 Recreational Cooking Courses:
The 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!
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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