Gusface Gets Schooled – Urbangriller’s Advanced BBQ Class

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With mist on my breath from the cold air and the sun just starting to poke above the horizon I questioned why I was up so early on a wintery Saturday – luckily the answer was BBQ SCHOOL!

Urban Griller is a guru of all things BBQ – well known for his introductory BBQ School he also is a purveyor of BBQs and their associated gadgets.

I attended the Urban Griller introductory course a good four or five years ago now and it was definitely the ember which would one day ignite a full blown love of all things BBQ.  As such, when he announced the first offering of an Advanced class for BBQ School alumni, I knew I had to attend.

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The day kicked off at 7.30am sharp for a guided tour of Eurostyle Smallgoods located just across the road.  It was a fascinating insight into just what goes in to a large scale bacon operation – it was like Walter White meeting Gustavo Fring.

We stocked up on some supplies for breakfast as well as some goods to take home – the bacon was some of the best I’ve tasted, I highly recommend giving it a try.  Also the cheese kransky and – look, just try everything.

Fuelled by breakfast it was time to get cooking!  It was a long day filled with a good 14+ dishes so I’ll just pick out some highlights – there’s more pics over on myfacebook page worth checking out as well (and you might as well like the page while you’re there!)

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There was already a brisket going on the pellet smoker when we arrived – as they can take such a long time to get to temp Chris thought it best to start early.  For those that don’t know a pellet smoker is a BBQ that obtains its heat and smoke through a steady stream of wood pellets fed through an auger.  As the gauges and pellet auger are electric you get a fantastic temperature control making for a lot less headaches and swearing!  (the new versions are wi-fi operated!)

With the brisket under way we started prepping: a whole duck to be smoked in the Weber Pro Q, a pork neck for pulled pork, beef ribs and pork ribs.

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There was also this little piggy who went to market – where he was subsequently bought and stuck in a BBQ!

From there we got stuck in to some sausage making, cold smoked salmon, deep frying a turkey, salt baked chicken and a rotisserie pork loin.

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As the majority of dishes being cooked were low and slow by the time we got to the afternoon there was suddenly a multitude of meats being served up.

Attendees responded the only way they knew how, cracking open another beer and getting stuck in to it!

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While everything was delicious, the beef ribs were probably the stand out dish for me.  Cape Grim beef smoked low and slow in a ceramic Kamado BBQ – juicy and full of flavour.

By the end of the day everyone was looking pretty weary from the triple threat of: food overload; knowledge overload; and more than a couple of beers.  There was a mountain of food leftover which was parcelled up in take home packs as the thought of ingesting a single morsel more was completely out of the question.

What I enjoyed most from the day was the opportunity to play on a whole lot of new equipment (side note: I need a pellet grill in my life), learn a few new techniques and refine some existing skills.

I highly encourage you check out the introductory class – it’s worth it for the day long degustation alone, but you learn heaps and it’s a fun day.  Shit, if I’m not doing anything I may even join you!

 

 

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6 Responses to Gusface Gets Schooled – Urbangriller’s Advanced BBQ Class

  1. Chilebrown says:

    When you mentioned ‘large scale bacon operation’ I sat a little closer to the screen. Sounds like a great day. Knowledge is the key to great BBQ.

  2. Pingback: New Techniques: Cold Smoked Cheese | Gusface Grillah

  3. Pingback: 2014 – The Year In Review | Gusface Grillah

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