This class explores the technique of cooking over fire and using smoke. We will use a combination of BBQ, Hibachi grilling and smoke to create a stunning feast. We will also cover brining, rubs, marinades and glazes.  You will learn a range of ingredient preparation skills and bring these together to form the dishes of the day.

Here is our menu for the day-

• Low ‘n’ Slow All Day Pork Butt (free-range pork taken from the upper shoulder from the front leg)- cooked in our smoke. We will prepare an aromatic rub and a finishing glaze
• Hibachi Grilled Fish Fillet and Prawns, finished with Smoke. We will use a brine, an infused cooking oil, and oak smoke
• Char-grilled Seasonal Vegetables with Smoked Compound Butter
• Lunch-Grilled Tomahawk Steak, Smoked BBQ Sauce, Seasonal Slaw, Crushed New Potatoes

You will take home a good chunk of pork and finishing glaze, Fish Fillet with Grilled Vegetables, Compound Butter and Smoked BBQ Sauce.  Please bring 1 x 2L container, 1 x 1L container + 2 jam jars and a ramekin.