Beef - it's What's for Dinner! Bring your appetites!

We will cover all aspects of steak, from start to finish. No question will go unanswered. Topics will include:

Cuts: low demand vs high demand cuts, flavour vs tenderness, etc.
Techniques: We'll cover a few of them in class and discuss other options for cooking
Aging: Wet aging vs dry aging vs fresh
Seasoning
Selection, grading, etc.

Steaks to be cooked and served in class:

1) Redneck Sous-Vide You won't believe how easy this technique is... One of our favourite ways to grill steak, and virtually guaranteed to finish at the perfect temperature. We'll be grilling these steaks directly over natural lump charcoal on a Yoder grill.

2) Tri-tip We think this cut has more natural beef flavour than any other... It's popular in California, and we'll show you why it should be popular in your home. This cut will be cooked on a DrumBo Smoker. We'll serve it with freshly grilled garlic toast and homemade salsa fresca.

3) World Championship steak This is the same recipe and technique that won Prairie Smoke & Spice the World Champion title*, 2 years in a row, at the Jack Daniels World Championship Invitational Barbecue in Lynchburg, Tennessee. We won the same 1st place award in 2018! We'll tell you all the details in class, not here :-) This steak will be cooked over charcoal.

*Chef's Choice category

Steak Master Class - Winnipeg