The first ever Short street Masterclass is going to be on Saturday the 14th of December. Run on site at The Block Steakhouse @ the Manor in Huonville. If you would like to make a weekend of it, why not stay overnight at Rivefront Estate.
Join the owner & operator of The Block steakhouse Jonathan Bull, for a smoking masterclass and lunch. Using grass fed, dry-aged Tasmanian beef from King 1801, Imperial Beef King Island.
During the Masterclass Jonathan will cover a range of points and cooking techniques including:
-Choosing the right quality beef, the right cut & the right size
-How to trim your brisket
-Seasoning your brisket
-Smoking for best results. Types of smokers, types of wood
-Setting smokers up at home
-Cooking your brisket, temperature, time & resting
-Preparing traditional accompaniments
-Hot smoking Huon salmon
As cooking the brisket from start to finish can take 12-18 hours, this class will step you through the entire process over a few hours. Getting you to the end result just in time to sit down to lunch. Don't worry you'll get plenty of opportunity to get your hands dirty.
The last hour of the experience will be a sit down lunch with Jonathan. We will serve all the fantastic local produce prepared on the day. The hot smoked salmon, the cooked brisket with traditional accompaniments and wine or beer to wash it down.
Join the owner & operator of The Block steakhouse Jonathan Bull, for a smoking masterclass and lunch. Using grass fed, dry-aged Tasmanian beef from King 1801, Imperial Beef King Island.
During the Masterclass Jonathan will cover a range of points and cooking techniques including:
-Choosing the right quality beef, the right cut & the right size
-How to trim your brisket
-Seasoning your brisket
-Smoking for best results. Types of smokers, types of wood
-Setting smokers up at home
-Cooking your brisket, temperature, time & resting
-Preparing traditional accompaniments
-Hot smoking Huon salmon
As cooking the brisket from start to finish can take 12-18 hours, this class will step you through the entire process over a few hours. Getting you to the end result just in time to sit down to lunch. Don't worry you'll get plenty of opportunity to get your hands dirty.
The last hour of the experience will be a sit down lunch with Jonathan. We will serve all the fantastic local produce prepared on the day. The hot smoked salmon, the cooked brisket with traditional accompaniments and wine or beer to wash it down.
Comments
Post a Comment