Ireland’s only professional BBQ equipment manufacturer, Smokin Soul, has announced Spring dates for its successful two day BBQ workshops, which will take place on the 11th & 12th April 2020.
These one-on-one masterclasses are attended by members of the food industry and home BBQ enthusiasts and cover all aspects of successful BBQing from how to choose and use your equipment to selecting the perfect cuts, and how to prepare and cook them.
Open fire cooking is one of the biggest trends for 2020. These workshops are perfect for chefs who want to get to grips with the fundamentals of cooking over fire and to introduce it into their repertoires. The venue is the company’s base in New Ross.
Saturday 11th April will cover open fire cooking, direct and indirect barbecuing and grilling. Sunday 12th April will deal primarily with smoked meats and how to use real authentic timber smokers.
Founded by Pat Conway and Jim O’Brien four years ago, Smokin Soul designs and makes a range of hand-finished BBQs, smokers, open fire cooking units and grills. Their equipment is the preferred choice of top pitmasters such as John Relihan, Andy Noonan, the BBQ chefs at festivals such as The Big Grill and Taste of Dublin as well as BBQ restaurants like Bison.
The cost is €255 per person for the weekend or €155 per person for the day of your choice. Email firstname.lastname@example.org or check out www.smokinsoul.ie for workshop dates and more detailed information.
As well as creating professional BBQ equipment, Smokin Soul also provides demonstrations at festivals around the country. The company’s traveling food theatre cooks up whole chickens, full lambs, pork and beef ribs, beef brisket, pork collar, signature jerk chicken and steak on its own rigs. Uniquely the duo also cook meat and vegetables directly on charcoal, a technique known as caveman-style cooking. The company also offers outside catering for bespoke events.