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.

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) 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