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

The ingredients are prepared as a group. Cooking and eating arrangements depend on the rules in force at the time of the class: Distancing in force / No distancing rules. Different dishes are cooked on different grills then shared round (you’ll see how everything is done).

The barbecues we use for this class are a mixture of Kamado Joe barbecues (similar to the Big Green Egg), vertical smokers and Weber kettle barbecues. Contact us before booking if the barbecue model is important to you; certain barbecues may be limited on the day of the class.

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