BBQ Master Classes
The Paddock Butchery is hosting BBQ Master Classes every month in our dedicated meat smoker area. There's 5 classes to choose from, with each class containing a total of 10 people. This ensures you have the maximum amount of time to soak up the knowledge from our Low n Slow BBQ experts Chris & Ryan.
To book your ticket simply call the Paddock Butchery on 4632 1702 to reserve your spot for your chosen date.
Time: 10am - 1pm
Cost: $150 per person
Class Size: 10 people
Ever wondered how you can produce the perfect beef brisket? This is the hands-on class for you! you'll learn:
- fundamentals of BBQ setup and fire management
- trimming the brisket, where to, how much, and why it's necessary
- rubs, sauces, and glazes that are best and what results to expect
- managing the cook, including what temps to run at various stages, does it actually take 12 hours, and is it possible to speed up the process
- finishing stages and what to do when
- quick sides that will make a brisket shine
Ticket price includes: 3-hour class, detailed class notes, 2 x complimentary Bone Idol Brewery beers, platter of items cooked during the class, The Paddock BBQ Crew Starter Kit (includes - $20 The Paddock Butchery gift card, temp probe, mystery box rub, The Paddock BBQ Crew hat).
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Date: Saturday, 18th February
Time: 10am - 1pm
Cost: $150
Class Size: 10 people
For the Lamb lovers who'd like to be BBQ pros! In this hands-on class you'll learn your way around a lamb carcass
- how to prepare a banjo shoulder, sticky lamb ribs, seared backstrap and Low n Slow shanks
- discuss keys to success and common pitfalls associated with Low n Slow BBQ
- learn about different fuel sources, how they are produced and their effect on results
- fundamentals of BBQ setup and fire management
- ingredient selection and basic butchery
- which rubs, sauces, and glazes are best and what results to expect
Ticket price includes: 3-hour class, detailed class notes, 2 x complimentary Bone Idol Brewery beers, platter of items cooked during the class, The Paddock BBQ Crew Starter Kit (includes - $20 The Paddock Butchery gift card, temp probe, mystery box rub, The Paddock BBQ Crew hat).
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Date: Saturday, 25th March
Time: 10am - 1pm
Cost: $180
Class Size: 10 people
For the Seafood lovers who'd like to be BBQ pros! In this hands-on class you'll learn how to get the best results cooking seafood on your BBQ.
- how to delicately cure and smoke a side of ocean trout or salmon; Prepare, marinate and flash grill prawns over charcoal; Tenderise, glaze and grill octopus; Cold smoke fresh oysters for something different; Fillet, rub and grill seasonal reef fish
- discuss keys to success and common pitfalls associated with Low n Slow BBQ
- learn about different fuel sources, how they are produced and their effect on results
- fundamentals of BBQ setup and fire management
- ingredient selection and basic butchery
- which rubs, sauces, and glazes are best and what results to expect
Ticket price includes: 3-hour class, detailed class notes, 2 x complimentary Bone Idol Brewery beers, platter of items cooked during the class, The Paddock BBQ Crew Starter Kit (includes - $20 The Paddock Butchery gift card, temp probe, mystery box rub, The Paddock BBQ Crew hat).
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Date: Saturday, 29th April - FULLY BOOKED
Time: 10am - 1pm
Cost: $150 per person
Class Size: 10 people
Ever wondered how you can produce the perfect beef brisket? This is the hands-on class for you! you'll learn:
- fundamentals of BBQ setup and fire management
- trimming the brisket, where to, how much, and why it's necessary
- rubs, sauces, and glazes that are best and what results to expect
- managing the cook, including what temps to run at various stages, does it actually take 12 hours, and is it possible to speed up the process
- finishing stages and what to do when
- quick sides that will make a brisket shine
Ticket price includes: 3-hour class, detailed class notes, 2 x complimentary Bone Idol Brewery beers, platter of items cooked during the class, The Paddock BBQ Crew Starter Kit (includes - $20 The Paddock Butchery gift card, temp probe, mystery box rub, The Paddock BBQ Crew hat).
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Date: Saturday, 27th May
Time: 10am - 1pm
Cost: $150 per person
Class Size: 10 people
Ever wondered how to navigate and breakdown a pig for BBQ? Well this is the class for you! you'll learn:
- Where the different cuts come from on the pig and how to approach cooking each area for best results
- You will smoke a Boston Butt; Saw, trim, rub & glaze some baby back ribs; Pork Belly burnt ends; learn how to prepare and brine pork chops for an unbelievable result
- rubs, sauces, and glazes that are best and what results to expect
- managing the cook, including what temps to run at various stages, and is it possible to speed up the process
- quick sides that will complement the meal
- discuss keys to success and common pitfalls associated with Low n Slow BBQ
- learn about different fuel sources, how they are produced and their effect on results
- fundamentals of BBQ setup and fire management
Ticket price includes: 3-hour class, detailed class notes, 2 x complimentary Bone Idol Brewery beers, platter of items cooked during the class, The Paddock BBQ Crew Starter Kit (includes - $20 The Paddock Butchery gift card, temp probe, mystery box rub, The Paddock BBQ Crew hat).
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Date: Saturday, 24th June
Time: 10am - 1pm
Cost: $180 per person
Class Size: 10 people
If you are from Toowoomba, chances are You love Beef! In this class we teach you how to highlight some of the classics as well as a few secret lesser know cuts that are equally delicious.
- Kicking off with an Argentinian Beef Short Rib; Mirin & Sake flat iron steak with a wasabi and lime mayo; Seared 50-day dry aged shell loin; Brisket & Smoked Chorizo Pizza cooked over charcoal in the Komado grill.
- trimming the brisket, where to, how much, and why it's necessary
- rubs, sauces, and glazes that are best and what results to expect
- managing the cook, including what temps to run at various stages, does it actually take 12 hours, and is it possible to speed up the process
- finishing stages and what to do when
- discuss keys to success and common pitfalls associated with Low n Slow BBQ
- learn about different fuel sources, how they are produced and their effect on results
- fundamentals of BBQ setup and fire management