TEXAS BARBECUE MASTERCLASS

The class for people who are already familiar with indirect cooking or smoking, and who want to take their barbecue to the next level. Relaxed, instructive and fun, with a lot to eat.

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.

• Sourcing and selection of meats
• Preparation, including injections and brining
• Choice of fuel and woods for smoking
• Use of rubs, spritzes and mops
• Barbecue set up (both ceramic barbecues like Big Green Egg and kettle barbecues like Weber grills)
• Correct cooking and resting

• Brisket - epitome of Texas barbecue, we demystify how to get great results from this challenging cut.
• Hot Links - Texas-style hot links are some of the best sausages; we make, smoke and eat them.
• Lockhart Pork Chops - the ultimate pork chops like they cook in Lockhart, Texas.
• Classic sides - probably the finest Texas-style sides east of the Atlantic.

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 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 barbecue per 2 participants (if you come on your own we will pair you up with someone else)
• Notes and recipes for you to keep (electronic format)
• Alcoholic drinks – available to purchase