQ Favourites Class

Low & Slow BBQ Favourites Class

  • Saturday 27th April
  • American Style BBQ
  • Low N Slow BBQ
Regular price $160.00
Regular price Sale price $160.00
Sale Sold out
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SOLD OUT

Join Adrian Blomfield acclaimed chef & member of the award-winning BBQ Team, Double Barrel BBQ for his all things “Low n Slow” Master Class. This is a rare opportunity for the BBQ lover to learn how took the perfect brisket, pork, lamb, and chicken every time using only the very best in Weber BBQ’s.

The award-winning BBQ team master will chat all things meat selection, trimming, brining, rubs, smokers & cooking. Here's your chance to learn tips & tricks you won’t get anywhere else. 

When 

  • Saturday 27th April
  • 3.00pm - 5.30pm

What's Included

  • $25 Peter Augustus Craft Butcher meat voucher
  • Beers & Ciders from Loose Moose Brewing 
  • Recipes sheets, hints & tips
  • 2.5 hours fun, BBQ tips, tricks and great time

Menu

  • Prime angus and/or Wagyu Briskets sliced and burnt ends. Proudly supplied by Peter Augustus Craft Butcher
  • Pork Boston Butts (Pulled Pork) and St Louis Ribs smoked over Weber Cherry Wood Chunks. Proudly supplied by SunPork
  • Lamb shoulder rubbed with Four Monkeys Lamb rub then slowly smoked to falling off the bone.
  • Chicken lollipops and competition thighs brined, smoked, and sauced to perfection.

Content

  • Brisket selection grass versus grain, Angus versus wagyu. Aging and marbling etc
  • Trimming -full competition spec trim to catering trim.
  • To inject or not to inject. What to use and why. Flavoured injections right through to using phosphates and flavour enhancers like Msg and 635.
  • We look at the processes of dry brining a brisket and what it’s benefits are.
  • Rubs and seasoning methods. Learn how achieve that all important “bark” .
  • Firing your Weber barbecue up. We look at the best and quickest ways to bring your beast up to cooking temp.
  • Wood selection or pellet selection. We will teach you the best woods for flavour.
  • To wrap or not to wrap etc. Foil or pink butchers paper. When to wrap or boat your brisket.
  • Wrapping liquids and flavour enhancers
  • How to know when the brisket is cooked to perfection.

Strictly 12 seats only. Small interactive classes. Prizes, give-aways & more

Proudly sponsored by:

  • SunPork Fresh Foods
  • Peter Augustus Craft Butcher
  • Your Local Quality Butcher 

*Please note menu may be subject to change