THE CLASS YOU’VE BEEN WAITING FOR..
Australian Champions BUTCHERS AXE BBQ bring you a lesson you’ll never forget.
(The most awarded Australian BBQ team in history)
Covering Brisket, Ribs, pulled Lamb / Pork, chicken and Steak, Sausages, Gyros, you’ll learn the tips and tricks you need to lift your backyard cook to a championship standard.
Learn how to –
Trim a brisket, inject a brisket, cook a hot and fast brisket in 4 hours and a low and slow brisket.
Trim a pork Belly down to a stlouis style pork rib and our famous pork belly bites along with cooking pork meaty loin ribs.
Fire Managment and temperature control on all of the smokers in use on the day along with tips on all other BBQs.
Reverse seared Wagyu steaks on the Weber.
Cooking multiple flavours of sausages & Kabana.
Chicken & Lamb Gyros on the Jumbuck mini spit.
Chicken Wings.
Lamb & pork Shoulder for pulled meats.
Every Protein is covered extensively with flavour profiling, when to wrap, what to add to a wrap, shutting down a lot of myths. There is also a wide range of sides including corn bread, pickled strawberries, pickled pineapple plus much more….
BBQs used on the day at a minimum are –
Drum smokers
Pellet Grills
Offset smoker
Weber’s
Jumbuck Spits
These tickets are so hot that we’ve already presold a heap. limited to 50 people so it’ll sell out fast!
The class will run on sunday the 16TH OF FEBRUARY from 9am until 3:30-4pm
Kelly’s Meats – Victoria’s home of low and slow American style BBQ!
Learn how to Low & Slow like a champion in this intermediate Masterclass, hosted by Michael Trajkovic, Sam Colyer, Ado Mac & Leigh Hamilton of Butchers Axe BBQ.
This class will run from 9am until 3-4pm at Kellys meats 96-98 south gippsland highway Tooradin. We will have exclusive special offers available in store on certain cuts for the day for people attending the class which will be confirmed the week of the event.
If you have any questions please call us on 0429991269
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