Get the tastebuds ready, today we talk with Denis Maher about the Arkarra Lown'Slow BBQ Masterclass
Tell us about your workshop
It's a 5 hour masterclass covering preparation and cooking of wood-smoked low'n'slow barbecue in a variety of BBQ pits.
Why are you passionate about your class, and where did your passion stem from?
I've been a "foodie" forever, and am admin of Queensland Foodies Network and Fraser Coast Foodies Network pages on social media. It was through my social media networks that I was invited to judge at a national BBQ competition several years ago. That experience led me to go on and judge at numerous other BBQ competitions, invest in a variety of BBQ pits, form my own team "The Low'n'Slow BBQ Shack" and compete in the Australasian Barbecue Alliance national BBQ competition four times now. We have 3 trophies from our first 4 competitions now so we've enjoyed some success competing on the national circuit. And now I'm operating a pop-up BBQ food stall at community events and various locations as well as catering for functions and parties on a regular basis.
Why should people attend your masterclass?
The masterclass will be a fun and informative day, with attendees participating hands-on in cooking up a storm of barbecued meats in a variety of popular BBQ pits, and will culminate in a sit down lunch to devour our cooking achievements.
What makes your masterclass extra special?
I'm certainly passionate about fine food in general and low'n'slow barbecue in particular. Cooking Low'n'Slow BBQ means frequently rising in the very early hours of the morning to prepare for a long cook. 10 -12 hours cooking is common for a protein like brisket. And of course fire and temperature management throughout that time is paramount to a good result, as is meat selection, preparation, seasoning, choice of smoking woods and fuel, and a number of other factors. All these will form part of the masterclass.
What experience do attendees take away from the class?
Certainly everyone will go away full of awesome barbecue after our long lunch to finish off the masterclass. A lot of laughter and banter will be enjoyed by all. Warning: Low'n'slow barbecuing can be highly addictive, so many attendees will go away and investigate BBQ pit options for their own space.
What are you looking forward to the most when it comes to running your classes?
The interaction between us all. Low'n'Slow BBQ is by its very nature a relaxing pastime with the reward of sumptuous meals at the end of the long process, so there's always plenty of time to enjoy the company of friends and family.