Description
We have teamed up with our good mates from Pro Q to host this wonderful bespoke course. Ian McKend designed and developed the very first ProQ® BBQ Smoker. With plenty of requests for a cold smoking feature, our patented & hugely popular ProQ® Cold Smoke Generator quickly followed. ProQ® is now an internationally respected brand, with more than 70 products across our domestic and professional ranges.
Whether you are a budding amateur pitmaster, a food lover wanting to expand your culinary repertoire, or a professional chef looking for the best – ProQ has earned an enviable reputation for quality, service and innovation – helping you to take your love of food to the next level. So essentially this course is ultimately designed to open up a world of possibilities with the Pro Q smokers.
As well as covering key skills such as lighting and temperature control, you’ll be learning how to cook killer meals on fire! Using a combination of charcoal and wood you’ll be taught skills from lighting techniques to controlling temperature and knowing when your food is perfectly cooked.
Course Overview
Duration: 10.00am – 15:30pm
Max student to tutor ratio: 10/1
Welcome: Meet your tutor and see for yourself the Philleigh Way farmhouse cookery school and garden. Enjoy a morning tea or coffee.
The Day: It’s an action packed session with demonstrations and practical sessions. All equipment is provided for you. Learn about fire and its uses, then get on to cooking some creative dishes over fire. You will cover the basics of using the ProQ, setting up the fire, controlling temperature, waterpan usage & be introduced to some beginner friendly recipes!
Close: Have a chat with fellow course attendees and members of the Philleigh Way team. This is a guide to the days activities and may vary depending on the season as well as the group’s interest.
Sample dishes
Hot Wings
Beef Brisket
Pulled Pork
Whole smoked chicken
Roasted tomato and feta with thyme & chilli dressing (v)
Sweet potato butter (v)
Skills
Fire and controlling it
Grilling
Roasting
Smoking
Butchery
Dips
Age: 16+ or 13+ if accompanied by a paying adult.