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Take a hands on American smoking BBQ class and learn about the four main BBQ regions of the United States and the differences between them. Explore techniques such as smoking with charcoal and the low and slow method to produce mouth watering, fall off the bone meat every time you barbecue!
Howdy! In this cooking class you get to combine your love of American flavours and the quintessentially Aussie past time of barbecuing. Learn different BBQ techniques from Texas to Memphis, Carolina and Kansas. Discover spice rubs and get tips of temperatures and timings - so next time you barbecue, your meat falls off the bone.
On arrival you'll get a cold beer and throw an apron on before being welcomed by your qualified chefs. They will outline the session, discuss the format of the day and introduce the menu. You will then as a group start creating the first course, after an initial demonstration, all participants will get involved in the production and barbecuing process.
Once completed you will sit down and eat your first creations, matched with a craft beer. Next up is making the salads and carving the slow cooked meats. Sit down again and enjoy the rest of your carnivorous feast.
Toasted Turkish Bread with Pukara Estate oils and Balsamic
Bacon Wrapped Jalapeno Poppers
Uncle E-Rock's 20 Flavours K.C, MO Baby Back Ribs with Apple Bourbon BBQ sauce
Memphis Style Pulled Pork with Memphis Mop Sauce and; Cabbage and Apple Slaw
Texas Style Low and Slow Cape Grim Basket
Smoked Corn with Jalapeno and Lime Butter
Spicy Cinnamon and Chilli Chocolate Brownie
Once this experience has been confirmed changes are at the discretion of the experience provider and arranged directly with them according to this policy:
This class runs with a maximum of 20 people
This experience takes place at "The Hills Community Function Center" inside James Drysdale Reserve in Bunya (4055) off the "jinker track". Parking is available on site.