The Ultimate American BBQ Masterclass

Get hands-on with proper American barbecue alongside professional pitmaster Richie Rye.

Over five hours, you’ll learn how to prepare, smoke and serve brisket, ribs, chicken and sausages, while mastering the fire, smoke and techniques behind great low-and-slow BBQ.

Brisket sits at the heart of the class. You’ll work through the complete process, from selecting and trimming the meat to seasoning, smoking, wrapping, judging doneness, resting and slicing.

When you arrive, the pit will already be running and a brisket cooked in advance will be resting, so you can see and taste the final result during the class. At the same time, you’ll prepare another brisket from the beginning, giving you a proper understanding of the whole cook rather than simply watching the finished stages.

You’ll spend plenty of time around the smoker, learning how to manage the fire rather than simply follow a temperature on a thermometer. Richie will cover fuel, airflow, temperature control and smoke management, helping you understand what’s happening inside the pit and how to react when a cook doesn’t go exactly to plan.

Alongside the brisket, you’ll prepare and cook pork ribs, chicken and sausages, exploring the different temperatures, timings and techniques each requires.

Most importantly, this is a hands-on masterclass. You’ll be preparing meat, managing the smoker, tasting throughout the cook and asking questions as you go. Richie will also help you translate the techniques to your own barbecue or smoker at home.

Once everything is ready, we’ll bring the meats together with classic sides and sauces to create a proper American-style BBQ spread, then sit down around the table and eat it together.

Come hungry. This is a full BBQ feast, not a tasting menu.