 Recreational Cooking Courses: The Art of Barbecue
Our small hands-on classes will teach you:
- How to keep "tender cuts" tender and juicy
- How to get "tough cuts" tender and juicy
- How to buy meat, including selection and money saving tips
- Getting the most from your barbeque and things to look for when buying a new one
- What's so great about a "Dry Rub"
- You get a Chef jacket and utensil kit so you have everything you need for the course.
- You get a collection of all the recipes when you complete you course.
- Smoking techniques
- How to make your ribs "Falling Off Bone" tender
- We'll Prepare and Cook:
- Whole Chickens
- Chicken Pieces
- Pork
- Lamb
- Beef (small and large cuts)
- Many types of seafood
Finish it off with a gala buffett
BBQ: Course Outline
Week 1 - Overview and Safety
Overview of Course
BBQ Safety
Fire extinguisher demo
Grill Types – Charcoal, Propane, Large surface, Small surface, Cast iron vs stainless
Green egg BBQ, Smokers
Week 2 - Poultry
Poultry
Beer can chicken, Tall boy turkey, Chicken pieces, Rotisserie chicken, Marinades vs rubs
Week 3 - Pork
Pork
Chops, Loin roast, Shoulder, Tenderloin, Ribs
Week 4 - Lamb
Lamb
Shanks, Leg on rotisserie, Racks, Chops
Week 5 - Beef
Beef Week 1
Steaks, sirloin, tenderloin, striploin, ribeyes
Week 6 - Beef
Beef Week 2
Demo prime rib roast, outside round, Vegetables and starches individual
Week 7 - Seafood
Seafood
Salmon, lobster, shrimp, tuna, buffet, grilled clams
Take a look at our other courses!
Interested in cake decoration? Learn the secrets of baking success at our Brampton campus
Contact the campus for an updated schedule! Email us or give us a call now at 905-460-8555!
You will learn time-saving tricks used by top chefs.
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