Burnt sausages, raw chicken and other BBQ horrors can be consigned to the dustbin of history as The School of Artisan Food shares the secrets of cooking with fire and smoke ahead of the summer season.
Based on the idyllic Welbeck Estate in the heart of Sherwood Forest, the school is running a series of one day courses throughout the summer designed for anybody who wants to avoid the common mistakes of alfresco dining and become a BBQ master.
Led by expert butcher Chris Moorby along with his son Tom Moorby, Fire & Smoke - BBQ Cooking is a hands-on course that reveals how to work with this most ancient of artisan cooking techniques and create a range of delicious dishes over charcoal.
Alongside practical demonstrations, they will share their years of BBQ experience and demonstrate how to make the most of cooking with the distinctive tastes of wood or smoke. They’ll also show how to make the perfect BBQ sauce from a mouth-watering combination of chilli flakes, white onion and garlic in a passata, red wine vinegar and tomato puree base - a recipe created by his son Tom Moorby (full recipe available upon request).
It’s a hands-on masterclass for both BBQ novices and seasoned campaigners in how to prepare and grill a selection of meats, fish and vegetables; as well as make delicious marinades, sauces and dry rubs and how best to use traditional smoking techniques.
After cooking a range of foods, including red meats, poultry, cheeses and even sweets, newly acquired BBQ skills are shared in a jointly cooked meal from the grill before going home for the ultimate test amongst family and friends.
The one day course is available on dates from June to October.
For more information, visit www.schoolofartisanfood.org
