snipe a duck
Elite Refuge Member
I've done something similar for people that have asked me to help them with Brisket, Ribs etc on my offset smoker. Assuming you just bring the Weber kettles i would probably structure a class like this.
Walk thru of the grills, tools to have to get started how the slow and sear and vortex work. Maybe pro's and con's of them.
Talk about lump vs briquettes and how to light them
I would demonstrate a method start to finish cooking a few cuts of meat. Maybe a Burger, Steak, Chicken, Ribs or chops. I would try to demonstrate direct grilling, indirect, reverse sear. Maybe how the same methods cooked on a weber could be done on a gas grill etc.
Trimming
Seasoning
Cooking method, temperature and why
How to know its done, when to pull
Resting
Serving and slicing
Have a handout with some rub and sauce recipes and some suggestions for commercial products you like. Any books or videos you like
Encourage them to bring a notebook and take photos.
Walk thru of the grills, tools to have to get started how the slow and sear and vortex work. Maybe pro's and con's of them.
Talk about lump vs briquettes and how to light them
I would demonstrate a method start to finish cooking a few cuts of meat. Maybe a Burger, Steak, Chicken, Ribs or chops. I would try to demonstrate direct grilling, indirect, reverse sear. Maybe how the same methods cooked on a weber could be done on a gas grill etc.
Trimming
Seasoning
Cooking method, temperature and why
How to know its done, when to pull
Resting
Serving and slicing
Have a handout with some rub and sauce recipes and some suggestions for commercial products you like. Any books or videos you like
Encourage them to bring a notebook and take photos.