Education & Classes in Lents

Smoke and fierce heat rise from a battalion of Weber gas grills and Big Green Egg smokers as barbecue docents line up in front of them, ready to wrangle rafts of raw meat into expertly grilled, smoked, and sauced feasts. In classes that range from three to seven hours, Seattle BBQ and Grilling School's instructors impart their knowledge of sauces and marinades. They also teach students how to brine, smoke, and grill ingredients such as ribs, turkeys, chickens, peppers, pork, and veggies, all of which are provided. The three dudes in charge have been leading classes since 1998. Head honcho Stu McMullen draws upon myriad cooking classes and international travels to develop exciting recipes, while "sauce king" Eric Viken introduces sauces that can enchant palates and save accidentally overcooked meats. The barbecue experts hold classes on site or in private backyards, enabling the family cat to finally learn to do something productive with its hunting gifts.

When the instructors at Design Metals School aren’t crafting alloy masterpieces—such as the intricate rail that encircles the pendulum at the University of Alaska’s library—around the country, they impart the skills of their trade to groups of torch-wielding students. The teachers pull from 25 years of experience in metal fabrication for their classes, demonstrating and critiquing pupils’ techniques for welding, cold bending, and making cool showers of sparks.