LOW AND SLOW BARBECUE CLASS

Many consider Low and Slow and cooking with smoke to be the epitome of barbecue cookery. In this relaxed class at London Barbecue School we demystify the techniques and tricks of using these methods and of making the most of inexpensive cuts.

• Selection and preparation of meats
• Choice of fuel and woods for smoking
• Rubs, marinades, cooking sauces
• Smoke
• Barbecue equipment and set up
• Cooking and resting
• Classic barbecue dishes that take too long to cook in this class – brisket and pork shoulder (discussion)

• Smoked beef shortribs, tender and juicy – cooked using spice rub and smoke.
• Pork loin ribs – we cover how to trim the ribs, use of spice rub, smoking and making and applying finishing glaze.
• Roasted lamb shoulder – with a harissa and spice rub; we slow cook the meat until it falls off the bone.
• Hot smoked salmon. We cure and hot-smoke fish.
• Slow-cooked barbecue vegetable sides

Ingredients are prepared as a demo and participants work to to look after their own barbecue, 2 people to a barbecue (or 1 if you book a solo space). The barbecues we use for this class are Kamado Joes (similar to Big Green Egg – Classic Joe for pairs, Joe Junior for people who come alone), ProQ Excel Elite (bullet-shaped smoker) and Weber’s Mastertouch 57cm. If you wish to learn using one of these models in particular please contact us before booking the class as the numbers of certain barbecues may be limited on the day of the class.

• Tea, coffee and a bacon roll on arrival
• All the ingredients and fuel for the class (we do not want you to go hungry!)
• A shared barbecue for each pair of participants (or barbecue to yourself if you book a solo space).
• Notes and recipes for you to keep (electronic format)
• Alcoholic drinks - available to purchase