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The Smokin’ Soul Weekender

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.
We will show you how to prepare and cook the bbq and smoked meat classics, we will myth bust a lot of the current thoughts on bbq and show you the inner workings of real smoke house and live fire restaurant tricks and tips.
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:

  • Martin Sikulas Craft Butcher Sausages cooked off set from the BBQ, you will enjoy a selection of gourmet handcrafted sausages such as, Toulouse, sweet Italian, merguez, venison, bratwurst and chorizo.
  • Our burger cooking comparison continually revolutionises our course goers cooking process by the results of different cooking methods we use. We will explore an entire range of cooking methods.
  • We will explore the world of Santa Maria cooking, by cooking hot and fast and low and slow to achieve different results. We will cook dry aged T bones, Cote de beouf, Striploin with homemade chimichurri, 2 rib pork chops and whole spatchcock chicken.
  • Italian Wings, Hot wings, BBQ Wings.
  • Whole Asado Lamb, we will show you how to make and use a salmuera to season the carcass and other cuts of meat.This will be the spectacle of the day and once we have thought you whole carcass fire management we will show you how to serve this delicacy with homemade tzatziki and flatbreads.
  • We will show you how to make spectacular vegetable side dishes and main courses utilizing several different prep and cooking methods 
  • We will show you how to cook directly on charcoal using the caveman/dirty steak method.
  • Desserts will include burnt orange with rosemary and caramelised apple and sage from the open fire with toppings.
  • All of the above will be sampled throughout the day, it’s an ongoing feast.
  • Refreshments, beers and drinks provided throughout the day.
  • During the day we have will ample opportunity for question and answer sessions.

 
What’s the schedule and included in the price?

  • Welcome coffee and breakfast on arrival 9.00 am
  • For those who wish to be present for the carcass preparation of the lamb, this will be prepared at 8.30am; all are welcome to attend should they wish.
  • Course begins at 9.30 am
  • Continuous sampling of all meats being cooked
  • Break  at around 12.30 – 1.30pm
  • Final feast of the day at around 4.30 pm
  • Beer and soft drinks throughout the day. Please feel free to bring your own should you wish
  • For those looking for accommodation we have special rates reserved for course goers at hotels and bed and breakfasts in the area.
  • We have space available for all types of camping, tent, caravan, motor home etc. no fees apply. Campers are welcome to set up on the Friday before hand.
  • For those who wish, we can arrange a shuttle back to accommodation each day. Fee will apply

SUNDAY

What will we cook?
Come hungry because you’ll need plenty of room to sample all the dishes we’ll make, including:

  • Traditionally made cured back bacon for breakfast with pork rillette and sourdough.
  • We will feast upon the holy grail of Beef Brisket, we will show you how to choose and identify quality brisket, trim, season, prepare and ultimately present the perfect piece of brisket. We will even give you our secret to the perfect rub for brisket.
  • Beef Ribs, we will show you how to choose and identify quality beef ribs, trim, season, rub and cook them to perfection.
  • We will compare Pork Loin Ribs and St Louis cut Ribs, and cook until the perfect texture is achieved.
  • The classic Pork Collar will be butchered directly from the pork gigot and prepared with our seasonings and rubs, then cooked until the perfect pulled pork is achieved.
  • We will smoke and entire Pork Belly until cooked to the perfect fat rendered tenderness and pair it with the perfect accompaniment, homemade
  • The classic Smoked Whole Chicken/Alabama Yard Bird, we will make Alabama Sauce and show you the secret to true smoked chicken perfection
  • Smoked Hot Links Texas Style Sausage with cheese and Cajun Sausage, these are the perfect product to smoke and will bring a real wow factor to your smoke days.
  • We will give you the secret to recreate our Slaws, cold pickles and hot pickles
  • We will bust some myths around BBQ sauces and rubs and show you how to create your own signature rubs and sauces from scratch.
  • Special Appearance from Martin, The Craft Butcher who will breakdown large seasonal cuts of meat, we will then cook up whatever Martin brings on the day.

 

What’s the schedule and included in the price?

  • Welcome coffee and breakfast on arrival 6am
  • Because we want to have the perfect brisket we will be starting at 6am, those who wish to join us are welcome to do so. We do advise that this is a must see part of the course. There will be plenty of time to relax later during the day.
  • The remainder of the meats for smoking will be prepared and loaded to the smoker from 7am onwards.
  • Continuous sampling of all meats being cooked
  • Our very own Jim O’Brien will give a complete master class in smoker maintenance, usage and fabrication.
  • Break around 12.30 – 1.30pm
  • Final feast at around 5pm
  • Beer and soft drinks throughout the day. Please feel free to bring your own should you wish
  • For those looking for accommodation we have special rates reserved for course goers at hotels and bed and breakfasts in the area.
  • We have space available for all types of camping, tent, caravan, motor home etc. no fees apply. Campers are welcome to set up on the Friday before hand.
  • For those who wish, we can arrange a shuttle back to accommodation each day. Fee will apply

BRING OUT YOUR INNER PITMASTER

Book the Smokin Soul Weekender Course now