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Barbecue Classics

Barbecue Classics

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  • 4 Hour(s)
  • Level 1

Perfect for anyone looking to learn the Weber way of cooking, this introductory course will teach you how to achieve consistently great results with classic barbecue dishes. You will learn must-have barbecue skills, such as lighting, controlling temperature and how to tell when your food is cooked to perfection.

Using Weber's lid-on technique on both charcoal and gas barbecues, an expert chef will spend four hours teaching you the best way to cook a number of all time barbecue classics.

As part of this course you'll be asked to prepare your own juicy juicy black bun burger and be taught how to cut and portion a whole chicken, using the various pieces to create a succulent barbecued chicken dish. The chef will also show just one of the many possibilities to expand your barbecue menu with a demonstration of the famous "beer chicken."


The course can be cancelled, if there are less than 10 participants registered until 14 days before the course date.

  • Barbecue Classic
  • Ideal for a beginner
  • The course covers all the basics from preparing simple food to lighting the barbecue
7 Course Menu
  1. 1st Welcome  
    Welcome: Perfect Sausages - Grill 'n smoke
  2. 2nd Starter  
    Starter: Barbecued chicken marinated in lemon, garlic and oyster sauce
  3. 3rd Main course  
    Main course: Seared sesame salmon skewers with picked cucumber spinach dip.
  4. 4th Main couse  
    Main couse: Barbecued corn
  5. 5th Main course  
    Main course: Black bun burger with bacon jam
  6. 6th Main course  
    Main course: Tarragon beer chicken
  7. 7th Dessert  
    Dessert: Sweet pizza
Services included
  • Apron
  • Recipes
  • Refreshments
Please consider ... Cancellation Policy
Kent cookery school
Weber Grill Academy
The Courtyard
Hythe Road
TN25 6NH Ashford
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quotes I don't really eat meat, but we cooked a delicious risotto, puddings and a really delicious chocolate fondant cake. You’re challenged to cook side dishes, bread, cakes and all of these things, and it was hands-on, not academic. So people were having a go and it was a two-way thing – working together rather than just being told what to do. Sarah Hellings, 25, England