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date published
05.07.2010

BBQ School - We all need it

 It's not burnt it's barbecued. That's not raw that's the marinade. Classic defences of the ordinary bbq chef. But as Matt Cowley discovered, there is a way to become master of the BBQ.

That's not burnt that's just BBQ'd Matt Cowely (right) joins mate Chris Smith (left) to become a BBQ Master
I’m a bloke. I have a barbecue and I love it. I thought I knew how to BBQ, it's not that hard really.
 
However, on a cold, wet, windy Saturday I am on my way to my first ever BBQ school. I was roped into it by a mate. You may know him. Chris Smith, he writes a column for AT. 
 
This day was all about seafood. We met at The Terrace Hotel in North Sydney a little apprehensive but keen to get started. 
 
Split into two groups, our BBQ master prepped a 2.4kg line caught barramundi with Mediterranean marinade for a whole Barra BBQd  I would never have attempted this at home until this day. So, yep I was being schooled. 
 
Also on the menu were BBQ king prawns with chilli, lemon and herb pesto, swordfish with grilled red capsicums and aioli and a brilliant BBQ octopus salad with sesame and golden syrup vinaigrette.
 
All meals were served with great wines – beer was the liquid canape.
 
I thought I was pretty good with a beer in one hand and the tongs in the other. But what I learnt and achieved was outstanding. Three courses prepared, cooked and served.  I would have been happy to have paid the big bucks at a great harbourside restaurant for what I produced, if I may say so myself. 
 
This is a hands on course that helps you gain confidence in what can be achieved on your own BBQ, including how to use your roasting hood correctly, how to create awesome marinades, using them the right way and also general uses of your BBQ you may not already know.
 
I now can produce more than the ordinary slightly charred snag and burnt steak. Now I just need summer.
 

Details//

Other courses are available and at the end of the day you get a folder covering all the dishes prepared and served on the day, as well as recipes from other classes.
If you are looking to maximise the use of your outdoor cooking and gain some great tips, tricks and short cuts from some of the best chefs going around, head to www.bbqschool.com.au.
 

 

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