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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 two and a half 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 cheeseburgers 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 can 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 Appetizer  
    Barbecue Classics
    Appetizer: Seared sesame salmon skewers with picked cucumber spinach dip.
  2. 2nd Snack  
    Barbecue Classics
    Snack: Perfect Sausages - Grill 'n smoke
  3. 3rd Starter  
    Barbecue Classics
    Starter: Corn on the cob with chilli butter
  4. 4th Starter  
    Barbecue Classics
    Starter: Classic barbecued chicken with oyster sauce marinade
  5. 5th Main course  
    Barbecue Classics
    Main course: Ultimate Burger with bacon jam
  6. 6th Main course  
    Barbecue Classics
    Main course: Classic beer chicken with smoked paprika and herb butter
  7. 7th Dessert  
    Barbecue Classics
    Dessert: White chocolate Pizza with mascarpone and toasted marshmallows
Services included
  • Apron
  • Recipes
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