TThis Intermediate BBQ class is designed for those who want to build on their foundational knowledge and gain the confidence to take on more advanced cooks, manage multiple dishes at once, and understand how to balance flavours, time, and fire.
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🎓 Verbal Learning Section: Fire, Flavour & Cook Planning
We begin with a relaxed fireside chat to cover key intermediate topics before we start cooking:
• Fire Zones & Multi-Grill Management
Learn how to manage multiple BBQs with different heat setups: direct, indirect, ember cooking, and dirty grilling.
• Cook Planning
Work backwards from serving time. Learn how to stagger dishes, use resting time to your advantage, and build a smooth cooking flow.
• Smoke & Fuel Control
Choosing the right smoke woods, when to add them, and how to avoid over-smoking. Understand how fuel types impact flavour and cook times.
• Flavour Theory
A breakdown of the five key flavour elements (Heat, Fat, Acid, Sweet, Umami) and how they interact in rubs, sauces, marinades, and plating.
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🍳 Practical Cooking Sections
Each student will prepare and cook every dish themselves under guidance, moving between BBQs with different setups.
🔥 What We’ll Cook:
• Butterflied Leg of Lamb with Harissa Marinade
A deep, rich cook using indirect heat, finished with a sear. Teaches marinades, trimming, resting, and slicing for tenderness.
• Reverse-Seared Bavette with Salsa Verde
Cooked low and slow to 50–52°C internal, then seared directly to crust. Highlights two-stage cooking and grain slicing.
• Pork Belly Burnt Ends
A longer, indirect cook with a smoke phase, wrapped braise, and final glaze. Students learn patience and layering flavour over time.
• Grilled Monkfish Tails with Charred Lemon Butter
A delicate direct grill, requiring careful temp control and basting. Teaches fish handling and fire finesse.
• Dirty Beets with Whipped Goat’s Cheese & Walnuts
Cooked directly in the embers. Students learn the dirty cooking method and how to pair smoky veg with creamy and crunchy elements.
• Elote-Style Corn with Chipotle Mayo & Cheese
Fast, direct cook with blistered skin. Builds an understanding of contrast, char, and building punchy BBQ side dishes.
TThis Intermediate BBQ class is designed for those who want to build on their foundational knowledge and gain the confidence to take on more advanced cooks, manage multiple dishes at once, and understand how to balance flavours, time, and fire.
⸻
🎓 Verbal Learning Section: Fire, Flavour & Cook Planning
We begin with a relaxed fireside chat to cover key intermediate topics before we start cooking:
• Fire Zones & Multi-Grill Management
Learn how to manage multiple BBQs with different heat setups: direct, indirect, ember cooking, and dirty grilling.
• Cook Planning
Work backwards from serving time. Learn how to stagger dishes, use resting time to your advantage, and build a smooth cooking flow.
• Smoke & Fuel Control
Choosing the right smoke woods, when to add them, and how to avoid over-smoking. Understand how fuel types impact flavour and cook times.
• Flavour Theory
A breakdown of the five key flavour elements (Heat, Fat, Acid, Sweet, Umami) and how they interact in rubs, sauces, marinades, and plating.
⸻
🍳 Practical Cooking Sections
Each student will prepare and cook every dish themselves under guidance, moving between BBQs with different setups.
🔥 What We’ll Cook:
• Butterflied Leg of Lamb with Harissa Marinade
A deep, rich cook using indirect heat, finished with a sear. Teaches marinades, trimming, resting, and slicing for tenderness.
• Reverse-Seared Bavette with Salsa Verde
Cooked low and slow to 50–52°C internal, then seared directly to crust. Highlights two-stage cooking and grain slicing.
• Pork Belly Burnt Ends
A longer, indirect cook with a smoke phase, wrapped braise, and final glaze. Students learn patience and layering flavour over time.
• Grilled Monkfish Tails with Charred Lemon Butter
A delicate direct grill, requiring careful temp control and basting. Teaches fish handling and fire finesse.
• Dirty Beets with Whipped Goat’s Cheese & Walnuts
Cooked directly in the embers. Students learn the dirty cooking method and how to pair smoky veg with creamy and crunchy elements.
• Elote-Style Corn with Chipotle Mayo & Cheese
Fast, direct cook with blistered skin. Builds an understanding of contrast, char, and building punchy BBQ side dishes.
