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Weber Essentials

Weber Essentials

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  • 4 Hour(s)
  • Level 2

This course teaches you how to use the Weber way of cooking to open up a world of possibilities on your barbecue. As well as covering of key skills such as lighting and temperature control, you'll be learning how to perfect steaks, roasts, pizzas and even cakes!

Suitable for those who want to learn to cook food other than the standard barbecue fare of burgers and sausages, the Essentials Course shows how to use Weber’s renowned “lid-on” barbecue technique to grill, roast, smoke and bake! During the 4 hours you and your classmates will prepare a variety of different dishes under the guidance of an expert chef. Using a combination of charcoal and gas barbecues you'll be taught skills from lighting techniques to controlling temperature and knowing when your food is perfectly cooked. You'll receive a demonstration from the chef on how to cook the perfect steak and we'll ask you to get hands-on with some dough and create your own stone baked pizza!

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

  • Weber Essentials
  • Ideal for exploring just how versatile your barbecues can be
  • Lean exciting new dishes and expand you barbecue repertoire
8 Course Menu
  1. 1st Snack  
    Snack: Stone baked pizza
  2. 2nd Starter  
    Starter: Beer can chicken with herb and butter paprika rub
  3. 3rd Snack  
    Snack: Sirloin or ribeye steaks
  4. 4th Main course  
    Main course: Smoked pork loin and crackling
  5. 5th Side dish  
    Side dish: Grilled broccoli with chilli and garlic
  6. 6th Side dish  
    Side dish: Coal roasted sweet potatoes with salsa verde
  7. 7th Main course  
    Main course: Sage and mushroom risotto
  8. 8th Dessert  
    Dessert: Chocolate molten puddings
Please consider ... Cancellation Policy
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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