- Meat, meat and more meat. Everything we cook, we eat
- Fire management. Charcoal, wood and pellet
- How to prepare, trim and season your meats
- Temperature control of your pit
- Hands on preparation of pork swift ribs, chicken wings and tomahawks
- Mastering pulled pork and brisket
- Creating flavour profiles
- Heaps of Q&A time
- UTH BBQ cheat sheet to take home
- Giveaways and prizes
Upcoming Dates
Classes can book out quickly and are capped at 30 participants.
Tickets are for scheduled classes at a set location, not private in-home events.
- 19th September 202610AM
Christchurch Masterclass in BBQs Direct Christchurch, Christchurch
Book now - 3rd October 202611AM
Low & Slow Masterclass in Nelson HQ, Nelson
Book now - 7th November 202611AM
Masterclass Christmas Edition in Nelson HQ, Nelson
Book now
Message us to join the waitlist or enquire for a private group experience.
Topics We Cover
Proudly supported by Samba Fire and BBQ.
- Pork belly with perfect crackling two ways. Gas and charcoal
- Smash burgers on the Smash Blade
- Whole chicken two ways. Spatchcock and Butterfly
- Leg of lamb with rosemary and garlic
- Reverse seared thick cut ribeye steaks and chimichurri
- BBQ pies cooked to perfection in the BBQ
- Hands on use of gas, charcoal, offset and pellet grill smokers
- Demonstrations, tastings, Q&A and small team learning
Prices
Full day: 11am - 6pm
- Immersive hands on day
- Demonstrations, tastings and Q&A
- Eat everything we cook
Half day: 11am - 3:30pm
- Everyday cooks that impress
- Use gas, charcoal, offset and pellet grills
- Demonstrations, tastings and Q&A