The goal of the day is to give students the confidence to cook fantastic meals at home, understanding:
• The different kinds of charcoal available
• How airflow works inside a BBQ
• The main cooking methods you’ll use on a home grill
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🔥 What the Class Covers:
• Scotch Eggs over Fire
We kick off by making and grilling BBQ scotch eggs from scratch – it’s a fun, hands-on icebreaker to get everyone chatting and introduce a bit of friendly competition (who can keep a runny yolk?).
• Chicken Butchery
We break down a whole chicken into portions. This teaches key knife skills and builds confidence in simple butchery — an essential part of BBQing whole cuts at home.
• Smoked Chicken Quarters
Whole chicken legs, grilled and basted with Alabama white sauce, finished with hot honey. This dish teaches both flavour layering and temperature control using indirect cooking.
• Buffalo Chicken Wings
A BBQ classic cooked over live fire. We talk through sauce options, wing prep, and techniques for getting that crispy-charred finish everyone loves.
• Asian-Style Chicken Breast with Asian Salad
A fast, high-flavour dish. This shows the difference between direct and indirect grilling, plus how to build fresh, balanced fire-cooked meals.
Students will also prepare the vibrant Asian-style salad that’s served with the dish.
• Texas Hotlinks
A chance to talk about low and slow vs hot and fast, and the different results each technique brings – especially with sausages and fatty meats.
• Cooking the Perfect Ribeye Steak
Learn how to build and control direct heat, nail a crust, and finish with a fresh, homemade chimichurri.
Students will also make the chimichurri sauce from scratch to serve with the steak.
• Charred Hispi Cabbage
Fire-grilled Hispi, a great intro into how flame can totally elevate vegetables, not just meat.
• Ember-Cooked Leeks & Grilled Scallions
A showcase of how fire cooking can create showstopping sides – helping students understand that BBQ is about much more than just meat.
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🍽️ Class Format:
• Arrival & Intro
On arrival, students sign waivers, get their name tags and aprons, and we jump straight into making the scotch eggs.
This gets everyone cooking immediately while chatting about what BBQs they own and what they’re hoping to get out of the day.
• Fuel & Setup
We cover the different types of fuel and when to use them, then break down the anatomy of a lidded BBQ — from racks to vents.
We explore how airflow and vent control influence cooking temperature and how to manage them in a home setup.
• Lighting & Managing Fire
Students will light the BBQs themselves, applying what they’ve learned about fuel and temperature control.
This sets the stage for the rest of the day’s cooking, helping them build practical fire management skills.
• Hands-On Cooking
Every student preps and cooks every dish, with close guidance. I also share useful tips throughout — like how to work backwards when planning a BBQ, starting with the dish that takes the longest to cook.
• Banquet-Style Meal
All dishes are served and enjoyed together at the end of the session, creating space for shared learning and discussion.
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📋 What’s Included:
• Full printed recipe pack on the day + follow-up PDF with all class content
• All ingredients, equipment, and fuel provided
• Access to private WhatsApp group for ongoing support and sharing cooks
• Exclusive discount codes on selected BBQ gear and ingredients
• Personal follow-up support from me after the class
• Pre-sale access to future classes and fire-cooked events