Bring out your inner pitmaster at our live and interactive masterclass course with Pat Conway and Jim O’Brien from Smokin’ Soul. You will answer the call of the wild and delve deep into all aspects of live fire and BBQ cooking.

You will be working with open fire, santa maria grills and BBQs to complete the simplest and most complex dishes you can imagine.

With all these varieties of techniques alongside the guidance of Smokin’ Souls’ unique minds, you will learn everything you need to know about how to prepare a feast with fire.

Pat and Jim will walk you through every step of the process, from prep to completion of the feast.

SATURDAY

What will we cook?
Come hungry because you’ll need plenty of room to sample all the dishes we’ll make, including:
–          Sausages from the BBQ, our blend of handmade flavoured sausages (for breakfast only)
–          Whole Asado Lamb served in flat bread with dips and sauces.
–          Pork Belly from the open fire.
–          John Gowers Italian Wings, Hot wings, BBQ Wings.
–          Santa Maria Chicken, Portuguese inspired marinated chicken.
–          Striploin from the Santa Maria with chimichurri.
–          Desserts will include burnt orange with rosemary and caramelised apple and sage from the open fire with toppings.

Also we will be having tutorials on Sauces and rubs during the course of the day.
For those who wish to be present for the carcass preparation of the lamb, this will be prepared at 7am and put over the fire at 8am, all are welcome to attend should they wish.

What’s included in the price?
–          Welcome coffee and breakfast on arrival 9.00 am
–          Course begins at 9.30 am
–          Continuous sampling of all meats being cooked
–          Lunch at around 12.30 – 1.30pm
–          Dinner at around 4.30 pm
–          Beer and soft drinks throughout the day & wine with the feast.

SUNDAY

What will we cook?
Come hungry because you’ll need plenty of room to sample all the dishes we’ll make, including:
–          Beef Brisket
–          Beef ribs
–          Pork Loin Ribs
–          Pork Collar
–          Whole Chickens/Alabama Yard Bird
–          Hot Links Texas Style Sausage.
–          Slaws
–          Pickles
–          BBQ sauces
–          Rub for meats
–          Special Appearance from Martin, The Craft Butcher who will breakdown large seasonal cuts of meat
–          we will have a special guest

What’s included in the price?
–          Welcome coffee and breakfast on arrival 6am
–          Continuous sampling of all meats being cooked
–          Lunch at around 12.30 – 1.30pm
–          Dinner at around 5.30pm
–          Beer and soft drinks throughout the day & wine with the feast