Best Low and Slow BBQ Classes in Melbourne
Meat smoking dates back centuries. In reality, there is proof that people have been smoking meat since the 17th century BC. Meat was originally smoked as a way to preserve it for later use. Today’s smokers focus more on flavour and texture than on preserving food, especially when it comes to barbeque. One of the best things about barbeque is that almost anybody can quickly and simply pick up the fundamentals and start producing quality meals. Additionally, grilling is as much an art form and a science as it is a way to prepare meat.
You don’t have to look far or go to the US to learn about low and slow BBQ and smoking. You can enroll in a BBQ Master class right in Melbourne! We’re listing the best places where you can sign up for a Melbourne Low and Slow Master Class today.
Describe Low and Slow
Although the low and slow technique is more frequently associated with smoking meat, it’s also a fantastic way to utilise a barbeque to cook larger, harder portions of meat so that the meat comes out moist. To get outstanding results while cooking low and slow, you must understand how to control the temperature on your grill. For this reason, you should research the best ways to use the vents and stoke the fire. Low-temperature cooking preserves a large portion of the meat’s natural nutrients, making it a healthier option for you and your family. Additionally, it permits the retention of natural oils and moisture. That is crucial to maintaining the meat’s nutritional content and preventing burning. These are the reasons why low and slow BBQ and cooking is becoming a more popular cooking method in households.
What is included in a BBQ Master Class?
All Low & Slow BBQ Master classes cover the fundamentals, including what to look for when buying your protein, fire management and pit temperatures, trimming and preparation, rub mixes, injections and brining, wood smoke profiles, meat temperatures, timing, carving, and serving. You’ll receive expert guidance on selecting a home smoker, and you may enquire about your particular model to obtain recommendations on maximising what you already have.
The Meat Inn Place Low and Slow BBQ Classes
The Meat Inn Place is one of Melbourne’s award-winning low and slow butchers. The family-owned and operated Lilydale butcher shop is renowned for low and slow products such as beef brisket, beef cheeks, pork ribs, lamb roasts, beef shins, shorties, and more. You can choose from the range of grass-fed, grain-fed, barley-fed beef, pork, and Wagyu that have marbling scores from 2 to 10.
Low and Slow BBQ Masterclass for 2023
Contact: (03) 9738 7555/ https://www.themeatinnplace.com.au/
Red Gum BBQ Pitmaster
While on a visit to Florida-based Melissa in 2002, Owner Martin experienced his first taste of Southern barbeque. The pair had several opportunity to experience The South during the ensuing years while travelling to see her relatives in Georgia, Tennessee, South and North Carolina, and Virginia. He made the decision to go after his pitmaster goal in 2012. Martin travelled to markets and festivals during the following three years, provided catering for events, and lit up at pop-ups across Melbourne and the Mornington Peninsula. One of the earliest Southern-style BBQ companies in Australia was Red Gum BBQ, which had the pleasure of introducing Martin’s passion for the grill to its expanding clientele.
Pitmaster Class
With the Red Gum BBQ Pitmaster, you can master the art of low and slow cooking. This BBQ Pitmaster Class is intended for a select group of aspirant Pitmasters or those who merely wish to advance their barbeque skills. The cow is highlighted in this class, which also includes dishes such beef brisket and short ribs. Learn how to prepare genuinely authentic Southern-style BBQ with whatever you have by joining us as we talk about smokers, wood, temps, and timings.
Contact: https://redgumbbq.com.au/
BBQ Plus
Leading speciality merchant BBQs Plus operates two fantastic locations in Brighton and Port Melbourne. Since the late 1980s, Tony Spencer and the Spencer Family have owned and operated BBQs Plus, which caters to foodies in Melbourne. In a nutshell, the company’s guiding principles are to offer only the highest-quality BBQ items and accessories, courteous service that is focused on the customer, knowledgeable product advice, and consistent pricing without the use of tricks or high-pressure tactics.
BBQ Plus Beef BBQ Master Class
Learn all the strategies and produce the greatest surf & turf you’ve ever had to wow your friends. You’ll be cooking beef five different ways with the assistance of our pitmaster. The cost of each class includes meals, drinks, and a $20 voucher you can use in their store.
Contact: https://www.bbqsplus.com.au/
The Que Club
The Que Club is a retailer, wholesaler, and importer of solid fuel grills and related goods. Our Brunswick East location has retail operations in addition to a restaurant and culinary school with a BBQ theme. Coburg is where the corporate and wholesale offices are. The Que Club Pty Ltd was founded in July 2017 and started conducting business in September of the same year. Retail, Fresh Food/Restaurant, Cooking School, Online, and Wholesale are the five immediately distinguishable divisions of The Que Club.
The Natural Born Grillers’ Smoking Masterclass
The focus of this practical smoking lesson is meat! Included are beef, pork, lamb, chicken, and seafood. They can guarantee that you, the participant, will prepare delicious cuisine. They will show setting up and cooking on our 30″ Canon Offset Kitchen pit, Big Green Egg (Kamado), Traeger Pellet Grill, and whatever other grill they can locate that day while using a variety of grills. The lesson will cover subjects including temperature control, choose the right wood for smoking, cutting and preparing brisket, ribs, and other meats, choosing the right rub and sauce, and wrapping, boating, and resting. For reservations and enquiries, please contact their team.
Contact: https://thequeclub.com.au/
According to the Department of Agriculture, Fisheries and Forestry:
1. Due to rising chicken consumption, meat consumption rose in Australia and the US throughout the 20 years leading up to 2018. Domestic manufacturing mostly meets this requirement.
2.Australia and the US both consume about the same amount of meat. With almost 40 kg consumed per person in both nations, chicken is the most popular meat. Between 20 and 30 kg per person are made up of beef, veal, and pig meat. Fish makes up around 15 kg of the average person’s diet, whereas sheep meat makes up less than 10 kg.
Low and Slow Cooking FAQ
An oven can be a substitute for a low and slow cooking vessel. On low and high, a slow cooker’s temperature ranges from 80 to 90 degrees Celsius. An oven will perform much less successfully at such low temperatures. Many slow cooker recipes will require some minor preparatory adjustments if you want to utilise the oven as a slow cooker option.
One of the most typical slow cooker errors is adding liquid to every dish, even though you really don’t need extra liquid unless you’re creating a soup or stew. If you always add liquid to recipes, you’ll probably have too much liquid when the cooking process is over. Always double-check your recipes and the amount of liquid written so you can avoid making these kinds of mistakes.
A precise balance is achieved between the prolonged cooking time and low heat. Because of the low temperature, the meat doesn’t dry up even after being cooked for a much longer period of time. It follows that doing so is the greatest approach to preserve the meat’s natural juices. The meat becomes much more delicious and tender as a result.
When using low and slow cooking methods, you must take note of the temperatures while cooking. Low and slow cooking is best done at temperatures between 110 and 135 °C (230 and 275 °F). Your meat will stay juicy and won’t burn when cooking thanks to low, consistent temperatures.
To cook low and slow, you don’t need a charcoal smoker or a grill that burns wood. On a gas grill, you can cook almost anything you want slowly, at a low temperature, and with smoke added. With low and slow cooking, there’s always room for resourcefulness!
