Prairie Smoke & Spice BBQ

We're going to be cooking with live fire, just like our ancestors did, and we're going to have a fantastic time doing it! We're going to break down the barriers and myths around charcoal cooking. We'll be setting up the grills for direct and indirect cooking. We'll be lighting charcoal and managing temperatures. 

Rob has been cooking on offset smokers (stickburners) since 2007. The popularity of this style of smoker has exploded, so let's talk about them! We'll have 1 or 2 different offsets running during class so we can discuss fire management and strategies.

- Types of Charcoal, pros & cons

- Lighting Options

- Wood Smoke for fuel and/or flavour

- Direct vs. indirect

- Indirect setup options

- Cooking on: Yoder Charcoal, Yoder Offset, DrumBo Smokers and Weber Kettles

 

- Skirt Steak tacos with grilled salsa & tortillas

- Reverse-seared double cut pork chops

- Froggy style chicken

- Caveman style broccoli

- Charcoal potato chips

- Dessert (Cherry & blueberry dump cake)