Instructors teach hands-on grilling and smoking methods for different types of meats
About This Deal
- Class covers smoking different meets on two types of pellet grills such as a Traeger, Grilla, One Big Easy, and more
- Indoor classes October–May, outdoor if the weather permits in June–September
- Class capacity: 14–30 people
- Dates and times: Fridays at 12 pm.m–6 p.m.; Saturdays and Sundays 9 a.m.–3 p.m.
About Phoenix BBQ and Grilling School
Smoke and fierce heat rise from a battalion of Weber gas grills and Big Green Egg smokers as barbecue docents line up in front of them, ready to wrangle rafts of raw meat into expertly grilled, smoked, and sauced feasts. In classes that range from three to seven hours, Phoenix BBQ and Grilling School's instructors impart their knowledge of sauces and marinades. They also teach students how to brine, smoke, and grill ingredients such as ribs, turkeys, chickens, peppers, pork, and veggies, all of which are provided. The three dudes in charge have been leading classes since 1998. Head honcho Stu McMullen draws upon myriad cooking classes and international travels to develop exciting recipes, while "sauce king" Eric Viken introduces sauces that can enchant palates and save accidentally overcooked meats. The barbecue experts hold classes onsite or in private backyards, enabling the family cat to finally learn to do something productive with its hunting gifts.