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BBQ Classes - Bunch of Swines BBQ

Home > BBQ Classes - Bunch of Swines BBQ
BBQ Classes by the Bunch of Swines Competition BBQ Team
(supported by BBQ Gourmet)


Check out the UnitedQ review of the Bunch of Swines BBQ Classes here .

 
Dates:                  2-3 Mar 19;  13-14 Jul 19,  Oct 19 dates to be confirmed

Location            The Compass Inn (Avon Room), Tormarton, South Gloucestershire GL9 1JB; Tel: 01454-218-242; Email: info@compass-inn.co.uk

How to find the Compass Inn:
The Compass Inn is located less than ½ a mile from Junction 18 of the M4.  From Junction 18 of the M4, take the A46 north (signposted to Stroud), stay on the A46 for 200m, and then turn first right towards Tormarton village.  The Compass Inn can be found 250m down this road on the right hand side.

Accommodation:  Rooms are available at The Compass Inn at the following discounted rates per night:

 
Room Only £72.50
Bed & Breakfast (1 person) £82.50
Bed & Breakfast (2 people) £92.50

Please contact The Compass Inn directly and quote ‘BBQ Gourmet BBQ Class’ to book accommodation at these rates.  As there are limited rooms available at these rates, we recommend that you book your room as soon as possible after booking the course.

Please note that dinner is available at the Compass, but we do NOT recommend that you pre-book dinner as you will be eating significant quantities of meat on both days of the BBQ classes and are unlikely to want dinner at the end of each day,

 
Course Synopsis

Day 1 (Saturday) - Backyard BBQ

 
This class is suitable for all abilities from beginner to advanced.  During this 8-hour class, we’ll walk you through the basics of fire management, the different cookers available, and how to elevate your BBQ skills, whether it's for the backyard, catering or restaurant cooking.
 

Class starts at 10am and finishes at around 6pm.  Coffee & tea will be provided mid-morning and mid-afternoon.
 

The Backyard BBQ Class is aimed at helping you learn the art of smoke and taking your BBQ up to the next level.  During the class, we’ll be cooking on different BBQs including kettles, bullets, drum smokers and wood pellet smokers, but we will also be discussing ceramic 'eggs', cabinet smokers, stick burners & more.


Topics covered include:

  • Which fuel is right for me?  Charcoal vs Briquettes vs Pellet,  and the pros & cons of each
  • Different woods for smoking and how much to use
  • Fire setup & management
  • US vs UK meats
  • What to ask UK butchers to get what you need!!
  • Food hygiene & safe meat temperatures
  • Rubs & sauces
  • Hot & Fast vs Low & Slow


We’ll be cooking:

  • Chicken – Wings, Legs & Whole
  • Pork – Belly, Rack & Shoulder
  • Ribs, Ribs, Ribs – Baby-back, Spare & Beef Short
  • Beef Brisket - Texas and Kansas City styles


The meat will be available for attendees to try from around midday onwards (so we won't be providing lunch, though lunch is available at the venue if needed) and we'll be providing attendees with detailed notes to take away. 


Day 2 (Sunday) - ​Advanced & Competition BBQ Techniques


Class starts at 10am.  We expect it to finish around 6pm, or when the last question is answered.  Coffee & tea will be provided mid-morning and mid-afternoon.
 

The Advanced & Competition BBQ Techniques class covers all of the main four Kansas City BBQ Society (KCBS) meat categories and is intended to get you get you ready to smoke the competition both at home and abroad.


During the day, we will cover:

  • Meat selection - what to look for and where to buy
  • Trimming
  • Important things to know about Injections
  • Competition flavour profiles
  • Building perfect parsley boxes
  • Cooking competition chicken & how to get ‘bite through’ skin
  • Competition spare ribs and perfect tenderness
  • Pork Butt - how to get pulled, chunks, and ‘money muscle’ from the same pork butt.
  • Competition-style beef brisket - perfect flat & awesome burnt ends
  • Presenting your meat
  • Full competition timeline


Please note that notes will NOT be provided on this day and attendees will be required to make their own notes during the class.

 
About Your Instructors


Ed Gash and Emma Millest, Pitmaster and Pitmistress of the Bunch of Swines BBQ Team, have spent the last decade dedicating themselves to the art of American BBQ.  During this time, they have been competing and winning in BBQ competitions all over the world.  With 27 Grand Championship titles to their name so far, including the 2018 American Royal Invitational, World Series of BBQ in Kansas City - the largest, most prestigious, and richest BBQ competition in the world – Bunch of Swines are the most decorated team on this side of the pond and are currently the only European team to received perfect scores in all 4 meat categories (Chicken, Ribs, Pork & Brisket), as well as a 700 score.


The results of the Bunch of Swines BBQ Team speak for themselves:

  • 2018 American Royal Invitational, Kansas City - Grand Champion
  • Grand Champion – Prime Uve Invitational, Italy - 2018
  • Grand Champion – Brew ‘n’ Q Open, UK - 2018
  • Grand Champion – EU Regio, Germany - 2018
  • Grand Champion – Q Fest, UK – 2018 & 2017
  • Grand Champion – Ruhrpott BBQ Contest, Germany – 2017 & 2016
  • Grand Champion – Beer Fries & BBQ, Belgium – 2016
  • Grand Champion – TonyStone Low & Slow BBQ Competition, Holland - 2015
  • Grand Champion - Grillstock 2012, 2013, 2014, 2015
 
Course Cost
 
Course Cost per Person (incl VAT)
Day 1 - Backyard BBQ £ 195
Day 2 - Advanced & Competition BBQ £ 195
Day 1 & Day 2 Combined £ 350

Cancellation Policy
  1. Cancellations more than a month prior to a class will be free of charge. 
  2. Cancellations and postponements less than a month prior to a class will be charged a £50 cancellation/rescheduling fee. 
  3. 'No Shows' without prior contact will be charged 100% of the class fees.