The class for people who are already familiar with indirect cooking or smoking, and who want to take their barbecue to the next level. In this class, taught by competition-winning barbecue chef Lap-fai Lee, we tackle more technically challenging dishes like brisket, though the prism of Central Texan style of barbecue.
In this class we cook and eat:
- Brisket - epitome of Texas barbecue, and one of the most challenging cuts to cook well - you'll be smoking them with style and confidence.
- Hot Links - one of the real arts of barbecue is making your own smoked sausages and Texas-style hot links are some of the best. We'll learn to do them properly: stuffing, linking, smoking and eating.
- Lockhart Pork Chops - the ultimate pork chops like they cook in Lockhart, Texas. Includes trimming down a whole joint, making rubs and sauces, mopping and finishing.
- Classic sides - probably the finest Texas-style sides east of the Atlantic.
During the classes we discuss:
- Selection and preparation of meats
- Choice of fuel and woods for smoking
- Use of rubs, marinades and mops
- Barbecue set up (both ceramic barbecues like Big Green Egg and kettle barbecues like Weber grills)
- Correct cooking and resting
We prepare the ingredients as a group and participants work in pairs to to look after each barbecue, 2 people to a barbecue. The barbecues we use for this class are Kamado Joe's Classic Joe (which is equivalent in size to a large Big Green Egg) and ProQ Frontier Elite (bullet-shaped smoker) and Weber's Mastertouch 57cm. We provide notes and recipes for you to keep after the class and we'll cook plenty to eat during the class.